Sentences with phrase «of oat flour»

In a pinch, you can use 2 1/2 cups of oat flour instead of the ground oats in this recipe.

You could just use more coconut flour instead of the oat flour.

The trick to getting the texture just right is a combination of oat flour and almond flour mixed with ground flax and apple cider vinegar.

I used whole wheat pastry flour in place of oat flour.

It's just a simple mix of oat flour, almond milk, pumpkin and some spices / stevia to your taste.

If the mixture is too wet, add a couple tablespoons of oat flour first.

I then measure a half cup of the oat flour for this recipe.

Do you think I could sub a little bit of the oat flour for almond flour to make them slightly slower carb?

The base if made of oat flour (oats processed in a food processor or blender), ripe bananas, cinnamon and plant - based milk.

I think the addition of oat flour definitely would give them a bit more chew.

Similar to the muffins, the base is a blend of oat flour and quinoa flakes.

Did you add the right amount of oat flour or change any other quantities such as the pumpkin amount?

If it's in any way too wet, add a bit more of the oat flour or coconut flour.

Do you add the 2 tbsp of oat flour to the entire bowl or a portion?

Interesting use of oat flour — is there any alternative to whipped butter?

The base is a mixture of oat flour, nut butter, coconut oil, maple syrup, cinnamon, vanilla, and sea salt.

The 1.5 C of oat flour mixed in with the wet mixture is way too dry.

A bag of oat flour to replace part of the all - purpose.

The lack of oat flour in your attempt probably has something to do with the fail.

There are made with a majority of oat flour, and a little olive oil for fat and moisture.

I have become a big fan of oat flour recently, both for the texture it adds to baked goods as well as the flavor and added nutritional value.

Can you comment on the texture of the oat flour cookies after cooking for 5 minutes?

When making oat flour in a blender do your recipes give the starting volume of rolled oats or the finishing volume of the oat flour?

They are very dense though because of the oat flour so they won't be light muffins but they didn't hurt my stomach one bit.

It's easiest to blend up a big batch of oat flour, and just scoop out what's needed for any recipe.

I have a package of oat flour and am wondering how much of that I could use so that I don't have to grind my own.

** You can use 1/2 cup of oat flour instead of 1/4 cup millet flour and 1/4 cup oat flour.

I think that if you wanted, you could use an all purpose gluten free flour instead of oat flour.

I used a combination of oat flour and almond meal.

You can also use whole wheat pastry flour in place of the oat flour.

For cookies that are a bit on the dense side (how I like them) add the 2 remaining tablespoons of oat flour and mix until combined.

The base if made of oat flour (oats processed in a food processor or blender), ripe bananas, cinnamon and plant - based milk.

I love the addition of oat flour to the recipe!

These muffins are formed from a blend of oat flour and whole wheat pastry flour.

The pancake batter is a simple mix of oat flour, cocoa powder, stevia, pumpkin puree, and almond milk.

The only other ingredients are date paste for rich sweetness, and just a little bit of oat flour to bring the batter together.

Loving all of the ingredients and the use of oat flour.

These pancakes are made out of oat flour.

If you want to load these up with protein, you can replace 1/2 cup of the oat flour with an equal amount of your favorite protein powder (I've used hemp with delicious success), but you'll want to increase the almondmilk measurement by 2 tablespoons.

One super heaped tbs of oat flour for each egg, a pinch of salt and sugar, and just enough water to mix to roughly the texture of housepaint.

Here, xanthan gum (found in most health food stores) acts as a thickener instead of eggs, agave nectar replaces refined sugar and a touch of oat flour makes the dessert just a little bit... read more

I think you got your answer confused there Ella your recipe calls for buckwheat and Madeline asked if she could substitute brown rice flour LOL no mention of oat flour??

I think it would be okay to use the 3 1/2 cups of oat flour along with a 1/2 measure of quinoa if you wanted the added fiber and nutrients but it would definitely add double the calories per slice also..

Quinoa, though a fine idea, added a very strong flavor that was off - putting if you used it as the main flour amount, so if you do decide to use it, definitely use it for a rice flour sub, not oat flour sub as the rice flour is only 1/2 cup versus the 3 1/2 cups of oat flour measurement.

Because I did not have potato starch, I thought I was in a lurch, but being that I had plenty of oat flour, I did some research and decided to give it a go.

Hi Leslie, 1 cup of oat flour weighs 3 1/4 oz.