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Recipes
quickbread - nut-free paleo bread
By tinathorn
Nut-Free Paleo Bread February 17, 2012 in Categories: Nut-Free Baking, Paleo Bread by ThePaleoMom Print Friendly My...
- 4 eggs
- 4 Tbsp grass-fed butter (you could use Refined Coconut Oil or Palm Shortening as an alternative)
- 1/4 cup Tapioca Flour
- 1/4 cup Coconut Flour
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Cream of Tartar
- 1/4 tsp Baking Soda
Butternut Squash Risotto Recipe
By tinathorn
1 Heat broth in medium sized saucepan and keep warm over low heat
- 6-8 cups chicken broth (use vegetable broth for vegetarian option, and gluten-free stock for gluten-free version)
- 5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
- 1 small onion, finely chopped
- 2 cups butternut squash, peeled, and finely diced
- 2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp chopped chives or garlic chives
- Salt
casserole - Spaghetti and Beef Mince Pasta Bake
By tinathorn
1. Heat oil in a large frying pan and saute onion, zucchini and carrot until onion is soft
- 1 tablespoon oil
- 1 onion, chopped
- 1 small zucchini, grated
- 1 small carrot, grated
- 350 g beef mince
- 1 x 550 g jar pasta sauce
- 375 g spaghetti
- 2 cups bechamel sauce
- 1/3 cup grated parmesan cheese
Pumpkin Cinnamon Cheesecake
By tinathorn
Delicious Pumpkin Cinnamon Cheesecake recipe
- 1 medium pie pumpkin, acorn squash or butternut squash
- 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
- 1/2 cup agave nectar or honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon ground cinnamon
- 1/4 teaspoon celtic sea salt
quickbread - quinoa pizza crust
By tinathorn
Preheat oven to 425 degrees F
- optional toppings:
- 3/4 cup quinoa, soaked for 6 - 8 hours (or overnight)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 cup shredded goat cheese
- Fresh herbs
- Red pepper flakes
Muffins - “Nutella” Filled Banana Muffins
By tinathorn
Preheat oven to 350. Combine all the dry ingredients in one bowl
- 1 3/4 cup white whole wheat flour
- 2 ripe bananas smashed
- 1/3 cup applesauce
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 T coconut oil
- 1/4 cup + 1 T milk (I used almond milk)
- 1/2 tsp salt
- Homemade Vegan Nutella or your favorite filling.
soup - White Bean and Ham Soup
By tinathorn
Soak beans overnight in enough water to cover by 2 inches in a large stock pot
- Left over ham with bone in
- 1 bag dried small white beans
- 1 white onion roughly chopped
- 3 carrots, diced
- 2 dried bay leaves
- Salt & pepper to taste
Gluten Free Peach Cobbler Muffins
By tinathorn
, and the owner of The Pure Pantry gluten free baking products
- 1 1/2 cups Elizabeth’s Flour Blend plus 1 tsp. baking soda and 1 tsp. baking powder) or (1 1/2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry)
- 3/4 cup brown sugar
- 1/4 cup agave nectar, preferably Nature’s Agave Amber variety
- 1/4 cup millet flour or almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 2 eggs (or equivalent egg replacer)
- 5 fresh peaches peeled and diced (or one-29 ounce can peaches, drained well and diced)
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
- 1/2 cup milk of choice (rice, almond or coconut)
- 2 Tablespoons raw sugar for topping
soup - cauliflower, coconut & lime soup
By tinathorn
Heat the coconut oil in a large pot over medium heat
- Salt to taste (how much you want will depend on your vegetable broth- I used 1/2 tsp)
cookie - Big Fat Chocolate Chip Nutella Cookies
By tinathorn
Preheat oven to 350°F. Line 4 baking sheets with parchment paper
- 145 grams unsalted butter, softened (10 tablespoons)
- 50 grams brown sugar (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 74 grams Nutella (4 tablespoons)
- 1 teaspoon brewed coffee (decaf is ok)
- 2 teaspoons vanilla extract
- 15 grams Hershey’s unsweetened dark cocoa (3 tablespoons) (see notes)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 extra-large eggs
- 260 grams Canteen flour blend (2 cups) (see notes)
- 340 grams bittersweet or semisweet chocolate chunks or chips (2 cups)