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Recipes
cookie - Banana chocolate chip cookies
By tinathorn
Preheat the oven to 375F. Line two cookie sheets with unbleached parchment paper and set aside
- 1 cup bananas, ripe and mashed, about 2 large bananas
- 1/2 cup dark chocolate chips, vegan
- 1 cup gluten free rolled oats
- 2 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut, optional
quickbread - Carrot-Parsnip Muffins
By tinathorn
1. Preheat oven to 350F
- 4 eggs
- 1/3 cup brown sugar/sucanat
- 2 Tbsp extra virgin coconut oil, melted
- 1 1/2 cups grated parsnip (approximately 1 large)
- 1 1/2 cups grated carrot
- 1 1/2 cups blanched almond flour
- 1 Tbsp coconut flour
- 3/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 1/4 tsp cardamom
- 1 tsp nutmeg
- Optional: add 1/2 cup chopped walnuts
quickbread - banana oat muffins
By tinathorn
Preheat oven to 350ºF. Fill a 12-cup muffin tin with cupcake liners
- 2 cups ripe bananas (about 3-4 bananas)
- 1/4 cup almond butter
- 1/2 cup Greek yogurt (can use low-fat)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup honey
- 2 cups old fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- olive oil or butter for greasing (if not using liners)
Cinnamon Rolls - gluten free
By tinathorn
Proof the yeast by adding the sugar and yeast to the warm milk
- 1 c - white or brown rice flour
- 1/2 c - tapioca flour/starch
- 1/2 c - potato starch
- 1/4 c - potato flour (not potato starch)
- 3 tbsp - granulated sugar
- 1 tsp - xanthan gum
- 1/4 tsp - fine sea salt
- 1/8 tsp - gluten free baking powder
- 1 c - 2% reduced fat buttermilk heated to 110 degrees Fahrenheit
- 1 1/4 tsp - instant dry yeast
- 1/3 c - unsalted butter, melted and cooled
- 1 - large egg, at room temperature
- 1/2 c - dark brown sugar, packed
- 2 tsp - ground cinnamon
- 2 1/2 tbsp - unsalted butter, very soft
- 1/2 c - dark brown sugar, packed
- 2 tsp - ground cinnamon
- 2 1/2 tbsp - unsalted butter, very soft
- 1 tbsp - unsalted butter
- 1 tbsp - milk (dairy or dairy-free)
- 1/2 tsp - pure vanilla extract
- 1 c - confectioners' sugar
fudge - low carb fudge
By tinathorn
October 6, 2012 by Caitlin Weeks
- 6 oz of Dark Organic Chocolate (pick 80%-100% depending on preference)
- 1/2 cup Xylitol ( xylitol FAQ here) or 1.5 tsp stevia powder extract
- (or 1/4-1/2 cup maple syrup or honey)
- 1/2 cup grass fed butter
- 1/2 cup coconut oil
- 1/2 cup full fat coconut milk
- 1 tsp of vanilla extract
- 1/2 cup chopped walnuts
Catalina Dressing
By tinathorn
blend
- 1/2 cup canola oil
- 1/3 cup ketchp
- 1/4 cup sugar
- /4 cup diced onion
- 1/4 cup cider vinegar
- 1 tsp sea salt
- 1 tsp celery salt
- 1/2 tsp chili powder
- 1/4 tsp dry mustard
- 1/8 tsp paprika
squares - Raw Power Cubes
By tinathorn
Mix dry ingredients together in a large bowl
- 400 g oats
- 30 g dessicated coconut
- 30 sesame seeds (other small or ground seeds can be used)
- 3 tbs cocoa powder
- 1 tbs ground ginger (optional)
- 150 g isolated soy protein powder
- 3 tbs tahini
- 3 tbs smooth peanut butter (use all PB instead of part tahini if you prefer)
- 1 ripe banana
- 1 tbs vanilla essence
- 2 tbs agave syrup
- 1/2 tsp pure stevia powder
- Approx 1/4 cup soy milk or other non-dairy milk (just enough to hold the mixture together well)
chili - Chicken and Black Bean Chili ip
By tinathorn
Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches
- 1 1/4 cup dried pinto beans (about 10 ounces)
- 1 1/4 cup dried black beans (about 10 ounces)
- 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1/2 cup chopped yellow or white onion
- 2 garlic cloves, finely minced
- 1 tablespoon ground cumin
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges
quickbread - Gluten-Free Chocolate Gingerbread Recipe
By tinathorn
The taste of this dense and lovely gingerbread smacks delightfully of cocoa and ginger spice
- 1 cup sorghum flour
- 3/4 cup almond meal
- 1/2 cup cornstarch or potato starch- not potato flour
- 1 cup light brown sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon xanthan gum
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon nutmeg or cardamon
- 2 large organic free-range eggs, beaten
- 1/2 cup unsulphured molasses
- 1/4 cup organic coconut oil
- 4 tablespoons non-dairy milk
- 2 teaspoons bourbon vanilla extract
- Read more: http://glutenfreegoddess.blogspot.com/2011/12/gluten-free-chocolate-gingerbread.html#ixzz2qcErqyWZ
cabbage roll casserole
By tinathorn
Heat 2 tbsp of the olive oil in a deep skillet or pot over medium heat and saute the onion for about 3 – 4 minute...
- olive oil – 4 tbsp, separated
- onion – 1 medium, chopped
- garlic cloves – 3, minced
- ground beef – 1 pound (500 g)
- salt and pepper – use very generoulsy
- thyme – 1 tsp, dried
- paprika – 2 tsp
- worcestershire sauce – 1 tbsp
- brown sugar – 2 tbsp
- white vinegar – 1 tbsp
- diced tomatoes – 1 14 oz (400 g) can, with juices
- tomato sauce – 1 15 oz (480 g) jar
- brown rice – 2 cups, cooked
- green cabbage – 1 large head, coarsely chopped
- parmesan – 1/2 cup, grated
- mozzarella – 1 cup, shredded