The extra 1/2
cup of oats makes them very chewy and also a tad bit less sweet.
Do you know how much flour 1/2
cup of oats makes?
Not exact matches
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)
If you wanted to just use oat flour, how much would you use to
make the equivalent
of 2 1/14
cup of oats that you grind?
So you aren't saying to grind enough
oats to
make 2 1/4
cups of oat flour, correct?
I
made these tonight replacing 1/2
cup of the
oats with a mixture
of toasted coconut and toasted wheat germ.
The basic ratio for
making steel - cut oatmeal is 1
cup of oats to 3 to 4
cups of water — I've found that less water keeps the
oats more intact and chewy while more water
makes a silkier porridge.
I just
made it with a few alterations... rolled
oats in place
of quinoa, all fruit on the bottom and I
made a brown sugar crumble on top (1/2 c flour, 1/2
cup brown sugar, 3 tbsp butter).
For the compote, right after you
make the
oats, simply place frozen strawberry halves in a small
cup or bowl and put them in the fridge overnight with the mug
of oats.
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)
Just
made the cookies using unsalted butter, 3/4
cup of whole spelt flour (because I had only 3/4
cup of oats), and brown sugar (because I didn't have coconut sugar).
The only changes I
made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2
cups ground
oats and 1
cup of a gluten free flour blend.
I use 1/2
cup of the pea protein powder in these bars, but if you want to
make an even higher protein bar, simply omit the 1/2
cup oats and add another 1/2
cup of pea protein.
Crisp 1
cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it
makes them easier to digest 1/2
cup sprouted oat flour (see recipe below) 1/2
cup rolled
oats 1
cup almond flour 1/2
cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
So, I
made some adjustments and added a lot
of Good Stuff like honey, wheat germ (which has Vitamin A and Folic Acid) and 1/3
cup steel cut
oats.
If
making rolls, spoon about 1/4
cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten - free
oats.
I
made couple
of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount
of sugar to less than 1/2
cup and replacing half the flour in the streusel topping with old - fashioned
oats.
gluten free
oats, I have also
made these cookies with 3
cups (90 g) puffed brown rice cereal in place
of quick - cooking
oats.
I have also
made this recipe successfully with 3
cups (90 g) puffed brown rice cereal in place
of quick - cooking
oats.
To
make this version add 3/4
cup of rolled
oats to the dry ingredients and increase the butter to 150g, the golden syrup to 2 tbsp and the water to 3 tbsp.
If you'd like to try to
make this recipe oat - free, try replacing the one
cup of rolled
oats with more crisp brown rice cereal.
I
made muffins by the way... Instead
of using flour, I
made 1
cup of oatmeal flour (1
cup of oats pulverized in the blender) and added also 1/2
cup almond flour.
I haven't
made these into pancakes but I've
made similar muffins recipes into pancakes and I've always had to reduce the amount
of oats to about 1
cup and use coconut oil instead
of nut butter.
You can use
cups of whole grain flour in place
of oats and rice flour if you are not
making the recipe gluten free
I
made a couple
of changes: Added a little cinnamon / sugar mix to the apples, for the topping I substituted 1/2
cup of rolled
oats for 1/2
cup of flour and added about 1/3
cup roasted, chopped pecans.
price wise it wasn't that bad at all either... i only had the
oats, coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $ 6, which i think is reasonable considering its
making like 8 or 10
cups of granola / cereal!
To
make a more filling smoothie, you can't go wrong with 1
cup of oats.
Out
of necessity I used 2
cups oats no buckwheat, other tha that I followed your recipe exactly.Everyone that tries it loves it.Ihhope to find a cheaper source
of maple syrup so I can
make this often.
when I
make my usual soda bread (using Nick Malgieri's recipe), I usually add 1/4
cup or so
of steel - cut
oats, which gives a nice texture.
Two questions though, do you
make these with 1
cup of oat flour or 1
cup of rolled
oats and then grind the 1
cup of oats into flour and just use whatever amounts come from the rolled
oats?
1
cup of rolled
oats will
make about a
cup of oat flour.
To
make: mix 3/4
cup of gluten free rolled
oats with 1
cup water + 1/2
cup unsweetened vanillla almond milk.
for the sage + walnut pesto: 1/4
cup of sage leaves, stems removed and loosely packed 1
cup of spinach leaves 1 small clove
of garlic, sliced 1/3
cup of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3
cup of extra virgin olive oil for the oatmeal: 1
cup of regular rolled
oats (
make sure they are gluten - free, if you are avoiding gluten) 3
cups of water a pinch
of salt a drizzle
of olive oil
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole
oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I
make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
If you want to up the protein
of these bites, add a scoop
of your favorite vanilla protein powder while blitzing the cashews and
oats — just
make sure you adjust the almondmilk accordingly (you'll need to add an additional 1/4 -1 / 2
cup).
• 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.
I usually grind up two
cups of rolled
oats because it's better to
make more than less and you can always put the remainder in a glass jar and save it for another recipe.
I
made a gluten - free version
of these last night using 1/4
cup chopped walnuts plus quinoa flakes in place
of the
oats.
I'll share how to
make homemade oat flour another day, but it's as simple as adding 1/4
cup of oats at a time to reveal almost twice the amount
of oat flour in seconds.
Just
made these — subbed in 1
cup of oats and used sunflower seeds and chocolate protein powder.
or is it 1/2
cup of oats per container to
make 1
cup in total?
Make oatmeal by combining 2
cups gluten free rolled
oats, 2 tablespoons quinoa, 4 1/2
cups water, 1 teaspoon cinnamon, and pinch
of salt in a medium / large sauce pan.
Courtesy
of Savory Nothings, these high - protein oatmeal
cups are
made with
oats, bananas, eggs, dark chocolate chips, and chopped walnuts.
This mask, from New York City dermatologist Amy Wechsler, MD,
makes use
of oats» saponins, cleansers that remove dirt from pores: Mix 1/2
cup oatmeal, 1/2
cup hot water, and 1/4
cup honey in a food processor.
1/2
cup oat flour (I
make my own by measuring out 1
cup of old - fashioned
oats and putting them in a blender.
In fact, it costs less than a dollar ($ 0.92, to be exact) to
make your own batch
of oat milk, which, if you use a generous
cup of oats, will last you for three days.
Breakfast: post workout protein smoothie
made with 1 scoop
of protein, 1
cup of light milk, 1 banana, 1/2
cup blueberries and 1/2
cup oats
I
made these yesterday using gluten - free
oats ground to
make oat flour, cooked quinoa instead
of quinoa flakes, 1 egg instead
of the flax egg, greek plain fat free yogurt instead
of the coconut yogurt, regular sugar instead
of coconut sugar, and added about 1/4
cup flax meal.
Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions on how to
make meatballs below plus I included @ 21dayfix container info for any on that program
Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb
of ground turkey 1 teaspoon
of Himalayan Salt (or sea salt) 1 teaspoon
of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1
cup diced white onion 1 can diced tomatoes 1
cup whole grain quick cooking
oats 2 cloves
of garlic, minced 1 tablespoon
of dried parsley
A half
cup of strong coffee into the blender with heated plant milk, a TBS
of ground
oats, some flax and nuts, cocoa powder, a paste
made of dates, turmeric, and sometimes spices or an extract like hazelnut, almond, vanilla, etc..