Sentences with phrase «wheat bran since»

I used old fashioned oats for the oat / wheat bran since I didn't have either and it all worked out fine.

Not exact matches

I had to sub dark rye flour for medium rye flour and oat bran for wheat bran, since that was all I could find at Ye Olde Safeway.

My modifications (since I couldn't get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour.

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

I could have just added some orange zest to one of my existing bran muffin recipes, but I like to keep trying new things, plus it's been a while since I baked with oat bran instead of wheat bran.

I have these in the oven right now... I used slivered almonds in place of the wheat germ since I didn't have any and the oats I buy have wheat germ, bran and flaxseed in them.

Since the wheat germ and bran are removed from this type of flour, the body treats it as a refined starch.

It should be called Wheat Bran muffins since there is much more wheat bran instead of Wheat Bran muffins since there is much more wheat bran instead of wheat bran instead of oats.

Since both phytates and enzyme inhibitors are most abundant in the bran and germ of the wheat, whole grain products that are not properly pre-treated in order to inactivate them will not release their nutrients during digestion.

I do not have a top 5 favourite cereal or nut butters since i do nt eat either, but from the days that I did, I can say I liked all bran buds and shredded wheats (both taste amazing soggy) and I really ought to try that sunflower seed butter you say is so creamy!

But I've always had trouble with some foods since I was a kid back in the 60s — green peppers, onions, garlic, whole wheat, bran, rye, and various polyols (usually in diet foods or mints).

Since it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, unlike refined wheat flour.