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Recipes
ice cream - Honey Roasted Macadamia Nut Ice Cream
By tinathorn
Macadamia Nut Milk: add the nuts and water to a blender and blend for a couple of minutes strain the milk using a f...
- macadamia nut milk
- 1/2 cup raw macadamia nuts
- 1 cup warm water
- 2 tablespoons arrowroot powder
- 1 1/2 cups full fat coconut milk or heavy cream
- pinch of salt
- 3 tablespoons raw honey
- 1 egg
- 1 1/2 teaspoons vanilla extract
- Honey roasted macadamia nuts
- 1/2 tablespoon raw honey
- 1 teaspoon macadamia nut oil (or coconut oil)
- pinch of salt
- 1/2 cup raw macadamia nuts, halved or chopped
cookie - meringues
By tinathorn
In a medium pot combine egg whites and maple syrup Turn flame on stove to lowest setting possible Using a hand bl
- 2 egg whites
- 1/2 cup maple syrup
quickbread - peanut butter banana bread
By tinathorn
Line a 5 x 9″ pan with parchment paper and preheat oven to 350F
- 2/3 c. brown rice flour
- 2/3 c. sorghum flour
- 1/3 c. tapioca starch
- 1/3 c. potato starch
- 1 tsp. xathan gum
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking powder
- 4 bananas, mashed
- 2 egg replacers (1 tbsp. egg replacer powder + 1/4 c. almond milk)
- 1/2 c. brown sugar
- 1 1/2 c. smooth peanut butter at room temperature (I used Kraft unsweetened creamy that I wanted to use up)
- 1/2 c. dairy free margarine, softened
- 1 tsp. vanilla
- 1 tsp. apple cider vinegar
- 1 – 2 tbsp. almond milk
- 1/3 c. shredded unsweetened coconut
cashew milk/creamer
By tinathorn
Place the cashews in a pint size or larger jar or bowl
- 1 cup raw cashews
- 4 cups filtered water + water for soaking
- pinch salt
- sweetener of choice (sugar, honey, stevia), to taste
Cake - lemon pound cake
By tinathorn
Lemon Pound Cake Preheat oven to 350 degrees fahrenheit
- Lemon Pound Cake
- 2 cups almond flour (185 grams)
- 1/2 cup coconut flour (63 grams)
- 1/2 teaspoon sea salt
- 1 tsp baking soda (3 grams)
- 2/3 cup raw honey, melted
- 2/3 cup coconut oil, melted
- 4 large eggs
- 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
- 2 tablespoons pure lemon extract
- 1 tablespoon lemon zest
- Glaze
- freshly squeezed lemon juice from 2 lemons
- lemon zest from 1 lemon
- 1 vanilla bean pod
- 4 tablespoons raw honey
brownie - quinoa brownies
By tinathorn
In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes
- 1/2 cup uncooked quinoa
- 8 medjool dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- 3 - 4 tablespoons water
- Flaked sea salt (optional)
cookie - Pumpkin Spice Cookies with Vanilla Cinnamon Icing
By tinathorn
Preheat oven to 350 degrees F
- 2 1/2 cups blanched almond flour, sifted
- 2 tablespoons coconut flour
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- dash of sea salt
- 1/3 cup grade B maple syrup (honey for SCD)
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- Icing
- 1 tablespoon raw honey
- 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
- 2 tablespoons coconut milk
- 1 teaspoon palm shortening or butter
- 1/8 teaspoon cinnamon
- 1/8 teaspoon vanilla beans (or 1/2 teaspoon vanilla extract)
squares - No-Bake Chocolate Peanut Butter Oat Squares
By tinathorn
Line an 8×8 or 9×9 pan with aluminum foil and spray it with cooking spray and set it aside
- 1/2 cup butter (1 stick; or margarine, Earth Balance)
- 2 cups white sugar
- 1/4 cup brown sugar
- 6 tablespoons cocoa powder (I used TJ’s)
- 1/2 cup milk (cow, vegan, soy, nut, etc. You could probably use water, too, and if so, I’d use about 2/3 c water)
- 1/2 heaping cup peanut butter
- 1 teaspoon vanilla extract
- 3.5 cups oats (I used whole rolled Old-Fashioned Quaker Oats)
- 1/4 cip chocolate chips, 1/4 cup peanut butter chips (or butterscotch/white chocolate chips, toffee bits, chopped candy bits, Reese’s Pieces, etc.), optional
Granola - low sodium
By tinathorn
1. PREHEAT oven to 300°F
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- Low-Sugar Granola
- PREP TIME: 10 minutes / TOTAL TIME: 45 minutes / SERVINGS: 5
- 2 c rolled oats
- 1/4 c water
- 2 Tbsp maple syrup
- 2 Tbsp ground flaxseed
- 1 Tbsp canola oil
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 c chopped hazelnuts
- 1/4 c chopped dates
- 1 c soy milk
- 1 . PREHEAT oven to 375ºF. Coat a large rimmed baking sheet with cooking spray. Set aside. Place oats, water, maple syrup, flaxseeds, oil, cinnamon, and cardamom in a large bowl. Stir well to combine.
- 2 . SPREAD evenly on baking sheet and bake 20 minutes, stirring once or twice. Add hazelnuts and dates, and bake an additional 5 minutes. Remove and cool completely before storing in an airtight container at room temperature for up to 1 week.
- NUTRITION (per 1/2 c serving) 251 cal, 7 g pro, 35 g carb, 5.5 g fiber, 10.5 g sugars, 10 g fat, 0.5 g sat fat, 2.5 mg sodium
- MORE: 20 Super-Healthy Smoothie Recipes
- Low-Sodium Granola
- PREP TIME: 5 minutes / TOTAL TIME: 30 minutes / SERVINGS: 7
- 6 c rolled oats
- 1/2 c wheat germ
- 1 tsp ground cinnamon
- 1/4 c honey
- 2 Tbsp vegetable oil
- 2 Tbsp water or apple juice
- 1 c raisins
brownie - Black Bean Brownies
By tinathorn
Preheat the oven to 350°F
- 1 19oz can reduced sodium black beans, well rinsed and drained or dried beans that have been soaked and cooked
- 2 eggs
- 1 egg white
- 3 tablespoons canola oil
- 1/4 cup dark cocoa powder
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips