Sentences with phrase «flake oats for»

Not exact matches

I used quinoa flakes in the place of oats the other day, do you have any cool quick tips for those?

Just replace the oats for quinoa flakes if they suit you better ella x

For those of us who don't eat oats... any thoughts on using quinoa flakes instead?

This easy homemade Vegan Cashew and Coconut Oil Granola includes oats, coconut oil, coconut flakes, dried apricots, cocoa nibs and protein powder for a healthy, wholesome breakfast.

I am going to try and substitute buckwheat flakes for the oats (because I am allergic to quinoa).

The topping does call for oats though — you can either use very pricey certified GF oats, but I also bet that quinoa flakes would work just fine here.

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

For the people with oat allergies you can use rolled spelt grain or kamut flakes in place of the oats?

I can't wait to try out your version (I'll just sub oats for quinoa flakes to make it GF) it's going to be perfect with all the gorgeous strawberries that I can't stop eating at the moment!

Can you sub the quinoa flakes for more rolled oats?

They are either rolled into thinner flakes or steamed for a longer period of time — or undergo both processes — in order to produce easier - to - chew oats that can be prepared at home quite quickly.

We skipped the bad stuff, but kept the oats since they add a nice texture and a little fiber to the mix, choosing instead to combine them with quinoa flakes for a added boost of protein and fiber.

From a celiac who doesn't tolerate oats, I think I'm going to sub quinoa flakes for the oat flakes, and grind them to a flour.

2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4 cup organic gluten - free rolled oats 1/2 cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1 cup oat milk (or other plant - based milk) + coconut oil for frying

Rich cashews, dried coconut flakes and superfood seeds combine with cashew butter and hints of vanilla and sea salt for irresistible clusters — free of the oats + grains!

Hi Moira, these two don't use oats: https://www.superchargedfood.com/blog/dairy-free-themes/cranberry-and-walnut-granola/ and this one: https://www.superchargedfood.com/blog/all/supercharged-granola/ You can always substitute oats for brown rice flakes, quinoa flakes or buckwheat x

1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)

Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature) + more for greasing the dish 15 fresh soft dates, stoned

I love using quinoa flakes as a replacement for rolled oats in recipes.

I have an array of breakfast flakes on hand for porridge, overnight oats, baked oats etc..

Generally speaking, liquid sweeteners can be swapped out (such as honey for the maple syrup) and probably some other flaked grains could be used in place of the oats.

Since my son is allergic to oats, I used quinoa flakes, which I have had good success with as a substitute for oats in cookies and granola bars.

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

I've made this bread (following the mynewroots recipe) by subsituting rice flakes, buckwheat flakes, millet flakes etc. for the oats and it's still delicious.

Healthy Breakfast Cookies: The ingredient list for these puppies looks like a full meal — yogurt, oats, egg, bran flakes, applesauce, raisins.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

A weekend breakfast I whipped up for Matt was half rolled oats and half kamut flakes, cooked together.

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)

You can use quick oats or large flake / old - fashioned oats for these haystack cookies.

If you can't use oats due to celiac disease or other allergies, substitute with quinoa flakes and your skill will look healthy, feel great, and it's a great weekly routine to get into for happy skin.

Or sub the oats for kamut flakes, or maybe spelt flakes?

I used buckwheat flakes rather than oats, coconut sugar for the sugar, 100 % chocolate for the chips, I also added goji berries and chopped hazelnuts and a little extra almond milk to bind them.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

A gluten - free flour mix (like Bob's Red Mill or other) for the pastry flour; and use quinoa flakes for the topping option — unless you can find guaranteed GF oats.

I would advise using barley flakes for the old - fashioned oats, and quinoa flakes for the quick oats.

1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg

It's very easy to flake the oats and then all you have to do is soak them for 12 - 24 hours.

Quinoa flakes are an excellent replacement for oats in cookies, breads, cakes and rolls and a delicious addition to granola.

Quinoa flakes can be substituted for whole oats in most recipes.

Do you recommend toasting the oats before adding it to the dough if using oats as a substitute for the coconut flakes?

I make mine with rolled oats or quinoa flakes and top with heaps of extras for added flavour.

Today, I used dried coconut flakes, sliced raw almonds, oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.

Subbing the oats for quinoa flakes.

, but I am an oat - intolerant coeliac like yourself and I always use buckwheat flakes as a substitute in recipes that call for oats and they seem to work fine.

Next, mix together the dry ingredients in a large bowl — GF oats, ground almonds, chopped almonds and cinnamon (leave the flaked almonds for the topping).

The NutriMill Plus isn't suitable for spices, herbs, oilseeds such as flax, chopped chestnuts, flaked oats or fibrous materials.

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

For the base, place the quinoa flakes, coconut flakes, oats and cacao nibs into a food processor.