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Recipes
cake - Quinoa Chocolate Cake
By tinathorn
Bring the quinoa and water to a boil in a medium saucepan
- 2/3 cup white or golden quinoa
- 1 1/3 cup water
- 1/3 cup milk
- 4 large eggs
- 1 tsp. pure vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 cups sugar
- 1 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Lamingtons- Sponge Cake with Chocolate Ganache and Coconut
By tinathorn
Preheat the oven to 350 degrees
- Sponge Cake:
- 3/4 cup brown rice flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon guar gum
- 1/8 teaspoon salt
- 6 large eggs, separated, at room temperature
- 3/4 cup sugar, divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- Chocolate Ganache Glaze:
- 1 cup good quality bittersweet chocolate chips
- 3/4 cups heavy cream
- 1/2 to 1 cup dried unsweetened coconut
Chocolate Protein Breakfast Bakes
By tinathorn
Preheat your oven to 180°C/355°F Prepare individual ramekins/baking dishes or a cake tin or medium baking dish
- 1 cup rolled oats, ground (using this method to make oat flour - use gluten free oats if gluten free)
- 1/4 cup almond meal
- 1/2 cup peanut flour or your favourite protein powder
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup egg whites or 1 egg (I use Naturegg Simply Egg Whites in a Carton)
- 1 cup applesauce*
- 1/4 cup plain/greek yogurt
- 2 tsp vanilla extract
- Optional: if you like things sweet you may want to add a sweetener of your choice (I have tried maple syrup and it was good!)
Cake - Pear Almond Cake gluten free
By tinathorn
Preheat the oven to 350 degrees
- 4 ripe but firm Pears – use divided
- 1 3/4 cups plus 2 teaspoons granulated sugar – use divided
- 1 tablespoon freshly squeezed lemon juice
- 3 1/4 cups finely ground blanched almond meal
- 8 large eggs
- 1 1/4 teaspoons pure vanilla extract – use divided
- 1 tablespoon agave nectar or honey
- 1 tablespoon grapeseed (or other neutral tasting) oil
- 1/2 cup sliced almonds
ice cream - chocolate banana dairy free ice cream
By tinathorn
Put frozen bananas in a food processor and blend (this will also work with a vitamix
- 2 cups chopped frozen bananas
- 2-3 tbsp cocoa powder
cake - chocolate eclair cake
By tinathorn
Blend milk and vanilla pudding packets for about 2 minutes
- 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
- 3 1/2 cups whole milk
- 12 oz. cool whip
- 2 (14.4) oz packages graham crackers
- FROSTING -
- 3 Tbsp. butter
- 3 Tbsp. milk
- 3 Tbsp. cocoa
- 1 cup powdered sugar
cake - Gluten Free Chocolate Mug Cake (Sugar-Free Dairy-Free Egg-Free)
By tinathorn
In a 10 oz. or larger coffee mug (I used 12 oz
- 2 Tablespoons cooking oil (I used light EVOO.)
- 3 1/2 Tablespoons milk of choice
- 1/8 teaspoon vanilla extract
- 1/4 cup Carla's Gluten-Free All-Purpose Flour recipe (I used cornstarch, versus tapioca)
- 1/4 cup natural sweetener (xylitol-birch derived, SustaBowl, or stevia equivalent)
- 2 Tablespoons gluten-free unsweetened cocoa powder (or Rochelle Dutch processed cocoa)
- Small pinch fine sea salt
White Bean Veggie Burgers
By tinathorn
1. Preheat oven to 400 degrees
- 1/2 cup bread crumbs, fine
- 1 can white cannellini beans, drained
- dash salt
- 2 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- 1/4 cup nutritional yeast (or more bread crumbs)
- dash chipotle powder
- dash garlic powder
- dash black pepper
Frosting - Chocolate Frosting
By tinathorn
Whip butter and cocoa together until smooth in large bowl
- 1 cup softened butter
- 1/2 cup cocoa powder, sifted
- 5 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
Gluten, corn, dairy free bread
By tinathorn
Oil a 9×5" or 9x4x4 metal loaf pan
- 1 cup non-fat milk (or water, for dairy-free), heated to 110°F
- 2 Tablespoons honey (or agave syrup)
- 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant)
- 1 cup tapioca flour/starch
- 1/2 cup arrowroot powder
- 1/4 cup flax seed meal
- 1 Tablespoon guar gum
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil (or neutral cooking oil)
- Oil or gluten free spray oil for pan
- 2 teaspoons gluten-free oats for top (optional)
- e this bread I will try increasing the oat flour by 1/4 cup and decreasing the tapioca flour by 1/4 cup to lessen the stickiness of the bread.