Tinathorn's profile page
Recipes
brownie - Chocolate Almond Butter Brownies
By tinathorn
Preheat oven to 375°. In a large bowl, combine almond butter, eggs, milk, coconut oil, syrup, and vanilla; stir wi...
- 1 cup creamy almond butter
- 1/2 cup coconut milk
- 3 eggs
- 2 tbsp coconut oil
- 3 tbsp organic maple syrup
- 1 tsp vanilla
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- Pinch of salt
- 2 tbsp creamy almond butter for drizzle
- Optional: 2 tbsp dairy free chocolate chips
Cake - Angel Food Cake
By tinathorn
In a food processor, add sugar and salt; grind on high for 2 minutes, and until finer in texture; and allow dust to...
- 1 3/4 cups sugar
- 1/4 teaspoon fine sea salt
- 1 cup Carla's Gluten Free Flour Blend Recipe (I used all superfine brown rice flour)
- 12 egg whites, at room temperature
- 1 teaspoon pure vanilla extract (or almond, lemon or orange)
- 1 teaspoon cream of tartar
- 1 Tablespoon fresh lemon juice or pineapple juice (optional)
sour cream - cashew sour cream - vegan
By tinathorn
Soak and drain your cashews
- 1 cup raw cashews, soaked 2 - 3 hours
- 1/2 - 3/4 cup unsweetened almond milk or water
- juice of one small lemon or about 1 tablespoon
- 1 teaspoon apple cider vinegar
- pinch of mineral salt
nutbutter cookies
By tinathorn
These cookies are easy to make, especially with kids
- 1 cup creamy peanut (or other nut) butter
- 1 cup sugar
- 1 egg
icing
By tinathorn
A great frosting spread on cakes and piped onto cupcakes, a tasty filling in crepes or on waffles along with some f...
- one packet of vanilla pudding
- half of the milk called for on the package
- one container of Cool Whip
quinoa breakfast bake
By tinathorn
Preheat the oven to 350°F
- 1 cup uncooked quinoa
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 apples, peeled, diced
- 1/4 cup raisins
- 2 eggs
- 2 cups vanilla soy milk (can substitute regular milk)
- 1/4 cup maple syrup
- 1/3 cup almonds, chopped
larabar - Raw Chocolate Chia Energy Bars (Recipe)
By tinathorn
1. Place dates in bowl of food processor; purée until thick paste forms
- 1 1/2 cups pitted dates
- 1/3 cup raw unsweetened cocoa powder
- 1/3 cup whole chia seeds
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. almond extract, optional
- 1 cup raw slivered almonds or raw shelled pistachios
- Oat flour for dusting, optional
2-Ingredient Chocolate Cake
By tinathorn
You are only 2 ingredients away from your chocolate fix with this decadent cake recipe
- 3 eggs
- 3 3/4 (1.55-ounce) chocolate bars, 5.8-ounces of chocolate total
squares - Toffee pumpkin squares
By tinathorn
Blend the wet ingredients in food processor until very smooth
- 1 cup cooked pureed sweet pumpkin
- 1/4 cup soy yoghurt
- 1/3 cup coconut butter- melted
- 1/3 cup dates- softened
- 1/2 cup mashed/pureed chickpeas
- 3 tbs brown rice syrup (or maple syrup) plus 1/4 tsp stevia
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup spelt or GF flour (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)
- 2 tbs cacao powder (or cocoa powder)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- A pinch salt
dip - Lentil and root vegetable dip
By tinathorn
In a saucepan saute the onion, garlic and chilli in a tablespoon of olive oil for 5 minutes until soft
- 2 tbsp olive oil
- 1/2 cup onion, finely diced
- 2 garlic cloves, minced
- 1/4 red chilli, finely minced or 1tsp dried chilli flakes
- 1 cup organic red lentils
- 1 cup parsnip cubed (or other sweet root vegetable)
- 2 tbsp bulgur wheat or quinoa
- 1 tbsp sweet paprika
- 3 cups water (see notes above)
- 1 tbsp sea salt
- 2 tbsp lemon juice
- 1 tbsp each fresh coriander and mint, chopped (or 1tsp dried mixed herbs)