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Recipes
cupcake - chocolate gf
By tinathorn
Not so eloquently I dumped it all in a bowl and whisked until smooth
- 1/4 cup coconut flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/4 cup coconut oil
- 1/4 cup honey
bar - vegan peanut butter quinoa bar
By tinathorn
Preheat oven to 350 degrees F
- chocolate sauce (optional):
- 1/4 cup unsweetened applesauce
- 3/4 cup creamy peanut butter
- 1/2 cup coconut sugar
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 tablespoon vanilla extract
- 1/2 cup toasted quinoa flour
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1/4 cup coconut oil
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 2 teaspoons maple syrup
Chapati (gluten free chickpea flatbread)
By tinathorn
In a small bowl, combine chickpea flour, arrowroot, cumin, and salt
- 150 g (1 c.) chickpea flour (a.k.a. besan, gram flour, garbanzo flour) + extra for dusting
- 18 g (2 Tbsp.) arrowroot flour/starch
- 5 mL (1 tsp.) whole black cumin seeds
- 2 g (1/2 tsp) sea salt
- 15 mL (1 Tbsp.) olive oil
- 85 mL (1/3 c.) water
bars - ginger pumpkin bars
By tinathorn
Mix all ingredients in a food processor until you have a firm and fairly fine sticky mixture
- 100 g dates
- 80 g mix of seeds (I used mainly pumpkin seeds with a few sunflower seeds)
- 50 g raisins
- 30 g ground oats
- 30 g buckwheat flour
- 1 tbs sliced fresh ginger (optional)
- 1 tbs ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon
- Approx. 1 tsp carob for dusting
Oatmeal Pumpkin Bars
By tinathorn
Preheat oven to 350 degrees
- Oatmeal Crust
- 2 cups rolled oats
- 1 cup pecans, chopped very fine (you can run them through a blender or food processor if you like)
- 1 c. Amaranth flour (or Sorghum, or probably several other gluten free flours would work)
- 3/4 c. agave nectar (this is more than I usually use, but this makes like 24 bars so per serving it's not too high)
- 1/2 cup canola oil (or other neutral oil)
- 2 tsp vanilla
- 1 tsp salt
- For the pumpkin filling: (very lightly adapted from Pure2Raw)
- 2 15 oz cans pureed pumpkin (just plain, not pumpkin pie mix)
- 1/2 cup hemp or soy milk. (I haven't tried it but I bet coconut milk would be awesome here also)
- 2/3 cup agave nectar
- 2 tsp vanilla extract
- 4 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/4 heaping cup of arrowroot (you could also use potato or corn starch. I mean it when I say heaping cup, it's probably closer to 1/4 c. plus 2 Tbsp)
bars - Almond Coconut Bars
By tinathorn
Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat
- 1 cup Shredded Unsweetened Coconut
- 2 cups whole Raw Almonds
- 1/2 cup Almond Butter
- 2/3 cup extra virgin coconut oil
- 1 Tbsp Coconut Flour
- 1/2 tsp Salt
- 1 1/2 Tbsp Blackstrap Molasses
- 1 Tbsp Vanilla Extract
- 3 oz 85% dark chocolate (I use two squares of Unsweetened Chocolate and one square of Semi-Sweet Chocolate).
dessert - Rice Pudding, Old Fashioned Slow Cooker Rice Pudding
By tinathorn
1. In a colander, rinse rice thoroughly under cold water
- 3/4 cup long-grain white rice
- 3 cups milk
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons butter, diced
Ranch Mushrooms
By tinathorn
Posted on August 20, 2013 by admin in All Recipes, Side Dish
- 1 pound fresh mushrooms
- 1/2 cup butter, melted
- 1 envelope Ranch salad dressing mix
dressing - creamy lemon parsley
By tinathorn
Put it all in the blender and pulse until it reaches a consistency you like
- 1 bunch fresh parsley
- Juice of 2 lemons
- 1 cup mayonnaise of choice
- 3 cloves garlic (or more if you love it)
- 2 to 4 tablespoons honey depending on your sweetness preference
- Pinch kosher salt
- Pinch black pepper
- Drizzle of olive oil, probably 1 or 2 tablespoons in total
- Pinch hot pepper flakes if you enjoy a little heat
cookie - The Ultimate Paleo Chocolate Chip Cookies
By tinathorn
Preheat oven to 350 degrees
- 1 cup almond butter (or peanut butter or cashew butter)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips