I added a little bit
of oat powder as well to have more energy.
Not exact matches
Want to try one
of your recipes with
oat flour, but I don't know where to get maple syrup
powder.
These doughnuts come together quickly, just a mix
of oat flour, cocoa
powder, vegan chocolate protein
powder (which also adds sweetness), and almond milk.
I blended about a cup
of oats into a fine
powder (in the blender) to create
oat flour.
1 cup rolled oats blitzed into
oat flour + 1/2 to 3/4 cup
of whole rolled oats 5 scoops whey protein
powder Milk to bind
Muffin 1 cup + 1 tablespoon (100 g)
oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon
of baking
powder 1 teaspoon
of salt 3/4 cup (6 fl oz or 170 g)
of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
In this recipe, you get your protein from the
powder, eggs and walnuts, as well as a punch
of fibre from the
oat flour.
And for that form, I borrowed from my recipe for Pumpkin Pecan Protein Donuts, which uses a combination
of oat flour and vanilla protein
powder as the donut base.
The combination
of whole grain
oat flour, cocoa
powder, coconut flour, and dates produces a soft, tender, super decadent chocolate cookie.
DRY — 2 cups ground almonds (240g)-- 1/2 cup GF
oat flour (oats ground in a food processor)(50g)-- 1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking
powder — zest
of 1 lemon & lime
To make these vegan, sub out the whey protein for a vegan protein
powder or simply add extra
oat flour in place
of it.
Add
oat flour, baking
powder and the remaining 1 cup
of rolled oats.
Add the
oat powder to the rest
of the oats and add the sugar, pecans, coconut chips, chocolate chips, dried cranberries, salt and cinnamon.
2 large sweet potatoes 1/2 cup dates soaked in hot water 1/2 banana 2 tbsp maple syrup 1/2 cup pea protein Pow
powder 1/2 cup
oat flour 4 tbsp raw cacao
powder Almond milk 1/2 -1 cup 2 tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash
of almond milk
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured
oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured
oat milk 50 - 60 g vegan ham, chopped
1 cup white rice flour 3/4 cup gluten free
oat flour (see note) 1/2 cup sugar 2 tsp baking
powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1 cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest
of 1 lemon or lime 12 tsp
of kiwi - lime marmalade (or jam / preserve / marmalade
of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3 cup sifted
powdered sugar
-LSB-...] rice 1,5 — 2 cups hazelnut milk 1/2 cup roasted hazelnuts (or some other plant milk, like walnut, almond, rice,
oat) 3 tbsp raw cacao
powder 3 dates 1 tbsp coconut sugar (or more dates) pinch
of -LSB-...]
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g)
oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking
powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
200g Spelt flour 200g Whole wheat flour 50g
Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking
powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons
of Honey A tablespoon Anise liquor (see above) A tablespoon
of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash
of Vanilla
In the 2nd version I added more cocoa
powder, switched to the softer
oat flour, added 1 egg, and used pumpkin puree instead
of applesauce.
great flavor, we had to substitute the
oat flower for oats that we turn to as close
of a
powder as possible but I think this and plus not giving it enough resting time made it very brittle & crumbly.
Basic Mix 2 cups almond flour 2 cups sprouted
oat flour 1/2 cup ground rolled oats 1 cup maple syrup
powder pinch
of salt
2 cups water 1 cup quinoa flakes, rinsed (or any kind
of grain you prefer, like millet,
oat or spelt) 3 tbsp coconut flakes 3 tbsp nettles, dried 1 apple, grated 1 tsp mint leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla
powder
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup
oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking
powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk
3 cups
oat milk 1 cup raw buckwheat groats 1 cup rolled oats 1/2 almond flour 4 - 5 dates 1 tbsp coconut sugar 1 tbsp chia seeds 1 tbsp golden flax 1 tbsp psyllium husk pinch
of Himalayan salt bourbon vanilla
powder, cinnamon, ginger 1 apple
Naturally gluten - free, vegan and paleo, feel free to add a scoop
of protein
powder and some
oat flour and you'll have a recipe similar to these Apple Pie Protein Bars!
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao
powder or cocoa
powder 1/2 teaspoon
of baking
powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or
powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Serves 2 hungry people 1 cup
of almond flour 1 cup
of almond milk 0.5 cup
of gluten free
oat flour 2 eggs 1 tablespoon milled flaxseeds 1 teaspoon
of vanilla extract 1 teaspoon
of gluten free baking
powder
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice /
oat or coconut milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein
powder 2 tablespoon
of raw cacao
powder 1 1/2 teaspoon
of baking
powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch
of whole sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml
oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor
I used Jule's GF flour, 1/4 cup
oat flour in place
of flax meal, sparkling water, honey and used 1/4 cup almond meal instead
of milk
powder.
I added a bit
of cocoa
powder, mixed the all purpose flour with some whole wheat flour and used
oat milk instead
of almond milk..
3 tablespoons
of olive oil 3 turnips, diced 2 shallots, sliced 1 clove
of garlic, roughly chopped 1/4 teaspoon
of salt pepper 3/4 cup
of water 1 egg, lightly beaten 1 1/4 cups
of oat flour 1 teaspoon
of baking
powder 1/3 cup
of chives or green onions, diced
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a pinch
of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml
oat milk half a teaspoon
of essicated ginger
powder half a teaspoon cinnamon
powder 2 - 3 pinches
of powdered cloves 3 - 4 pinches
of grated nutmeg a pinch
of mace
powder a pinch
of vanilla
powder a pinch
of cardamom
powder 2 firm apples (I used Golden Delicious)
In a medium mixing bowl combine the
oat flour, oats, coconut sugar, baking
powder, salt, cinnamon and coconut oil until you have a sandy mixture.Spoon half
of the crust mixture into the bottoms
of the muffin tins equally.
You could try this cookie recipe instead that uses
oat flour and just sub 1/3 cup
of the flour with cocoa
powder: https://www.feastingonfruit.com/homemade-vegan-golden-oreos/.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon
of flax and or flax / chia mixed with 3 tablespoons
of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups
oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao
powder 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan, dark chocolate chips
2 tbsp
oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein
powder (I used Hemp Pro 70) 1/4 cup cocoa
powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice
of sweetener 1/4 cup chocolate chips 3/4 cup hot water
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.
Im just wondering if I can substitute the cocanut flour and brown rice
powder for another type
of flour like
oat or rice flour?
Ingredients 6 - 7 tablespoons puffed millet unsweetened and unflavoured
oat milk, to taste a handful
of unsweetened, dried banana chips a tablespoon dried coconut flakes a tablespoon fairtrade dark chocolate bits or chips a few pinches
of vanilla
powder Makes 1 serving.
In a large mixing bowl, combine the
oat flour, vanilla protein
powder, sweetener
of choice and sea salt and mix well.
The night before, mix together your
oat mixture in a bowl or container that you can seal / close: 1/2 cup dry rolled oats 1 tbsp VEGA protein
powder (or more) 1 tbsp chia seeds pinch
of cinnamon and nutmeg
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup
oat flour 1 tablespoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest
of one small orange 1/2 cup dried blueberries
INGREDIENTS 2 whole eggs 1 large banana 4 scoops Naked Whey protein
powder 1/2 cup
of milk 1/2 cup
of oat or quinoa flour 1/2 teaspoon vanilla extract (to taste) 1/2 teaspoon baking soda (optional to make a fluffier waffle) PREPARATION Step 1: Mix all the ingredients together either by hand or using a blender / food processor.
-- 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
1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated cane sugar (I used Alter - Eco brand) A splash
of vanilla extract A splash
of bourbon (optional) 1 1/2 cups whole wheat pastry four 1 cup
oat flour 1/2 teaspoon fine grain sea salt organic
powdered sugar for dusting
To the bowl
of a high powered blender, add all
of the ingredients (except optional add - ins): teff flour, sorghum flour, Pacific Foods Vanilla
Oat Milk, melted coconut oil / olive oil, baking
powder, eggs, vanilla extract, sea salt, cardamom and cinnamon.
Place 1 cup
of rolled oats into food processor and blend to a
powder (skip if using
oat flour).
Mix together the
oat flour, ground almonds, coconut sugar, cinnamon, flaxseeds, baking
powder, bicarbonate
of soda, walnuts and pitted dates in a large bowl.