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Recipes
cookie - Thumbprint Cookies Made with Almond Flour
By tinathorn
In a medium-sized bowl, whisk the almond flour, baking soda, and salt together
- 2 1/2 cups Blanched Almond Flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup unsalted butter, melted
- 1/4 cup "light" maple syrup
- 1 teaspoon pure vanilla extract
- Thick fruit jam, for filling
bread - sorghum bread gf
By tinathorn
Instructions For the Bread Machine Combine the dry ingredients (sorghum flour through yeast) in a small bowl
- 1 1/2 cups sorghum flour
- 1 cup tapioca starch
- 1/2 cup brown or white sweet rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon guar gum
- 1/2 teaspoon salt
- 3 Tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 3 eggs (room temperature, lightly beaten)
- 1/4 cup oil
- 1 1/2 teaspoons vinegar
- 3/4 - 1 cup milk (105 - 115 degrees)
pancake - german pancakes
By tinathorn
Preheat oven to 425 degrees Fahrenheit
- 3/4 cup gluten free pancake mix (King Arthur Flour, preferred)
- 1/4 tsp baking powder
- 3/4 cup milk (I use almond milk), room temperature
- 3 eggs, room temperature
- Powdered sugar
- Your choice of toppings (fruit, syrup, honey, lemon juice, cooked apples)
- Optional: 3/4 tsp gluten free vanilla and/or cinnamon
squash fries
By tinathorn
Peel the squash and remove the seeds Cut squash into long thin slices (about ¼ inch thick by 2 inches long) Place
- 1 medium or large butternut squash
- grapeseed oil and olive oil , to coat
- 1 about 1 teaspoon celtic sea salt
veggie stock paste Homemade
By tinathorn
In a food processor place all veg and chop until quite fine
- 200 g celery
- 2 large carrots
- 1 onion- quartered
- 1 courgette- cut into chunks
- 1 garlic clove
- 50 g fresh mushrooms
- 1 bay leaf
- 5 g each of basil, sage, rosemary
- 20 g parsley
- 30 g dry white wine
- 1 tbs olive oil
- 150 g sea salt or unrefined rock salt (more if necessary)
squares - Healthy Hot Chocolate Squares
By tinathorn
In a small sauce pan, boil 1 1/4 cups water Then, in a high powered blender, add the gelatin and 1/2 cold water ...
- 1 1/4 cup boiling water
- 3 Tbsp gelatin — where to find
- 1/2 cup cold water
- 1/2 cup cocoa powder — where to find
- 1/2 cup coconut milk powder — where to find
- 1 cup coconut oil — where to find
- 1/3 cup raw honey (here is how to melt it and retain its benefits)
- 1 Tbsp vanilla
- pinch sea salt
- additional coconut oil for greasing baking dish
cookie - Soft Gluten Free Lemon Cream Cheese Cookies
By tinathorn
Preheat oven to 375ºF. (A higher temperature is needed here so that they keep their shape
- 1 1/4 cups Carla's Gluten Free All-Purpose Flour Blend (I used cornstarch instead of tapioca flour)
- 1/2 teaspoon gluten free baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons (1/2 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 (4-ounce) gluten free cream cheese (Philadelphia)
- 1 large egg
- 1 1/2 Tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 cup confectioners' sugar
- 1 Tablespoon light corn syrup
- 1 Tablespoon milk or water
- 1 Tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
quickbread - Gluten-Free Pumpkin Bread
By tinathorn
Spray oil or oil a 9x5" loaf pan
- 1/2 stick (4 Tablespoons) unsalted butter or buttery spread, softened
- 2/3 cup sugar (or evaporated cane juice)
- 1 1/8 cups canned pumpkin (not pumpkin pie type), less than a 15 oz. can
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 1/2 cup high protein milk (cow's, almond milk,etc.)
- 1 teaspoon pure vanilla extract
- 1 3/4 cups gluten free Flour Blend
- 1 1/2 Tablespoons pumpkin pie spice
- 1/4 teaspoon sea salt or salt
quickbread - coconut milk bread
By tinathorn
Preheat the oven to 350 degrees
- Dry Ingredients:
- 1 cup coconut milk, room temperature (almond milk?)
- 4 whisked eggs, room temperature
- 1/4 cup melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 2 cups | 7.4 oz almond flour (I have used both Bob's and Honeyville in this recipe)
- 1/2 cup | 2.5 oz coconut flour, sifted to remove any lumps
- 2 tbsp psyllium husk POWDER
- 1 tsp sea salt
- 3/4 tsp baking soda
Salmon Sweet Potato Cakes - paleo
By tinathorn
1. Line a baking sheet with parchment paper and set aside
- 2 cans (10 ounces, approx. 300g) of skinless, boneless salmon, drained of any water – wild
- 1/2 cup sweet potato, mashed
- 1/3 cup almond flour (nut free option: use flaxseed meal)
- 1/4 cup celery, finely chopped (about 1 stalk) – can sub bell peppers, carrots, green onions
- 1 egg
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. pepper