Tinathorn's profile page
Recipes
bars - granola bar
By tinathorn
Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6
- 1 cup packed dates, pitted (deglet nour or medjool)
- 1/4 cup honey (or sub maple syrup or agave for vegan option)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
dessert - Ricotta Cheesecake
By tinathorn
Preheat the oven to 325 degrees
- 6 large eggs
- 2/3 cup sugar
- 2 teaspoons pure vanilla extract
- Two 15-ounce containers whole-milk ricotta cheese
- 2 teaspoons grated lemon zest
- Confectioners' sugar for dusting
bread - dark 'rye' bread, gf
By tinathorn
In a large bowl almond flour, flax, salt, baking soda and cream of tartar In a smaller bowl combine eggs, oil, wat...
- 1 cup blanched almond flour
- 3/4 cup brown flaxmeal
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon cream of tartar
- 3 large eggs
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon agave nectar or honey
- 1-2 tablespoons caraway seeds
Coconut Rotti
By tinathorn
Place the rice flour in a large skillet over medium heat
- 2 cups rice flour
- 1/2 cup unsweetened, dried and shredded coconut
- 1/2 teaspoon salt
- approximately 1 to 1-1/2 cups water
Larabar Chocolate
By tinathorn
In the food processor, mix the dates and 1/4 cup water until a paste forms
- 15 medjool dates pitted
- 3 T cocoa powder
- 1/2 cup almonds
- 1/4 water
candy - coffee toffee
By tinathorn
Line a small sheet pan with parchment paper or silicone baking mat
- 1 cup (226 grams) unsalted butter
- 1/2 cup (56 grams) light brown sugar
- 1/2 cup (50 grams) granulated sugar
- 1 1/2 teaspoons molasses
- 1/4 teaspoon salt
- 2 teaspoons instant espresso
- 1 cup (170 grams) bittersweet chocolate, chopped
- 1/2 cup (70 grams) toasted Diamond of California chopped hazelnuts (or nut of your choice)
Bites - Cookie Dough
By tinathorn
Preheat your oven to 350°F / 175°C
- 1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
- 1/4 cup (80 grams) honey (agave would be amazing too!)
- 1 teaspoon baking powder**
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) chocolate chips
- My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
cookie - Thin & Chewy Peanut Butter Oatmeal Cookies
By tinathorn
Preheat oven to 350 or 375 degrees Fahrenheit (see note**) and line two large cookie sheets with parchment paper, s...
- 8 g (1 tbs) Arrowroot Starch
- 13 g (2 tbs) Ground Flaxseed
- 6 tbs Unsweetened Almond Milk, cold
- 49 g (3.5 tbs) Coconut Oil
- 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
- 192 g (1 cup) Granulated Erythritol
- 28 g (1 tbs + 1 tsp) Molasses
- 144 g (1.5 cups) Old Fashioned Rolled Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 13 g (2 tbs) Ground Flaxseed
- 1/4 cup Unsweetened Almond Milk
- 56 g (1/4 cup) Coconut Oil
- 128 g (1/2 cup) Natural Peanut Butter (no sugar/salt/oil added)
- 1 tsp Butter Extract
- 28 g (1 tbs + 1 tsp) Molasses
- 192 g (1 cup) Granulated Erythritol (or dry sweetener of choice)
- 144 g (1.5 cups) Old Fashioned Rolled Oats
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
breakfast - Quinoa breakfast bake
By tinathorn
Mix all ingredients (other than berries and drizzle) together in a small bowl adding the soy yoghurt last to achiev...
- 1 large ripe banana- very well mashed
- Agave to taste if necessary (I didn’t use any extra)
- 1/2 cup quinoa flakes
- 1/4 cup oats (or more quinoa flakes)
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 cup chopped nuts of choice
- Soy yoghurt to mix (I used approx. 3 tbs)
- Handful of berries to decorate
- Brown rice syrup/agave/maple syrup to drizzle
bars - No-bake choc chip chunks
By tinathorn
Coarsely process the nuts and set aside
- 50 g cashews or almond (use blanched for a lighter colour)
- 100 g dates ( I use deglet noor)
- 20 g cacoa nibs
- Up to 10g ground oatmeal (only if mixture is too sticky)
- 1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder (or almond extract if referred)
- Pinch sea salt
- 1 tbs maca powder (optional-gives a slightly ‘malty’ flavour)