Tinathorn's profile page
Recipes
square - “Better”finger Bars
By tinathorn
Combine first three ingredients in a small saucepan, and bring to a boil on medium heat
- 1/4 cup agave (Honey works, but it’s not for strict vegans and will also add a slight honey flavor. Corn syrup will also work, and commenters have said brown rice syrup or pure maple syrup work as well.) (60g)
- 1 tbsp molasses (regular, or blackstrap for bars high in iron. Or omit and increase agave to 1/3 cup. The taste will be slightly less authentic without the molasses.) (15g)
- 3 1/2 tbsp xylitol or sugar, or evaporated cane juice (40g) (Texture will be a little less toffee-like, but still just as delicious, if using xylitol.)
- 1 cup peanut butter (crunchy or creamy) (225g) (Almond or cashew butter will work; the flavor just won’t be as close to that of the popular candy bar.)
- 1 1/2 cups bran flakes (or cornflakes or another flake cereal) (56g)
- 1/8 tsp salt (plus a little extra if using unsalted peanut butter)
- optional topping: 2/3 cup chocolate chips or 1/4 cup virgin coconut oil mixed with 1/4 cup cocoa powder and vanilla stevia drops or liquid sweetener to taste
bites - rice pudding balls
By tinathorn
Preheat oven to 375 degrees
- 2 cups unsweetened coconut milk (I used So Delicious Unsweetened Coconut Milk Beverage)
- 1/4 cup coconut sugar (or brown sugar)
- 2 tablespoons honey (if vegan, try maple syrup or brown rice syrup here)
- 1/4 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- a pinch of nutmeg
- Salt
- 1/2 cup arborio rice
- 1/2 teaspoon vanilla
- 1/2 cup raisins
- 1/2 cup unsweetened flaked coconut
- 1/2 cup raw whole almonds
ice cream - Strawberry Sherbet
By tinathorn
Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dis...
- 2 cups chopped fresh or frozen (not thawed) strawberries , (about 10 ounces), divided
- 1/2 cup sugar
- 2 1/2 cups nonfat or low-fat buttermilk
- 1/2 cup half-and-half
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Last Minute Mushrooms
By tinathorn
Directions In a skillet, over medium heat, melt the butter
- 1 tablespoon butter
- 1 1/2 cups fresh button mushrooms, sliced
- 1/2 teaspoon seasoned salt
bars - Purely Fruit Sweetened Brownies
By tinathorn
In a food processor, pulse chocolate and baking soda until texture of coarse sand Pulse in dates, then eggs, coconu
- 200 grams baking chocolate (unsweetened chocolate)
- 1/2 teaspoon baking soda
- 200 grams pitted dates (about 10 dates)
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 tablespoon vanilla extract
Coconut Flour Chocolate Cake
By tinathorn
Coconut Flour Chocolate Cake is the gluten-free, chocolate indulgence, rich, and moist cake made from coconut flour...
- 1/4 cup Naked Chocolate or a quality cocoa, about 30-grams or 1-ounce
- 1/4 cup coconut flour, see notes, about 35-grams or 1.25-ounces
- 1 1/2 teaspoons gluten-free baking powder, about 7-grams
- 1/2 teaspoon ground cinnamon
- 1 pinch of sea salt
- 4 eggs
- 1/4 cup honey or organic maple syrup, about 3 tablespoons
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/4 cup macadamia nut oil or melted coconut oil or melted butter, about 60-milliliters or 2-ounces
bar - Quinoa Granola Bars
By tinathorn
Combine all the dry ingredients in one bowl
- 2 1/2 cups quinoa flakes
- 1 heaping cup almond butter (or nut butter of choice)
- 1/3 cup maple syrup (honey will work too)
- 1/4 cup coconut oil
- 2 tsp cinnamon
- 1 tsp ground vanilla beans
- 1/2 tsp sea salt
Quin-Oaties
By tinathorn
1. Pre-heat oven to 325°
- 2/3 cup quinoas flakes, toasted (I use Ancient Harvest brand)
- 1/3 cup GF rolled oats (You can toast oats and quinoa flakes in a toaster oven at 350° for a few minutes. Keep an eye on them because they can burn quickly!)
- 1/2 cup creamy peanut butter (or other nut or seed butter)
- 1 Tbsp coconut oil, in liquid form (or melted butter)
- 1/3-1/2 cup maple syrup to taste (honey or agave could also be substituted)
- 1/2 cup shredded unsweetened coconut
- 2 blocks of Baker’s unsweetened chocolate, chopped (or if you prefer sweeter, substitute with 1/2 cup mini chocolate chips)
- 2 tsp vanilla extract
- 1/4 to 1/2 tsp sea salt (skip if using salted nut butter)
- Feel free to add 1/2 cup of chopped nuts or dried fruit, if desired (cherries would be good!)
cookie - autumn spice cookies
By tinathorn
Autumn Spice Cookies Author: Andrea Hood
- For the cookies:
- 3 medium sized organic sweet potatoes
- 2 large organic bananas
- 1/4 cup pure organic maple syrup
- 1/2 cup coconut milk
- 1 cup gluten-free quick cooking oats
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon sea salt
- For the icing:
- This is optional—the cookies taste great with or without the icing!
- 1/4 cup organic, virgin coconut oil
- 1-2 Tablespoons pure organic maple syrup (depending on how sweet you want your icing)
- 1-2 Tablespoons coconut flour (depending on how thick you want your icing)
Sauce - Asparagus Cream Sauce
By tinathorn
Slice the asparagus and fry with a little bit of olive oil (for around 5-8min)
- ♥ 500g asparagus (I sometimes use also the frozen one)
- ♥ 200ml cream (eg 18% fat)
- ♥ 150ml 2% milk
- ♥ 1 clove garlic
- ♥ 2 teaspoons of cornstarch
- ♥ pinch of freshly ground pepper
- ♥ 2 tablespoons of soy sauce (can be replaced with salt)