Sentences with phrase «rolled oats if»

In the Netherlands, we just have one type of oats (and you can find rolled oats if you search well), so the English names confuse me a bit sometimes.

I used quick cooking oats in this recipe, but you could also use rolled oats if you prefer; they'll just be a bit chewier.

I also suggest getting your hands on some of Bob's Red Mill extra-thick rolled oats if possible.

Not exact matches

Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender.

Grind the rolled oats into a flour in a blender, food processor or coffee grinder (use oat flour if you have it) and pour it into a large bowl.

I was wondering if I could use rolled quinoa (which I brought to make your bread:)-RRB- instead of the oats in this recipe?

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

If not you could use organic rolled oats which you can find in your local health food store.

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

If you want to make these muffins but don't have access to Bench Pressed Oats though, you can always just use regular rolled oats + some vanilla whey + / - some chopped dates or your sweetener of choice.

You just need some rolled oats, a liquid sugar (I use honey and it makes a great binding agent) and that really is about if for your most basic granola.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

Raw Mango and Passionfruit Cake You can use rolled oats in this cake's crust, or if you're going strictly raw, you can use almonds or cashews as a substitute.

If the spinach and / or beet mixture is too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.

The recipe in the book calls for rolled oats, and if you have them on hand and try this recipe, do let me know how it turns out!

If you use rolled oats or quick oats in this recipe it would end up like a mushy soup.

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.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

If you want a more traditional granola don't hesitate to switch out a cup or two of the nuts or seeds with rolled oats.

For No Bake Granola Bars, combine 2 cups old fashioned rolled oats, 1/2 cup oat flour, 2 cups puffed rice cereal, 1/2 cup coconut chips or other mix - ins (including nuts, if you like) into a bowl and mix.

If you want granola cereal make it with rolled oats.

If you are not gluten - intolerant and have just plain rolled oats in the house and are going to serve this to someone who is gluten - intolerant then please be aware that most rolled oats on the market are, to use a strong word, contaminated with gluten.

If you don't have any, just blend rolled oats in your blender until they turn into flour.

If you are trying to avoid gluten, you might use rolled oats instead.

1 1/2 cups rolled oats (not all oats are gluten free so if you want gluten free granola make sure to pick your oats carefully.

If you like more of a smoother oatmeal, then rolled oats may be better for you to use.

If the spinach and / or beet mixture turned out too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.

1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk

1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats, choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separated

Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins

Hi Molla, I guess you can bake the bread without flakes, but if you have old fashioned rolled oats that will work great too.

But if you don't like using cornmeal or don't have any on hand, feel free to substitute more rolled oats instead!

I LOVED this aspect of the recipe (felt more filling to me), but if that's not your jam, you can substitute rolled or quick oats.

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

I like to have at least half of my dry ingredients consist of rolled oats, but you can of course use even more if you like.

If making rolls, spoon about 1/4 cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten - free oats.

Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate chips

Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine sea salt

If you're not keen on quinoa, sub gluten free rolled oats in its place.

In a large bowl, mix together flour, rolled oats, sunflower seeds, baking soda, xanthan gum (if using — it makes a softer, chewier cookie) and cinnamon.

Notes: If you don't have quick rolled oats, you can certainly use thick rolled oats but — heads up — your smoothie will have a bit more texture to it.

The Sweet Home Farm brand has the basic ingredients you'd use at home if you were making it yourself - whole rolled oats, milled cane sugar, crispy brown rice, flax seeds, expeller pressed canola oil, pumpkin seeds, molasses, cinnamon bark and salt.

If oat flour is difficult to find, simply place rolled oats in a food processor and process until very finely ground.

And if regular old fashioned rolled oats is ok, would I still use 35g?

If you aren't strictly raw, regular rolled oats work just fine) 1/4 cup raw almond butter 1 pinch salt 1 tsp vanilla 1/4 tsp cinnamon

If you like, sprinkle the tops of the muffins with a few flakes of rolled oats.

And, if you don't have any plant - based protein on hand, just use 1/2 cup rolled oats instead.

If you'd like to try to make this recipe oat - free, try replacing the one cup of rolled oats with more crisp brown rice cereal.

Refined sugar - free and gluten - free, if you use gluten - free rolled oats.

If you desire a thicker texture, try adding a few tablespoons of rolled oats.