Tinathorn's profile page
Recipes
cookie - Chocolate shortbread gluten free
By tinathorn
Melt coconut butter and mix with wet ingredients
- 200 g coconut butter
- 40 g agave
- 40 g rapadura (or other granulated sweetener)
- Scant 1/4 tsp stevia
- 2 tsp vanilla essence
- 1 tsp ground chia with 2tbs water
- 40 g ground almonds
- 40 g ready to cook polenta
- 50 g cocoa powder
- 100 g buckwheat flour
- 50 g arrowroot
RAW BROWNIE
By tinathorn
1. Place walnuts in food processor and blend on high until the nuts are finely ground
- Ingredients:
- The Raw Brownie
- 2 cups whole walnuts
- 2 1/2 cups Medjool dates, pitted
- 1 cup raw cacao
- 1 cup raw unsalted almonds, roughly chopped
- 1/4 tsp. sea salt
ice cream - lemon meringue pie ice cream (dairy free)
By tinathorn
Meringue *Make this recipe before making the ice cream so it has time to cool
- meringue
- 4 egg whites (save the egg yolks for the ice cream)
- 1 tsp of cream of tartar
- 3 tbsp raw honey
- ice cream
- 4 egg yolks (save the egg whites for the meringue)
- 2 cups of coconut cream, which is the cream that rises to the top in 2 cans of coconut milk. (Place your coconut milk in the fridge for a few hours to make this happen)
- 6 tbsp fresh lemon juice, (which is 2 lemons)
- add the zest of both lemons
- 2 1/2 tbsp raw honey
- 1 tbsp vanilla extract
bar - chocolate almond joy bars
By tinathorn
In a large bowl, whisk together eggs, coconut milk, almond extract and coconut sugar In a smaller bowl, combine al
- 4 large eggs
- 3/4 cup coconut milk
- 2 teaspoons almond extract
- 3/4 cup coconut sugar
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 3/4 cup chocolate chunks
cookie - Flourless Chocolate Cookies
By tinathorn
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside
- 3 cups confectioners sugar
- 2/3 cup cocoa powder
- 2-4 egg whites (I used 3)
- 1 teaspoon instant coffee dissolved in
- 1 Tablespoon boiling water
- 10 oz chocolate chips or chopped chocolate (about 1 1/2 cups)
cake - spicy chocolate brownie cake
By tinathorn
Soak 1.5 cups red lentils for at least 2 hours, then cook until very soft (about 20 minutes)
- Wet Ingredients:
- 1.5 cups red lentils
- 1.5 cups pitted dates (choose the super-juicy varieties, like Majhool)
- 1/2 cup raw tahini
- Dry Ingredients:
- 150 grams dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1/4 to 1/2 Tbs. spicy chili pepper powder – depends how hot you like it!
- 2 tsp baking powder
- 1/4 tsp salt
pudding - Vegan Chocolate Pudding
By tinathorn
- 1 1/2 cups cooked white “navy” beans
- 3/4 cup unsweetened non-dairy milk
- 3 ounces dairy-free semi sweet chocolate
- 1/4 cup coconut sugar
- Pinch sea salt
- 1 teaspoon gluten-free pure vanilla extract
- Fresh mint, optional
cookie - Coconut Oil No Bake Cookies
By tinathorn
Measure out the oats into a bowl and set aside
- 3 1/4 cup oats
- 1/2 cup Golden Barrel Coconut Oil (measured as liquid)
- 1/2 cup peanut butter
- 1/2 cup cashew milk (or milk of choice)
- 2 cups Golden Barrel Raw Sugar
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla
cracker - Brown Rice Crisps: Gluten Free & Vegan ‘Wheat’ Thins
By tinathorn
Preheat oven to 400 degrees
- 2 cups brown rice flour (I use Planet Rice Sprouted Brown Rice Flour, which I buy in 25 pound bags from Azure Standard. It is great stuff.)
- 1/2 cup tapioca flour
- 1 teaspoon sea salt, plus more to sprinkle
- 1 teaspoon paprika
- 1/2 teaspoon guar gum
- 1/2 cup palm shortening or allowed butter
- 2/3 cup cold water
- 1/2 teaspoon vanilla extract
candy - Coconut Oil Fudge
By tinathorn
Place all of the ingredients in a mixing bowl and use an electric hand mixer to blend into a smooth consistency
- 1 cup coconut oil (melted or in liquid form)
- 1 cup cocoa powder
- 1/2 cup honey