You may have to adjust the liquid /dry ratio when you blend things, because it will change the surface area to be wetted on chunky dry ingredients like oats, and moist things like apples or carrots might release a little more liquid once chopped...it might balance, or it might lean one way or the other...I'd try the amounts given and then tweak a tablespoon more of something wet or dry until it seems like a familiar consistency from anything else you've made successfully with alond flour.