Tinathorn's profile page
Recipes
No Bake Granola Cakes
By tinathorn
Nutrition stats [1 granola cake]: calories 189; fat 15g [all good fats!]; saturated fat 5g; carbohydrates 13g; diet
- 1/2 cup smooth almond butter
- 2 3 tbsp brown rice syrup, maple syrup, or honey – if honey is used, the recipe is no longer vegan*
- 2 tsp pure vanilla extract
- 3 tbsp coconut oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup almonds, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut + extra for sprinkling
- 1/3 cup quinoa flakes
- 3 tbsp ground flax seed
- 1/2 tsp ground cinnamon
- pinch nutmeg
- Note: this recipe can be made sweetener free by removing the brown rice syrup completely and replacing it with extra almond butter. I made a batch with no sweetener and it tasted fantastic!
quickbread - apple 'oat' muffins
By tinathorn
Preheat oven to 350F. Grease or line a muffin pan with silicone or paper muffin cups
- 2 cups applesauce
- 4 eggs
- 1/2 cup blanched almond flour or almond meal
- 1/3 cup coconut flour, sifted
- 1/3 cup finely chopped walnuts
- 1/3 cup finely chopped pecans
- 1/2 cup shredded coconut
- 2/3 cups sliced almonds
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 fresh cooking apple, cut into small 1/4” pieces (you could also substitute raisins)
candy - Caramel Pecan Turtle Clusters
By tinathorn
For the pecans, preheat oven to 350°F
- For the pecans
- 16 ounces pecan halves
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt, or to taste
- For the caramel
- 3/4 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 tablespoons light corn syrup
- 2 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- For the chocolate coating
- 12 ounces good-quality semisweet or milk chocolate (not chips), roughly chopped
quickbread - pumpkin (squash/sweetpotato) chocolate chip quinoa bread/muffin
By tinathorn
Preheat the oven to 350 degrees F
- 1 cup pumpkin
- 1/4 cup almond milk
- 3 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup coconut sugar
- 1 cup Bob's Red Mill 1-to-1 Baking Flour
- 1/2 cup quinoa flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup quinoa
- 1/2 cup chocolate chips
Nutella Mug Cake
By tinathorn
1. Combine all ingredients in a large coffee mug
- 4 tablespoons self rising flour
- 4 tablespoons white granulated sugar
- 1 egg
- 3 tablespoons cocoa powder
- 3 tablespoons Nutella
- 3 tablespoons milk
- 3 tablespoons olive or vegetable oil
crepes - Raw Banana Chocolate Hazelnut Mousse Crepes
By tinathorn
Place the ingredients into your Vitamix or high-speed blender and puree until smooth
- Banana Crepes:
- 2 cups mashed banana (about 4 large bananas)
- 1 cup flax meal
- 1 cup filtered water
- 1/2 tsp non alcoholic vanilla extract
- pinch Celtic sea salt
- Chocolate Hazelnut Nutella Cream:
- 1 cup raw hazelnuts
- 1 cup fresh young Thai coconut meat
- 1 1/2 cups coconut water
- 1 cup fresh chopped pitted dates
- 3 Tbsp raw cacao powder
- 2 Tbsp maple syrup
- 1 tsp non alcoholic vanilla extract
- pinch of Celtic sea salt
brownie - Quinoa Brownies
By tinathorn
Make the quinoa according to package directions and allow to cool
- 2/3 cup quinoa
- 1 1/3 cup water
- 1/3 cup almond milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup unsalted organic butter, melted and cooled
- 1 1/2 cup coconut palm sugar
- 1 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
candy - Chocolate Almond Clusters
By tinathorn
Like a baking sheet with foil or parchment paper
- 12 ounces almond bark, roughly chopped* (may sub cashews or peanuts)
- 2 cups whole raw almonds* (such as Diamond of California)
- 1-2 teaspoons coarse sea salt*
bites - raw chocolate, paleo
By tinathorn
In a food processor pulse chocolate and salt until the texture of coarse sand Pulse in almond pulp, then dates, un
- 4 ounces 100% dark chocolate, chopped
- 1/2 teaspoon celtic sea salt
- 1 cup almond pulp
- 1 cup dates, pitted
- 1/2 cup unsweetened shredded coconut
bread - Baguettes gluten free
By tinathorn
Line a baking sheet or baguette pan with parchment paper and set it aside
- 2 tbsp - cornmeal for pan (optional)
- 1 1/2 c - water, heated to 110 degrees Fahrenheit
- 1 tsp - granulated sugar
- 2 tsp - instant yeast
- 2 c - white or brown rice flour
- 2/3 c - cornstarch
- 2 tsp - xanthan gum
- 1 1/4 tsp - fine sea salt
- 2 - egg whites, at room temperature
- 2 tsp - apple cider vinegar