Sentences with phrase «of flake oats»

1 cup quick oats (you may also use other types of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup mushrooms (sliced) 1 teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1 teaspoon coconut oil Water as needed Curled parsley or herbs of choice for garnish

A harmonious blend of flaked oats, bitter and imported chocolates, and coffee, this imperial stout offers a fresh - pot - of - coffee nose and a creamy, luscious taste.

Not exact matches

I was wondering if you could suggest an alternative to the oats — I was thinking of trying quinoa flakes..

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

I made it with my own multigrain porridge mix of porridge oats, fine oatmeal and quinoa flakes, and added a variety of seeds that I had in the cupboard... Yum yum yum.

If I were to sub quinoa flakes instead of the oats, would that change the method of soaking them in boiling water first, does anyone know?

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

Hi there, I have used Rice flakes and / or Quinoa flakes in place of oats — both work well!

To give you a clearer idea of what I mean by eating these foods in their «natural» and «unrefined» form I mean eating corn, not corn flakes and steel cut oats rather than a granola bar «made with oats.

Also, do you ever use spelt flakes instead of oats?

You could try barley flakes or spelt flakes in place of the rolled oats.

* You can substitute in quinoa or buckwheat flakes instead of the oats, or even almond flour if you wish to have a grain - free, paleo friendly version of these bliss balls.

, I will be using quinoa flakes instead of oats.

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?

1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3 tablespoons of maple syrup Pinch of pink Himalayan salt

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.

1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after)

I got: three tubs of PB 2, expeller pressed canola oil, almond flour, almond milk, almond extract, quinoa, yeast flakes, steel cut oats and chia seeds.

1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate of your choice.

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!

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)

My cranky old blender wouldn't process the oats all the way with the rest of the ingredients, (the oats looked somewhere between a quick oat flake and oat flour in the batter), but it didn't matter... they still rose like little beauties.

Hi =) I tried out your recipe this morning using freshly rolled oats instead of spelt flakes and the result is fantastic!

But back to the crumble — I love the idea of usin Quinoa flakes in it, even if I might need to try it out with oats,»cause it's hard to get a hand on them here.

-- I replaced the oats with quinoa flakes (both in the muffin and in the granola)-- I didn't have any arrowroot so I just left it out:)-- I used pureed cooked apple in place of banana (I don't eat bananas!)

I used 220 grams of a mixture of amaranth flakes spelt flakes gluten free oats and buckwheat flakes.

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

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

I no longer have malted wheat flakes, so I use oats, and also add a Tbsp of malted barley flour.

I used my favourite, Silk Protein Nutmilk oats, cinnamon, coconut flakes, organic maple syrup and of course, strawberries.

1/4 cup pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup dried cherries

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.

I often use quinoa flakes instead of quick oats, so I think they will be fine in this recipe.

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

-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra — dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2 tsp spices — cinnamon, nutmeg, ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar

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

Scottish oats company, Stoats, has announced the launch of Toasted Oaty Flakes, a wholegrain cereal with premium oats that have been cooked and roasted.

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)

A crunchy granola filled with chocolate - y clumps of oats, almonds, and coconut flakes.

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)

If you like, sprinkle the tops of the muffins with a few flakes of rolled oats.

Quinoa flakes are so good in place of oats!

We offer a wide range of porridge oats, muesli, crunchy muesli, flakes and shakes.

* 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)

Quinoa flakes take the place of oats in this recipe, adding protein and a bit of texture without adding much flavor.

If I forget to start the oats soaking 24 hours in advanced, I throw in 1/4 cup rye flour or flakes to speed the breakdown of antinutrients.