Tinathorn's profile page
Recipes
cookie - Big Fat Oatmeal Cookies
By tinathorn
Raisin Slurry Soak raisins in juice (recommended) or water and Bourbon Whiskey for about 10 minutes
- Raisin Slurry
- 75 grams raisins (1/2 cup)
- 70 grams water or apple juice (1/3 cup)
- 1 teaspoon Bourbon Whiskey (optional)
- Cookie
- 285 grams regular GF oats, toasted (not quick cooking) (1 1/2 cups)
- 300 grams AP GF flour (150 superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2 1/3 cups)
- 25 grams GF oat flour (1/4 cup)
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (freshly grated)
- 75 grams raisins
- 2 tablespoons water
- 1/2 teaspoon orange extract
- Raisin Slurry (all)
- 45 grams solid vegetable shortening (Spectrum) (1/4 cup)
- 45 grams solid coconut oil (1/4 cup)
- 200 grams dark brown sugar (1 cup)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 extra-large egg
bread - Asiago Bread
By tinathorn
Try this Asiago bread recipe from Betty Crocker
- # 3-1/2 to 3 3/4 cups bread flour
- # 1 teaspoon granulated sugar
- # 2-1/4 teaspoons active dry yeast
- # 1-1/4 cups water
- # 2 tablespoons olive or vegetable oil
- # 1-2 teaspoons dried rosemary or thyme
- # 1 teaspoon salt
- # 1-1/4 cups diced Asiago or Swiss cheese
- # Non-stick cooking spray
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quickbread - buckwheat wraps/crepes
By tinathorn
Measure the flour into a bowl and add a pinch or two of salt
- 2 cups Gluten-Free Buckwheat Flour
- 4 cups water or almond milk for crepes
- Extra virgin olive oil
- Pinch of baking powder (optional but helps it to rise a little)
- Pinch of salt
Fudge
By tinathorn
Line an 8-inch square baking dish with aluminum foil, allowing foil to hang over the sides (you will use this to li...
- 3 cups sugar
- 2/3 cup cocoa powder
- 1/8 teaspoon salt
- 1 can (14 ounce) coconut milk (full fat, I use Thai Kitchen brand)
- 1/4 cup Earth Balance butter spread
- 1 teaspoon vanilla extract
Crackers - Almond Flour Thyme Crackers
By tinathorn
Combine first three ingredients and slowly add in water until dough sticks together but isnt too moist
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1 TBSP fresh thyme, chopped
- 3 TBSP water
cheesecake - no bake nutella cheesecake
By tinathorn
Butter a 10" spring form pan
- 1 sleeve graham crackers - finely crushed
- 8 tablespoons unsalted butter - melted
- 16 ounces cream cheese - room temperature
- 13 ounces Nutella
- 1/2 cup powdered sugar
- 1/2 cup heavy whipping cream
- crushed ferrero rocher chocolates to garnish
custard gluten free
By tinathorn
Preheat oven to 300°F. Place all ingredients in medium size bowl; whisk until well blended
- 2 cups heavy whipping cream
- 5 large or 4 extra-large egg yolks
- 3/8 cup sugar
- 1 Tablespoon pure vanilla extract
oatmeal - Banana Cocoa Refrigerator Oatmeal
By tinathorn
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa powder and honey
- 1/4 cup uncooked old fashioned rolled oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1 tablespoon cocoa powder
- 1 teaspoon honey, optional (or substitute any preferred sweetener)
- 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
cookie - Oatmeal Chocolate Chip Cookies
By tinathorn
Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat mats
- 2 cups gluten-free certified oats
- 1 cup all-purpose gluten-free flour mix
- 1/2 teaspoon xanthan gum or guar gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed brown sugar (I use dark brown)
- 1/2 cup granulated sugar
- 1/4 cup light tasting oil of choice
- 1/4 cup non-hydrogenated shortening (or butter or vegan margarine)
- 2 large eggs
- 2 teaspoons vanilla extract (homemade for corn-free) or the pod scrapings of 1 vanilla bean
- 1 1/2 cups chocolate chunks or chips of choice
casserole - Tomato, Broccoli & Mozzarella Pasta Casserole
By tinathorn
Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil
- 12 ounces farfalle pasta (also known as bowtie)
- 1 pound broccoli florets, frozen or fresh
- 3 large ripe tomatoes, divided
- 3/4 pound onion, diced
- 4 garlic cloves, very finely minced
- One 15-ounce can chickpeas, drained
- 3/4 cup chopped basil leaves, divided
- 1/2 pound fresh full-fat mozzarella, divided
- 3 large eggs
- 1 cup cottage cheese (4% milkfat or greater)
- 1 lemon, juiced
- 3/4 cup grated Parmesan, divided
- 2 teaspoons salt
- 1 teaspoon black pepper