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Recipes
pie - Apple Pumpkin Crostata, Gluten Free
By tinathorn
Crust Place dry ingredients in a food processor and pulse to mix
- 300 grams AP GF flour (150 grams superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2 1/3 cups)
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 115 grams unsalted cold butter (8 tablespoons or 1 stick)
- 85 grams solid Spectrum organic vegetable shortening (7 tablespoons)
- 80-100 grams very cold water (1/3 to 1/2 cup)
- filling
- 4 tablespoons pumpkin butter
- 3-4 large tart apples, peeled, cored and thinly sliced into circles
- zest of one lemon
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla
- 50 grams granulated sugar (1/4 cup)
- 1/2 teaspoon cinnamon
- 50 grams whole fresh cranberries sliced into halves (almost 1/2 cup)
cookie - Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
By tinathorn
Whisk together the flour, baking soda, and salt in a bowl and set aside
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
bites - Chocolate Nut Butter Date Balls
By tinathorn
Combine all ingredients in a food processor until the dates are smooth
- 12 Medjool dates, pitted
- 1 cup nut butter
- 1/4 cup cocoa powder
- 1/2 cup gluten-free rolled oats
- 2 Tablespoons honey
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Coatings of choice (cocoa powder, powdered sugar, coconut palm sugar, etc.)
salad dressing - Buttermilk Peppercorn Dressing
By tinathorn
In small bowl, whisk together buttermilk, mayonnaise, dill, mustard, vinegar, peppercorns, garlic and salt
- 1/2 cup (125 mL) buttermilk
- 1/3 cup (75 mL) light mayonnaise
- 1 tbsp (15 mL) minced fresh dill
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) wine vinegar
- 1 tsp (5 mL) cracked peppercorns
- 1 small clove garlic, minced
- 1 pinch salt
granola - How To Make the Best Granola
By tinathorn
1. Set out your ingredients: For this particular run of granola we are using: 3 cups old-fashioned oats, 1/2 cup pu...
- 3 cups old-fashioned rolled oats
- 2 to 2 1/2 cups your choice of nuts and seeds*
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 cup oil, such as olive oil
- 1/2 cup + 1 tablespoon liquid sweetener, such as honey or maple syrup
- 3/4 teaspoon vanilla
- 3/4 cups dried fruits, chopped
quickbread - banana almond breakfast bakes
By tinathorn
Preheat oven to 180°C/350°F
- 1 cup Buckwheat Flour or Plain/GF/Wholewheat Flour
- 1 1/4 cup Oatmeal, ground into Oat Flour
- 1/4 cup Almond Meal
- 2 tsp Baking Powder
- 4 Ripe Bananas, mashed (just under 2 cups mashed)
- 1 cup Unsweetened Almond Milk (or milk of your choice)
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon
dressing - raw spinach garlic dressing
By tinathorn
Blend cashews and 1/2 C water in a blender until the cashews are completely liquified (about 1 minute or so)
- 1/2 C raw cashews
- 1/2 C water + 1/4 C water
- 1 carrot
- 1 C raw spinach
- Juice of 1/2 meyer lemon, seeds removed
- 2 small cloves garlic*
- 1/4 tsp salt
Sorbet - Mango with Limoncello
By tinathorn
In a Vitamix Blender, add the mango pieces, the Limoncello, and the ice
- 2 ripe mangos, peeled, sliced and frozen
- 1/2 cup Limoncello
- 3 cups ice
nutmilk - Cashew Milk
By tinathorn
Discard soaking water and rinse cashews thoroughly until water runs clear Place cashews, (3-4 cups fresh) water, a
- 1 cup raw cashews, soaked overnight
- 3-4 cups water
- pinch celtic sea salt
bars - Blueberry-Oat Breakfast Squares
By tinathorn
STEP 1: Preheat oven to 375°F
- BLUEBERRY FILLING INGREDIENTS:
- 1 pint blueberries
- 1/4 cup agave nectar
- 1/4 cup apple juice
- 1/2 tsp vanilla
- 2 Tbsp cornstarch mixed with enough water or juice to form a smooth paste (about 2-3 tsp)
- BATTER INGREDIENTS:
- 3 cups gluten-free oatmeal (regular, not instant)
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsweetened applesauce
- 6 Tbsp agave nectar
- 6 Tbsp water
- 1 tsp vanilla