Tinathorn's profile page
Recipes
bar - Easy No Bake Caramel Slice
By tinathorn
Crush biscuits minus 3-4 and set aside
- 120 g butter
- 1 tbs golden syrup
- 3 tbs brown sugar
- 3 tbs condensed milk
- 250 g biscuits
Peach Cobbler So-Easy
By tinathorn
1. Preheat oven to 450°. Melt butter in a Dutch oven over medium heat
- 1/4 cup butter $
- 7 fresh peaches, peeled and sliced (about 7 cups, 3 lb.) $
- 1 cup sugar $
- 2 tablespoons all-purpose flour $
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/2 (15-oz.) package refrigerated piecrusts
- Parchment paper
- 1 egg white, lightly beaten $
- 1 tablespoon sugar $
flour - two ingredient all purpose gluten free flour mix
By tinathorn
In a very, very large bowl (see photo), mix white rice flour and cornstarch gently
- 3 lbs white rice flour, finely ground (see notes for substitution ideas/variations)
- 2 lbs cornstarch
bars - Toffee Granola Bars
By tinathorn
Mix dry ingredients together in a large bowl (excluding cacoa/choc chunks)
- 1 1/2 cups oats
- 1/4 cup buckwheat flour (or other similar textured flours could be used)
- 2 tbs ground flax
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup coarsely chopped nuts- I used cashews and hazlenuts
- 1/2 cup date syrup (homemade see note) or brown rice syrup- or a bit of each
- 2 tbs coconut butter
- 1/4 tsp stevia
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1/2 cup cacoa nibs or dark chocolate chunks
Pumpkin Chili
By tinathorn
1. Add ground beef, salt and pepper to a large soup pot
- 1.5 pounds ground chuck
- 1 – 15 oz can dark red kidney beans
- 1 – 15 oz can light red kidney beans
- 2 – 14 oz cans pumpkin puree
- 2 – 28 oz cans crushed or diced tomatoes
- 4 cups beef broth
- 1 large onion, diced
- 1 large green pepper, diced
- 2 cloves garlic, diced
- 3 teaspoons cumin
- 1 teaspoon chili powder, or more to suite your tastes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons dried cilantro
- 2 teaspoons dried oregano
quickbread - chickpea flour banana bread
By tinathorn
Preheat oven to 350 degrees F
- Optional add ins:
- 3 medium ripe bananas, mashed
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon apple cider vinegar
- 1 1/2 cups chickpea flour (garbanzo bean flour)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1 cup blueberries
- 1 cup shredded coconut
Cookies - Chocolate Chip Cookies Date-Sweetened Quinoa
By tinathorn
Preheat oven to 180C (350F)
- 1 cup quinoa flour (see notes)
- 1/2 t baking soda
- 1 1/2 t cornstarch (see notes)
- 1/4 t salt
- 1 cup fresh medjool dates (about 14), pitted and pureed
- 1/4 cup coconut oil, melted and cooled slightly (if solid)
- 1 egg
- 1 t vanilla extract
- 3/4 cup dark chocolate chips
candy- Macadamia Caramel Clusters
By tinathorn
Combine almond butter and agave in a medium saucepan over low heat Stir in vanilla and salt, then add macadamia nut
- 1/2 cup creamy roasted almond butter
- 1/2 cup agave nectar or honey
- 1 tablespoon vanilla extract
- 1/2 tsp celtic sea salt
- 1 cup macadamia nuts, toasted
- 1 cup chocolate chunks
squares - Vegan Cacao Almond Baked Breakfast Quinoa Squares
By tinathorn
Prepare 1 cup of quinoa according to package directions
- 1 cup organic quinoa (cooked)
- 1 1/2 cup non-dairy milk
- 1 cup organic pitted dates
- 1/2 cup organic hemp seeds
- 1/2 cup organic unsweetened applesauce
- 1/3 cup organic cacao powder
- 1/4 teaspoon pink himalayan salt
- 1/2 cup almond meal
- 1/4 - 1/2 cup almond meal (for topping)
cake - Flourless Chocolate Cake
By tinathorn
1 Preheat oven to 350°F. Grease an 8-inch springform pan then dust with confectioners’ sugar
- 1 cup chopped bittersweet chocolate
- 1 cup chopped unsalted butter
- 1/3 cup sugar
- 1/2 cup finely chopped toasted walnuts
- 8 eggs, beaten
- vanilla ice cream
- strawberry or raspberry purée