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Recipes
Muffins - Chocolate Zucchini
By tinathorn
These tasty muffins freeze well, so you can stash some away for a busy day
- 1 1/4 cup gluten-free flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1 mashed banana or 1/3 cup applesauce
- 1/4 cup coconut oil
- 1 egg
- 1 cup zucchini, shredded
nutbutter - almond butter
By tinathorn
in a food processor add almonds and process until starts to form a ball
- 16 oz (1 pound) dry roasted and unsalted almonds
- 4 tsp coconut oil
- 1.5 tsp honey (or maple syrup)
- pinch of sea salt
quickbread - Paleo Pumpkin Bread
By tinathorn
In a food processor combine almond flour, salt, baking soda and spices Add pumpkin, honey, stevia and eggs and pul...
- 1 cup blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1/2 cup roasted pumpkin
- 2 tablespoons honey
- 1/4 teaspoon stevia
- 3 large eggs
pancake - coconut flour pancakes
By tinathorn
Preheat oven to 200F. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt
- 1/2 cup coconut flour
- 3 tbsp granulated erythritol (I used Swerve)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 large eggs, lightly beaten
- 1/4 cup butter, melted
- 1 cup almond milk
- 1/2 tsp vanilla extract
- Additional butter or oil for the pan
muffin - Gluten-Free Cinnamon Coffee Chocolate Chip Muffins
By tinathorn
Preheat the oven to 350 degrees and place 8 liners in a muffin pan
- 1 1/4 1 1/4 1/4 cups blanched almond flour (140 g, I used Bob's Red Mill)
- 1/2 1/2 1/2 cup oat flour (68 g, use gluten-free if necessary, I use Bob's Red Mill)
- 1/4 1/4 1/4 cup tapioca starch/flour (30 g, I use Bob's Red Mill)
- 1 1 1 tablespoon + 1 teaspoon quality strong cinnamon (I use Saigon, don't use a bland cinnamon!)
- 1/2 1/2 1/2 cup coconut sugar (76 g)
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/4 1/4 2 cup + 2 tablespoons dairy-free semi-sweet chocolate chips (85 g, I use Enjoy Life brand)
- 3/4 3/4 to cup strong brewed coffee (the stronger it is, the stronger the muffins, sub with a light plant-based milk such as almond or rice milk if you don't want to use coffee and add a teaspoon of vanilla extract)
cookie - Quinoa Coconut Cookies
By tinathorn
Preheat the oven on its lowest setting
- 1/2 c natural peanut butter
- 1/3 c raw agave nectar
- 2 T freshly ground flax seeds
- 2 c cooked quinoa, completely cooled (Make sure this is not too wet or the cookies won’t hold together. It should be on the dry side and fluffy. If yours is pretty saucy, make sure to cook it a bit longer to evaporate the excess water.)
- 1 c rolled oats
- 1/2 c dried, shredded, unsweetened coconut
- 1/4 c chocolate chips
Pear Almond Cake
By tinathorn
Preheat the oven to 350 degrees
- 4 ripe but firm Pears – use divided
- 1 3/4 cups plus 2 teaspoons granulated sugar – use divided
- 1 tablespoon freshly squeezed lemon juice
- 3 1/4 cups finely ground blanched almond meal
- 8 large eggs
- 1 1/4 teaspoons pure vanilla extract – use divided
- 1 tablespoon agave nectar or honey
- 1 tablespoon grapeseed (or other neutral tasting) oil
- 1/2 cup sliced almonds
muffin - Jalapeno and Cheddar Cauliflower Muffins - Low carb and gluten free
By tinathorn
Combine the cauliflower, jalapeno, eggs, add melted butter in a medium bowl
- 2 cups finely riced, raw cauliflower **
- 2 Tbl minced jalapeno
- 2 eggs, beaten
- 2 Tbl melted butter
- 1/3 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- 1 Tbl dried onion flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- 1/4 cup coconut flour
Tortillas - Soft Whole Grain Gluten Free Wraps
By tinathorn
In a bowl, whisk together the dry ingredients
- 1/4 cup tapioca flour + 1 T for dusting
- 1/8 cup ivory teff flour (regular teff flour for slightly darker tortillas)
- 1/8 cup millet flour
- 1 Tablespoon potato starch
- 1 Tablespoon Expandex Modified Tapioca Starch
- 1/2 teaspoon guar gum
- 1/8 teaspoon fine sea salt (or more to your liking)
- 1/2 teaspoon aluminum-free gluten free baking powder*
- 1/4 cup warm water
- 1 teaspoon cooking oil (I used extra virgin olive oil.)
- 1 teaspoon honey
quickbread - gluten free Banana Walnut Bread
By tinathorn
Mash bananas in a bowl with a fork; set aside
- 2 ripe bananas
- 1/2 cup coconut flour
- 1/2 cup almond meal
- 1 tsp baking soda
- 2 eggs
- 3 tbsp coconut oil
- 2 tbsp honey
- 1/4 cup organic maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup walnuts