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Recipes
Brownies (skinny) gluten free
By tinathorn
Preheat oven to 350F. Grease a 8×8″ baking dish with coconut oil/non-stick cooking spray
- 2 Tbsp unsweetened applesauce
- 2 Tbsp coconut oil
- 2 tsp vanilla extract
- 1/3 cup + 2 Tbsp unsweetened cocoa powder
- 1/3 cup + 2 Tbsp honey
- 1 egg
- 2/3 cup almond flour
- 1/3 cup oat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Slow Cooker Chicken with 40 Cloves of Garlic
By tinathorn
1. Spray the inside of your crock pot with non-stick spray
- 3 1/2-4 pound fryer chicken (chicken cut into serving pieces)
- salt and pepper, to taste
- 2 tablespoons olive oil
- 40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
- 3/4 cup white wine (optional, but highly recommended)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon butter
bars - no bake peanut butter power bars
By tinathorn
Add the dates to the bowl of a food processor fit with the steel blade and process until chopped
- 7 – 8 Medjool dates, pitted
- 1/2 cup raw almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup cooked quinoa
- 2 tablespoons chia seeds
- 1/2 cup unsalted smooth peanut butter
- 1/4 cup raw honey
- 1 scoop vanilla protein powder
Cake - CROCK POT BLUEBERRY DUMP CAKE
By tinathorn
Place pie filling in the slow cooker
- 1 21 oz. can blueberry pie filling
- 1 package yellow cake mix
- 1/2 Cup butter
- 1/2 Cup chopped walnuts
quickbread - biscuits
By tinathorn
In a medium bowl, combine almond flour, salt and baking soda In a large bowl, blend together coconut oil, eggs and
- 2 1/2 cups blanched almond flour, plus about 1 cup for dusting the dough)
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil
- 2 large eggs
- 1 tablespoon honey
ice cream - Coconut Ice Cream
By tinathorn
Take the milk and coconut cream and blend in a food processor
- 1 cup double (heavy) cream
- 1/2 cup milk
- 1/2 cup coconut flakes (packed down)
- 8 oz (200g) can of sweetened coconut cream
cake - Gluten Free Quinoa Chocolate
By tinathorn
Bring the quinoa and water to a boil in a medium saucepan
- 2/3 cup white or golden quinoa
- 1 1/3 cup water
- 1/3 cup milk
- 4 large eggs
- 1 tsp. pure vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 cups sugar
- 1 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- chocolate frosting
- 1/2 cup butter
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/3 cup milk
bar - nut bar
By tinathorn
In a large bowl food processor add the first six ingredients
- 1 cup raw almonds
- 1 1/2 cup pecans
- 2/3 cup unsweetened finely shredded coconut
- 2/3 cup whole flax seed
- 1/4 cup almond butter
- 1/2 tsp sea salt if your almond butter is not salted – less if it is
- 1/4 cup melted virgin coconut oil
- 2 T raw honey (agave for vegan)
- 1/4 cup gluten and dairy free chocolate chips*
cookie - Lemon Almond Biscotti
By tinathorn
In a food processor, combine almond flour, arrowroot powder, salt and baking soda Pulse until ingredients are well
- 1 1/4 cups blanched almond flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup agave nectar or honey
- 1 tablespoon lemon zest
- 1/4 cup toasted almonds, chopped
Honey Garlic Chicken Thighs - slow cooker
By tinathorn
Prepare to cook the chicken thighs by placing them in the slow cooker first
- 4 skinless, boneless chicken thighs
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 teaspoon dried basil