Tinathorn's profile page
Recipes
cake - chocolate cake - paleo
By tinathorn
1. Preheat your oven to 325°F
- Dry Ingredients
- 3/4 cups cocoa powder (sift if it’s lumpy)
- NOTE: the cake above is very dark because I used this organic black cocoa powder
- 1/3 cup coconut flour, sifted
- 1/3 cup tapioca or arrowroot
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- Wet Ingredients
- 5 eggs
- 1 cup applesauce with no added sugar
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1/2 teaspoon liquid vanilla stevia
- 1/4 cup melted coconut oil
- OPTIONAL: You know how we love stevia, but it is possible to omit the stevia from this recipe. If you omit the stevia then increase the honey to 3/4 cup, and decrease the applesauce to 1/2 cup
sauce - Walnut Kale Pesto
By tinathorn
In large pot of boiling salted water, blanch kale for 1 minute; drain
- 1 1bunch kale, stemmed and chopped
- 1/2 cup 1/2cupchopped walnuts, toasted
- 1/2 cup 1/2cupgrated parmesan cheese
- 1 1clove garliccloves of garlic, chopped
- 1/2 cup 1/2cupolive oil
- 2 tbsp 2tbsplemon juice
- 1 pinch 1pincheach salt and pepper
candy - Crock Pot Nut Clusters
By tinathorn
Combine all ingredients in a large crock pot, EXCEPT the 8 ounces white chocolate almond bark
- 1 (24 ounce) bag semi-sweet chocolate chips
- 1 pound white chocolate almond bark
- 1 tablespoon vegetable shortening
- 1 teaspoon vanilla extract
- 1 (1 pound) can or jar lightly salted peanuts
- 1 (1 pound) can lightly slated cashews
- 8 ounces white chocolate almond bark
ice cream - Watermelon Sorbet
By tinathorn
Combine sugar and water in a medium saucepan
- 1/2 cup sugar
- 3/4 cup water
- 6 cups watermelon chunks, (4-pound watermelon), seeded
- 2 tablespoons lime juice
quickbread - Almond Flour Zucchini Bread
By tinathorn
Preheat oven to 350 degrees Farenheit
- 1-1/2 cup blanched almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3 eggs, beaten
- 1/4 cup honey
- 1 ripe banana
- 1 cup shredded, unpeeled zucchini
candy - Skillet Toffee
By tinathorn
Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper
- 1 pound unsalted butter
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 8 ounces good quality semi-sweet chocolate, chopped
- 3/4 cup chopped toasted blanched almonds
flour - gluten-free flour mix
By tinathorn
Makes about 3 cups. Store in fridge to keep fresh for several months
- 1 1/4 cups brown rice four
- 3/4 cup sorghum flour
- 2/3 cup cornstarch
- 1/4 cup potato starch
- 1 Tbsp + 1 teaspoon potato flour*
- 1 tsp xanthan gum
- 12 cup recipe
- 5 cups brown rice flour
- 3 cups sorghum flour
- 2 2/3 cups cornstarch
- 1 cup potato starch
- 1/4 cup + 4 tsp potato flour*
- 1 Tbsp + 1 tsp xanthan gum
- When I can't find potato flour I use tapioca flour
crisp/crumble - stone fruit quinoa crumble
By tinathorn
Preheat the oven to 350ºF
- for the filling
- 2 lbs stone fruits (I used a mix of peaches, plums and nectarines), about 7 - 8
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala
- 1/2 teaspoon vanilla powder (or extract)
- 1/4 teaspoon nutmeg
- for the topping
- 1 cup quinoa flakes
- 1 cup rolled oats (gluten-free if needed)
- 6 medjool dates, finely chopped
- 2 tablespoons maple syrup
- 6 tablespoons coconut oil, at room temperature
chicken - Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)
By tinathorn
In a small bowl, combine paprika, thyme, salt, and pepper
- 1 whole - 4lb. organic chicken
- 1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
- 1 tsp. paprika
- 1 1/2 cups Pacific Organic Bone Broth (Chicken)
- 1 tsp. dried thyme
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. lemon juice
- 1/2 tsp. sea salt
- 6 cloves garlic, peeled
quickbread - Almond Flour Zucchini Bread
By tinathorn
Preheat oven to 350 degrees Farenheit
- 1-1/2 cup blanched almond flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 3 eggs, beaten
- 1/4 cup honey
- 1 ripe banana
- 1 cup shredded, unpeeled zucchini