Sentences with phrase «oat flour because»

I mixed in some oat flour because, well, it just seemed like the thing to do.

I also swapped out 1/2 cup of the flour for 1/2 cup oat flour because I love oats in my bread, and love how healthy they are.

Not exact matches

I mixed all purpose flour with whole wheat and oat flours, just because I like to do that, I like the variety.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

I used gluten free flour instead of oat because it's what I had laying around and Xylitol as my granulated sweetener.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

It used to be that you couldn't get oat flour or rolled oats truly gluten - free because there was cross contamination with wheat (they were grown next to each other, and the processing plant often times processed both wheat AND oats, so there was always some cross contamination).

I'm not sure how they would turn out with all oat flour, just because I've never tried this recipe with just oat flour.

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

The oat flour is less expensive for me because I mill it myself.

Oh, and I also used oat flour instead of almond because I had some made and they still turned out really yummy!

I never buy oat flour, because it's so easy to make.

Oat flour is my favorite right now because it gives a chewy and doughy texture to baked goods!

Yes you definitely could, but because oat flour lacks gluten you may need to add another egg or two as a binder.

I love my oat flour, simply because it always does the trick, but I wholeheartedly believe it's always a good thing to mix it up.

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)

All I know is that coconut flour won't work: / I'd recommend just using sorghum flour or maybe brown rice flour (not oat flour) because this cake is just too good

I chose to use oat flour for this recipe because the sweet flavor really complements the peanut butter.

In this recipe, I don't use xanthan gum because oat flour acts as a binding agent because of the soluble fiber.

Healthy because whole grain oat flour, date - sweetened (a little coconut sugar in the crumble), and fruit which = one of your five a day.

I always use a kitchen scale because rice protein and oat flour are pretty difficult to measure.

You can also buy oat flour which is even better because it is finer.

Making this right now but I didn't add the tapioca starch because it doesn't specify, I also read that if we use oat flour to omit the tapioca starch and that's what I did, I hope it turns out and I followed the recipe as I saw it.

A while back I had success using oat flour in place of wheat, but this is the first time I use all whole oats, which worked out really nice because it allowed the creamy richness of the peanut butter - blackstrap mixture to shine through.

I went through this EXACTLY when I was creating my chocolate chip cake for Cake in a Crate and that is hilarious because I, too, ended up at the oat flour and tapioca starch that ultimately was the winner.

It was probably because you used oat flour instead of whole wheat.

I like it better than white flour because it is more nutritious and because I can very subtly taste the oat in my baked goods.

because I live in Venezuela and we can only find almond flour (homemade) rice flour (not sweet rice or brown), oat flour and coconout flour.

These are my favorite brand of gluten free oats because they are still whole and are not covered in powdery oat «flour».

I was drawn to «Triple - Oatmeal Cookies» because it indeed incorporates oatmeal in three ways: oat flour, old - fashioned rolled oats, and steel - cut oats.

I love a fruit crumble, which by the way, is the same thing as a crisp because they both involve baking fruit and a oat topping made with flour, butter and sugar.

I chose to use oat flour for this recipe because the sweet flavor really complements the peanut butter.

This recipe is super easy to follow and naturally gluten - free because we're using oats and oat flour as the base.

By the way, I'm calling this «oat bread» because I made it with (gluten - free) oat flour, but it really doesn't taste much like oats.

I used gluten free flour instead of oat because it's what I had laying around and Xylitol as my granulated sweetener.

For me this wasn't an issue because I eat dairy and both oat flour and xanthan gum can be easily substituted.

I tried oat flour instead of rolled oats the second time because clearly they wouldn't notice that.

Maybe it was the (ahheemmmm) 20 + yr old gelatin that took me 20 minutes to find, or grinding oat bran because I didn't have oat flour?

What I found once these were baked and the recipe did nt say, is that these crumble easily, not that I mind the crumbs, I think its because it is made with oat flour but they sure do taste good.

I ended up adjusting the recipe, because the grocery store didn't have any oat flour.

The only flour I've made at home is oat flour, because that seems to be the only one that works quite well in a food processor.

I have subbed oats flour for coconut flour before because it is really absorbent but I usually do a bit more, so in this case where is calls for 1/4 cup of coconut flour, I would try using 1/3 to a 1/2 cup oat flour!

Because they are made with quality ingredients of oatmeal, barley, oat flour, pumpkin, flaxseed, cane molasses, carrots, salt, canola oil and some cinnamon.

After making the dough, roll it in wax paper because it'll be a bit sticky to handle; sprinkle a little oat flour on it to help with stickiness.