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Recipes
pizza - coconut flour pizza crust
By tinathorn
Preheat oven to 350 degrees F Line a pizza sheet with parchment paper Mix together the wet ingredients in one bowl ...
- 1/4 cup + 2 tbsp coconut flour
- 1/4 C coconut oil
- 3 eggs
- 1 tsp honey
- 1 tsp baking powder
- 1/4 tsp sea salt
cookie - WHOLE WHEAT CHOCOLATE CHIP BANANA BREAD MUFFINS
By tinathorn
The food site for young people
- 1/2 cup mashed banana (about 4 bananas)
- 3 tablespoons of coconut oil
- 1 egg, lightly beaten
- 1 and 1/2 teaspoons pure vanilla extract
- 1/4 cup honey
- 1/4 cup molasses
- 1/3 cup soymilk (or another dairy-free milk)
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1-3 teaspoons cinnamon (depending on how spicy you’re feeling)
- 1 teaspoon salt
- 2/3 cup vegan chocolate chips
Quinoa and garbanzo patties with poached eggs
By tinathorn
In a small pan, heat 1 teaspoon oil over medium
- Olive oil
- 1 shallot, minced
- 1 cup cooked garbanzo beans
- 1/2 cup plain bread crumbs or almond flour
- 2 cups cooked quinoa
- 1/2 cup grated Parmesan cheese
- 2 medium carrots, grated
- 1/3 cup fresh parsley, chopped
- 2 eggs, beaten
- Splash red wine vinegar
- Salt and pepper
- Poached eggs, one per serving
- Sliced scallions
gluten free breach machine white bread
By tinathorn
Add ingredients to the pan of the bread machine in the order listed above
- 1 1/2 cups water. at room temperature (80 - 85°F)
- 1/4 cup cooking oil (I used light EVOO)
- 1 large egg, at room temperature
- 3 large egg whites, at room temperature
- 2 Tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 cup white rice flour
- 1 cup brown rice flour
- 1/2 cup tapioca flour/starch
- 2/3 cup non-fat instant dry milk
- 1 teaspoon fine sea salt
- 1/2 cup potato starch
- 1/3 cup cornstarch (or more potato starch for corn-free)
- 1 Tablespoon xanthan gum (or guar gum for corn-free)
- 2 1/4 teaspoons instant yeast
quickbread - Whole Grain Gluten Free Pumpkin Bread
By tinathorn
Preheat oven to 350°F. In a large mixing bowl with a hand blender or in a standing mixer with the wire whip, beat...
- 3 large eggs, room temperature
- 3/4 cup (150g) sugar
- 1/2 cup (120g) jovial extra virgin olive oil
- 1 cup (160) brown rice flour
- 1/2 cup (60g) millet flour
- 1/2 cup (60g) teff flour
- 1 tsp. (2g) cinnamon
- 1/2 tsp. (1g) ginger
- 1 tsp. (6g) baking soda
- 1/2 tsp. (2g) sea salt
- 1 cup (230g) pumpkin puree, room temperature
- 1 tsp. jovial extra virgin oil and a sprinkling of flour to prepare the loaf pan for baking
refried beans, ip
By tinathorn
In a large mixing bowl, add the sorted dried pinto beans and fill the bowl with enough water to cover the beans by ...
- 2 pounds dried pinto beans, sorted
- 1 1/2 cups chopped onion
- 4-5 garlic cloves, roughly chopped
- 1 jalapeno, seeded and chopped (optional)
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 3 tablespoons lard, or vegetable shortening for vegan (bacon fat)
- 4 cups chicken broth, or vegetable broth for vegan
- 4 cups water
- 1-2 teaspoons sea salt
Chocolate - chocolate Pecan Truffles Recipe
By tinathorn
In a food processor, combine the coconut oil, syrup, vanilla, almond extract, pecans and salt
- Topping:
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup pecans, toasted
- 1 teaspoon salt
- 1/4 cup pecans, ground
- 2 Tablespoons coconut crystals
- dash of salt
quickbread - Gluten Free Banana Muffins
By tinathorn
Preheat your oven to 350°F
- 1 large ripe banana (140 g)
- 2 tablespoons (1 fluid ounce) milk, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 2 teaspoons (9 g) neutral cooking oil
- 2 eggs (120 g, weighed out of shell) at room temperature, beaten
- 1 tablespoon (21 g) molasses
- 1 cup + 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch*
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- If you are using a high-starch all purpose gluten free flour blend like Cup4Cup or my mock Cup4Cup, in place of cornstarch, use an equal amount of additional all purpose gluten free flour blend, by weight.
pie - salted caramel pecan pie (no corn syrup)
By tinathorn
Set the oven to 400°F. Puree the cashews, oil, honey, and vanilla crust ingredients in a food processor fitted wit...
- Crust:
- 1 cup of cashews, soaked for 3 hours, rinsed, and strained
- 1 tablespoon coconut oil or ghee
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/2 cup shredded coconut
- Filling:
- 1 packed cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking water)
- 1/4 cup coconut oil or ghee
- 1 tablespoon vanilla
- 1/4 teaspoon pink salt
- Fold In:
- 2 cups salted roasted pecans, plus more to garnish
larabar - Cashew Cookie
By tinathorn
Blend in your food processor (I use the Magic Bullet short cup
- 30 grams unsalted cashews (1/4c)
- 80 grams dates, which is a scant 2/3c (I use SunMaid, as they’re softer.)
- tiny pinch salt (brings out the sweetness)
- Optional: a drop or two of good-quality vanilla extract (I use about 1/8 tsp)