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Recipes
porridge - Creamy quinoa porridge
By tinathorn
On the stove top add the cooked quinoa and milk and warm through on a medium heat, after 2-3 minutes add the mashed...
- 1 mashed banana
- 1 tbs peanut butter or almond butter (for extra creaminess)
- 1/2 - 3/4 cup non dairy milk to reach desired consistency (I like mine loose and creamy)
- approx. 1/4 cinnamon and nutmeg to taste
- 2 tsp chia seed (optional)
- nuts and fruit and date sugar or my breakfast sprinkle for topping
pudding - Instant Dairy Free Chocolate Chia Pudding
By tinathorn
July 13, 2013 by Caitlin Weeks
- 1 can full fat coconut milk
- 4 Tbsp organic chia
- 4 Tbsp cacao powder
- 1/4 tsp stevia powder
- or 2 Tbsp honey or maple syrup
- 1/2 tsp gluten free vanilla extract
granola - Cinnamon & Apple Granola
By tinathorn
Preheat oven to 320° F (160° C) and line baking tray with baking paper
- 2 cups rolled oats (or swap with soaked whole buckwheat)
- 1/2 cup uncooked (washed) quinoa
- 1 cup almonds (we used a mixture of whole & slivered)
- 1/2 cup seeds (we used combination of sunflower & pumpkin seeds)
- 1/2 cup shredded coconut
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large apple, diced
- 1/4 - 1/2 cup unsweetened apple sauce (depending on how sweet you want it)
- 3 tbsp coconut oil
- 2-3 tbsp raw local honey or pure maple syrup (depending on how sweet you want it)
- 1 tsp vanilla extract
quickbread - Grain-Free, Gluten-free, Paleo Bread
By tinathorn
Preheat your oven to 300 degrees
- 1 cup smooth raw cashew butter at room temperature
- 4 large eggs, separated (mine weighed about 9 ounces in their shells)
- 1/2 to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
- 2.5 teaspoons apple cider vinegar
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Ice cream - Raspberry-Chocolate Chip Frozen Yogurt
By tinathorn
Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth
- 3 cups fresh or frozen (not thawed) raspberries
- 2 cups low-fat plain yogurt
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips, preferably mini
bars - coconut flour chocolate chunk bars
By tinathorn
Preheat oven to 350 degrees F
- 1/4 cup melted coconut oil
- 1/3 cup honey, agave nectar or maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, slightly beaten
- 1/4 cup unsweetened almond milk
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 oz your favorite dairy free dark chocolate bar, coarsely chopped
- 1/2 cup coconut flakes, optional
Coffee - Granita
By tinathorn
. Stir together the coffee and sugar until the sugar is dissolved
- 2 cups fresh brewed coffee
- 1/2 cup granulated sugar
- whipped cream
oatmeal - Sugar Cookie Oatmeal
By tinathorn
Heat the water and milk, then add the teabags and let sit for at least 15 minutes
- 1/2 cup rolled oats
- 1 cup water
- 1/2 cup milk of choice (I used almond milk)
- 2 Celestial Seasonings sugar cookie teabags (or perhaps a different tea?)
- 1/4 tsp salt
- 1/4 tsp pure vanilla extract
- sweetener of choice, as desired
- optional: coconut butter or oil, or vegan butter (You can easily omit this. But I liked the extra buttery flavor I got by stirring a little virgin coconut oil into my oats.)
chicken wings - Chili Chicken Wings
By tinathorn
Chili Spice Mix: Mix together chili powder, paprika, brown sugar, cumin, garlic powder, salt and pepper
- Chili Spice Mix:
- 3 lb (1.4 kg) chicken wings
- 1-1/2 tbsp (21 mL) chili powder
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) packed brown sugar
- 1-1/2 tsp (7 mL) ground cumin
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) salt and pepper
- Ancho Chili Tomato Sauce:
- 1 tbsp (15 mL) vegetable oil
- 1/4 cup (50 mL) minced onion
- 2 cloves garlic, minced
- 3/4 cup (175 mL) ketchup or tomato-based chili sauce
- 2 tbsp (25 mL) fancy molasses
- 1 tbsp (15 mL) cider vinegar
- 2 tsp (10 mL) ancho chili powder
- 1 tsp (5 mL) dry mustard
- 1 tsp (5 mL) hot pepper sauce
Chocolate Frosting
By tinathorn
Whip butter and cocoa together until smooth in large bowl
- 1 cup softened butter
- 1/2 cup cocoa powder, sifted
- 5 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk