Tinathorn's profile page
Recipes
candy - crock pot sugar free dairy free fudge
By tinathorn
Stir coconut milk, chocolate chips, vanilla, stevia (or honey) and salt in a small 3 or 4 quart crock pot
- 2 1/2 cups sugar-free chocolate chips* (See Note)
- 1/3 cup coconut milk
- 2 teaspoons liquid stevia or 1/4 c. raw honey
- a dash of salt
- 1 tsp. pure vanilla extract
pizza - CAULIFLOWER CRUST PIZZA
By tinathorn
Preparation Instructions Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone
- 1 head (Small Head) Cauliflower
- 1/4 cups Parmesan Cheese
- 1/4 cups Mozzarella Cheese
- 1/4 teaspoons Kosher Salt
- 1/2 teaspoons Dried Basil
- 1/2 teaspoons Dried Oregano
- 1/2 teaspoons Garlic Powder
- Red Pepper Flakes (optional)
- 1 Tablespoon Almond Meal (optional)
- 1 whole Egg
cookie - Flourless Chocolate Pumpkin Cookies
By tinathorn
Preheat oven to 350. Mix all ingredients, except the chocolate chips in the food processor
- 1 cup pumpkin puree (canned pumpkin will work too)
- 1 cup cashew butter
- 3/4 cup cocoa powder
- 1/4 cup maple syrup
- 2 tsp cinnamon
- 1/3 cup mini chocolate chips (For a sugar free option you can use cacao nibs)
quickbread - Multi-Grain Carrot Walnut Muffins
By tinathorn
Preheat oven to 375°. Using a whisk, combine the flours, starches, xanthan gum, baking powder, salt, gelatin, and ...
- 3/4 cup millet flour
- 1/4 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon unflavored gelatin
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 1/3 cup oil
- 1/2 cup shredded carrots, packed
- 1/2 cup chopped toasted walnuts
- The list of ingredients is rather long, partly because it uses five different flours/starches. If you don’t have all the flours used, try substituting what you do have. Just substitute a whole grain for a whole grain and a starch for a starch.
no-bake-chocolate-peanut-butter-cups
By tinathorn
(1) Line a 12-cup muffin pan (or 2 mini 12-cup pans) with paper liners
- 1 ⁄2 cup vegan butter substitute
- 3 ⁄4 cup unsalted natural peanut butter (crunchy or smooth)
- 1 ⁄4 cup coconut sugar (**you can substitute granulated sugar)
- 3 ⁄4 cup gluten-free brown rice crisp cereal
- 1 cup gluten-free, vegan chocolate chips
- 1 ⁄4 cup dairy-free milk (coconut, almond, flax, etc.)
- 1 ⁄4 cup chopped pecans, almonds, or peanuts
donut - coconut flour fried donuts
By tinathorn
For the donuts, preheat oven to 325F and grease a donut pan well
- 1/2 cup Coconut flour
- 1/4 cup Swerve Sweetener or other erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/4 tsp stevia
- Oil for frying (coconut, grapeseed, etc.)
- 1/4 cup unsweetened shredded coconut, lightly toasted
- 1/4 cup powdered Swerve Sweetener or other powdered erythritol
cookie - chocolate chip banana bread oatmeal cookies, gf
By tinathorn
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat
- 1 c (100g) instant oats (measured correctly)
- 3/4 c (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 1/2 tsp (4g) baking powder
- 1 tsp (3g) ground cinnamon
- 1/8 tsp (1g) salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1/4 c (63g) mashed banana
- 1 tsp (5mL) vanilla extract
- 1/2 c (120mL) agave
- 2 1/2 tbsp (35g) regular semisweet chocolate chips
- 1 1/2 tbsp (21g) miniature semisweet chocolate chips
soup - Slow-Cooker White Bean, Sausage and Kale Soup
By tinathorn
Heat a large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves
- 1 lb ground sausage
- 4 cups chopped kale
- 2 (14oz) cans white beans, rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken stock
- 1/4 cup parmesan cheese, for garnish
Cookies - Peanut Butter -healthy
By tinathorn
Preheat oven to 350F degrees
- 2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine grain sea salt
- 1 cup organic, chunky natural peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil
- 1 1/2 teaspoons vanilla extract
pie - Whipped Pumpkin Pie
By tinathorn
Preheat oven to 350 degrees F (175 degrees C)
- Crust:
- 3 cups graham cracker crumbs
- 2/3 cup white sugar
- 3/4 cup butter, melted
- Filling:
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 cup white sugar
- 1 (15 ounce) can pumpkin puree
- 1 (8 ounce) container frozen whipped topping, thawed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pumpkin pie spice