Tinathorn's profile page
Recipes
flour - All Purpose Gluten Free Flour
By tinathorn
As you know, we like to make our own flour mixes in this house
- 200 200 200 grams of sorghum flour
- 200 200 200 grams of millet flour
- 300 300 300 grams of sweet rice flour
- 300 300 300 grams of potato starch
cheesecake - Raw Vegan Key Lime “Cheesecake”
By tinathorn
For the crust: Using a food processor, process the almonds and coconut to a coarse meal
- For the crust:
- 2 cups raw almonds
- 2 tbsp unsweetened coconut flakes
- 1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
- For the key lime filling:
- 3 cups raw macadamia nuts
- 1 cup almond milk
- 1 cup pure key lime juice
- 3/4 cup raw agave nectar
- 1 tsp vanilla powder (or vanilla extract)
- 3/4 cup coconut oil, melted
quickbreat - 3 ingredient flatbread
By tinathorn
In a large mixing bowl, combine the egg whites and whisk lightly
- 1/4 cup coconut flour, sifted
- 2 tsp homemade paleo Baking Powder
- 12 egg whites (not from a carton)
- 1 tsp sea salt
- Herbs of choice (I've used basil, red pepper flakes, garlic powder and rosemary before)
- Coconut oil/cooking spray
cookie - Peanut Butter & Chocolate Chip Cookies
By tinathorn
Preheat oven to 350 F Mix all ingredients
- Peanut Butter - 1 cup
- Sugar - 0.5 cup
- Egg - 1, Beaten
- Dark Chocolate Chips - 0.5 cup
Cake - Angel Food Cake gluten free
By tinathorn
Preheat oven to 350 and remove all racks to place cake on the lowest rack of oven
- 12 Whole Eggs At Room Temperature
- 3/4 cups plus 1/2 cup Sugar Divided
- 1/4 cup Cornstarch
- 1/4 cup White Rice Flour
- 1/4 cup Tapioca Flour
- 1/4 cup Potato Starch
- 1 1/2 teaspoons Cream of Tarter
- 3/4 teaspoons salt
- 3/4 teaspoons Vanilla Extract
- 1/2 teaspoon Almond Extract
icing sugar
By tinathorn
home made icing sugar
- 2 . Granulated sugar
- 3 . A starch (If you can tolerate corn products, you may use cornstarch. If you avoid corn, try tapioca flour, arrowroot, or potato starch.)
cookie - Paleo Snickerdoodles
By tinathorn
In a food processor, combine the almond flour, salt, baking soda, and cinnamon Pulse in the shortening and honey
- 2 cups blanched almond flour
- 1/8 teaspoon celtic sea salt
- 1/8 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup palm shortening (I use Spectrum shortening)
- 2 tablespoons honey
- 1/2 cup coconut sugar for dipping
- 1 tablespoon ground cinnamon for dipping
Cookie - Pistachio Cookies
By tinathorn
gluten free
- Pistachio Cookies
- 2 1/4 cups roasted, salted pistachios – use divide
- 1 cup granulated sugar plus more for sprinkling
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 2 drops green gluten free food coloring – optional
- Filling
- 1/2 cup dairy free dark chocolate chips
- 1 teaspoon pure vanilla extract
Muffins - chocolate
By tinathorn
Preheat oven to 350F and line a 6-cup muffin tin with paper liners
- Dry:
- 1/2 cup + 3 tablespoons chickpea flour
- 1/4 cup + 3 tablespoons sugar – see note
- 3 tablespoons cocoa powder
- 1 teaspoon Ener-G gluten-free baking powder
- 1 teaspoon Ener-G gluten-free baking soda
- pinch sea salt
- Wet:
- 1/4 cup non-dairy milk
- 2 tablespoons egg whites
- 2 tablespoons grape seed oil
- 1 teaspoon pure vanilla extract
- 1/4 cup boiling water
chicken - Baked Buffalo Chicken
By tinathorn
Preheat oven to 375. Spray baking dish with Pam
- 2 chicken breasts
- 1/2 c. Blue Cheese crumbles
- 3/4 c. Ranch Dressing
- 1/2 c. Franks Red Hot (I used Buffalo Sauce one)
- 1/2 c. Panko Bread Crumbs
- 1/3 c. shredded colby jack cheese