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Recipes
bar - Chocolate Chip Brownie & Oat Bars
By tinathorn
Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray
- 1/2 c quick oats
- 1/2 c whole wheat flour (measured correctly)
- 1/2 c unsweetened cocoa powder
- 2 scoops (56g) chocolate protein powder (such as Designer Whey)
- 1 tbsp cornstarch
- 1 + 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 c honey
- 1/4 c unsweetened applesauce
- 2 egg whites
- 10 tsp mini chocolate chips
Donut - Yeast Risen gluten free
By tinathorn
In a large bowl, combine warm buttermilk, yeast, and sugar and set aside until foamy on top
- 1 c buttermilk, warmed to 110 degrees
- 1 tbsp instant yeast
- 1/4 c granulated sugar
- 1/4 c unsalted butter, melted and slightly cooled
- 1 c superfine rice flour (or sweet rice flour)
- 1 c potato starch (or all or part cornstarch), plus more for dusting
- 1/4 c tapioca flour
- 3/4 tsp xanthan gum (or guar gum)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 qt oil, for frying
- 2 tbsp milk (optional)
- 1/2 tsp pure vanilla extract (optional)
- 1 c confectioners sugar
Shepherd’s Pie with Cauliflower Topping
By tinathorn
Preheat the oven to 400 degrees
- 1 head cauliflower, chopped into florets
- 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc)
- 1 small onion, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/4-1/2 cup homemade beef broth
- 1 tablespoon homemade ketchup or tomato paste (omit if you don’t have a GAPS-legal or Paleo option)
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 2 tablespoons fat (lard, tallow, ghee, etc)
- 1/2 cup shredded GAPS-legal cheese (omit for Paleo)
brownie - Super Fudgy Paleo Brownies
By tinathorn
Preheat your oven to 325°F
- 5 ounces dark chocolate, chopped
- 7 tablespoons (84 g) nonhydrogenated vegetable shortening (can substitute an equal amount of virgin coconut oil)
- 1/4 cup (84 g) honey
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 3/4 cup (120 g) coconut sugar
- 1/2 cup (56 g) blanched almond flour
- 1 tablespoon (8 g) coconut flour
- 3/4 cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed)
- 1/8 teaspoon baking soda (omit if using Dutch-processed cocoa powder)
- 1/4 teaspoon kosher salt
GF nut cookie
By tinathorn
Preheat the oven to 350 degrees F
- 1 cup crunchy almond (peanut or any nut) butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- Hershey’s Dark Chocolate Kisses
Healthy Sugar Cookies
By tinathorn
I like to use this recipe for the holidays when everyone tends to over indulge in baked goods
- 1 cup almond meal, finely ground
- 1/2 cup coconut, shredded
- 1/2 cup arrowroot
- 1/2 cup buckwheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 3 tablespoons coconut oil
- 3 tablespoons coconut butter (or use another 3 tablespoons coconut oil)
- 1/4 cup agave syrup
- 1/4 teaspoon Stevia powder
- 3 tablespoons Soy yoghurt
- 1 teaspoon vanilla
- 1/2 teaspoon mixed spice (or cinnamon and nutmeg)
cookie - Almond Coconut Cookies
By tinathorn
Preheat oven to 350. In a food processor, combine the almond butter, maple syrup, coconut, salt and almond extract
- 1 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp almond extract
- 1/4 tsp sea salt
- 2 T mini chocolate chips
brownie - Nutella Chocolate Gluten Free Skillet Brownies
By tinathorn
Begin by creaming 1/2 cup butter and 1 cup sugar in a large bowl
- 1/2 cup + 2 tbsp butter (separated)
- 1 cup sugar
- 1 tsp vanilla
- 3 eggs
- 1/2 cup Premium Gold Gluten Free Flour
- 1/2 cup cocoa
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup chocolate chips
- 3 tbsp Nutella (separated)
- 1/4 cup milk
- 2 cups powdered sugar
brownie - Fudge Snack Bars gluten free
By tinathorn
Preheat oven to 350F. Grease an 8×8-inch baking dish; set aside
- 1/3 cup prune paste (just trust me! You can find prune paste in most mainstream grocery stores in the baking aisle; opt for organic brands with no added sugar)
- 1/3 cup pure maple syrup
- 2 Tablespoons molasses
- 3 Tablespoons coconut oil, melted
- 2 Tablespoons sunflower seed butter, warmed slightly to thin
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 1/2 cup gluten-free oat flour
- 1/4 cup tapioca flour (also called tapioca starch)
- 1/4 cup potato starch (NOT potato flour)
- 1/4 teaspoon guar gum
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup allergen-free mini chocolate chips (Enjoy Life Brand is gluten-free and free from the top 8 allergens)
- 2 Tablespoons ADDITIONAL chocolate chips, for topping bars before baking
doughnuts - cinnamon sugar baked doughnuts
By tinathorn
Preheat oven to 425°. Spray mini doughnut pan with non-stick cooking oil spray
- 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable, corn or canola oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla
- 11 1/4 oz. (about 2 2/3 cups) all-purpose gluten-free flour (I used Gluten Free Mama's Almond Blend)
- 1/2 tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. to 1 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 3/4 tsp. salt
- 1 cup milk
- 5 Tablespoons salted butter, melted
- 1 1/2 Tablespoons cinnamon
- 1/2 cup sugar