Tinathorn's profile page
Recipes
dressing - Zesty and Nutty Lemon Dressing, raw vegan
By tinathorn
Throw everything in your blender (I use a Vitamix) and puree until smooth and creamy
- 1 cup organic cold pressed extra virgin olive oil
- 1/2 cup raw soaked cashews or blanched raw almonds (for alkaline or Body Ecology)
- 4 cloves of fresh organic garlic
- The juice of 1 lemon – or more to taste ( I always use more)
- Pinch of Celtic sea salt
Bites - Fudge babies
By tinathorn
Blend all the ingredients, using a food processor, Magic Bullet, etc
- 1 c walnuts (120 grams)
- 1 and 1/3 cups pitted dates (220 grams) (I often use SunMaid dates, which are super-soft.)
- 1 tsp vanilla extract
- optional: 1/8 plus 1/16 tsp salt (I always add this.)
- 3-4 tablespoons cocoa powder (or even Dutch cocoa)
ice cream - Peach Frozen Yogurt
By tinathorn
Combine peaches and sugar in a food processor; pulse until coarsely chopped
- 3 1/2 cups coarsely chopped frozen peaches (about 16 ounces)
- 1/2 cup sugar, preferably superfine (see Note)
- 1/2 cup nonfat plain yogurt
- 1 tablespoon lemon juice
pie crust - cream cheese oat no roll pie crust
By tinathorn
Sugar-Free Mom
- 1/2 cup cream cheese, softened, light
- 1/2 cup butter, softened
- 1 1/2 cups oat flour* ( I made my own grinding up rolled oats in my food processor)
- 1/2 teaspoon salt
- 1/2 teaspoon powdered stevia
cookie - chickpea chocolate chip cookies ~vegan, gluten free~
By tinathorn
Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside
- 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup all natural creamy peanut butter
- 1/3 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup vegan mini-chocolate chips
One-Pan Chicken and Potato Bake
By tinathorn
HEAT oven to 400°F. PLACE chicken and potatoes in 13x9-inch baking dish
- 4 bone-in chicken pieces (1-1/2 lb./675 g) 3-1/4 lb. (1.5 kg) baking potatoes (4 large), cut into wedges 1/4 cup Kraft Zesty Italian Dressing 1/4 cup Kraft 100% Parmesan Grated Cheese
Frozen Coffee
By tinathorn
Quick and easy to make a frozen coffee at home
- 1 cup ice
- 1/2 cup very strong black coffee
- 1 cup COOL WHIP whipped topping
- 1 shot coffee liqueur (optional)
quickbread - Quick Gluten Free Cottage Cheese Rolls
By tinathorn
Preheat your oven to 350°F
- Purpose Gluten Free Flour in place of Gluten Free Bread Flour, you will need to make the following changes to the recipe and instructions:
- 3 1/3 3 1/3 1/3 cups (467 g) Gluten Free Bread Flour
- 3/4 3/4 3/4 teaspoon baking soda
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon kosher salt
- 1 1/4 1 1/4 1/4 cups (292 g) cottage cheese (not nonfat)
- 3 3 3 eggs (150 g, weighed out of shell) at room temperature, beaten
- 1 1 1 teaspoon pure vanilla extract (optional)
- 2 2 2 tablespoons (24 g) granulated sugar
- BREAD FLOUR NOTES
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- to 3 would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.
- 3/4 to to (6 fluid ounces) milk, at room temperature, to the bread dough at the end of the recipe and mix to combine thoroughly.
- 3 to to recommend using one of the following 3 all purpose gluten free flour blends: Better Batter, my Mock Better Batter blend, or my Better Than Cup4Cup blend. If you would like to try another flour blend, you’ll really have to experiment!
- to 5 need to increase the baking time by about 5 minutes.
homemade granola
By tinathorn
Preheat the oven at 350 degrees
- 3 cups old-fashioned oats
- 1 cup sliced or chopped raw nuts
- 1/2 cup toasted wheat germ
- 2/3 cup honey
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 to 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 2 teaspoons cinnamon
- 1 egg white
- 1 1/2 cup chopped dried fruit (cherries, almonds, apricots, raisins)
Gluten Free Crêpes (Xanthan Gum Free)
By tinathorn
In a large bowl, place the flour blend and salt, and whisk to combine well
- 1 3/4 cups (245 g) xanthan gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
- 1/4 teaspoon kosher salt
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 2 cups (16 fl. oz.) milk, at room temperature