Tinathorn's profile page
Recipes
nutbutter - Nutella
By tinathorn
Bake the hazelnuts at 180C for about ten minutes, then take them out of the oven and allow them to cool
- 2 cups of hazelnuts
- – 1/2 a cup of water
- – 1/2 a cup of maple syrup
- – 3 tablespoons of raw cacao powder
cake - Peach Bundt Cake
By tinathorn
Preheat oven to 350 degrees F
- 1 cup granulated sugar
- 1/2 cup butter or margarine
- 3 eggs
- 2 cups unsifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups fresh peach puree (made by crushing
- peeled peaches with potato masher or in blender)
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or pecans, chopped
burger - Carrot burgers
By tinathorn
Coarsely chop the carrot and onion in a food processor and then add the chickpeas, tahini and spices and roughly ma...
- Burgers
- 300 g carrots
- 200 g chickpeas
- 1 small onion
- 1 tbs tahini
- 1 tbs ‘spices’ (I used a Cajun mix)
- Extra salt to taste
- 50 g oatmeal
- 1 tbs chia or flax plus 2 tbs hot water
- 1 tbs red palm oil (or other oil) for frying
- Dressing
- 50 g yoghurt of choice (or cashew yoghurt as I used)
- 2 tsp tahini
- 2 tbs lemon juice
brownie - coconut brownie
By tinathorn
October 9, 2013 by Caitlin Weeks
- 3/4 cup cocoa
- 2 eggs (organic and pastured is best)
- 1/2 cup maple syrup or raw honey
- OR 1/2 cup organic birch xylitol or 2 tsp tsp stevia powder extract (for lower carb)
- 1 cup coconut oil, melted
- 1/2 cup full fat canned coconut milk
- 1 tsp vanilla extract
- 1 cup almond flour, heaping (blanched is best)
- 1/2 tsp baking soda
- 1/2 cup shredded coconut
- 1/2 cup walnuts, chopped
dry onion soup mix
By tinathorn
Dry Onion Soup Mix: 2/3 cup dried, minced onion 3 teaspoons parsley flakes 2 teaspoons onion powder 2 teaspoons t...
- Dry Onion Soup Mix:
- 2/3 cup dried, minced onion
- 3 teaspoons parsley flakes
- 2 teaspoons onion powder
- 2 teaspoons turmeric
- 1 teaspoon celery salt
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 1/2 teaspoon ground pepper
- Mix all ingredients in a jar, then give the jar a good shake. I’d recommend shaking the jar to mix the ingredients well before each use.
- Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix. Store this in a dry, cool place.
candy - Slow Cooker Fudge
By tinathorn
Fudge is perfect for the slow cooker because it doesn't scorch or burn
- 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
- 1/2 cup coconut milk, (canned, not in a carton)
- 1/4 cup coconut sugar, optional honey or maple syrup
- Dash of sea salt
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
cauliflower tots - baked
By tinathorn
Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with oil
- 2 cups cauliflower florets
- 1 large egg
- 1/2 cup onion, minced
- 1/4 cup bell pepper, minced (optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 minced cilantro or parsley (optional)
- salt and pepper to taste
- cooking spray or oil
merinade - Universal Spice Rub
By tinathorn
In small bowl, stir together paprika, brown sugar, garlic powder, cumin, salt, oregano, onion powder, pepper, dry m...
- 3 tbsp 3tbsppaprika
- 1 tbsp 1tbsppacked brown sugar
- 2 tsp 2tspgarlic powder
- 2 tsp 2tspground cumin
- 1 tsp 1tspsalt
- 1 tsp 1tspdried oregano
- 1 tsp 1tsponion powder
- 1 tsp 1tsppepper
- 1/2 tsp 1/2tspdry mustard
- 1/4 tsp 1/4tspcayenne pepper
Creamy Saucy Gluten Free Black Bean Chicken Chili
By tinathorn
Preheat large pot on medium-high heat; add oil; after 15 seconds or so, add chicken
- 1 1/2 lbs. (3) boneless, skinless chicken breasts, cubed
- 1 1/2 Tablespoons extra virgin olive oil
- 1 small (3/4 - 1 cup) yellow onion, chopped
- 1 medium green bell pepper, diced then coarsely chopped
- 1 medium red bell pepper, diced then coarsely chopped
- 2 medium to large garlic cloves, minced or grated
- 4 - 15 oz. cans gluten free black beans, divided, rinsed several times and drained (La Preferida Organic brand)
- 2 cups gluten free low-sodium chicken broth (I used round heaping teaspoons of Better Than Bouillon + water)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fine sea salt, to taste
potato - hashbrown casserole
By tinathorn
Place potatoes in a greased 13″x9″ baking pan
- 32 oz pkg frozen hashbrown potatoes thawed
- salt and pepper to taste
- 1 can cream of chicken soup
- 16oz container sour cream
- 1/2 cup butter, melted
- 1/2 cup onion, chopped
- 8 ox shredded cheddar cheese