Tinathorn's profile page
Recipes
pudding - Chocolate banana sponge pudding
By tinathorn
Cake Mix all dry ingredients together in a medium bowl and then add wet ingredients
- Choc chunk cake
- 1/2 cup white spelt (or sub GF mix)
- 3 tbs agave syrup and a few grains of stevia!
- Tiny pinch salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- Approx. 1/4 cup soy milk
- 1 small banana- mashed well
- 1/2 tsp vanilla extract
- Handful of chocolate chunks
- choc cashew custard
- 250 g cashews (soaked in water for min. 4 hours, then drained or use a powerful blender)
- 220 g water for blending
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbs agave syrup (more to taste)
- 1 large ripe banana
- 1/4 cup cocoa powder
- Extra agave to taste as necessary
- Rapadura/coconut sugar for glaze
cookie - No-Bake Nutella Oatmeal Cookies
By tinathorn
1. In a medium to large saucepan, melt the butter over medium to medium-low heat
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup almond milk
- 1 tablespoon dark chocolate cocoa powder
- 1/4 cup peanut or almond butter
- 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
- 2 cups rolled oats
ham - maple brown sugar slow cooker ham
By tinathorn
Use a 6-7 quart slow cooker
- 7-8 pound spiral-cut ham (bone-in or boneless)
- 1 cup dark brown sugar
- 1/2 cup pure maple syrup
- 2 cups pineapple juice
Coconut Flour Pancakes
By tinathorn
one batch makes six waffles
- 1/4 cup coconut flour
- 1/8 tsp baking soda
- Pinch of salt
- 1/3 - 1/4 cup coconut milk
- 2 tbsp organic, cold-pressed coconut oil
- 3 eggs
- 1-2 tbsp honey
- 1/2 tsp vanilla extract
- Maple syrup to taste
- Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands)
bread - Gluten Free Bread Machine Recipe: White Bread
By tinathorn
Add ingredients to the pan of the bread machine in the order listed above
- 1 1/2 cups water. at room temperature (80 - 85°F)
- 1/4 cup cooking oil (I used light EVOO)
- 1 large egg, at room temperature
- 3 large egg whites, at room temperature
- 2 Tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour/starch
- 2/3 cup non-fat instant dry milk
- 1 teaspoon fine sea salt
- 1/2 cup potato starch
- 1/3 cup cornstarch (or more potato starch for corn-free)
- 1 Tablespoon xanthan gum (or guar gum for corn-free)
- 2 1/4 teaspoons instant yeast
baked oatmeal
By tinathorn
Preheat oven to 350°. Combine the oats, sugar, cinnamon, baking powder, and salt in a mixing bowl
- 3 cups gluten-free oats
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon (1 1/2 tsp. if using apple sauce)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup apple butter (or apple sauce)
- 1/3 cup agave nectar (or honey or maple syrup)
- 3/4 cup almond milk (milk, or other milk sub.)
- 2 large eggs, lightly beaten
- 1/4 cup oil
- 1 teaspoon vanilla extract
cobbler - apple and oat
By tinathorn
In a small bowl, combine the oats with 1 cup water and microwave for 2 minutes
- 1 cup water
- 1/2 cup oats, [gluten-free] old-fashioned, quick-cooking oats
- 1 apple, peeled and chopped
- 2 teaspoon sugar, brown, (may substitute granulated sugar, honey, maple syrup, or sugar substitute)
- 1 1/2 tablespoon milk, fat-free
- 1/4 teaspoon cinnamon, ground
bars - Mint chocolate no-bake bar
By tinathorn
Blitz the nuts/seeds in a food processor for a few seconds until they are coarse
- 70 g dates
- 70 g raisins
- 100 g sunflower seeds (or mild flavoured nuts)
- 40 g buckwheat flour (or oatmeal)
- 30 g dessicated coconut
- 20 g cocoa powder
- 1 tsp peppermint extract
- Topping (optional): 50g cashews or blanched almonds, few drops peppermint extract and 2 tbs agave syrup. If desired you could decorate with mini choc drops as a nice contrast.
dip - Peanut butter lentil dip
By tinathorn
Cook onion in olive oil for approx
- 1 tbs olive oil
- 1 onion- chopped
- 1 cup red lentils
- 2 cups veg stock
- 1/3 cup peanut butter (or other nut butter)
- 1/2 tsp each garlic powder, cumin powder, chilli or smoky chipotle sauce
bars - coconut, no bake
By tinathorn
Combine all ingredients in a food processor
- 1 cup shredded coconut (unsweetened) (80g)
- 1/4 cup agave or pure maple syrup
- 2 tbsp virgin coconut oil
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt