Tinathorn's profile page
Recipes
cake - Low Carb LCHF Cream Cheese Pound Cake
By tinathorn
Preheat oven to 350 degrees In a mixing bowl mix with an electric mixer on high beat the butter with the sugar sub...
- 1 1/4 c almond flour
- 3/4 c of swerve or other sugar substitute
- 1 tsp baking powder
- 1/4 tsp of salt
- 4 eggs
- 3 1/2 oz cream cheese
- 4 tbs softened butter
- 1 tsp of vanilla
Granola - Peanut Butter Cup Granola
By tinathorn
Preheat oven to 330. Mix all the dry ingredients in a large bowl
- 3 cups rolled oats
- 1/2 cup peanut butter (for a peanut free option, click here.)
- 1/4 cup applesauce
- 3 T cocoa powder
- 1/3 cup maple syrup
- 1 tsp ground vanilla beans
- 2 T milk (I used almond milk)
French toast Peaches and Cream Gluten Free Breakfast Bake
By tinathorn
If you are a fan of bread pudding or French toast, you’ll definitely enjoy this gluten free breakfast bake
- 8 slices gluten-free bread, cut into 3/4 to 1-inch cubes
- 8 egg yolks
- 1 1/4 cups 1% fat milk
- 1 teaspoon pure vanilla extract
- 1 15-oz. can gluten-free peaches in light juice/syrup
- 1/4 cup heavy whipping cream
- 1 teaspoon ground cinnamon
- 1/3 cup 100% pure maple syrup, warmed
- 1/2 recipe The Perfect Sweetened Whipped Cream
quickbread - Gluten Free Banana Oat Muffins
By tinathorn
Heat oven to 350°F. Mix all of the dry ingredients together and sift once; add sugar and sift again; set aside
- 1 1/2 cups oat flour
- 1 1/2 cups potato starch
- 2 teaspoons xanthan gum (or guar gum, if corn intolerant)
- 2 teaspoons gluten-free baking powder* (I use Rumford's.)
- 1 1/4 teaspoons baking soda
- 1/3 teaspoon salt
- 1/2 cup evaporated cane juice (or sugar)
- 3/4 cup mashed ripe bananas
- 1/2 cup cooking oil (grape seed, vegetable, canola, extra virgin olive, etc.)
- 1 cup milk (cow's, almond, etc.), room temperature or 80°F
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Potato starch, for dusting (if not using paper liners)
cookie - Ginger Cookies (Grain-Free)
By tinathorn
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed
- 1 1/2 cups almond flour
- 2 Tablespoons coconut oil, softened
- 1/4 cup pure maple syrup
- 1 Tablespoon blackstrap molasses
- 2 teaspoons ground ginger
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
Bars - Quinoa-Chia Energy Bars
By tinathorn
One issue I take with energy bars it that they’re often too sweet – not every snack needs to be an over the top...
- 3/4 cup Medjool dates, pits removed (about 7-8)
- 2/3 cup white grape juice
- 1 tablespoon vanilla extract
- 1/4 cup chia seeds, divided
- 2 tablespoons coconut oil
- 1 1/2 cups quinoa flakes
- 1 cup unsalted pistachios, shells removed and coarsely chopped
- 1/2 cup raw walnuts, coarsely chopped
- 1/4 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 cup dried figs (White Turkish variety is the best), chopped coarsely
Italian Dressing
By tinathorn
Combine ingredients, mix and refrigerate
- 1 cup salad oil
- 1/4 cup vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seeds
- 1 garlic cloves, minced
hashbrowns - Rutabaga
By tinathorn
If you have a food processor, now is the time to use it: grate the rutabaga, zucchini, parsnip and onion using the ...
- 1 medium rutabaga, peeled and grated
- 1 large zucchini, trimmed and grated (you can leave the skin on)
- 1 medium parsnip, peeled and grated
- 1 large onion, chopped
- 1/2 cup chopped fresh herbs (I used a mix of parsley and fresh dill; cilantro is also nice)
- 6 cloves garlic, chopped
- 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
- 1/2 cup (120 ml) vegetable broth or stock
- fine sea salt, to taste
cake - flourless chocolate
By tinathorn
Adjust oven rack to lower middle position and heat oven to 325 degrees
- 8 large eggs, cold
- 1 lb bittersweet or semisweet chocolate chips
- 1/2 lb unsalted butter (2 sticks), cut in to pieces
- 1/4 cup espresso (optional)
- Confectioner's sugar or cocoa powder for decoration
cake - gluten free chocolate cake
By tinathorn
To Make the Cake Heat oven to 350°F
- For the Frosting:
- For Cake
- 1 3/4 cup Gluten-free Cake Flour Blend
- 1 1/3 cups sugar or evaporated cane juice
- 3/4 cup pure gluten free unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup oil (extra virgin, grape seed, coconut, vegetable, canola, etc.)
- 3/4 cup boiling water
- 1 cup milk, room temperature or 80°F.
- 2 eggs, at room temperature
- 1 egg white, at room temperature
- 2 teaspoons vanilla extract
- Superfine white rice flour, for dusting
- 1/4 cup (1 stick) unsalted butter or margarine, melted
- 1/4 cup cream cheese, softened (Most are gluten-free. I use Philadelphia brand.)
- 2/3 cup pure cocoa powder
- 3 1/4 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon pure vanilla extract