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Recipes
slowcooker - 3 Envelope Roast
By tinathorn
Put the water in a measuring cup that is larger then the amount of water you are using
- 3 pound beef roast such as chuck roast
- 1 envelope of dry Italian salad dressing mix
- 1 envelope of dry ranch salad dressing mix
- 1 envelope of dry brown gravy mix
- 2 cups water
Sweet Potato Casserole with Candied Pecans | Lexi's Clean Kitchen
By tinathorn
1. Preheat oven to 375 2
- 3 large sweet potatoes, peeled and cut into cubes
- 1/4 cup raw honey or pure maple syrup
- 3 tbsp grass-fed butter (or butter substitute)
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/4 tsp Himalayan sea salt
- Optional: 1/2 cup golden raisins
- 1 cup raw pecans
- 3 tbsp raw honey or pure maple syrup
- Optional: sprinkle 1/4 tsp cinnamon & 1/4 tsp coconut palm sugar on top before placing in the oven
flour - Gluten Free Cake Flour Blend
By tinathorn
Mix all ingredients well by whisking and shaking
- 1 1/4 cup superfine white rice flour
- 3/4 cup potato starch
- 1/2 cup sorghum or oat flour
- 1/4 cup superfine brown rice flour (or more superfine white rice flour)
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking soda (for Hershey's chocolate cake use 2)
- 2 teaspoons gluten-free baking powder*
- 2 teaspoons xanthan gum (or guar gum for corn-free)
quickbread - classic sweet cornbread muffins gf
By tinathorn
Spray muffin tins with non-stick cooking spray or line with paper liners
- 1 cup melted butter (2 sticks)
- 1 1/3 cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups cornmeal (see notes)
- 2 cups all-purpose gluten free flour (I use Jules)
- 1 teaspoon xanthan gum (omit if flour blend already has xanthan in it)
- 1 teaspoon salt
cake - pumpkin walnut
By tinathorn
Preheat oven to 350 degrees
- Gluten free non-stick cooking spray
- 1 3/4 cups Wholesome Sweeteners Organic Sugar
- 1 heaping cup pure pumpkin puree (not pumpkin pie filling)
- 8 large eggs
- 3 1/4 cups gluten free almond flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- 3/4 cup chopped walnuts
- 3 tablespoons light brown sugar
cake - Gluten Free Gingerbread Cake (Allergen-Free)
By tinathorn
Combine all the ingredients above the line [in Step 1], allowing the mixture to set for several minutes for the bro...
- Ingredients:
- 1 cup teff flour or sorghum flour
- 1/3 cup light buckwheat flour
- 1 Tbsp. cinnamon
- 2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 3/4 cup warm water
- 1/3 cup oil/butter
- 1/2 cup molasses*
- 1/4 cup honey (or agave or maple syrup)
- 1 cup applesauce
- 2 tsp. apple cider vinegar
- 1/2 cup ground flax
- 3/4 cup brown rice flour
quickbread - Orange Blossom Bread
By tinathorn
Grease 1 standard sized loaf pan or 2 mini loaf pans well with butter, ghee, or coconut oil
- 6 eggs
- 1/2 tsp baking soda
- 1 Tbsp Orange blossom water
- 1/3 cup butter or ghee, soft or melted
- 1/3 cup applesauce or pumpkin
- 8-10 drops of stevia or
- 2 tablespoons honey
- 1/2 teaspoon Sea salt
- 3/4 cup coconut flour (buy coconut flour here)
cookie - No-Bake Nutella Peanut Butter Cookies
By tinathorn
In a medium to large saucepan, melt the butter over medium to medium-low heat
- 3 tablespoons butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup peanut or hazelnut butter
- 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
- 2 tablespoons hazelnut liqueur, like Frangelico (optional)
- 2 cups rolled oats
bread - dinner rolls
By tinathorn
Preheat oven to 400 degrees
- 1 cup plus 2 tablespoons warm water
- 1/3 cup oil
- 2 tablespoons active dry yeast
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg
- 3 1/2 cups flour (either bread flour or all-purpose will work)
bars - Raw Caramel Slice (Recipe)
By tinathorn
BASE Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together whe...
- BASE
- 1 cup dates
- 1/2 cup almonds
- 1 tsp coconut oil
- CARAMEL
- 1 cup dates
- 1/2 cup coconut oil
- 1 1/2 tbsp unhulled tahini
- 1/4 – 1/2 cup pure organic maple syrup (adjust this amount to your own sweetness liking)
- 1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
- 1/3 cup water
- TOP CHOCOLATE LAYER
- 1/4 cup coconut oil
- 1/4 cup pure organic maple syrup
- 1/4 cup raw cacao powder