Tinathorn's profile page
Recipes
cookies - Puffy Vanilla Cookies
By tinathorn
Preheat the oven to 350. Line 2 baking sheets with parchment paper
- wet ingredients
- 1 cup vegan vanilla coconut yogurt (or soy)
- 2 tablespoons coconut oil, melted (at room temp)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- seeds from 1 vanilla bean
- dry ingredients
- 1 1/4 cups gluten-free flour blend (I used Cara's)
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
cookie - Peanut Butter Oatmeal Chocolate Chip Cookies
By tinathorn
Serving size: 1 cookie Calories: 147 Fat: 8
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
pizza - Quinoa Pizza Crust
By tinathorn
Makes: One 9-inch pizza crust Step 1: Place the quinoa in a small bowl and cover it with water
- 3/4 cup uncooked quinoa
- 1/4 cup water, plus more for soaking quinoa
- 1 tsp. baking powder
- 1/4 tsp. salt
- cooking spray
cookie - Oatmeal raisin quinoa breakfast cookies
By tinathorn
Preheat oven to 350 degrees
- 1 ripe banana, mashed
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup oats
- 1/2 cup cooked quinoa
- 1/4 cup raisins
- 1/2 teaspoon salt
bar - Raw Caramel Slice
By tinathorn
BASE Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together whe...
- BASE
- 1 cup dates
- 1/2 cup almonds
- 1 tsp coconut oil
- CARAMEL
- 1 cup dates
- 1/2 cup coconut oil
- 1 1/2 tbsp unhulled tahini
- 1/4 – 1/2 cup pure organic maple syrup (adjust this amount to your own sweetness liking)
- 1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
- 1/3 cup water
- TOP CHOCOLATE LAYER
- 1/4 cup coconut oil
- 1/4 cup pure organic maple syrup
- 1/4 cup raw cacao powder
cake - Perfect Gluten-Free Angel Food Cake
By tinathorn
Separate the egg whites and allow them to sit at room temperature for at least 30 minutes
- 1 1/2 cups egg whites (from 10-11 large eggs)
- 1/2 cup brown rice flour
- 1/4 cup + 1 tablespoon tapioca starch
- 3 tablespoons potato starch
- 3/4 cup powdered sugar
- 3/4 cup + 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1 tablespoon vanilla
- 1/4 teaspoon almond extract
Gluten Free Flaky Biscuits
By tinathorn
Preheat oven to 400 degrees
- 255 grams GF flour (100 grams superfine brown rice flour, plus 75 grams gluten-free oat flour, plus 55 grams potato starch, plus 25 grams superfine white rice flour)
- 1-2 teaspoons powdered egg white, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 100 grams buttermilk (by weight not volume)
- 155 grams heavy cream (by weight not volume)
- Optional: 1/4 cup grated hard cheese
- Optional: 1 tablespoon of Herbs de Provence
dessert - Slow Cooker Chocolate Bread Pudding with Cranberries
By tinathorn
pop the bread cubes into the slow cooker insert
- 7 cups stale/dry bread, cut into large cubes - crusts removed
- 50 gr margarine or butter
- 100 gr dark chocolate, cut into pieces
- 70 gr milk chocolate, cut into pieces
- 3 Tbs cocoa powder
- 1 tsp instant espresso powder
- 5 Tbs sugar
- 1 1/2 cups evaporated milk
- 1/2 cup fresh milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 eggs
- 4 Tbs dried cranberries (optional)
ice cream - Hazelnut Gelato
By tinathorn
Preheat oven to 350 degrees
- 2 cups unblanched hazelnuts (1/2 pound)
- 3 cups whole milk
- 5 large egg yolks
- 2/3 cup sugar
- 1 cup heavy cream
- 1 tablespoon Frangelico
ice cream - Gin & tonic sorbet
By tinathorn
Put the sugar in a pan with 400ml water and warm over a low heat until dissolved
- 400 g caster sugar
- 400 ml tonic water
- 4 tbsp gin
- zest and juice 1 lime, plus extra slices to freeze
- zest 1 lemon, juice of half, plus extra slices to freeze
- 1 egg white