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Recipes
brownie - fudgy salted quinoa brownies
By tinathorn
Preheat the oven to 350 degrees F
- 1 1/2 tablespoons flaxseed meal
- 3 tablespoons water
- 1 cup oat flour
- 1 cup almond flour (not almond meal)
- 1 cup cooked quinoa
- 1/2 cup raw cacao powder
- 2 tablespoons arrowroot powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon espresso powder (optional)
- 1/2 cup dark chocolate chips
- 2 tablespoons coconut oil
- 1/4 cup mashed avocado (as smooth as possible)
- 1/4 cup milk of choice
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- Flaked sea salt
pudding - Caramelized Banana Chia Seed Creme Brulee
By tinathorn
In a bowl, combine milk, greek yogurt, chia seeds, cocoa powder and maple syrup
- 1/2 cup milk
- 1 cup full-fat greek yogurt
- 1/3 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 2 tablespoon maple syrup
- 1 large bananas, thinly sliced
- 3 tablespoons sugar, divided
quickbread - Biscuits gluten free
By tinathorn
Measure the margarine and vegetable shortening and place in the freezer
- 1/4 cup white rice flour
- 1/4 cup + 1 Tablespoon sweet rice flour
- 3/4 cup tapioca starch
- 1/4 cup potato starch
- 1 Tablespoon gluten free baking powder (Use corn-free, if corn intolerant.)
- 3/4 teaspoon xanthan gum (or guar gum)
- 1/2 teaspoon fine sea salt
- 2 Tablespoons vegetable or palm shortening
- 3 Tablespoons gluten-free margarine, Earth Balance (dairy-free), or butter
- 1 cup non-fat Greek yogurt (or dairy-free plain yogurt) (or 1 1/2 Tablespoons white or apple cider vinegar + enough milk to make 1 cup)
- 1 teaspoon agave syrup (or honey)
cake - Gluten Free Flourless Almond Cake
By tinathorn
Oil a 9-inch round cake pan (preferably a spring form pan), line the bottom with parchment paper, and set it aside
- 1 1/4 cups blanched slivered almonds, ground (or blanched almond flour)
- 1/2 cup sugar , divided
- 4 large eggs , separated
- 5 teaspoons packed orange or lemon zest, finely minced (or 2 teaspoons almond extract)
- 1/4 teaspoon ground cinnamon
- 1/16 teaspoon fine sea salt
- 1 teaspoon cream of tartar
- Powdered sugar for sprinkling (optional)
- Add 1/2 teaspoon of baking powder to create a lighter texture. (optional)
squares - Chocolate Swirled Blondies
By tinathorn
Blend the wet ingredients in food processor until very smooth
- 1 cup cooked mashed sweet potato
- 1/4 cup soy yoghurt
- 3 tbs water
- 1/3 cup coconut butter
- 1/4 cup agave plus 1/2 tsp stevia
- 2 tsp vanilla extract
- 1 cup white spelt flour (for GF subs see main blog post)
- 1/2 cup mashed chickpeas
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- A pinch salt
- 1 tsp cinnamon
- 1/3 cup dark chocolate chips
Garlic Parmesan Chicken Wings
By tinathorn
What's not to love about garlic parmesan chicken? It's crispy and very tasty, you will come back for seconds
- 1 teaspoon oregano, chopped
- 1 teaspoon dried rosemary, chopped
- 1 teaspoon kosher salt
- 1/2 teasppon ground cumin
- 1 1/2 pounds chicken
- 2 tablespoons olive oil
- 1 tablespoon basil, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup finely grated parmesan cheese
cookie - Flourless Almond Butter Cookies
By tinathorn
Preheat the oven to 350º Fahrenheit
- 2 cups creamy almond butter, room temperature
- 2/3 cup raw honey (local if possible) (less to taste)
- 2 large eggs (free range if possible)
- 2 level teaspoons baking soda*
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
Cream Puffs -gluten free
By tinathorn
Gluten Free Cream Puffs
- 1 cup water
- 1/2 cup butter
- 1/4 tsp. salt
- 1 cup Mama’s Almond Blend Flour
- 1/4 tsp. xanthan gum
- 4 eggs, one at a time
ice cream - peach ice cream
By tinathorn
Puree peaches in your blender, add coconut milk and blend again Add cinnamon, vanilla and optional Grand Marnier* B...
- 6 ripe peaches, peeled and chopped
- 1 can of coconut milk
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 pour of Grand Marnier (optional)
quickbread - Paleo Chocolate Loaf
By tinathorn
Preheat a fan-forced oven to 180° Celsius/350° Fahrenheit