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Recipes
Buttermilk Cake gluten free
By tinathorn
Preheat oven to 400F. Grease and flour a 9-inch spring-form pan
- 1 1/2 Cups GF Flour Blend
- 3/4 tsp. Baking Powder
- 3/4 tsp. Baking Soda
- 6 Tbs. Butter (Softened)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Turbinado sugar (Plus more for Sprinkling (I used Sugar in the Raw))
- 1 tsp. Vanilla
- 1 1/2 Cups Strawberries (Use the smallest strawberries you can find, or cut larger ones into halves)
- 3/4 Cup Buttermilk
- 3/4 tsp. Salt
- 2 Eggs
pear chips
By tinathorn
Preheat oven to 200 degrees
- 2 pears
- 3 tbsp cinnamon & sugar mixture
Pudding - Quinoa pudding
By tinathorn
Mash half of the banana and mix through the chocolate quinoa pudding
- I cup of this chocolate power pudding (chocolate quinoa)
- 2 small or 1 large bananas
- 1/2 cup vegan yoghurt
- 1 tbs peanut butter
- 2 tsp maple syrup
- Cacao nibs to decorate- optional
salad dressing - buttermilk ranch
By tinathorn
Mix all together and enjoy
- 1/2 cup mayonnaise
- 1/2 cup buttermilk (low fat is fine)
- 1/4 cup sour cream (low fat is fine)
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp worcestershire
- 1/8 tsp salt (add more to taste)
- 1/8 tsp pepper
cookie - gf dad's cookies
By tinathorn
Heat oven to 300 degrees and line cookie sheets with parchment paper
- 3/4 cup butter or margarine
- 1/2 cup white sugar
- 1 tablespoon molasses
- 1/2 teaspoon vanilla
- !/4 cup almond flour/meal
- 1/4 cup coconut flour
- 1/4 cup gluten free oat flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon all spice
- 1/4 teaspoon nutmeg
- pinch salt
- 3/4 cup gluten free rolled oats
- 1/2 cup shredded coconut
breakfast - vanilla almond overnight quinoa
By tinathorn
Divide all ingredients between two mason jars
- 1 cup almond milk
- 1/2 cup cooked quinoa
- 1/2 cup almond pulp
- 4 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- Stevia to taste (optional)
- Chopped almonds to garnish (optional)
Italian Dressing « Gluten/Dairy Free
By tinathorn
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery ...
- Dry Mix:
- 1/4 cup white vinegar
- 2/3 cup canola oil (I used Olive Oil)
- 2 tablespoons water and
- 2 tablespoons of the dry mix
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 tablespoons salt
bars - Peanut Butter Chia Seed Protein Bars
By tinathorn
Line an 8×8 inch pan with parchment or waxed paper
- bars:
- 1/2 cup extra virgin coconut oil
- 1/2 cup creamy peanut butter
- 1/2 cup Confectioner’s Swerve
- 1/2 cup vanilla whey protein powdered (unsweetened)
- 1 cup almond flour
- 1/2 cup ground chia seed
- 1/2 cup salted peanuts chopped (optional)
- chocolate drizzle:
- 2 tbsp coconut oil
- 1 ounce unsweetened chocolate, finely chopped
- 2 tbsp Confectioner’s Swerve
- 1 tbsp cocoa powder
cheesecake - no bake nutella cheesecake
By tinathorn
Cream Nutella & cream cheese in a stand mixer with the paddle attachment until smooth
- 2/3 cup Nutella (chocolate-hazelnut spread)
- 1 (8oz) block cream cheese (I used Neufchatel)
- 1 tsp vanilla
- 1 (8oz) container cool whip, defrosted (I used light cool whip)
- 1 prepared chocolate graham pie crust
- 1/4 cup semi-sweet chocolate chips/chunks finely chopped
cake - Flourless Grapefruit Cake
By tinathorn
Step one is the only time consuming part of this cake
- 1 grapefruit (to make about a cup of puree)
- 3 eggs
- 1 C sugar
- 3 C almond meal or flour
- 1 tsp baking powder
- confectioners' sugar for dusting