I used Jule's GF flour, 1/4
cup oat flour in place of flax meal, sparkling water, honey and used 1/4 cup almond meal instead of milk powder.
Not exact matches
Place the
oat flour in a large mixing bowl and process one
cup of almonds
in the food processor until they form a fine
flour.
Pastry 3/4
cup / 100 g
oat flour (or 1
cup / 100 g rolled oats mixed into
flour in a food processor) 1/3
cup / 50 g rice
flour 1/2
cup / 50 g almond
flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
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
I blended about a
cup of oats into a fine powder (
in the blender) to create
oat flour.
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.
1
cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
1
cup oat flour (You can make your own by finely grinding oats
in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
DRY — 2
cups ground almonds (240g)-- 1/2
cup GF
oat flour (oats ground
in a food processor)(50g)-- 1/2
cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
Measure out just 2
cups of the
oat flour and place
in a medium bowl.
The batter starts with a
cup of
oat flour — 1
cup of oats thrown
in the blender and chopped up into
flour - like consistency.
2 large sweet potatoes 1/2
cup dates soaked
in hot water 1/2 banana 2 tbsp maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder Almond milk 1/2 -1
cup 2 tbsp coconut oil Icing: 1/2
cup dates, 1banana, dash of almond milk
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.
* you can make
oat flour and almond meal by grinding 1/4
cup rolled oats and 1
cup almonds
in a food processor until a fine crumb forms.
If you have
oat flour, it's one
cup but if you are grinding the oats
in your food processor, you need to start with 1 1/3
cup oats and don't over process (that's partly why mine look so grainy since I started with oats and not
oat flour).
A
cup of oats ground
in a food processor equals one
cup of
oat flour.
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
Prepare the crumble: Grind oats to an
oat flour in a food processor (you can also swap 1/2
cup oat flour, if you have it), then add the all - purpose
flour, sugar, cinnamon, salt and whole almonds.
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
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)
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
cup oat flour (to make
oat flour, place 1
cup gluten - free oats
in a blender or food processor and pulse until
flour - like)
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.
In a pinch, you can use 2 1/2 cups of oat flour instead of the ground oats in this recip
In a pinch, you can use 2 1/2
cups of
oat flour instead of the ground oats
in this recip
in this recipe.
Place the
flour, remaining 3/4
cup flaxseed meal,
oat bran, cinnamon, and baking powder
in a large bowl, and whisk to combine.
The oats fluff up when ground, resulting
in about 1 1/8
cup oat flour.
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
CAKE: 1 and 2/3
cups sugar / evaporated cane juice 2 1/2
cups all - purpose
flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it
in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
To make these cookies paleo, leave out the Truvia and
oat flour, and add
in 2 Tablespoons arrowstarch + 1/3
cup coconut sugar.
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 chopped dates 1
cup boiling water 1 egg 3 tablespoons organic canola oil 1/2
cup turbinado sugar 1 teaspoon vanilla 1 1/2
cups whole wheat pastry
flour 1/2
cup oat flour (or old - fashioned oats, ground
in a food processor) 2 tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1
cup chopped walnuts
I've made them as is, but like them better with the following substitutions: 1
cup whole wheat (hard red) and 1
cup soft white wheat
flour, 1
cup oat flour (made
in food processor from steel cut oats).
-
In a large bowl, mix together 3 packed
cups of cauliflower rice, flax «eggs,»
oat flour, salt, olive oil and rosemary.
In a food processor, combine the black beans,
oat flour, cocoa powder, 1/4
cup non-dairy milk, and stevia syrup.
200 g (7 oz / 1 2/3
cups)
oat flour (or blend oats
in a blender till as fine as possible; use gluten - free oats /
oat flour if necessary)
I followed the advice of others
in using all WW
flour and molasses but I did make a couple of other changes (probably main reason it didn't turn out so well) by decreasing the
flour to 3 1/2
cups, eliminating the wheat germ, and adding 1
cup of an
oat / 7 grain mix of cereals.
I just made these using 1.5
cups homeground
oat flour in place of the all purpose and my own sourdough starter and I have to tell you they were absolutely delicious!
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..
vanilla extract 3/4
cup pumpkin 1/4
cup whipped butter, softened 1/2
cup sugar substitute (I used stevia) 1/2
cup chocolate chips (optional, mini work best) Recipe Directions:
In a large bowl and
oat flour, salt and cinnamon until combine.
3 tablespoons ground flax seeds 1/2
cup warm water, mixed
in bowl 3⁄4
cup bread crumbs (try gluten - free) 1
cup oat flour 1
cup corn, drained well 1
cup mashed cooked black beans 1/3
cup chopped walnuts 1/4
cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper
In the end I used 1
cup home - ground
oat flour, 1/2 a
cup brown rice
flour, and 1/2
cup almond
flour.
Dry Ingredients 100 g / 1
cup oat flour (or the same amount rolled oats, blitzed into
flour in a food processor) 100 g / 3/4
cup rice
flour (or buckwheat
flour or spelt
flour) 1 1/2 tsp baking powder 1 tsp sea salt flakes
For the crust 1/2
cup (65 g) gluten - free
oat flour (buy or simply ground rolled oats
in a mortar or food processor) 1/3
cup (45 g) ground almond
flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or organic butter 3 tbsp ice - cold water
3 tablespoons ground flax seeds 1/2
cup warm water, mixed
in bowl 3⁄4
cup bread crumbs (try gluten - free) 1
cup oat flour 1
cup corn, drained well 1
cup mashed cooked black beans 1/3
cup chopped walnuts 1/4
cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1
• If you don't have a food processor or just don't feel like making
oat flour, I've also made these with about 3/4
cup of spelt
flour in place of the
oat flour when I've been low on oats.
Oatmeal Cookie Pancakes (Makes about 5 pancakes) 1
cup oat flour 1 teaspoon cinnamon 3 tablespoons brown sugar 3 teaspoons baking powder 2 tablespoons corn starch 1/4 teaspoon salt 1 egg 2 tablespoons vegetable oil 1/2
cup milk (I used coconut milk) 1 teaspoon vanilla Optional add -
ins: whole oats, chocolate chips, raisins, dried cranberries, nuts, etc..
1 3/4
cup gluten - free rolled oats ground into a
flour to make
oat flour (I did this
in my Nutribullet
in 5 seconds - easy.)