If it is still too wet, add a few
more tablespoons oats or flaxmeal.
Not exact matches
If batter is too thin, add a
tablespoon or two
more of
oats and blend again.
I would try blending them with about 1 - 2
more tablespoons of
oats, and pushing the blueberries in once you pour the batter on the pan!
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.
What's in it: 1 cup steal cut
oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
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.
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.
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
for cookies 1/4 cup oat flour, plus
more if needed 1/4 cup brown rice flour 1/2 cup quick
oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3
tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1
tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berries
INGREDIENTS: 1 1/4 cup old fashioned
oats 1 cup chopped nuts (you can use pecans) 1/4 cup flax seeds 4
tablespoons coconut oil 1/2 cup honey 1/4 cup brown sugar,... Read
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* 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)
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!)
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 I were doing it, I'd use two
more tablespoons of maple syrup in place of the stevia, two
more tablespoons of ground
oats, and maybe another
tablespoon of coconut oil.
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.
1 cup / 3 oz / 85 g rolled
oats 1 1/4 cups / 300 ml whole milk, heated just to boiling 1/4 cup / 2 oz / 55g room - temperature unsalted butter 4
tablespoons natural cane sugar 3 teaspoons aluminum - free baking powder 2 teaspoons crushed anise seed - optional 1/2 teaspoon fine grain sea salt 1 1/4 cup / 5.5 oz / 155g dark rye flour 1 1/2 cups / 6.75 oz / 190g all - purpose flour, plus
more for dusting
more salt for sprinkling
-- 60 g millet flour — 30 g oat flour — 50 g rolled
oats, plus
more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2
tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
Add 2
tablespoons brown sugar and cook until the sugar melts and the
oats are golden brown, about 4
more minutes, watching carefully so that it doesn't burn.
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
* If your peanut butter is super liquidy, decrease the almond milk by 1
tablespoons and add
more oats and / or coconut shreds.
2 1/2 cups
oats 1/2 teaspoon salt 1 cup apple puree (ripe banana puree would be good too) 3
tablespoons melted coconut oil 1 cup water + a splash
more optional: sweetener of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips
3/4 cup unsweetened almond milk 1/8 teaspoon finely grated orange zest, plus
more to taste 2 medium oranges, peeled and seeded 1 medium banana 1/2 cup raw, unsalted cashews 1/3 cup rolled
oats 2
tablespoons pure maple syrup 1 teaspoon natural vanilla extract 1 teaspoon poppy seeds 1 cup ice cubes
for the crust 1
tablespoon ground chia seeds 3 - 4
tablespoons ice cold water, divided 1/2 cup coconut oil — cold and solid, plus
more for oiling the springform — at room temperature 3/4 cup oat flour (I use ground rolled
oats) 1/2 cup almond flour 1/4 cup tapioca flour 2
tablespoons coconut sugar pinch sea salt
2 cups rolled
oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus
more for greasing pan
If the
oats seem too dry, add
more honey (or maple syrup) 1
tablespoon at a time.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled
oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus
more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus
more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
I added about 2
more tablespoons of
oats to the mixture to make it firmer.
1-1/2 cups rolled
oats 1/4 cup heavy cream 4 oz 70 % or
more chocolate, chopped into small pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5
Tablespoons melted butter 1 cup dark corn syrup 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 4 large eggs
2 cups old fashioned
oats 1 cup unsweetened grated coconut 1 cup coarsely chopped raw almonds 1/4 cup pepitas or sunflower seeds (optional) 1/2 teaspoon salt 2
tablespoons maple syrup 2
tablespoons brown sugar 2
tablespoons canola oil 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 cup raisins, or
more to your taste
If it's not thick enough like cookie dough, just add a
tablespoon more of
oats or cocoa.
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) Wash for Top Crust 2 - 3
tablespoons high - protein milk of choice (soy, almond, hemp) 1
tablespoon sugar
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
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.
4 cups gluten free
oats 1 cup brown rice flakes (or 1
more cup
oats) 1 cup pumpkin seeds (or other nut / seed) 1 cup hemp seeds (or other nut / seed) 1/2 cup shredded coconut 2 Tbsp ground chia seeds or flax seeds 1 1/4 cup apple juice 2 heaping
tablespoons melted coconut oil 1 tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla flavoring 1 tsp cardamom 1 tsp cinnamon, 1/2 tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4 tsp salt 1/4 -1 / 2 tsp stevia liquid, to taste (I used SweetLeaf's English Toffee flavor, yum!)
What's in it: 1 cup steal cut
oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I used almond milk and almond butter and added a couple
tablespoons of
oats to make it even
more filling.