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Recipes
Bars - Sweet Potato Blondies with White Chocolate and Pecan Caramel
By tinathorn
For the Blondies Preheat the oven to 350° F
- For the Blondies
- 2/3 cups Coconut Flour, measured by dip and scoop method
- 2/3 cup Mashed Cooked Sweet Potato (not canned puree)
- 3/4 cup Coconut Palm Sugar
- 4 tsp Arrowroot Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Vanilla
- 3 Tablespoon Full Fat Coconut Milk (preferably from can)
- 5 Eggs
- 1/2 cup White Chocolate Chips
- 1 Tablespoon Oil for greasing the pan
- For the Pecan Caramel Sauce
- 1 cup Coconut Palm Sugar
- 1 cup Full Fat Coconut Milk
- 1 tsp Vanilla
- 2 cup Crushed Raw Pecans
- 1 cup Unsweetened Coconut Flakes
- 1/4 cup Coconut Oil
salad - tuna apple chickpea salad
By tinathorn
If using dried chickpeas (the most economical), soak in a good amount of water the night before
- 3/4 Cup cooked (or canned) chickpeas (I used 1/2 Cup dried chickpeas, soaked overnight, cooked for 45 minutes)
- 4 cups lettuce, torn into bite size pieces
- 2 carrots or small zucchini (if in season), thinly sliced into medallions
- 1/3 cup roasted and salted sunflower seeds
- 1/4 Cup frozen peas, thawed
- 1 apple (unpeeled), cored and diced
- 1 can (7 oz) tuna, drained and flaked
- 1/4 cup olive oil
- 3 Tbsp lemon juice (about 1 medium lemon)
- Salt and pepper to taste
Slow Cooker Pumpkin Soup
By tinathorn
TIP: Every 1 pound of fresh pumpkin = 4 cups peeled and cubed pumpkin meat which = 1 cup cooked pumpkin Cook the fi...
- 1 1 8 1 (2 pound pumpkin or about 8 cups cubed) peeled and cubed (Sugar pie pumpkins are best if available)
- 1 1 1 apple, peeled and diced (recommend a sweet apple like Honey Crisp)
- 2 2 2 cups chicken stock, low-sodium (vegetable broth is optional)
- 1 1 1 cup diced sweet onion
- 1 1 1 teaspoon kosher or sea salt
- 1/2 1/2 1/2 teaspoon black pepper
- 2 2 2 teaspoons pumpkin pie spice
bites - chocolate fruit balls
By tinathorn
Mix the coconut and cinnamon in a small bowl and set aside for rolling
- 1 cup mixed raw nuts (I used 1/3 cup each of raw almonds, cashews & macadamias)
- 1/2 cup organic pitted chopped dates
- 1/2 cup dried chopped apricots
- 1/2 cup raisins
- 2 Tbsp raw cacao powder or unsweetened cocoa powder
- 1 Tbsp fresh orange juice
- a couple of drops – 1/8 tsp of natural almond essence
- 1/2 tsp cinnamon
- 1/4 cup desiccated coconut
bar - caramel and chocolate crackers
By tinathorn
Pre-heat the oven to 425 degrees
- 2 sleeves of saltine crackers (approximately)
- 2 sticks (1 cup) butter
- 1 cup packed brown sugar
- 1 1/2 cups chocolate chips
- 1 tablespoon vanilla
- 1/4 cup of holiday inspired sprinkles
Salad Dressing - no vinegar
By tinathorn
mix
- 4 tsp honey
- 4 tsp lemon juice
- 3 tblsp olive oil
- 1/8 tsp mustard powder
- 1/8 tsp tumeric
- 1/8 tsp garlic powder
- 2 dashes of paprika
- 1/8 tsp salt
- Fresh ground black pepper
Apple Cinnamon Fritters
By tinathorn
Place the grated apples, eggs, coconut milk, almond flour, cinnamon and stevia into a mixing bowl and combine well ...
- 1 cup grated red apples, juice squeezed out, firmly packed (roughly 3 small red apples)
- 5 eggs
- 1/3 cup coconut milk
- 2/3 cup almond flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon powdered stevia (or honey)
- coconut oil for frying
mini merangues
By tinathorn
Small meringues flavored with vanilla, coffee or chocolate
- 2 egg whites
- 1/2 cup superfine sugar
- 1 teaspoon vanilla extract
bars - healthy chewy apple cinnamon granola bars
By tinathorn
Preheat oven to 350 degrees
- 1 1/4 cup old fashioned oats
- 1 cup chopped nuts (I used pecans)
- 1/4 cup flax seeds
- 4 tablespoons coconut oil
- 1/2 cup honey
- 1/4 cup brown sugar, packed
- 1/4 teaspoon vanilla extract
- 2 1/2 cups puffed rice cereal
- 1/2 cup dried apples, diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
quickbread - almond buns
By tinathorn
Preheat oven to 400 degrees F
- 1 cup blanched almond flour
- 1/4 tsp Celtic sea salt
- 1 tsp baking powder
- 4 egg whites
- 2 TBS butter (cut into pieces)
- 1 tsp Swerve (optional sweetness)
- OPTIONS: add 1 tsp of garlic or your favorite spice.