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.
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.
Not exact matches
Oat flour is simply
whole grain,
rolled oats ground
in a
food processor until they reach flour consistency.
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots, minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c fresh
whole - wheat breadcrumbs 1/2 c
oats, pulsed
in a
food processor until ground, or an additional 1/2 c
whole - wheat breadcrumbs 15 hamburger buns or
rolls, toasted
For the almond crumble: 2/3 cup
rolled oats (not quick) ground
in a
food processor 1/2 cup
whole wheat pastry flour 1/3 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup raw
whole almonds, coarsely ground
in a
food processor 2 tablespoons cold Earth Balance margarine, cut into pieces 2 1/2 tablespoons organic high - oleic safflower oil
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)
I wanted to use
whole rolled oats so took a cue from Sarah of The Sugar Hit and gave them a quick whirl
in the
food processor before adding the rest of the crust ingredients.
6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour,
whole wheat flour, and wheat germ) 1/4 cup
rolled oats, ground
in a
food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray