For the oat version, substitute 1 1/2
cups oat flour for the almond flour and leave out the tapioca starch.
Nut - Free Option: If you'd like to make these nut - free for school lunches or other allergy concerns, substitute 1/2
cup oat flour for the almond flour.
Not exact matches
4
cups Oat Flour 1
cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2
cup Coconut Oil 1/2
cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2
cup Raisins (plumped in warm water
for 30 minutes and drained)
1
cup pumpkin seeds — ground into
flour in a food processor 1
cup brown rice
flour 1/2
cup gluten free
oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar —
for dusting
The second time I used 2 lg bananas and subbed just shy of 2
cups of packaged
oat flour (consensus on google subbed 1
cup oat flour for 1 1/4
cup rolled oats), and used parchment paper.
With an
oat flour batter, and no added sugar (beyond 1/3
cup maple syrup), this is a great option
for people looking to make a GF and / or vegan version of the classic.
I also swapped out 1/2
cup of the
flour for 1/2
cup oat flour because I love oats in my bread, and love how healthy they are.
I did not have
oat or almond
flour, so I just swapped those out
for a total of 2
cups of organic, GF long grain brown rice
flour.
2 eggs 1
cup oat flour (use gluten free
oat flour for gluten free crepes) 1
cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
For a gluten free version of this recipe simply substitute the 1 cup of spelt flour for 1/2 cup chickpea four and 1/2 cup oat flour (from GF oat
For a gluten free version of this recipe simply substitute the 1
cup of spelt
flour for 1/2 cup chickpea four and 1/2 cup oat flour (from GF oat
for 1/2
cup chickpea four and 1/2
cup oat flour (from GF oats).
• 1.5 scoop Labrada LeanPro 8 protein • 1
cup cornmeal • 1/2
cup corn
flour (or
oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1
cup Greek yogurt • 2 tbsp organic, raw honey • 1/2
cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (
for topping) **
For No Bake Granola Bars, combine 2
cups old fashioned rolled oats, 1/2
cup oat flour, 2
cups puffed rice cereal, 1/2
cup coconut chips or other mix - ins (including nuts, if you like) into a bowl and mix.
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
2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3
cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil
for brushing
for cookies 1/4
cup oat flour, plus more if needed 1/4
cup brown rice
flour 1/2
cup quick oats 1/2 teaspoon baking soda 1/2
cup pumpkinseed butter (see below) 3 tablespoons coconut oil — soft, at room temperature 1/3
cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4
cup goji berries
Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main
flour amount, so if you do decide to use it, definitely use it
for a rice
flour sub, not
oat flour sub as the rice
flour is only 1/2
cup versus the 3 1/2
cups of
oat flour measurement.
I haven't tested it so can't say
for sure but I'd try about 1/3
cup oat flour.
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
For the almond crumble: 2/3
cup whole oats, ground to a
flour in a food processor (yielding 1/2
cup oat flour) 1/2
cup all - purpose
flour 1/2
cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon kosher salt (you might want to first read up on kosher salts) 3/4
cup unsalted whole almonds, coarsely ground in a food processor or chopped medium fine by hand 6 tablespoons unsalted butter, melted and cooled
My best recommendation would be going off this version
for the golden oreos that uses
oat flour and just adding cocoa in place of some of the
flour: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/ I'd recommend about 1/4 -1 / 2
cup cocoa and then reduce the
oat flour by the same amount
1 3/4
cup of spelt
flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice /
oat or coconut milk
for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch of sea salt
For some reason we didn't have plain
flour in the house so I used 1
cup oat flour and 1
cup self raising and omitted the baking soda and powder.
2
cups Whole Wheat
Flour 1
cup Rice
Flour or
Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4
cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4
cup Organic Sour Cream 1/4
cup Fresh Chopped Chives 3/4
cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk
for Egg Wash
It gets a little tricky when recipes only call
for a
cup or less of
flour, but I generally replace 1/4 to 1/3 of white
flour with
oat flour and do a whole wheat
flour substitution
for the rest.
for the strawberry salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients
for the pancakes: 1
cup of buckwheat
flour 1
cup of
oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil
for the pan
Crust: 2 1/2
cups plus 2 teaspoons
Oat Flour, divided (
for topping) 2/3
cup Xylitol or Powdered Honey or Maple Sugar (powdered honey is my fav
for this part) 1/2 teaspoon Baking Powder 1/8 teaspoon Sea or Pink Salt 1 1/3
cups Earth Balance Butter 1/2 teaspoon Natural Butter Extract (optional)
For The
Oat Crust: 1 1/4 Cups Whole Wheat Pastry
Flour 1 1/4
Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1
Cup Light Brown Sugar 3/4
Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2
Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4
Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3
Cup Evaporated Milk
can drained and rinsed 1/2
cup gluten - free
oat flour 1/4
cup melted coconut oil 3/4
cup coconut sugar 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1 tablespoon blackstrap molasses 2 teaspoons apple cider vinegar 1 tablespoon coarse granulated sugar,
for topping (optional)
Try measuring your
oat flour by weight
for best results next time, or using about 1/3
cup less
oat flour.
If you're NOT gluten - free, I sometimes like to substitute 1/2
cup barley
flour for 1/2
cup of
oat flour, as it lends a itself to a more tender crust.
1/2
cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2
cup oat bran 1/2
cup brown rice
flour (white rice
flour works, too) 3/4
cup all - purpose
flour 3/4
cup whole wheat pastry
flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3
cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1
cup whole milk Greek yogurt 1/2
cup mini chocolate chips Sea salt crystals,
for sprinkling
2 - 3 medium ripe bananas 1/4
cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4
cup coconut sugar 1/4
cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit
for 3 mins) 1 teaspoon pure peppermint extract 1.25
cups oat flour (you can make your own by blending in a food processor down to
flour) 3/4
cup almond meal 1/2
cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3
cup of vegan, dark chocolate chips
2 tbsp
oat flour (or blend rolled oats into
flour in a food processor or spice grinder) 2 tbsp coconut
flour 1/2
cup protein powder (I used Hemp Pro 70) 1/4
cup cocoa powder 1/4
cup grated zucchini 1/4
cup grated apple (I tried to process it into sauce but it was too little apple
for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4
cup agave or your choice of sweetener 1/4
cup chocolate chips 3/4
cup hot water
If you don't have wheat or gluten allergies, feel free to try subbing 1 1/2
cups whole wheat
flour for the almond meal / brown rice /
oat combo.
Hi Rebecca, I haven't tested it with
oat flour, but generally grain
flours and nut
flours are not
cup for cup substitutes.
183g (3/4
cup) Egg Whites 96g (1/2
cup) Granulated Erythritol (i use low calorie sugar
for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1
cup)
Oat Flour (I use Modified cassava or Mocaf
Flour) 120g (3/4
cup) Brown Rice
Flour 32g (1/4
cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
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.
-- 1
cup (140 g) superfine brown rice
flour — 1/2
cup (80 g) potato starch — 1/2
cup plus 2 tablespoons (70 g) gluten - free
oat flour — 1/4
cup (30 g) tapioca starch — 1 teaspoon salt — 1/2
cup (80 g) unsalted natural pistachios — 16 tablespoons (225 g) unsalted butter, room temperature — 3/4
cup (90 g) powdered sugar, plus more
for dusting, sifted — 1 vanilla bean, split lengthwise and seeds scraped
1
cup pecans, toasted and cooled to room temperature 1
cup organic unsalted butter 1/2
cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2
cups whole wheat pastry four 1
cup oat flour 1/2 teaspoon fine grain sea salt organic powdered sugar
for dusting
I omitted
oat flour and breadcrumbs, and instead used about 1/3
cup regular rolled oats
for 1/2 of the recipe.
Note:
For gluten - free donuts, substitute 3/4 cup (25 g) gluten - free oat flour and 1/4 cup (30 g) sweet white sorghum flour for the spelt flo
For gluten - free donuts, substitute 3/4
cup (25 g) gluten - free
oat flour and 1/4
cup (30 g) sweet white sorghum
flour for the spelt flo
for the spelt
flour.
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
butter
for greasing pan 2
cups oat flour (make your own by processing old - fashioned oats) 1 3/4 teaspoons baking soda 1 1/4 teaspoons fine grain sea salt 2 1/4
cups (10 oz) unbleached all - purpose
flour, plus more
for dusting / kneading 1 3/4
cups buttermilk plus more if needed and 2 Tbsp
for brushing dough 2 Tbsp seeds (white sesame seeds, black sesame seeds, caraway seeds, poppy seeds, etc)
for the topping: 1
cup oat flour 1
cup old fashioned oats 1/2 teaspoon salt 1 teaspoon cinnamon 1/2
cup brown sugar 1 tablespoon freshly grated ginger 7 tablespoons Earth Balance, softened
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)
for the filling: 5
cups chopped rhubarb (about 2 pounds) 1/3
cup finely chopped crystallized ginger 1/3
cup sugar 2 tablespoons
oat flour zest and juice of 1 orange
3/4
cup oat flour (I just blend my oats
for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3
cup pumpkin seeds 1
cup pumpkin puree 1/4
cup SweetFreedom fruit syrup 1/3
cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top
I used pre-ground
oat and millet
flours — 1
cup and 0.6
cup, respectively, to account
for the reduction of grinding.
I frequently substitute
oat flour for almond
flour —
cup for cup — in many recipes.
* 100 g / 1
cup oat flour (I take rolled oats and grind them into
oat flour in my blender) * 78 g / 2 scoops / approximately 1
cup good - tasting vanilla protein powder (I usually use Myotein
for baking) * 24 g /.25
cup powdered peanut butter (I used Peanut Butter and Co..