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Recipes
tart - salted chocolate tarts
By tinathorn
Hazelnut flour can be hard to find- so to make, you can place hazelnuts in a baking sheet and bake for 10-15 minute...
- for the hazelnut crust
- 3/4 cup hazelnut flour
- 1 1/2 cup almond flour
- 1/4 tsp fine sea salt
- 2 TBS fresh thyme, minced (optional)
- 1/3 cup + 1 TBS grapeseed oil
- 1 TBS water
- for the chocolate filling
- 200 g (7 oz) cacao paste (or 99% cacao chocolate)
- 3/4 cup coconut milk
- 3/4 cup almond milk
- 1 TBS chia seeds, ground
- 2 TBS coconut oil
- 1 tsp vanilla extract
- 2-3 TBS agave nectar (to taste)
- to garnish
- a few pinches of high quality salt (I use Maldon) to garnish before serving
quickbread - Carrot Banana Bread
By tinathorn
Preheat oven to 350°. In a bowl combine gluten free flour, sugar, baking soda, nutmeg, cinnamon and salt
- 2 cups gluten free all-purpose flour- If your blend does not contain xanthan gum you will need to add it.
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 cup of mashed ripe bananas- about 2 to 3 bananas
- 1/3 cup canola oil
- 1 cup grated carrots
- 1/2 cups chopped pecans (optional)
ice cream - coconut, vegan
By tinathorn
Shake the coconut milk: Cans of coconut milk separate into a thick creamy layer and a thin watery layer on the shel...
- 2 (13- to 15-ounce) cans full-fat coconut milk
- 1/2 cup agave, maple syrup, honey, turbinado sugar, or cane sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
- 1 1/2 teaspoons vanilla extract
- Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.
cake - One Bowl Gluten Free Chocolate Cake
By tinathorn
Preheat your oven to 350°F
- 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 14 tablespoons (70 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (200 g) sugar
- 3/4 cup (168 g) sour cream, at room temperature
- 1/2 cup (112 g) vegetable oil
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 3/4 cup (6 ounces) warm water (about 95°F)
- GANACHE TOPPING (optional)
- 3/4 cup (6 fluid ounces) heavy whipping cream
- 8 ounces dark chocolate, chopped
quinoa tortillas
By tinathorn
Mix all ingredients in a bowl to form a thick dough
- 2 cups toasted quinoa flour
- 1/2 cup millet flour
- 3/4 cup - 1 cups water
- Pinch of salt
- 1 teaspoon oil + more for cooking (optional)
cheddar cheese chips
By tinathorn
Using your fingers, place about 1 tablespoon of shredded cheddar cheese in a small mound on a parchment lined bakin...
- shredded cheddar cheese
Brownies - Flourless Chocolate Monkey
By tinathorn
Bring 1 1/2 cups water to a boil in a medium pot, add the quinoa and stir
- 3/4 cup quinoa
- 1/4 cup granulated sugar
- 1/2 cup cocoa powder
- 1 banana
- 2 tsp (5 mL) baking powder
- 1/4 cup (50 mL) almond milk (or other milk of your choice)
- 2 tbsp (25 mL) grapeseed oil
- 2 large eggs
- 2 tsp (10 mL) vanilla
Frosting - Gluten Free, Dairy Free and Corn Free Frosting
By tinathorn
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly)
- 1 cup any kind of milk (Rice, Soy, Almond or Dairy)
- pinch of salt
- 5 tablespoons FINELY GROUND sweet rice flour or rice flour
- 2 teaspoons Gluten Free vanilla extract
- 2 sticks (1 cup) butter or butter substitute (be sure to read ingredients to be certain that the product you select is free from allergens that bother you)
- 1 cup baker's sugar or regular white sugar
Italian Dressing « Gluten/Dairy Free
By tinathorn
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery ...
- Dry Mix:
- 1/4 cup white vinegar
- 2/3 cup canola oil (I used Olive Oil)
- 2 tablespoons water and
- 2 tablespoons of the dry mix
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 tablespoons salt
candy - Salted Quinoa Chocolate Bark with Pistachios
By tinathorn
Line an 8 inch pan with parchment paper
- 8 ounces good quality chocolate, melted (I used Green & Black's Dark Chocolate)
- 1/8 teaspoon cayenne pepper, optional
- 1/4 cup popped or toasted quinoa
- 1/2 cup shelled pistachios, chopped
- 1/4 - 1/2 teaspoon sea salt