The recipe calls for a blend of gluten - free all - purpose (or regular all - purpose) flour and oat flour, which you can easily make yourself by
grinding whole rolled oats in a food processor or coffee grinder.
The recipe calls for a blend of gluten - free all - purpose (or regular all - purpose) flour and oat flour, which you can easily make yourself by
grinding whole rolled oats in a food processor or coffee grinder.
Not exact matches
I substituted organic
rolled oats (
ground to flour iin my coffee grinder) for the oat bran and used organic stone
ground spelt flour in place of the
whole wheat.
Look this: 354 15/17 ml
rolled oats 157 37/51 ml
whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml
whole cashews 118 5/17 ml pepitas 78 44/51 ml
ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or nut butter of choice 78 44/51 ml Honey or liquid sweetener of choice pinch Sea Salt
All you need is
whole grain
rolled oats, which you'll
grind into flour.
Whole grain,
rolled oats ground into flour give the perfect thick, chewy, all around texturally wonderful base to the cookies.
1 1/2 cup old - fashioned
rolled oats 1 cup walnuts, chopped (optional) 1 1/4 cup
whole wheat flour (or white
whole wheat flour) 1 1/4 teaspoons
ground cinnamon 1/4 teaspoon
ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3 cup light brown sugar, packed 1/2 cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2 cup buttermilk * 1 cup semisweet chocolate chips (optional)
Topping: 3/4 cup
whole wheat flour 3/4 cup old fashioned
rolled oats 1/4 cup white sugar 1/4 cup brown sugar, packed 1/2 teaspoon
ground cinnamon 1/4 teaspoon salt 3 tablespoons butter, melted
Oat flour is simply
whole grain,
rolled oats ground in a food processor until they reach flour consistency.
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c fresh
whole - wheat breadcrumbs 1/2 c
oats, pulsed in a food processor until
ground, or an additional 1/2 c
whole - wheat breadcrumbs 15 hamburger buns or
rolls, toasted
5 cups
rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use
oats marked gluten - free) 1 cup
whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon
ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
9 tablespoons of
ground flax seed meal 1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2 cup
whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of
rolled oats (I used organic) 2 tablespoons of organic cocoa nibs
It contains a mixture of old fashioned
rolled oats,
whole almonds, and seeds (pumpkin, sunflower, and sesame or flax seeds) that are all coated in a sweet mixture of honey, brown sugar, oil,
ground cinnamon, and vanilla.
Ingredients: 4 1/2 cups
rolled oats 1 cup all - purpose flour (I used
whole wheat flour that I
ground) 1 teaspoon baking soda 1 teaspoon vanilla extract 2/3 cup butter, softened — Better believe I substituted this with Applesauce 1/2 cup honey 1/3 cup packed brown sugar 2 cups miniature semisweet chocolate chips
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups
whole - wheat pastry flour 1 1/1 cups old - fashioned
rolled oats 1 teaspoon
ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup
whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned
rolled or quick - cooking
oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g)
whole or
ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon
ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
so it's 1 cup
oats ground into flour, 1 cup
whole rolled oats.
For the almond crumble: 2/3 cup
rolled oats (not quick)
ground in a food processor 1/2 cup
whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon
ground cinnamon 1/4 teaspoon salt 3/4 cup raw
whole almonds, coarsely
ground in a food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil
First of all, we start with two simple dry ingredients — coconut flour, and
whole grain
rolled oats,
ground to make oat flour.
Fruit Filling: 3 cups sliced fresh rhubarb 2 cups fresh mango chunks 2 tablespoons
whole wheat flour 1/4 teaspoon
ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned
rolled oats 1/4 cup
whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 cup butter, melted
These energizing bars rely on wholesome ingredients, like old - fashioned
rolled oats,
ground flaxseeds, walnuts,
whole - wheat flour and wheat germ, to give it the chewy texture we love.
Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2 cup plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon
ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup
whole spelt flour 1/3 cup oat flour 1/3 cup
rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or frozen
2 1/4 cups of
rolled oats (Bob's Redmill Gluten Free) 1 cups of
whole raw almonds 2 bananas (I used larger, ripe bananas) 1/4 cup of Vega Sport Vanilla Protein Powder 5 tablespoons of maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1 tablespoon of coconut oil 2 teaspoons of vanilla extract or 1 teaspoon of vanilla paste 2 teaspoons of
ground cinnamon 1 teaspoon of salt
2 cups
whole wheat pastry flour 3/4 cup unrefined sugar, you can use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons
ground cinnamon 3 cups
rolled oats 1 1/2 cups dried cranberries 2 cups low - fat milk 1/2 cup olive oil 2 teaspoons vanilla extract 2 eggs 1 cup boiling water
Yield: 32 Servings 3 cups of old - fashioned
rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or
whole wheat flour 1/2 cup oat bran 1/2 cup
ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
1 cup (120 grams)
whole wheat flour 1/2 cup (53 grams)
ground flax meal (or you can substitute all - purpose flour, if desired) 1/2 cup (40 grams) old fashioned or
rolled oats 1/3 cup (66 grams) brown sugar, packed 1 teaspoon espresso powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/4 cup (60 ml) vegetable oil 1 cup (235 ml) milk 1/2 cup (85 grams) chocolate chunks
The muffins are made with a combination of
whole wheat flour,
ground flaxseed, and
rolled oats, which give a nutty, chewy texture to the final product.
Makes about 18 muffins: 100 g walnuts 85 g
rolled oats 130 g buckwheat flour, spelt flour or
whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly
ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup
rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and
oats into a coarse flour.
Whole Wheat Banana Nut Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled
Whole Wheat Banana Nut Muffins 1 1/2 cups
whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned rolled
whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 2 teaspoons
ground cinnamon 1 egg, beaten 1/2 cup packed dark brown sugar or sucanat 1/2 cup low - fat plain yogurt 3 tablespoons canola oil 1 cup mashed ripe bananas 1 teaspoon pure vanilla 1/2 cup chopped toasted pecans or walnuts 1/4 cup old fashioned
rolled oats
1/2 cup virgin coconut oil 1/3 cup peanut butter 1/2 cup pure maple syrup 1 large egg 1 teaspoon vanilla extract 1 1/3 cups old - fashioned
rolled oats 1 1/4 cups
whole wheat flour 1 teaspoon baking soda 1 teaspoon
ground cinnamon 1 tablespoon chia seeds 1/2 cup raisins
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular
rolled oats — coarsely
ground in a food processor 2 cups barley puffs, quinoa puffs or other
whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
2 cups raw, unsalted sunflower seeds 1 cup flax seeds,
whole 1.5 — 2 cups chopped dried apple slices 3 cups
rolled oats 4 tbsp
whole chia seeds 1.5 Tbsp
ground cinnamon 8 Tbsp
whole psyllium husk 3.5 cups water
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup
rolled oats, or other flakes (2,5 dl) 1/2 cup
whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp
ground vanilla A generous pinch of salt
Crust: 1 1/2 cups
whole rolled oats 1 1/2 cups all - purpose flour 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon
ground cardamom 3/4 teaspoon baking soda 2 sticks (salted) butter, softened and cut into a few pieces 1 egg Whipped cream, for serving
2 1/2 C
rolled oats 1 C
whole wheat flour 1 t baking powder 1/2 t
ground cinnamon 1/4 t
ground cardamom 1/4 t powdered ginger 1/4 t sea salt 1/2 C chopped walnuts or almonds (Since I'm allergic to walnuts, I use almonds) 1/4 C oil 3/4 C apple juice
1 cup orange juice 1 cup dried apricots 1/3 cup honey 1/2 cup walnut oil 1 1/2 cups
rolled oats 1 cup
whole - wheat flour 1/2 cup wheat germ 1 1/2 teaspoons cinnamon 1/2 teaspoon sea salt 1 cup raisins 2/3 cup almond meal (finely
ground almonds)
6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour,
whole wheat flour, and wheat germ) 1/4 cup
rolled oats,
ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray
Ingredients: Cooking spray,
whole - wheat flour, baking soda,
ground cinnamon, light brown sugar, cinnamon, creamy or chunky peanut butter, eggs, canola oil, vanilla extract, barley flakes or
rolled oats, dried cranberries, dry - roasted peanuts, semisweet chocolate chips
Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon pure vanilla extract 1 large egg 3/4 cup
whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon
ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups
rolled oats 3.5 ounces dark chocolate (1 bar), chopped (you can also use dark chocolate chips if you prefer) 1/2 cup dried tart cherries 1/2 cup pecans, chopped (optional)
Breakfast: 1 cup soaked, cooked
rolled oats with 2 tablespoons raw honey, 1/2 cup pecans, 1 tablespoon
ground flax seed and 1/2 cup plain
whole milk yogurt.
Breakfast Ham and egg white omelet (1 to 2
whole eggs, plus additional whites), oatmeal (plain
rolled oats) topped with
ground flaxseeds and strawberries Snack — Protein Energy Bar
notes: I like to make my own oat and almond flour by
grinding rolled oats /
whole almonds in a high speed blender until they turn into fine flour.
Wheat flour,
ground whole wheat, brewers rice,
rolled oats, beef, sugar, soy flour, glycerin, sweet potatoes, beef fat (preserved with mixed tocopherols), flaxseed, salt, natural flavor, citric acid (preservative), caramel color, calcium propionate (preservative), garlic, zinc propionate, paprika oleoresin (color), mixed tocopherols (preservative), rosemary extract, lactic acid