Not exact matches
This blend
of oats, almonds and flax makes each pancake brilliantly thick with a perfectly warm, squishy middle — just like good american pancakes, while the addition
of ripe banana to the batter also makes them deliciously sweet so you just need a drop
of pure maple syrup for extra deliciousness!
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled
oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
The rest is amazing too though, the soft sweet slices
of apple, the melted wild blackberries mixed with cinnamon, the subtle caramel touches
of pure maple syrup and the browned crispy layer
of oats on the top — those are all pretty amazing.
[1] While
oats are a cereal grain with a very high risk
of contamination from gluten - containing grains (GCGs), it is now generally accepted that
pure oats uncontaminated with GCGs can be safe for persons who have celiac disease.
Gluten distribution in
oats spiked with wheat: One kernel
of wheat was added to 12 (50 gram) samples
of pure gluten - free oat groats.
Provena is the expert in
oats - based, gluten free cereals, flours and baking solutions — using some
of the
purest and highest grade
of oats in the world.
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.
1 tablespoon vegetable oil 1 1/4 cups rolled
oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon
pure vanilla extract 1/2 teaspoon salt
However
pure oats are actually gluten free, and nowadays it's much easier to get gluten free
oats and gluten - free oat flour, free
of contaminations (Bob's Red Mill just started to produce them, and they have national distribution).
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
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned
oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/3 cup
pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
It's made by coating rolled
oats with a mixture
of peanut butter, coconut oil and
pure maple syrup, and then toasting the oat mixture in the oven.
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)
I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2 tablespoons peanut butter, 3/4 cup
oats, a pinch
of salt and 1 tablespoon
of honey or
pure maple syrup.
1/4 cup
of rolled
oats 1/2 teaspoon
of cinnamon 1 cup
of apple cider or juice 4 tablespoons
pure maple syrup for drizzling 1 tablespoon
of butter (optional), cut into 4 cubes
Stuffing the cored apples with
oats, toasted nuts, coconut and dried fruit using
pure maple syrup as a sweetener is my way
of making apple crisp for breakfast.
* 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)
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled
oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon
pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch
of sea salt
Serves 1 Time: 5 Minutes Ingredients: 1/4 cups
oats 1/4 cup 100 %
pure pumpkin (not pumpkin pie filling) 1 cup
of filtered water 1 1/2 tablespoons
of honey or other sweetener 1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chips
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon
pure vanilla extract 1 1/2 cups old - fashioned
oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
1 cup rolled
oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo
of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup
pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
These are all the ingredients you'll need to make yummy no - bake granola bars: quick cook
oats (uncooked), creamy peanut butter, organic honey,
pure vanilla extract, a pinch
of salt, mini chocolate chips, peanut butter / chocolate candies, and slightly crushed roasted and salted mixed nuts.
The berries are lightly dusted with brown rice flour and lemon zest and the crispy crust is a simple concotion made
of gluten free
oats, a little almond flour, some sliced almonds, coconut oil, and a drizzle
of pure maple syrup.
Creamy, spiced
oats, layered with a sweet compote
of simple blueberries and a touch
of pure maple.
3 cups
of oats 1 cup
of coconut thread 1/4 cup
of pumpkin seeds 1/2 cup
of pecans 1/2 cup
of almonds 1 Tbsp ground ginger 1 Tbsp ground cinnamon 1/4 tsp sea salt 1 very ripe banana 1/4 cup
pure maple syrup
2 1/2 cups fresh almond milk (or milk
of your choice) 1/2 cup
oats 1/4 cup chia seeds (white or black) 1 Tbsp
pure maple syrup 1/4 tsp cinnamon Raspberry coulis (see recipe below) Fresh fruit to serve e.g. kiwifruit, banana, strawberries
-- 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
The buttery macadamia nuts, the chewy
oats, the addition
of cinnamon and juicy raisins, made these macadamia oatmeal cookies a
pure pleasure.
Yield: 32 Servings 3 cups
of old - fashioned rolled
oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons
pure vanilla extract Directions Preheat the oven to 325 °F.
1/2 cup (1 stick) unsalted butter, melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons
pure vanilla extract 1 cup all - purpose flour pinch
of Kosher or sea salt 1 cup old - fashioned
oats 3/4 cup semisweet chocolate chips 1 cup M&M s candy
As for the delicious crumb part
of these bars, they're made with
oats, almond flour, some coconut oil and they're gently sweetened with
pure maple syrup.
They're filled with fall spices, hearty
oats (like many
of my recipes), raisins, and
pure pumpkin, plus they're made with apple butter which is a great way to use up that apple butter recipe above!
If you have the internet go on to the pubmed website and simply type in «
oats and celiac disease» and read the many abstract summaries
of studies which show that
pure oats are safe.
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 %
Pure Pumpkin instead
of the bananas — Substitute whole
oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
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
1/2 cup sprouted rolled
oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed few dashes
of ground cinnamon 2 tablespoons raw cacao powder 1 tablespoon vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon
pure maple syrup
For the Brownies 500g
of sweet potatoes (about 2 medium) 12 medjool dates 6 tablespoons
of pure maple syrup 100g
of ground almonds 2 tablespoons
of melted coconut oil a pinch
of salt 100g
of ground
oats 6 tablespoons
of raw cacao powder For the Icing 2 tablespoons
of coconut oil 2 tablespoons
of almond butter 1 tablespoon
of maple syrup 2 tablespoons
of cacao powder Method: Start by pre-heating the oven to 180C (fan), then peel the sweet potatoes.
1/4 cup (45g) melted cacao butter 1/3 cup (106g)
pure maple syrup 3/4 cup (184g) creamy peanut butter 6 - 7 (36 - 42g) tablespoons cacao powder 1 cup (98g) rolled
oats Heavy pinch
of sea salt flakes
2 cups
of pitted dates 2 cups
of raw rolled
oats 2 cups
of dried coconut 2 tbs
pure maple syrup or brown rice malt syrup (optional)
Steel cut
oats, almond milk, cacao powder, cinnamon,
pure vanilla extract, maple syrup and a pinch
of sea salt all dumped into the crock pot and turned on low.
1/2 cup gluten free quick
oats 1/2 cup dried cranberries 1/4 cup raisins 1/4 cup mix
of shredded coconut, chia seeds, & flax 1/4 cup hemp hearts 1/4 cup sunflower seeds (raw, unsalted) 1/4 cup water 1 tsp cinnamon 1 tsp
pure vanilla extract 1/4 tsp sea salt (finely ground)
To thicken these
oats up a bit, I used ground chia seeds instead
of whole (which adds a better texture, in my opinion), a touch
of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit
of vanilla, a dash
of cinnamon, some NuNaturals
pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.
They're filled with fall spices, hearty
oats (like many
of my recipes), raisins, and
pure pumpkin, plus they're made with apple butter which is a great way to use up that apple butter recipe above!
METHOD In the bowl
of a food processor, combine drained soaked cashews, pistachios, hemp seeds, pitted dates,
pure maple syrup, almond butter,
oats, cinnamon, sea salt,
pure vanilla extract, almond extract and 1 Tbsp matcha powder.
An as
pure form
of oats as can be is whole
oats or rolled
oats, which is not in a flour form.
1 cup
of oat flour (ground old fashioned rolled
oats in a clean coffee grinder) 1 cup
of almond meal (I buy TJ's brand) 4 tbsp butter (left out and room temp for at least 1 hour) 2 tbsp
pure maple syrup 1/8 tsp sea salt
Instead
of prepackaged flavored oatmeal, BUY:
pure whole - grain
oats (look for steel - cut
oats) and opt for unflavored.
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled
oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon
pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch
of sea salt
Enjoy the heart - healthy benefits
of non-hybridized
oats the veganic way: grown with
pure plant - based cultivation.
For last two days
of using a face mask made up
of oats and natural yoghurt which soothed skin almost instantly I have also started applying a thin layer
of pure coconut oil.