Hi there, I have
used Rice flakes and / or Quinoa flakes in place of oats — both work well!
I was thinking what would be quicker way to do it, so I decided to
use rice flakes (the whole grain kind that is used for porridge) and turn them into milk.
Not exact matches
Mix the chili garlic sauce with the yogurt, then divide the
rice into serving bowls, and top with the eggs, yogurt, and fresh herbs and chili
flakes (if
using).
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown
rice protein pow (I
used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa
flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
Our 6 ″ diameter cable conveyors are commonly
used to convey breakfast
flakes,
rice puffs, in - shell walnuts, almonds, pistachios, whole bean roasted coffee and high - density powders and resins.
Our 4 ″ diameter cable conveyors are commonly
used to convey brown - skin almonds, whole bean roasted coffee and a variety of breakfast cereals from
flakes to
rice puffs.
(very professional looking) I had to make a couple of substitutions based on what I had on hand (I
used peanut butter instead of almond butter, unsweetendd
flake coconut for the dried fruit, and plain gluteen free crisp
rice ceral) and they turned out AMAZING!
I've tried
rice crispy treats with brown
rice and peanut butter «sludge» as you call it before, but I never thought to
use agar agar
flakes or pistachios.
I made the following alterations: — substituted nonfat yogurt for coconut milk —
used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper
flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the
rice.
To serve, divide between two bowls, drizzle with the extra coconut milk and
rice malt syrup, if
using, and scatter over the walnuts and coconut
flakes.
I'm going to try
using crushed brown
rice flakes instead of the oat flour.
A couple of things though, I
used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I
used organic brown
rice syrup,
used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut
flakes for added texture and flavor... turned out PERFECT!!
1 pack of Sainsbury's Sweet & Smoky BBQ pulled Jackfruit 1 cup of cooked brown
rice 2 cups of greens of your choice (i have
used rocket but lettuce or mix leaves are great as well) 1 cup of cooked sweet corn 1 cup of cherry tomatoes 1/2 red onion finely chopped 1 avocado 1 1/2 lime a generous handful of chopped coriander a sprinkle of chilli
flakes (optional)
Quinoa is most commonly
used as a
rice substitute and is also ground up into powder or flower flour to create bread, cereal
flakes, and chips.
Hi Moira, these two don't
use oats: https://www.superchargedfood.com/blog/dairy-free-themes/cranberry-and-walnut-granola/ and this one: https://www.superchargedfood.com/blog/all/supercharged-granola/ You can always substitute oats for brown
rice flakes, quinoa
flakes or buckwheat x
we can't get GF oats in Australia, could you
use rolled
rice flakes or quinoa
flakes as a substitute?
Quick question — we can't get GF oats in Australia, could you
use rolled
rice flakes or quinoa
flakes as a substitute?
I usually just
use porridge oats, but I like to
use the buckwheat and
rice flakes from time to time.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices,
use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili
flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce,
rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili
flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond
flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I
used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli
flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
There is kosher for Passover quinoa, quinoa
flakes, quinoa flour... I've seen this amazing supergrain
used as a replacement for
rice in sushi and as a satisfying side dish for meat and fish.
In a shaker jar with lid, combine AVOCADO OIL,
RICE VINEGAR, AGAVE NECTAR, RED CHILI PEPPER
FLAKES, and SALT / PEPPER (to taste); shake vigorously until well - combined, chill until ready to
use, and shake again before
using.
Ingredients: 1/2 cup amaranth 1/2 cup arborio
rice 1 (14 ounce) can coconut milk 3 cups water 2 tablespoons honey or maple syrup 1/2 teaspoon sea salt Toppings of choice, for serving (I
used cacao nibs, dried currants, and coconut
flakes)
Rice flakes are partially precooked and flattened rice kernels, which are used in specific food applications like muesli and rice porri
Rice flakes are partially precooked and flattened
rice kernels, which are used in specific food applications like muesli and rice porri
rice kernels, which are
used in specific food applications like muesli and
rice porri
rice porridge.
I do have some
rice flakes which I could
use.
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can
use regular noodles as well if,
use soba or
rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli
flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (
use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (
use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (
use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
1 strip of kombu 1/2 cup wakame 1 cup bonito
flakes 1 cup enoki mushrooms (or shiitake, maitake, or combination of choice), roughly chopped 4 green onions, finely chopped 6 kale leaves, roughly chopped (video) 1/2 cup organic miso (I
use this brown
rice miso from Westbrae Natural — for a soy - free version,
use chickpea or adzuki miso)
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper
flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (
use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon
rice vinegar or cider vinegar Paprika, for dusting
I have just made this
using quinoa instead of
rice, and sunflower seeds instead of
flaked almonds, which I couldn't get today for some reason - very good indeed, but I couldn't help thinking that it was a slight waste of asparagus, as the rather delicate flavour of the English asparagus was rather overwhelmed by the more robust flavours of the dish.
corn
flakes I
use as a coating for chicken crispy brown
rice I make
rice crispy treats and also both with milk for breakfast
I would probably try
using some
rice bran or quinoa
flakes which are texturally similar, though their level of absorbency is different to oats.
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese
rice cooking wine),
use regular wine if you have 1/3 cup nutritional yeast
flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
Umeboshi (salty pickled plums) with katsuobushi (bonito fish
flakes) is a really traditional filling, but you can also
use almost anything: teriyaki or soboro chicken, cooked and
flaked salmon, or all sorts of maze gohan (mixed
rice).
I made a few minor changes to the sauce: more honey to taste, added chili pepper
flakes,
used rice wine vinegar instead of red wine vinegar, and
used powdered ginger rather than fresh.
Use Barbara's Brown
Rice Crisps instead of corn
flakes.
Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat
Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper
Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I
use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the
rice noodles and turn the heat
rice noodles and turn the heat off.
Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized pieces 2 stalks of broccoli — cut into bite - sized pieces 1 carrot — chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper
flakes 3/4 — 1 C natural peanut butter 4 - 6 servings of brown
rice (I
used Instant brown
rice) Handful of crushed peanuts (optional) * Please note these are approximate amounts.
Quinoa grains can be cooked like
rice and quinoa
flakes can be
used as an alterative to oats in almost any recipe.
Use around two round dessertspoons a day, and mix it with presoaked cereal (brown
rice flakes, quinoa, amaranth, barley etc) or add to goat / sheep / coconut yogurt.
Quinoa is most commonly
used as a
rice substitute and is also ground up into powder or flower flour to create bread, cereal
flakes, and chips.
corn
flakes I
use as a coating for chicken crispy brown
rice I make
rice crispy treats and also both with milk for breakfast
1 cup brown or wild
rice 2 tablespoons vegetable oil 2 tablespoons minced garlic 3/4 pound broccoli, cut into bite - size florets 3/4 pound cauliflower, cut into bite - size florets 1/2 red bell pepper, diced red - pepper
flakes 1/2 cup low - sodium vegetable broth Tamari,
use according to taste preference
3 Tbs coconut aminos (can
use Tamari (gluten free soy) if not watching out for soy) 1 tsp Fish Sauce (Red Boat) 1 Tbs
Rice Wine Vinegar 1 tsp garlic powder 1 tsp Sriracha (or favorite spice add — red pepper
flakes, etc.) 1 tsp toasted sesame oil 1 tip of thumb sized piece of ginger, grated finely Optional 1 Tbs Arrowroot (if
using, mix with coconut aminos first)
4 cups gluten free oats 1 cup brown
rice flakes (or 1 more cup oats) 1 cup pumpkin seeds (or other nut / seed) 1 cup hemp seeds (or other nut / seed) 1/2 cup shredded coconut 2 Tbsp ground chia seeds or flax seeds 1 1/4 cup apple juice 2 heaping tablespoons melted coconut oil 1 tsp gluten - free vanilla extract (Simply Organic is GF) or vanilla flavoring 1 tsp cardamom 1 tsp cinnamon, 1/2 tsp allspice, or 1 - 2 Tbsp mesquite flour 1/4 tsp salt 1/4 -1 / 2 tsp stevia liquid, to taste (I
used SweetLeaf's English Toffee flavor, yum!)
Other toppings 1/3 cup roasted peanuts 100g noodles (I would
use rice noodles) 1/2 cup diced tofu 2 tablespoons browned onions 1 tablespoons finely chopped fried or sautéed garlic 1 teaspoon red chilli
flakes few fresh coriander springs for garnishing
You have cooked quinoa of course (which we
used for these quinoa macaroons), you have quinoa flour which is quinoa finely milled into a flour, you have quinoa
flakes which are similar to oats AND you have quinoa crispies which are the quinoa form of
rice crispies.
Now weigh out the palm kernel
flakes, coconut oil, palm oil, olive oil, safflower oil, castor oil and
rice bran oil
using a digital scale and combine in a stainless steel pot.
For the sauce, I
used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of
rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red chili sauce (can sub one half teaspoon of crushed red pepper
flakes).
Gf pasta (I
use the brown
rice version from Trader Joe's) Olive Oil Garlic Shallots 1/2 Lemon Broccoli Tomatoes Salt Pepper Chili
Flakes
I
used corn
flakes, but you could also
use rice krispies or cheerios.