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Recipes
bars - No-Bake Chocolate Peanut Butter Coconut Bites
By tinathorn
Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat
- 1 cup peanut butter
- 1/2 cup honey
- 1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
- 2 cups rolled oats (not instant oats)
- 1 cup coconut
- 1/2 cup chopped pecans
- 1 1/4 cups dark or semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Optional: toasted coconut for topping
- See more at: http://www.barefeetinthekitchen.com/2013/03/no-bake-chocolate-peanut-butter-coconut-bites-recipe.html#sthash.P1gjUgMH.dpuf
Soft Pretzels
By tinathorn
Preheat oven to 425 degrees F
- 1 1/3 cup warm water
- 1 tbsp. active dry yeast
- 2 3/4 to 3 cups all-purpose flour
- 1 tbsp. sugar
- 1 tsp salt, for pretzel dough
- 1 egg + 1 tbsp. water, for egg wash
- Coarse salt, to taste, for finishing pretzels
- Mustard, for serving (optional)
bites - Quinoa Chocolate Drops
By tinathorn
Add quinoa and water to a small saucepan, cover and bring to a boil, reduce heat to a simmer and cook approximately...
- 1/3 cup quinoa, pre-rinsed
- 2/3 cup water
- 16 whole (pitted) dates, no sugar added
- 1/2 cup raw almonds with skin
- 1/3 cup natural crunchy peanut butter (optional, almond butter or SunButter)
- 1/3 cup dark chocolate chips
Slow Cooker Cassoulet
By tinathorn
In slow cooker, combine beans, tomatoes, onions, carrot, celery, garlic, bay leaves, thyme, parsley and pepper
- 4 14 oz cans (398 mL cans) no-salt- added navy beans, drained and rinsed (or 6 cups cooked)
- 1 28 oz can (796 mL can) no-salt-added whole tomatoes, drained
- 2 onions, diced
- 1 carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 fresh parsley sprigs
- 1/4 tsp (1 mL) pepper
- 1 smoked ham hock, (12 oz/340 g)
- 1 pkg (375 g) fully cooked smoked Polish sausages, cut diagonally in 1-1/2-inch
- 3 strips sodium-reduced bacon, sliced
- 3/4 cup (175 mL) sodium-reduced chicken broth
- 3/4 cup (175 mL) white wine
lara bar - Paleo Snack Bars
By tinathorn
Place all the ingredients in a food processor and blend until finely chopped and sticky
- 1 1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil.
- 2 2. Mix ground flax seed with water and let sit for 3-4 minutes.
- 3 3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds.
- 4 4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.
- 5 5. Add almond flour and baking soda and stir to combine.
- 6 6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine.
- 7 7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula.
- 8 8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat).
quickbread - MILLET COCONUT BANANA BREAD
By tinathorn
Preheat oven to 325ºF. Line 2 standard loaf pans with parchment paper, leaving overhang for easy removal
- Wet
- 8 very ripe bananas, divided
- 1 cup unsweetened plain almond milk
- 3/4 cup maple syrup
- 1/2 cup coconut oil, melted OR extra-virgin olive oil
- 1/4 cup chia seeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- Dry
- 1 cup millet flour (buy or make your own: grind 1 cup whole millet in blender until fine flour forms)
- 1 cup white rice flour (buy or make own: in blender as per millet directions above)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 2 cups unsweetened shredded coconut flakes
Bites - Quinoa Dessert
By tinathorn
Preheat oven to 350 degrees
- 1 cup cooked quinoa
- 1 cup oats, uncooked
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 cup chopped fruit (we used apple and coconut)
- 2 eggs, lightly beaten
- 1/2 cup chocolate pieces, melted
bread - basic bread recipe
By tinathorn
Used this for Bread, rolls and cinnamon rolls
- 1 package (1/4 ounce) yeast
- 2-1/4 cups warm water (110° to 115°)*
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons oil
- 6-1/4 to 6-3/4 cups all-purpose flour
- Very important to have the right tempreature
Bars - Lemon Bars
By tinathorn
Heat the oven to 350°F with a rack in the middle position
- For the crust:
- 1/2 cup (1 stick) unsalted butter, softened and cut into chunks
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 3/4 cup almond meal (or flour)
- 1/2 teaspoon salt
- For the lemon curd:
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- Zest from 5 to 6 lemons
- 3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened and cut into cubes
- Powdered sugar, for dusting
cookie - vegan coconut oil chocolate chip cookies
By tinathorn
In a small mixing bowl, whisk together all dry ingredients and set aside
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, softened
- 1 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips