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Recipes
squares - no-bake fudge topped gingerbread
By tinathorn
Starting with the gingerbread base; blend the ingredients together very well
- Ingredients- gingerbread base (double these ingredients to match the fudge quantities)
- 120 g dates
- 25 g almonds
- 35 g cashews
- 20 g raisins
- 40 g ground oats
- 30 g buckwheat flour
- 10 g chia seeds
- 1 tbs sliced fresh ginger
- 1 tbs ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- Ingredients- fudge topping
- 1/2 can black beans- rinsed and drained
- 1 mashed banana
- 1/2 cup cocoa powder (or raw cacoa powder)
- 1/3 cup dates
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp stevia
- 1/2 cup ground oats
- 2 tbs ground flax
- 2 tbs chia seeds
Almond Flour Chocolate Mug Cake
By tinathorn
Quick and easy gluten free chocolate mug cake made in the microwave, that can also be made dairy free! Perfect for ...
- 3 tablespoons grass fed butter, or dairy free substitute
- 4 tablespoons milk, or dairy free milk of choice
- 1/2 teaspoon pure vanilla extract
- 2 large pastured, cage free eggs
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons gluten free almond flour
- 1/4 teaspoon baking powder
- 3 tablespoons pure maple syrup
nutbutter - nutella
By tinathorn
Stir the cocoa into the boiling water until smooth
- 1/3 cup almond paste
- 1/3 cup date paste
- 3 tbs cocoa powder
- 1/3 cup boiling water
- almond paste is just blanched almond butter. Make your own or buy it for example here
burger - Buffalo Chicken Burgers
By tinathorn
Start by combining the ground chicken, celery, carrots, red onion and garlic in a large mixing bowl
- 1 lb ground chicken
- 1 celery stalk (finely chopped)
- 1 carrot stick (peeled and shredded)
- 1/2 red onion (finely chopped)
- 1 garlic clove (crushed)
- 1 egg
- 1/2 cup franks red-hot buffalo sauce
- 1/2 cup Mary’s Gone Crackers Gluten-Free Breadcrumbs
- 1 tbsp chili powder
- 1 tsp paprika
cake - Gluten Free Pound Cake
By tinathorn
The trick to making perfect gluten free pound cake is to start with a pastry quality gluten-free flour blend that h...
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups pastry quality gluten-free flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher or sea salt
- 1/2 cup milk, at room temperature
Lemon Yoghurt Cake - Best Recipes
By tinathorn
In a bowl, mix rind, oil, eggs and sugar with a fork
- 1 3/4 cup sugar
- 2 egg
- 1/2 tsp salt
- 3 tsp lemon juice
- 2 lemon rind grated
- 3/4 cup oil
- 1 cup natural yoghurt
- 2 cup self-raising flour
ice cream - Homemade Orange Creamsicle Ice Cream
By tinathorn
Peel and section oranges. Lay flat on a tray and freeze until hardened
- 1 3/4 cup – coconut milk, full fat
- 2 medium – Orange
- 4 tbsp – Sweetener
- 1 tsp – Vanilla extract
Cookies - Coconut Sweet Potato Cookies
By tinathorn
Nutritional Facts (per cookie (1/20th of recipe) ): Total Calories: 136, Total Fat: 9
- 2 flax eggs (2 T. flaxseed + 5 T. water)
- 1 medium sweet potato, mashed ( I roasted mine at 400 degrees for 1 hour)
- 1/2 c. melted coconut butter (or your favorite nut butter)
- 2 T. melted coconut oil
- 3 T. pure Maple syrup
- 1 t. pure vanilla extract
- 1/2 c. almond flour
- 1/2 c. gluten-free oat flour
- 1 1/2 c. gluten-free rolled oats
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. fine sea salt
- 1/2 t. ground cinnamon
- 1/2 c. unsweetened, shredded coconut
- 1/2 c. chopped raw, unsalted walnuts
- non dairy-chocolate chips, as needed
ice cream - Creamy Chocolate Gelato
By tinathorn
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste
- 1/2 cup unsweetened cocoa powder, preferably natural (see Note)
- 2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
cake - Lemon, Ricotta and Almond Flourless Cake
By tinathorn
Preheat the oven to 160 degree Celsius and line the base and sides of a 20cm round cake tin with baking paper and s...
- 120 grams of unsalted butter, softened
- 1 1/3 cups of caster sugar
- 1 vanilla bean, split and seeds scraped
- 1/4 cup of lemon zest
- 4 eggs, separated
- 2 1/2 cups of almond meal
- 300 grams of ricotta
- Flaked almonds
- Icing sugar