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Recipes
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
tortilla - Paleo & Gluten-Free Tortillas Recipe
By tinathorn
In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil) In a separate bowl, combi
- 2 2 2 eggs whisked
- 1 1 1 cup of full fat coconut milk (or you can use unsweetened almond milk)
- 1 1 1 tbs of olive oil
- 3/4 3/4 3/4 cup of tapioca flour
- 3 3 3 tbs of coconut flour
- 1/4 1/4 1/4 tsp sea salt
Cauliflower Fritters
By tinathorn
1. Break down the cauliflower florets and cook it either by steaming or simmering in water for 5 minutes
- 1 medium size head (around 450 gr)
- 1/3 cup AP Flour
- 2 Large Eggs
- 2 Garlic cloves, finely chopped
- 4 tbs Cornmeal
- 1/2 tsp Chili Powder
- 1 1/2 tsp Salt
- 5 tbs Nutritional Yeast
- Fresh Cilantro, chopped (2 tbs)
- Fresh Black Pepper
muffin - double fudge banana
By tinathorn
Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin)
- 1 egg
- 1/4 cup brown sugar
- 1/3 cup applesauce (I used unsweetened)
- 1 teaspoon vanilla
- 1 cup mashed bananas (about 3 bananas)
- 1 cup oat flour (or substitute all-purpose flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder (I used Hershey's Special Dark, but regular cocoa powder would also work)
- Chocolate chips (optional)
tarts - Chocolate Coconut Tarts
By tinathorn
In a food processor, combine the pecans and flax
- 1 1/2 cups raw pecans
- 1/2 cup flax meal
- 10 medjool dates (pits removed)
- 2 T coconut oil (measure after melting)
- 1/2 tsp sea salt
- 1/2 cup coconut butter
- 1/2 cup chocolate chips (I used Enjoy Life chips)
- 2 T maple syrup
- 1/4 cup almond milk
cake - cinnamon pecan coffee cake
By tinathorn
Preheat oven to 350°. Line the bottom of a 9 inch round cake pan with parchment paper
- cake
- 1 cup almond flour
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup almond milk
- 1/4 cup melted coconut oil
- 1/2 cup honey
- 1/2 teaspoon vanilla
- topping
- 1 cup pecan halves, toasted and chopped
- 1 Tablespoon cinnamon
- 1/4 cup coconut oil
- 2 Tablespoons honey
brownie - Quinoa Brownies
By tinathorn
Add quinoa and water to a small saucepan
- 1/2 cup raw uncooked white quinoa
- 1 1/2 cup water
- 3/4 cup coconut sugar
- 1/2 cup cocoa powder
- 1/4 cup non-dairy milk
- 2 large eggs
- 2 tablespoons grape seed oil
- 1 1/2 teaspoon gluten-free baking powder
- 1 teaspoon pure vanilla extract
- 1 batch of dairy-free frosting (optional)
- Powdered sugar, for dusting (optional)
- icing
- 6 tablespoons full fat coconut cream, melted
- 1/4 cup coconut nectar or agave nectar or honey
- 1 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- 1/3 cup cocoa powder
dressing - Creamy Peppercorn Dressing
By tinathorn
Blend at high speed
- 1/2 cup Mayo (without vinegar)
- 1 Tbs onion juice
- 2 tsp lemon juice
- 1 tsp peppercorns
- 1/2 clove garlic
- 1 tbs parmesan cheese
- 3 tbs cream
cookie - Crunchy Grain Free Walnut Shortbread
By tinathorn
Grass Fed Girl, LLC
- 2 1/2 cups blanched almond flour
- 1/4 tsp high mineral sea salt
- 1/4 tsp baking soda
- 1 cup walnuts, chopped
- 5 Tbsp honey or stevia liquid to taste
- 1/2 cup grass fed butter, softened or sustainable palm shortening
- 1 tablespoon almond extract (gluten free)
cobbler - Skillet Peach (fruit) Cobbler
By tinathorn
Preheat the oven to 350°F
- topping ingredients:
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup (optional, depending on how sweet/ripe your fruit is
- 2 teaspoons arrowroot or tapioca starch
- 1/4 teaspoon cinnamon
- 6 peaches, peeled and sliced
- (I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
- 1 cup finely shredded coconut (I used Tropical Traditions brand) – if yours is coarse, simply pulse it in a food processor until it’s finely shredded
- 1/4 cup arrowroot or tapioca starch
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1/2 cup ghee, brown butter, or butter (I used brown butter from Tin Star Foods)
- – for AIP use coconut oil
- 2 tablespoons sweetener of choice (maple syrup, granulated organic coconut, cane, or maple sugar)
- make it 21DSD-friendly:
- use green apples (Granny Smith) as the fruit and omit the sweetener in both the filling and the topping