Tinathorn's profile page
Recipes
cookie - Tangerine Pistachio Cookies
By tinathorn
Preheat oven to 350 degrees
- 2/3 cup shelled pistachios (to be blended for the pistachio butter)
- 1 teaspoon avocado oil (or preferred oil)
- 1/3 cup pistachio flour (ground pistachios in food processor/blender)
- 1 teaspoon avocado oil (or preferred oil)
- 1 large egg
- 1/4 cup freshly squeezed tangerine juice
- 1/4 cup coconut flour
- 1/2 teaspoon vanilla
- 1/4 cup raw honey
- 1 teaspoon baking powder
quickbread - gluten free biscuits
By tinathorn
Preheat oven to 425°F. In a large bowl, whisk together the flour, xanthan gum, salt and baking powder
- 2 cups all-purpose gluten free flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 2 1/2 teaspoons baking powder
- 6 tablespoons butter, cubed and cold
- 3/4 cup milk (buttermilk?)
cookie - Gluten Free Drop Sugar Cookies
By tinathorn
Preheat your oven to 350°F
- 1 3/4 cups (245 g) all-purpose gluten free flour
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (58 g) confectioners’ sugar
- 1/2 cup (100 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 5 tablespoons (60 g) vegetable shortening, melted and cooled
- 1 egg (60 g, out of shell) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Coarse sugar, for coating (I used Sugar in the Raw)
quickbread - Fluffy Gluten Free Buttermilk Biscuits
By tinathorn
Preheat the oven to 425°F
- 1 cup white (or brown) rice flour
- 1 cup non-GMO cornstarch (Bob’s Red Mill) (or potato starch)
- 1/2 cup potato starch (or GF cornstarch)
- 1 Tablespoon sugar
- 5 teaspoons gluten-free baking powder (Rumford or Featherweight)
- 2 teaspoons xanthan gum
- 2 teaspoons fine sea salt
- 1/2 cup (1 stick) cold unsalted butter (or dairy-free buttery spread - Earth Balance), cut into pieces
- 2/3 cup hot buttermilk (or homemade or dairy-free*) (heat to appx. 135F)
- 2 large eggs, lightly beaten
- 2 1/2 tablespoons butter, melted, for brushing
bar - Healthy No Bake Snack Bars
By tinathorn
toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball
- 2 cups pitted dates
- 3/4 cup raw cashews
- 1/4 cup nut butter (I used natural peanut butter)
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons cocoa powder
- 1 pinch salt
quickbread - Gingerbread
By tinathorn
Preheat the oven to 180C, gas 4
- 350 g plain flour
- 1 1/2 tsp bicarbonate of soda
- pinch of salt
- 4 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 110 g butter
- 150 g light soft brown sugar
- 3 tbsp golden syrup
- 3 tbsp black treacle (can sub molasses or golden syrup)
- 3 medium eggs
- 7 tbsp milk
Appetizer - Honey Chicken Bacon
By tinathorn
Preheat oven to 350°F. Mix honey, butter/water/milk and paprika in a shallow bowl; set aside
- 1 thin sliced chicken breast fillets
- 5 slices gluten free bacon (See Gluten Free Product List for brands.)
- 1 Tablespoon melted butter (or buttery spread, milk or water)
- 1 Tablespoon honey (or agave syrup for refined sugar-free)
- 2 teaspoons smoked paprika
bites - energy bites
By tinathorn
Start by placing the almonds, walnuts, ground flax seed and chia seeds in your food processor
- 1 cup of medjool dates
- 3/4 of a cup of almonds
- 3/4 of a cup of walnuts
- 2 tablespoons of chia seeds
- 2 tablespoons of ground flax seed
- 2 tablespoons of cinnamon
- 1 tablespoon of coconut oil
- 1 tablespoon of hemp protein powder
- 1 tablespoon of raw cacao powder
- 1 tablespoon of water
mousse - Chocolate Pistachio Mousse - dairy free
By tinathorn
Once the can has been refrigerated overnight, open it, scoop out the fatty white part, and place in a mixing bowl
- 1 can full fat coconut milk, refrigerated overnight
- 3 T cacao powder
- 2 1/2 T maple syrup
- 2 T chopped pistachios (or another nut of choice)
bars - No-Bake Breakfast Bars
By tinathorn
Open a pack or a can of coconut cream
- 5 cups ( 450g ) uncooked oatmeal (quick oats)
- 1 1/3 cups ( 340g ) peanut butter
- 1 cup ( 250ml ) coconut cream or milk
- 3 tbsp honey