Tinathorn's profile page
Recipes
Cauliflower Rolls/bagel
By tinathorn
Preheat oven to 400 In a food processor, or using a hand grater, pulse/grate cauliflower until rice consistency I
- 1 head cauliflower, riced (about 3 cups)
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp organic corn meal (not paleo- you can sub almond flour)
- 2 organic eggs
- 1/2 tsp garlic powder
- 1/4 tsp Himalayan sea salt
- 1/2 tsp poppy seeds
- 1 tbsp sesame seeds
- 1 tsp dried minced garlic
- 1 tbsp dried minced onion
- 1/2 tsp Himalayan sea salt
Larabars Apple Pie
By tinathorn
In a food processor, mix the nuts into a fine powder
- 10 medjool dates pitted
- 1 cup almonds
- 1 cup walnuts
- 1/4 cup + 1 T applesauce
- 1 heaping tsp cinnamon
Cupcakes - Beet-iful
By tinathorn
Line a 12-section cupcake pan with paper liners
- 1 1/2 cup Gluten-Free Flour Blend
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 4 Tablespoons fat, cold (use dairy-free butter substitute, coconut oil, or real butter if not dairy-free)
- 1/4 cup plus 2 Tablespoon honey (substitute another liquid sugar like agave nectar or pure maple syrup if you prefer)
- Egg replacer (prepared) to equal 2 eggs (If you prefer, use 2 real eggs)
- 1 medium roasted beet, peeled and cut into cubes (1 can)
- 1/4 cup milk (use any plant- or dairy-based milk)
- 1 teaspoon pure vanilla extract
- Creamy Frosting
- 4 Tablespoons Earth Balance® buttery spread (or butter)
- 2 1/2 cups confectioner’s sugar
- 1 teaspoons. vanilla extract
- 2 teaspoons lemon juice, freshly squeezed
- 2-3 Tablespoons rice milk (or other milk of your choice)
cake - lemon bundt cake gluten free
By tinathorn
Preheat oven to 325 degrees Wash a nice size lemon, then roll it on the counter a bit to soften it
- 3/4 cup millet flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoon lemon extract
- zest from one lemon (~2 teaspoons)
- juice of one lemon (~1/4 cup)
- almond milk, milk substitute, or regular milk (~3/4 cup)
- glaze
- 1 cup powdered sugar
- 1 1/2 Tablespoons lemon juice
cookie - Ginger Molasses Crinkle Cookies
By tinathorn
Nutritional Info Per serving, about: - cal 93 pro 1% total fat 4% carb 13 g chol 5 mg s
- 1 cup (200 mL) granulated sugar
- 2/3 cup (150 mL) vegetable oil
- 1/4 cup (50 mL) fancy molasses
- 1 egg
- 1-3/4 cups (425 mL) all-purpose flour
- 1-1/2 tsp (7 mL) ground ginger
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
bars - Peanut Butter Fudge Protein Bars
By tinathorn
Line an 8" brownie pan with wax paper or parchment paper both ways and set aside
- 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
- 1 cup + 2 tbs Unsweetened Almond Milk
- 10 packets Truvia* (or sweetener of choice)
- 40 drops Stevia Extract*
- 1/8 tsp Salt
- 96 g (1 cup) Old Fashioned Rolled Oats, blended to a flour
- 168 g (8 scoops) Unflavored or Vanilla Brown Rice Protein Powder
brownie - double chocolate
By tinathorn
Heat the oven to 350F. Line a 11X7 inch baking pan with parchment paper
- 1 can 15.5 oz black beans or 250 grams cooked black beans
- 3/4 cup (60 grams) unsweetened cocoa
- 2/3 cup raw sugar
- 1/2 cup Gluten free Bobs Red Mill rolled oats
- 1/4 cup (60 ml) sunflower oil
- 2 tsp baking powder
- 1/4 cup Chia seeds
- 1 1/4 cup water
- 2 oz Ghirardelli 100% cacao unsweetened chocolate bar
cake - Carrot-Almond Cake
By tinathorn
Heat the oven to 350° F. Grease the sides of a 9-inch cake pan with butter and line the base with baking parchment
- Butter for greasing cake pans
- 1 1/2 cups (6 ounces) peeled and finely grated carrots (from about 4 medium), using the medium holes on a box grater
- 1 lemon, organic if possible
- 1 3/4 cups (6 ounces) almond meal
- 4 tablespoons (1 1/2 ounces) brown rice flour
- 1 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 3 large eggs
- 2 ⁄3 cup (5 ounces) white sugar
- 1 tablespoon pine nuts
- Confectioners’ sugar
- Whipped cream or Greek yogurt, to serve
larabar - fudgy protien bars
By tinathorn
For the protein bar base Line an 8" brownie pan with parchment paper both ways and set aside
- Protein Bar:
- 128 g (1/2 cup) Salted Marcona Almond Butter (or any other nut butter*)
- 1 cup Unsweetened Almond Milk
- 11 packets Truvia or 1+1/2 tsp Stevia Extract
- 80 g (2/3 cup) Oat Flour
- 168 g (8 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)
- Caramel Filling Option #1:
- 12 tbs Homemade Super Soft Caramels
- Caramel Filling Option #2:
- 6 Homemade Super Soft Caramels
- 1 tbs Unsweetened Almond Milk
- 32 g (1.5 scoops) Vanilla Brown Rice Protein Powder
- Chocolate Coating:
- 7 oz 85% Cacao Chocolate (or chocolate of choice)
Nutritious and Delicious Apple Fiber Bars
By tinathorn
Nutrition stats: calories 215; fat 7g; saturated fat 5g; dietary fiber 5g; sugars 10g; protein 5g
- 3/4 cup quinoa flakes
- 3/4 cup sorghum flour
- 1/4 cup brown rice flour
- 3 tbsp ground flax seed
- 3 tbsp hemp seeds
- 1/2 tsp Baking soda
- 1/4 tsp Himalayan rock salt
- 2 apple, diced – do not peel!
- 1/2 cup apple juice
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 8 medjool dates, pitted and diced
- 1/4 cup coconut oil, melted
- 2 tbsp apple butter or 1 tbsp apple sauce
- 3 tbsp sunflower seed butter or 3 tbsp sunflower seeds ground fine
- 1 tsp pure vanilla extract