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Recipes
quickbread - Chocolate Zucchini Bread
By tinathorn
mix the almond flour with the baking soda, cacao powder, ground cinnamon and salt in a separate bowl beat the egg u...
- 1 1/2 cups almond flour
- 1 1/2 teaspoons baking soda
- 1/4 cup raw cacao powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon of salt
- 1 cup zucchini, finely grated
- 1 large egg at room temperature
- 1/4 cup greek plain yogurt
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoon raw honey
- 1 teaspoon apple cinder vinegar
- 1/2 cup pecans, chopped
- 1/2 cup chocolate chips
bites - (Hot Cocoa) 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)
- For a crust: press the dough down firmly into a pie pan.
- Hot Cocoa Fudge Babies
- variation: 30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder. Blend. (Add pure peppermint extract + cacao nibs if desired. Or leave out the cocoa powder, for a homemade cashew cookie Larabar!)
dressing - Avocado Dressing
By tinathorn
Blend
- Avocado dressing for tacos 1 large avocado 1 Tablespoon 2 teaspoons fresh lemon juice 1/2 cup greek yogurt 1 teaspoon hot sauce 1/4 extra virgin olive oil 2 garlic cloves 3/4 teaspoon salt
quickbread - paleo cornbread
By tinathorn
Take out your 4 eggs and bring to room temperature
- 4 eggs
- 1 cup water
- 2 Tablespoons of apple cider vinegar
- 1/2 cup of coconut flour
- 1/2 teaspoon of garlic powder
- 1/4 cup and 1 teaspoon of coconut oil melted
- 1/4 teaspoon of Rough ground Celtic Sea Salt
- 1/2 teaspoon baking soda
larabars - Homemade Chocolate Larabars
By tinathorn
In the food processor, mix the dates and water until a paste forms
- 15 medjool dates pitted
- 3 T cocoa powder
- 1 1/2 cup almonds
- 2 T water
porridge - Microwave Cinnamon Maple Breakfast Quinoa
By tinathorn
Place quinoa in water and rinse well
- 1/2 cup quinoa
- 1 cup cold water
- 1/2 teaspoon cinnamon + more for garnish
- 2 teaspoons butter
- milk or cream, to taste
- maple syrup, to taste
- banana slices
cookie - Banana Peanut Butter Chocolate Chip Cookies
By tinathorn
1. Preheat oven to 350 degrees F
- 3 large, very ripe bananas, peeled
- 1/2 cup creamy all-natural peanut butter
- 1 tablespoon coconut oil, slightly warmed, but not melted
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 2 1/2 cups gluten-free oats
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup vegan chocolate chips
ice cream - Cherry-Date Ice Cream – No Dairy or Added Sweeteners
By tinathorn
Combine the coconut milk and chopped dates in your food processor and process on high until the dates are evenly in...
- 1 can coconut milk
- 2 cups dark sweet cherries, pitted
- 4 dates, finely chopped
- 2 pastured egg yolks (from a farmer you trust, since we are eating them raw!)
- (1 tsp almond extract)
- (1 tsp vanilla extract)
cookie - PUMPKIN SPICE MOLASSES COOKIES (gf, vegan)
By tinathorn
soft and chewy pumpkin spice molasses cookies
- 2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1 Gluten Free Flour Blend) You could also use all-purpose flour if you wish
- 1/2 cup vegan buttery spread
- 1/2 cup organic cane sugar
- 1/4 cup light brown sugar
- 1/8 cup molasses
- 1 teaspoon vanilla extract
- 1/3 cup pure pumpkin puree
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1/8 teaspoon salt
- 1 teaspoon baking
Dessert - Tiramisu
By tinathorn
1. Brew coffee and add to a small shallow bowl that’s big enough to dunk the lady fingers
- 1 package lady fingers (about 36)
- 3 eggs, separated
- 1 cup heavy cream
- 1 – 8 oz package Mascarpone cheese
- 1/4 teaspoon vanilla
- 6 teaspoons sugar
- 1 cup espresso or very strong coffee
- 2 tablespoons Baileys Irish Cream Liqueur
- 3 tablespoons Kaluha Liqueur
- 1/4 cup grated bittersweet chocolate