Sentences with phrase «more rolled oats»

If the dough is too sticky, add more rolled oats.

1 cup rolled oats (use gluten free if preferred) 1/2 cup buckwheat (you could also use more rolled oats instead) 1/2 cup sunflower seeds 1/2 cup flax seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 2 tablespoons millet (optional) 3 tablespoons psyllium husk powder 2 teaspoons ground cumin 1 1/2 teaspoon sea salt 1 teaspoon turmeric 1 1/2 cups water 3 tablespoons coconut oil, melted 1 tablespoon maple syrup

You'll need to blend more rolled oats to create less flour - the oats decrease in volume as you turn it into a flour.

ETA in response to reader requests: If you've got nut allergy issues (in your family or at school), swap the almond butter for sunbutter, and the sliced almonds for a bit more rolled oats and quinoa.

If you don't have steel - cut oats or quinoa flakes, just substitute more rolled oats.

If the dough is too sticky, add more rolled oats.

But if you don't like using cornmeal or don't have any on hand, feel free to substitute more rolled oats instead!

Can you sub the quinoa flakes for more rolled oats?

Not exact matches

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

Excuse my North American - ness but are porridge oats more like rolled oats or quick oats?

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

These cookies have a little more sass than your typical chocolate chip: with a bit of old fashioned rolled oats for added texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.

1 - 2 tsp truvia (optional — for more sweetness) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder

3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.

Mango chia pudding, gooey cinnamon roll oats, green smoothies galore, cleansing salads, immune - boosting soups, lettuce wraps, plenty of quinoa recipes, mini slider burgers, chocolate banana bars, kiwi chocolate cups and more.

Although you will find a more detailed description of this issue in the Description section of this profile, we think that it is important to point out that the GI values that we have seen for old - fashioned rolled oats and steel cut oats are significantly lower than the values that we have seen for instant oats.

The quick oats form more of a light coating which doesn't seem to get quite as crisp and crunchy (ironic, since I baked them twice as long as the rolled oats version).

Above: For the version in this photo I used quick oats, which results in a more refined texture (I used Old Fashioned rolled oats in the photo below); both types work great.

If you want a more traditional granola don't hesitate to switch out a cup or two of the nuts or seeds with rolled oats.

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed)

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

If you like more of a smoother oatmeal, then rolled oats may be better for you to use.

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

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

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

I LOVED this aspect of the recipe (felt more filling to me), but if that's not your jam, you can substitute rolled or quick oats.

I like to have at least half of my dry ingredients consist of rolled oats, but you can of course use even more if you like.

I decided to combine oat flour, rolled oats, desiccated coconut and coconut flakes, because I wanted to play with the textures and the flavors, but you can use just Read more

3 carrots, shredded chicken broth (onion - free), about a cup, plus more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1 egg, lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups brown rice flour, plus more as needed

Notes: If you don't have quick rolled oats, you can certainly use thick rolled oats but — heads up — your smoothie will have a bit more texture to it.

And, as a result, we've gone through pounds and pounds of peanut butter and even more pounds of rolled oats because this shake encompasses everything I look for in a smoothie - like beverage: it's creamy, it's refreshing, and it's delicious.

Then, we got into more basic versions with rolled oats.

After combining, I added crushed pecans and about a quarter cup of dry rolled oats with the chocolate chips to give it a bit more texture.

Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2 cup persimmon, peeled and diced 1 Tbsp shredded coconut 1/2 cup rolled oats 1/2 cup almond milk (or other milk of your choice) 1 1/2 Tbsp agave nectar or honey See more... Continue Reading →

* 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)

Enjoy for breakfast, a snack, or for a more substantial lunch you can add 1/2 scoop raw rolled oats and some spinach to keep you fuller longer and add more nutrients to your glass.

I find that rolled oats give overnight oats a chewier, more delightful texture.

1 3/4 cups (260 grams) all - purpose flour, plus extra for dusting surface 1/2 cup (80 grams) whole wheat flour 1/2 cup (35 grams) rolled oats (I used quick - cooking) 1 very heaped tablespoon baking powder (I only slightly heaped; wish I'd heaped more!)

Whole rolled oats are loaded with soluble and insoluble fiber, both of which are essential for a healthy digestive system.Soluble fiber, which turns into a gel - like mass, helps bind with food to flush it out, while insoluble fiber is the roughage that helps make your waste more bulky and easier to move along.

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.

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

1 2/3 cups whole wheat flour 2/3 cup old - fashioned rolled oats 2 tablespoons sugar 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup plain yogurt 1 cup milk 4 tablespoons unsalted butter, melted 2 large eggs 1 cup (or more) blueberries

If all you have in the cupboard is old - fashioned rolled oats, give them a quick whirl in a food processor, so they're more like quick oats; or process till they're finely ground, for a smoother - looking cookie.

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)

If it seems overly sticky and won't roll into balls, add more oats.

Grind oats and nuts / seeds in a food processor until they are finely chopped, add rest of ingredients and whizz until it starts to come together, you may need slightly more liquid to get it to come to this stage, you want it at the texture where you can roll it into balls.

2 cups whole wheat flour, or mixed (I like part barley flour) 1 cup Fluffy Okara 1 cup rolled oats, preferably old fashioned for more texture 1/2 cup brown sugar, firmly packed 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup buttermilk 1/4 cup maple - flavored syrup 1 teaspoon vanilla

Certified old fashioned gluten free rolled oats (I buy it at Trader Joe's, and I grind some of into oat flour sometimes, or pulse it in a food processor a bit to make more like quick - cooking oats — I do not buy any other, more processed oats because I'm cheap)

Changes for next time, add more buttermilk, add more salt, incorporate the seeds into the bread and top only with rolled oats.