(2
cups oat flour + 1 cup whole rolled oats?).
Not exact matches
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water
+ 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g)
oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons
+ 1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
1
cup rolled oats blitzed into
oat flour + 1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder Milk to bind
Muffin 1
cup + 1 tablespoon (100 g)
oat flour 1
cup + 2 tablespoons (150 g) white rice
flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons
+ 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g)
oat flour 3/4
cup (105g) all purpose
flour 1/2
cup (70g) whole wheat
flour 1/3
cup (67g) granulated sugar 1/4
cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml) whole milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
1 flax egg (1 tablespoon ground flax
+ 3 tablespoons warm water) 1
cup unsweetened almond milk 1/2
cup pumpkin puree 1/2 tablespoon apple cider vinegar 1 teaspoon vanilla extract 2 tablespoons coconut oil 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/4 teaspoon cloves 2 tablespoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt 1 1/2
cups oat flour
For the loaf — 190 g (1
cup) green lentils — 100 g (1
cup) walnuts — 60 g (1/2
cup) hazelnuts and cashew nuts — 3 ground flax seeds
+ 6 tablespoons water — 2 big onions, chopped — 3 cloves garlic, chopped — 120 g (1
cup) carrot, chopped — 1 medium apple, peeled and grated — 40 g (1/2
cup)
oat flour — 60 g (3/4
cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary, chopped — 1 teaspoon fresh thyme, chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley, chopped — salt, pepper
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled oats (or
oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat
flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying:
flour for dredging olive oil or canola oil for frying
1
cup of
oat flour (just blend some oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds
+ 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
To make these cookies paleo, leave out the Truvia and
oat flour, and add in 2 Tablespoons arrowstarch
+ 1/3
cup coconut sugar.
Frosting: 1/4
cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3
cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt,
Oat or Gluten - Free
Flour Mix Beet Juice
+ Natural Red Food Coloring to desired pink
I riffed this based on what I had on hand - milk
+ cider vinegar for buttermilk, 1
cup oat bran and 1
cup spelt
flour in place of the 2
cups oat flour.
3/4
cup whole wheat pastry
flour 3/4
cup white whole wheat
flour 3/4
cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3
cup pecan halves, toasted and ground 1/4
cup organic canola oil or other neutral oil 2/3
cup soymilk
+ 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4
cup light brown sugar grated zest of one small orange 1/2
cup dried blueberries
1/4
cup oat flour 1/4
cup + 2 tablespoons whole spelt
flour 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon organic, unsweetened raisins 1/4
cup pumpkin puree 3/4
cup nut milk 1 teaspoon coconut sugar (optional) maple syrup for serving
1
cup sweet onion, diced 4 cloves garlic, minced 1
cup grated carrot (about 1 large) 1 1/2
cups grated zucchini (about 1 medium) 3
cups chopped white (or brown) mushrooms 1 tablespoon refined coconut oil (for cooking) salt
+ pepper to taste 1/4
cup low sodium tamari (non-GMO) 1
cup oat flour 1
cup sunflower seeds (shelled and ground)
1
cup oat flour 1/2
cup whole spelt
flour 1/2
cup light spelt
flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon flax meal
+ 3 tablespoons hot water 1 teaspoon vanilla 1/3
cup refined coconut oil 2/3
cup coconut sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4
cup chopped)
Raspberry Cornmeal Pancakes vegetarian, vegan, grain - free, dairy - free, peanut - free, sugar - free, shellfish - oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1 Tbsp flax seed 1
cup + 2 Tbsp soy milk 3/4
cup + 2 tbsp
oat flour 1/2...
1 egg
+ 1 egg white 1/2
cup oat bran
+ 2 T sprouted spelt
flour (or substitute almond meal to keep this recipe gluten - free) 1/2 -3 / 4
cup almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray
My Kids loved them... http://minimalistbaker.com/peanut-butter-flaxseed-pancakes/ I substituted the whole wheat
flour /
oat flour for 1/4
cup cornstarch
+ 3/4
cup oat flour... used coconut oil for butter and coconut milk for almond milk.
Cinnamon Pancake Sandwiches 1 egg
+ 1 egg white 1/2
cup oat bran
+ 2 T sprouted spelt
flour (or substitute... [Read more...]
Serves: 12 Ingredients
Oat Bar: 1 1/2
cups whole oats 1/2
cup flour 1/2
cup whole wheat
flour 1/2 tsp baking soda 1/2 tsp salt 1/2
cup brown sugar 1 chia egg (1 Tbsp chia seeds
+ 4 Tbsp warm water, mixed) 1/2
cup + 2 Tbsp butter, melted 1/4
cup pure maple syrup 2 Tbsp milk