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Recipes
marinade - dry rub for chicken
By tinathorn
mix and store in airtight container
- 2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1 tsp Italian seasoning
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- pinch of chili pepper (probably not necessary)
chip - sweet potato chips
By tinathorn
Slice potatoes with a mandolin, on thinest blade possible
- 2 large sweet potatoes, sliced thin
- 1 Tbsp olive oil
- 1/2 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
cake - chocolate olive oil cake gf
By tinathorn
Preheat your oven to 170°C/gas mark 3/325ºF
- 150 ml regular olive oil (plus more for greasing)
- 50 grams good-quality cocoa powder (sifted)
- 125 ml boiling water
- 2 teaspoons best vanilla extract
- 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
- 1/2 teaspoon bicarbonate of soda
- 1 pinch of salt
- 200 grams caster sugar
- 3 large eggs
slowcooker - Honey Garlic Chicken
By tinathorn
Spray crock pot with non stick cooking spray
- 1 1/4 lb boneless chicken breast
- 1/2 cup steak sauce
- 1/4 cup honey
- 1 tsp garlic powder
- 1/2 tsp hot pepper sauce
Kale and Bean Francese
By tinathorn
Add the green beans, and kale Cook until the beans are tender but crisp, about 5 minutes Add the broth, wine, and b...
- 1 tablespoon EV Olive Oil (or vegan margarine or butter)
- 1 Onion (diced)
- 3 cloves Garlic (minced)
- 2 cups cut Green Beans
- 1 small bunch Kale (remove stem and chopped)
- 1/4 cup Veggie Broth
- 1/4 cup White Wine
- 1 can Cannellini Beans (drained and rinsed)
- 1/4 cup fresh Lemon Juice (1/2 lemon)
- 1/4 cup fresh Parsley (loosely packed, measured then chopped)
- Salt and Pepper (to taste)
squares - Pecan Honey Fig Shortbread Squares
By tinathorn
Preheat oven to 325°F. Line a 9×9 pan with foil
- Pecan Shortbread Crust
- 90 grams shortening (8 tablespoons)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt (heaping)
- 50 grams granulated sugar (1/4 cup)
- 150 grams Canteen flour blend (1 cup plus 3 tablespoons)
- 65 grams roughly chopped pecans (1/2 cup)
- Honey Fig Filling
- 350 grams dried whole figs (20-25)
- 85 grams good quality apple butter (1/4 cup)
- 120 grams spun honey (or any good quality honey) (6 tablespoons)
- 2 extra-large eggs
- 1/2 teaspoon kosher salt
- 340 grams roughly chopped pecans (2 cups)
pancake - Quinoa Pumpkin Pancakes
By tinathorn
Measure the flour, sugar, baking powder, soda, allspice, cinnamon, ginger and salt into a large bowl
- 1 1/2 cups (375 mL) quinoa flour
- 1/4 cup (60 mL) packed brown sugar
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) ground allspice
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1 3/4 cups (435 mL) buttermilk or sour milk
- 1 cup (250 mL) pumpkin purée
- 2 large eggs
- 2 Tbsp (30 mL) vegetable oil
- Maple syrup
- 1/2 cup (125 mL) toasted pecans
- Whipped cream (optional)
bread - Paleo Dinner Rolls
By tinathorn
Preheat oven to 350 degrees F
- 1 cup tapioca flour (starch)
- 1/4 – 1/3 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup warm water
- 1/2 cup olive oil
- 1 large egg, whisked
molasses cookies
By tinathorn
In a large bowl, whisk together the dry ingredients; set aside
- 1 1/2 cups superfine brown rice flour*
- 1/3 cup potato starch
- 1/8 cup tapioca flour/starch
- 1/2 teaspoon xanthan gum (or guar gum for corn-free)
- 1 teaspoon baking soda
- 3/4 cup margarine, room temperature
- 7/8 cup evaporated cane juice (or sugar)
- 1 egg
- 1/4 cup molasses
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/3 cup evaporated cane juice (or sugar)
ice cream - coffee ice cream with salty - sweet almonds
By tinathorn
Let everything process for 20-25 minutes and then empty the ice cream into a bowl, and place it in the freezer
- 1-1/2 cans coconut milk
- 1 Tbsp honey
- 1 tsp pure vanilla extract
- 1/4 cup Stumptown or other brand cold-brew coffee (use more if you like)
- Couple grinds of Himalayan sea salt
- almonds
- 1/4 cup sliced almonds
- 1/2 tsp honey
- couple grinds of Himalayan sea salt
- 1/2 Tbsp grass-fed butter