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Recipes
bar - Cashew and Honey Bars with Chocolate Drizzle
By tinathorn
Place honey and agave nectar into a 3 qt
- 1/4 cup honey
- 1/4 cup agave nectar
- 1/2 cup homemade cashew butter
- 4 cups puffed brown rice (make sure gluten free if needed)
- 1/2 tsp. coconut oil
- 2 T. chocolate chips
Cheesy baked rice
By tinathorn
Heat the oven to 350°F and arrange a rack in the middle
- 2 tablespoons unsalted butter (1/4 stick), plus extra for coating the baking dish
- 6 scallions, ends trimmed and white and light green parts thinly sliced
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, finely chopped
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 3/4 cups long-grain rice
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded extra-sharp white cheddar cheese
bite - Nut Free Snack Bites
By tinathorn
In a food processor, combine all ingredients except the raisins
- 2 cups gluten free rolled oats
- 1 cup sunflower butter
- 1/3 cup maple syrup
- 2 T flax meal
- 2 T chia seeds
- 1/3 cup raisins
cupcake - coconut flour cupcakes with chocolate buttercream
By tinathorn
For the cakes: Preheat oven to 350F and line 6 muffin tins with paper liners
- Cakes:
- 3 eggs
- 1/4 cup coconut oil, liquified
- 1/2 cup coconut milk, room temperature
- 1/2 tsp vanilla
- 8-12 drops stevia extract
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 2tbsp erythritol for added sweetness
- Chocolate Buttercream:
- 1/3 cup whipping cream
- 2 oz cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp unsweetened cocoa powder
- 6-10 drops stevia extract
- OR liquid sucralose equal to 3 tbsp sugar
- 1 oz unsweetened chocolate, melted
- Shredded, unsweetened coconut for garnishing
squares - lemon squares
By tinathorn
- Crust:
- 1 1/2 cups almond flour, aka almond meal
- 2 tablespoons honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Lemon Topping:
- 1 whole organic Meyer lemon, washed (organic or unsprayed)
- 3 tablespoons honey or maple syrup
- 1/3 cup freshly squeezed Meyer lemon juice (approx 2 additional lemons)
- 4 large farm fresh brown eggs, at room temperature
- 4 teaspoons arrowroot starch (tapioca starch or corn starch would also work)
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted (make sure it isn’t too hot when you add it in, you don’t want it to cook the eggs)
- Unsweetened shredded coconut for topping or the traditional powdered sugar works, too.
meatballs - baked
By tinathorn
Mix all ingredients with hands
- 1 lb hamburger or turkey mince
- 2 eggs, beaten with 1/2 cup milk
- 1/2 cup grated Parmesan
- 1 cup panko or bread crumbs
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1 teaspoon salt
- freshly ground pepper to taste
- 1/4 cup minced fresh basil
Baked Figs with Almonds
By tinathorn
Butterfly all the figs and place them on a board
- 24 Dried Figs
- 24 Almonds
- Peel of one lemon cut in small pieces.
Cookies - Oatmeal Chocolate Toffee Cookies
By tinathorn
Preheat oven to 350F. Mix together the quinoa flakes, rolled oats and baking soda
- 1/2 cup butter, softened
- 3/4 cup quinoa flakes
- 1 cup certified gluten-free oats
- 1 1/4 cups peanut butter
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1/2 toffee pieces
- 1/2 cup semi sweet chocolate chips
cookie - lemon coconut macaroon
By tinathorn
Preheat oven to 350°F (177°C)
- 3 large egg whites
- 3 tbsp raw honey
- 2 tbsp freshly squeezed lemon juice (1/2 lemon)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 cups unsweetened shredded coconut (medium shredded or above)
bread - Gluten Free Bread, df, yf
By tinathorn
It can be so tough to find bread that accommodates just one allergy
- 4 Tbls. Flax seed powder – or use 4 large eggs
- 1 Cup water (if using eggs, then omit)
- 1 cup extra smooth cashew butter, at room temperature
- 1/2 to 2 tablespoons honey (use 2 Tbls. if you plan to use if for sweeter dishes like french toast)
- 2 1/2 teaspoons apple cider vinegar
- 3 tablespoons almond milk
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt