I used
quick cooking oats from GF Harvest.
Not exact matches
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
I got the
oats from the bulk bins at Sprouts — which I've found to be one of the most affordable ways to get everything
from steel cut to
quick cooking whole
oats.
We are huge oatmeal fans in this house; every variety makes an appearance in our pantry
from quick cooking to rolled
oats to steel cut.
For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made
from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut,
quick cooking oats and quinoa flakes.
If you don't have a powerful blender and want to soak your instant
oats, oatmeal, porridge,
quick cook or rolled
oats, soak 1 cup of
oats with 1 cup of the liquid
from the recipe.
I could try making oat flour
from quick -
cooking oats, and using a little cornstarch with that, maybe??
Be sure to purchase slow
cooking rolled
oats from a whole foods store, not
quick oats that are present in instant oatmeal.
Raisin and Walnut Oatmeal Cookies adapted
from The Kind Diet 1 cup of
quick -
cooking rolled
oats 3/4 cup all - purpose flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 1/3 cup real maple syrup 1/2 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4 cup finely chopped walnuts 1/4 cup raisins or other dried fruit Preheat oven to 350 F. Line a baking sheet with parchment paper.
A
quick review of grain recipes
from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made
from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads
from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were
cooked and served as porridge or gruel.