Place
regular oats in your food processor or blender, and pulse until you have a powdery texture.
Not exact matches
For the panko go with quick
oats (or
regular oats that have been processed a few times
in the
food processor) as you want them to be smaller so they will cook.
So if you use
regular oatmeal (rather than quick - cooking) then either give the
oats a quick spin
in a
food processor or crumble them between your fingers to break them up a bit.
I keep forgetting to make overnight
oats the night before, but I'm eating something right now I think you would like:
in a coffee grinder or mini (or
regular)
food processor, combine 1 T (or less) of nuts of seeds of choice (I use pumpkin seeds, brazil nuts (2 - 3), sunflower seeds, walnuts, cashews, hemp) and blend for 30 secs until consistency is like coarse sand.
The recipe calls for a blend of gluten - free all - purpose (or
regular all - purpose) flour and oat flour, which you can easily make yourself by grinding whole rolled
oats in a
food processor or coffee grinder.
1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups
regular rolled
oats — coarsely ground
in a
food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
The recipe calls for a blend of gluten - free all - purpose (or
regular all - purpose) flour and oat flour, which you can easily make yourself by grinding whole rolled
oats in a
food processor or coffee grinder.