In a food processor or blender, pulse 1 1/4
cups oats until very finely ground.
Stir the mixture into the bowl of dry ingredients until almost combined and then stir in the 1/2
cup oats until just combined.
Not exact matches
Process two
cups of
oats in the food processor
until they form a fine flour.
Pulse 1 1⁄4
cups / 125 g of the
oats in a food processor
until they resemble a very rough flour.
Add the melted mix into the
oats and blend
until combined then add 1 / 4C raisins, 1 / 4
cup pecans, and pulse just a few times to incorporate them.
For a post - or pre-gym energizing smoothie, grind up 1/2
cup of rolled
oats in your food processor or blender
until the
oats turn into a powder, and then add to the rest of your smoothie fixings.
Place 1
cup of the
oats and 1/2
cup of the walnuts in a food processor and blend on high
until finely ground, about 30 seconds.
Add in the remaining 1/2
cup of
oats and dark chocolate chips, then pulse
until combined.
You might need more or less than three
cups of
oats; add
until the dough reaches your desired consistency.
Combine 2
cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process
until finely ground.
Add
oats, the remaining 3/4
cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula
until completely combined.
* 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.
In an effort to salvage the cookies, I added more
oats (probably 2
cups) and a couple tablespoons of PB2
until the batter became a good consistency.
In a blender or food processor (I used my magic bullet), pulse 1/2
cup of
oats until smooth (texture of course flour).
Next, put one
cup of
oats into the processor and turn it into flour, then add the dates, flax egg, salt, vanilla, and Sunbutter Sunflower Spread (or nut butter if you prefer) and process
until it forms a ball.
Put 1
cup of the
oats into a food processor and pulse about 10 - 12 times
until the
oats are broken up.
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)
Add rehydrated
oats and stir
until combined (if using old - fashioned
oats, add them along with 1
cup buttermilk).
In a large bowl, combine flour,
oats, brown sugar, 1/2
cup melted butter and pecans
until well mixed.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1
cup oats (or buckwheat if you want it GF) 1
cup dates Cheesecake 2 or more bananas1 / 4
cup melted coconut oil2
cups cashews1 1/2
cups dates1 / 4
cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4
cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the
oats (or buckwheat) and dates
until they stick together.Press into the bottom of a spring form pan and put in the fridge.
In a food processor fitted with the steel blade, process 1
cup oats, salt, and cinnamon
until finely ground — about 20 seconds.
I'd say if you gave them a second go to mix everything but the
oats together, and then add a 1/4
cup of the rolled
oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4
cup,
until the mixture thickens but is still gooey enough to hold together.
Add
oats / quinoa flakes, 1/2
cup hemp seed and bee pollen to a food processor or high speed blender and blend
until flour like consistency.
Preheat oven to 375 F. Place 1
cup of
oats in the food processor and process
until fairly fine, like flour and set aside.
Pulse
until the wheat has cracked (resembling steel cut
oats) and then add 1
cup water.
In a large bowl, stir together 1
cup oats, 1/2
cup honey, 2 tablespoons butter, kosher salt and boiling water
until combined.
Place bananas and 1
cup of
oats in a food processor and blend
until the bananas are smooth but you can still see bits of
oats.
Process 2
cups of
oats in a food processor
until they are a floury consistency.
Boil 3/4 almond milk, 1/2 ripe banana, and a 1/4
cup pumpkin puree add
oats, turn heat to low, add cinnamon and pumpkin pie spice, keep stirring
until the
oats are cooked.
Add in 1
cup of the rolled
oats and the chia seeds, process
until the
oats are no longer whole and it all comes together into a thick dough.
Place 1
cup of
oats in a food processor or blender, and process
until they resemble a fine flour.
In a food processor blend 2
cups / 200g
oats on high
until you have a rough flour.
I had a question... looking at the list of ingredients, I have a dumb question about the rolled
oats and oat flour, lol... Do I grind 1
cup of rolled
oats, or do I grind rolled
oats until I get 1
cup of oat flour?
In large bowl, combine
oats, 1-1/4
cups flour, sugar and margarine; mix
until crumbly.
Or simply toss 1/4
cup whole
oats, one serving, into a spice grinder and pulse about 4 (1 - second pulses), stopping and shaking the grinder once in between
until you have a mixture of coarse nubs and floury chunks.
Add sliced parsnips and carrots,
oats, and 6
cups water and simmer
until parsnips and carrots are softened, about 30 minutes.
1
cup whole wheat pastry flour 1 teaspoon baking powder scant 1/2 teaspoon fine grain sea salt 1
cup rolled
oats 2/3
cup chopped walnuts 1
cup shredded carrots 1/2
cup real maple syrup, room temperature 1/2
cup unrefined (fragrant) coconut oil, warmed
until just melted 1 teaspoon grated fresh ginger
Combine flour,
oats, chopped fruit mixture, nuts, cacao nibs and 1/3
cup water in a large bowl and knead with your hands
until a ball of dough forms.
Put the 1/4
cup of
oats in a blender, food processor, or grinder and pulse
until ground well and powdery.
Preheat oven to 375 F. Add 1 1/2
cups of
oats to a food processor and blend
until oats resemble the texture of flour, about 1 minute.
First, put 1/3
cup rolled
oats, 4 egg whites, 1 teaspoon vanilla extract and 1/2 teaspoon baking powder in a blender and blend
until smooth.
1 1/2
cups whole grain spelt flour / gluten free flour / wheat flour 1
cup ground
oats (blend
oats in food processor
until flour consistency) 1/2
cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1
cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2
cup pure maple syrup 3/4
cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil
Put 2
cups oats in a food processor and blend for approximately three minutes
until they take on the consistency of flour.
1
cup oat flour (make your own by blending
oats in a food processor or blender
until it becomes powder)
If you're making the
oats in advance, add 1/2
cup water and cook just
until the
oats are tender.
For the crumble: Add two
cups of rolled
oats to an upright blender, or food processor fitted with a metal «s» blade, pulse the
oats until ground down into a flour.
Pulse 1
cup of the
oats in a food processor
until fine.
Preheat oven to 375 F. Place 1
cup of
oats in the food processor and process
until fairly fine, like flour and set aside.
Ingredients: Base (bottom part) 1/4
cup organic gluten free
oats 1/4
cup organic raw walnuts 1/2
cup organic raw almonds 3 TBS organic maple syrup 2 TBS melted organic coconut oil 2 TBS organic almond butter 1/4 tsp organic vanilla 1 pinch of sea salt Chocolate (top part) 1 packet Plexus 96 chocolate protein powder 2 TBS organic raw cacao 3 TBS melted organic coconut oil 3 TBS organic raw honey 1 pinch of sea salt Directions: Step 1: In a food processor, process
oats, almonds and walnuts
until they turn into flour.
In a high speed blender or food processor, grind the 2
cups of
oats until they resemble flour.