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Recipes
chicken wings - honey soy
By tinathorn
Clean the chicken wings thoroughly and pat dry with paper towels
- Marinade:
- 1 to 2 lbs chicken wings (drummettes, mid section, or both)
- White sesame
- 1 tablespoon soy sauce
- 1/4 cup cooking sake or rice wine
- 1/2 tablespoon sesame oil
- 1 scallion, cut into strips
- 3 heavy dashes black pepper powder
- 2 inch ginger, peeled and coarsely diced
- Glaze:
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon cooking sake or rice wine
Cake - Cinnamon Roll Coffee Cake
By tinathorn
Each serving has 5.4 g of carbs and 2
- Cinnamon Filling:
- 3 tbsp Swerve Sweetener or granulated erythritol
- 2 tsp ground cinnamon
- Cake:
- 3 cups almond flour
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup Swerve Sweetener or granulated erythritol
- 3 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup almond milk
- 1 tbsp melted butter
- Cream Cheese Frosting:
- 3 tbsp cream cheese, softened
- 2 tbsp powdered Swerve Sweetener or powdered erythritol
- 1 tbsp cream
- 1/2 tsp vanilla extract
Brownies - Buckeye Brownies
By tinathorn
1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F
- For the Brownies:
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/2 cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- For the Peanut Butter Filling:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- Pinch salt
- 2 1/4 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- For the Chocolate-Peanut Butter Glaze:
- 1 1/2 cups milk chocolate chips
- 1/3 cup creamy peanut butter
ROASTED “ACCORDION” POTATOES
By tinathorn
The key to this dish is very thinly sliced potatoes – use a mandolin or sharp knife to achieve this result
- 2 tbsp canola oil, divided 30 mL
- 1 pkg Sensations by Compliments Chef inspired Annabelle Potatoes, cut lengthwise into 1/8-in. (3 mm) slices 1.36 kg
- 1/2 cup sliced shallots 125 mL
- 1 tbsp each salt and pepper 15 mL
- 1 tbsp fresh Compliments Thyme 15 mL
quickbread - Gluten-Free Pumpkin Muffins
By tinathorn
These moist and tender beauties sport coconut flour, and a lovely pecan crunch
- Add in:
- 1 cup sorghum flour
- 1/3 cup organic coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch or potato starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 and 1/3 cups packed organic light brown sugar
- 1 cup pumpkin puree (canned pumpkin is fine)
- 1/3 cup light olive oil
- 2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4 cup warm water for vegan
- 1 tablespoon bourbon vanilla extract
- 1/4 teaspoon lemon juice
- 1/2 cup vanilla almond milk or coconut milk
- 1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)
BROCCOLI - Lemon Garlic Roasted Broccoli
By tinathorn
1. Place the broccoli florets onto a baking sheet and toss with the garlic slices
- 2 large broccoli heads, cut into florets
- 3 cloves garlic, sliced
- 2 tablespoons olive oil
- Salt and Pepper
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
crepes - COCONUT FLOUR CREPES (sweet or savory)
By tinathorn
Place eggs, coconut milk, olive oil, coconut flour, tapioca starch, honey and sea salt in a blender
- 5 large eggs
- 1 c. coconut milk
- 2 tsp. olive oil
- 1/2 c. coconut flour
- 1/3 c. tapioca flour
- 2 Tbsp. honey (optional)
- 1/8 tsp. sea salt
- oil for cooking
cookie - Flourless Chocolate Cookies
By tinathorn
Preheat oven to 350. In a food processor, grind up the beans and cocoa powder
- 1 1/2 cups cooked black beans or 1 can black beans (If using canned, drain and rinse very well)
- 3/4 cup unsalted almond butter (or nut butter of choice)
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp sea salt
Bars - Creamy Chocolate Coconut Layer Bars
By tinathorn
Preheat the oven to 350 degrees F
- 1/2 cup coconut flour
- 1/3 cup light brown sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 4 eggs
- 1/4 teaspoon almond extract
- 1 and 1/4 cups semi-sweet chocolate chips
- 1 and 1/4 cups shredded coconut (see note)
- 1/2 cup sweetened condensed milk
cake - no bake nutella cheesecake
By tinathorn
Butter a 10" spring form pan
- 1 sleeve graham crackers - finely crushed
- 8 tablespoons unsalted butter - melted
- 16 ounces cream cheese - room temperature
- 13 ounces Nutella
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- crushed ferrero rocher chocolates to garnish