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Recipes
Coconut-Cream Cheese Pie
By tinathorn
Heat oven to 350ºF. Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate
- 48 vanilla wafers, finely crushed (about 1-1/2 cups)
- 1/4 cup butter, melted
- 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 2 cups plus 1 Tbsp. cold milk, divided
- 2 cups thawed COOL WHIP LITE Whipped Topping
- 1 Tbsp. sugar
flour - gluten free - mock cup for cup
By tinathorn
In a blender or food processor, grind the nonfat dry milk into a fine powder
- 80 grams finely ground nonfat dry milk
- 180 grams superfine white rice flour
- 105 grams cornstarch
- 100 grams superfine brown rice flour
- 85 grams tapioca starch/flour
- 20 grams potato starch
- 10 grams xanthan gum
Cookies - Thumbprint Cookies
By tinathorn
Preheat the oven to 350 degrees
- 1 cup almond flour
- 1 cup brown rice flour
- 1 1/2 cups raw whole almonds, crushed in a food processor (about fifteen 2-second pulses)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- Jam/chocolate spread/other fillings (note: the chocolate-filled cookies will not be vegan)
Cookies - PBJ Thumbprint Cookies
By tinathorn
Preheat the oven to 180C and line a baking tray with parchment paper
- For the Cookie:
- 128 g (1/2 cup) All Natural Peanut Butter
- 3 tbs Unsweetened Almond Milk
- 1/4 tsp Salt
- 40 g (1/4 cup) Caster Sugar (or sweetener of choice)
- 1 tsp Vanilla Extract
- 120 g (1 cup) Plain flour (GF)
- 1 tsp Baking Powder
- For the Filling:
- 4 tbs Strawberry Jam (or whatever flavour you choose)
- 4 tbs Peanut Butter
Iced Nutella Coffee
By tinathorn
Don't toss out that coffee left over in the pot
- 8 ounces coffee, freshly brewed and chilled in the fridge
- 1/4 cup 1% milk
- 2 tablespoons nutella
- Whipped cream
- Ice cubes
Larabar - chocolate peanut butter
By tinathorn
In a food processor add peanuts and pulse until finely chopped
- 1 pound (about 30) medjool dates
- 1/2 cup unslated roasted peanuts
- 1 TBSP unsweetened coco powder
- 1 tsp peanut butter
- 1 tsp coconut oil
- 1/2 cup dark chocolate chips
tortilla - Gluten-Free Brown Rice Flour Tortillas
By tinathorn
In a small mixing bowl, whisk together the brown rice flour, arrowroot, and sea salt
- 1 1/2 cups brown rice flour
- 1/2 cup arrowroot powder or tapioca flour
- 1/2 teaspoon sea salt
- 1 cup boiling water
- virgin coconut oil, for cooking
flour - diy gluten free flour blend
By tinathorn
*
- 1 1/2 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- OPTIONAL: 1 tsp xanthan gum (not necessary)
bite - double chocolate cookie dough bites
By tinathorn
Whisk together the flour, cocoa, and salt in a small bowl
- 3/4 c all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 1 tbsp butter or margarine, melted and cooled
- 1/4 c unsweetened applesauce
- 1/2 tsp vanilla extract
- 1/2 c light brown sugar
- 4 tsp mini semi-sweet chocolate chips
cookie - Peanut Butter Cookies with Oatmeal
By tinathorn
Preheat oven to 350°F. Add xylitol and baking powder to a bowl; whisk together well
- 3/4 cup xylitol (birch derived is healthier than corn derived)
- 1/2 cup natural creamy or crunchy peanut butter
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 3/4 teaspoon pure vanilla extract
- 1 1/4 cups gluten free oats