Tinathorn's profile page
Recipes
cake - Lemon Ricotta Cake with Almonds (no flour)
By tinathorn
Line one 9x2-inch cake pan with parchment paper
- 8 Tbsp. (120g) unsalted butter, softened
- 3/4 cup (200g) sugar
- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
- 1/4 cup lemon zest ( I used 2 large Meyer lemons)
- lemon juice from 1/2 lemon
- 4 eggs, at room temperature, separated
- 2 1/2 cups (240g) almond meal
- 10 1/2 oz. (300g) ricotta
- flaked almonds, for the top
- confectioners' sugar, for dusting
pancake - gf quinoa flour
By tinathorn
Add oats, quinoa flakes, baking powder and salt into a blender
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 banana
- 1 large egg
- 1 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/4 cup creamy peanut butter (optional)
- 1/2 cup vegan chocolate chips, melted with 2 tablespoons peanut butter (optional)
cookie - Chocolate Quinoa Cookies
By tinathorn
Preheat oven to 350 degrees
- 2 flax/chia eggs (1 T flax meal + 1 T chia seeds + 6 T warm water)
- 1 cup blanched almonds (see note)
- 1 cup cooked quinoa
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/3 cup almond butter
- 1 Tbsp coconut oil
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 1 tsp vanilla
- 3/4 cup vegan chocolate chips
bread machine - 3 Variations
By tinathorn
I have tried lots of variations of Gluten free bread but I wanted a recipe that I didn't have to search high and lo...
- 2 cups rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 1/2 teaspoons xanthan gum (or guar gum)
- 2/3 cup powdered milk (or 1/2 non diary substitute)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons egg substitute (optional)
- 3 tablespoons sugar
- 1 2/3 cups lukewarm water
- 1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
- 4 tablespoons butter, melted (or margarine)
- 1 teaspoon vinegar (or dough enhancer)
- 3 eggs, room temperature
- 1 tablespoon linseeds, and (optional)
- 1 tablespoon of cut up sunflower seed (optional)
bread - coconut flour biscuits
By tinathorn
In a small bowl, whisk together the coconut flour, baking powder, and salt
- 1/2 cup melted coconut oil
- 6 large eggs
- 2 Tablespoons honey
- 2/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
bars - SHORTBREAD BARS WITH ALMONDS & CARAMEL FILLED DELIGHTFULLS
By tinathorn
PREHEAT oven to 350° F. Grease 9-inch baking pan
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 3/4 cup packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels
- 3 tablespoons slivered almonds, chopped
- 1/4 teaspoon coarse sea salt
bar - Grain-Free Chocolate Chip Cookie Bars – Gluten-Free + Dairy-Free
By tinathorn
- 2 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup honey
- 2 extra-large local farm fresh brown eggs
- 1/4 cup coconut oil, melted – You could also try butter, palm shortening or ghee
- 2 teaspoons vanilla extract
- 1 tablespoon unsweetened non-dairy milk
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup walnuts (optional)
ice cream - chocolate ice-cream
By tinathorn
Mix condensed milk into the melted chocolate
- 100 g Chocolate Bar
- 1 Can Sweetened Condensed Milk
- 2 Cups Whipping Cream or All-Purpose Cream
bars - Crispy Gluten-Free Granola Bars with Quinoa
By tinathorn
Preheat the oven to 350 degrees F and line an 8 x 8 baking dish with parchment paper
- 1 cup rolled oats (gluten-free optional)
- 1/2 cup quinoa flakes
- 1/2 cup quinoa crispies
- 1/4 cup blanched almond flour
- 2 tablespoons flax seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- Stevia to taste
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
muffins - PEANUT BUTTER AND DARK CHOCOLATE
By tinathorn
Preheat oven to 350F degrees F
- 4 scoops Vi shake Mix
- 1/3 cup Greek yogurt
- 1/2 cup almond milk
- 1/3 cup unrefined sugar
- 1 egg
- 1/4 cup olive oil
- 1 cup rolled oats
- 1/3 cup organic peanut butter
- 2 Tbsp chia seeds
- 2 Tbsp coconut flour
- 4 Tbsp dark chocolate chips
- 2 tsp baking powder
- 1 tsp baking soda