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Recipes
cupcake - Hazelnut Financiers with Dark Chocolate Ganache
By tinathorn
Dark Chocolate Ganache Place the dark chocolate pieces in a glass or metal bowl
- Dark Chocolate Ganache
- 2/3 cup dark chocolate
- 2/3 cup heavy cream
- Financier batter
- 3/4 cup butter
- 3 Tablespoons of butter, melted
- 1 1/2 cups ground hazelnut meal
- 1 1/2 cups powdered sugar
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon salt
- egg whites from 5 large eggs
cake - Raw Vegan Gluten Free Cashew Cheesecake
By tinathorn
Filling: In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon ju...
- 4 cups raw cashews, soaked (see Tips) (1 L)
- 1 cup filtered water (250 mL)
- 1 cup raw agave nectar (250 mL)
- 1 cup melted coconut oil (250 mL) (see Tips, page 361)
- 1 tbsp raw vanilla extract (15 mL)
- 2 tsp freshly squeezed lemon juice (10 mL)
- Crust
- 2 cups whole raw pecans (500 mL)
- 1/4 cup chopped pitted soft dates (60 mL)
- 1/2 tsp fine sea salt (2 mL)
cookie - BANANA COFFEE CHIP COOKIES
By tinathorn
The food site for young people
- 2 very ripe bananas
- 1 tablespoon melted butter
- 2 tablespoons almond butter
- 1/4 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 1 heaping tablespoon ground coffee
- 1 cup flour
- 1 ¹⁄² cups oats
- 1/4 cup dark chocolate chunks
bread - Easy No-Knead Artisan Bread (using whey)
By tinathorn
Mix to make a shaggy dough (lesser amount of flour if you tend to scoop flour and thus pack; more flour if you tend...
- 3 cups warm water,
- 6 1/2 to 7 1/2 cups flour (32 oz, to be precise -- if you can weigh your flour)
- 1 Tbsp salt, and
- 1.5 Tbsp instant yeast
cookie - No Bake Cookies (Paleo, Grain-Free, Gluten-Free, Dairy-Free)
By tinathorn
Place the sugar, cacao powder, butter, and milk in a medium sauce pan over medium heat
- 1/2 cup coconut sugar
- 3 tablespoons cocoa powder
- 8 tablespoons unsalted butter or coconut oil
- 1/2 cup coconut milk
- 1/2 cup peanut or almond butter (use almond butter for Paleo)
- 1/8 teaspoon Celtic sea salt
- 1 tablespoon vanilla extract
- 1 cup unsweetened flaked coconut
- 2 cups chopped nuts (pecans, almond, cashews, etc.)
cookie - 'Two Way' Choc Chip Cookie
By tinathorn
Combine all dry ingredients and mix together in a large bowl
- Key ingredient:
- 1/4 cup finely ground hazlenuts
- 1/2 cup buckwheat flour
- 1/4 cup tapioca flour
- 1/4 cup instant polenta (or additional ground nut meal)
- Pinch of salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 2 tbs agave and a pinch of stevia
- 1/2 tsp vanilla extract
- 1/2 cup choc chips (sub half of this with course ground hazlenuts if preferred)
- For crisp cookies- use 2 1/2 tbs melted coconut oil
- For shortbread style cookies- use 3- 4 tbs melted coconut butter (if you are having trouble with the mixture sticking add a little coconut oil (or nother oil) to help it bind)
cookie - Gluten Free Five Ingredient Chocolate Chip Cookies
By tinathorn
Preheat oven to 350 degrees
- 1 cup creamy Sunbutter
- 1 cup semisweet chocolate chips
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
cookie - BACON CHOCOLATE CHIP COOKIES
By tinathorn
Preheat oven to 350 degree and line a baking sheet with parchment paper or a silpat
- 1 cup almond flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons melted coconut oil (measure after melting)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon almond or coconut milk
- 1/4 cup chopped dark chocolate (I used 85%)
- 2-3 tablespoons cooked & crumbled bacon (about 2 slices)
Chocolate Mousse in the Blender - paleo
By tinathorn
Shake coconut milk before opening can and measuring
- 3/4 cup coconut milk (from a can; room temperature)
- 1 cup raw chocolate cut into chunks (you could also use Enjoy Life Foods makes allergen free chocolate chips).
- 1/4 cup coconut oil
- 2 Tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Pinch of salt
oatmeal - “Irish Soda” Oatmeal Cake
By tinathorn
Preheat oven to 385 degrees
- 1/2 cup oats (50g)
- sweetener, such as 1 and 1/2T agave or 1 pack stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
- 1/4 cup unsweetened applesauce (50-60g)
- 1/4 cup milk, creamer, juice, or water (I used 60g water)
- heaping 1/16th tsp salt (or less, if you add vegan butter)
- a bit over 1/8 tsp baking soda (This is just for the “Irish soda” flavor)
- handful raisins (I used 1T)
- Optional: 1/4 tsp caraway seeds (I did use them.)
- Unless you enjoy the taste of fat-free baked goods, you can add 1-2T vegan butter (or oil or even nut butter!). If you use oil, scale liquid back to 3T.