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Recipes
cookie - Gluten-Free Chocolate Chip Cookies
By tinathorn
1. Preheat the oven to 375 degrees F
- 1 1/2 cups (240 grams) white rice flour 1/2 cup (96 grams) potato starch (not potato flour)
- 1/4 cup (30 grams) tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 12-ounce package (2 cups) semi-sweet chocolate chips, divided Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.
cake - chocolate flourless cupcakes
By tinathorn
Batter Instructions: Preheat oven to 350° F
- Cupcakes:
- 2 large eggs
- 1/4 cup extra virgin coconut oil
- 1/2 cup unsweetened cocoa powder
- 1/2 cup raw honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon baking soda
- 1/8 teaspoon sea salt
- Chocolate Icing:
- 1 cup Palm Shortening
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons unsweetened cocoa powder
bar - PUFFED QUINOA OAT BARS
By tinathorn
Preheat oven to 355F (180C)
- 2 Bananas (Pureed - 1 cup)
- 2 cups Puffed Quinoa
- 1 cup Rolled Oats
- 1/2 cup whole raw Almonds
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 2 tablespoons Pure Maple Syrup
- melted Vegan Chocolate Chips (optional)
- melted Coconut Butter (optional)
cookie - Flourless Chocolate Peanut Butter Chocolate Chip Cookies
By tinathorn
Combine all ingredients except the chocolate chips in one bowl and stir by hand with a spoon
- 3/4 c white sugar
- 1/4 c brown sugar, packed
- 1/2 c cocoa powder, unsweetened
- 1 c peanut butter
- 1 egg (replace real egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring. Allow a “jelly” to form after a few minutes and use this as your “egg”)
- 1 tsp vanilla extract
- 1/2 c to 3/4 chocolate chips (or peanut butter chips, white chocolate chips, butterscotch chips) & stir to combine
cake - Lemon Ricotta-Almond Cake ( Gluten-Free )
By tinathorn
Preheat the oven to 350°F
- 3 eggs
- 1 ⁄2 cup almond meal or 1⁄2 cup almond flour
- 1 ⁄2 cup ricotta cheese
- 1 ⁄3 cup butter, melted
- 3 ⁄4 cup gluten free flour
- 1/2 tsp xantham gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 7 ⁄8 cup sugar
- 1 ⁄2 teaspoon lemon extract
- 1 lemon, juice of
- 1 ⁄2 teaspoon lemon zest
pudding - Creamy dark chocolate pudding or shake
By tinathorn
Process the beans, banana and dates until you have a thick smooth paste
- 1/2 cup black beans
- 1 small mashed banana (1/4 cup approx)
- 3 tbs date paste (or 4 softened dates)
- A pinch of stevia to taste
- 1/4 cup cocoa powder
- 1 tsp vanilla
- Approx 2 cups milk of choice (I’ve tried with both almond and soy)
- 1 tbs melted coconut oil
- Note the above proportions are for a shake, for a chocolate pudding reduce the milk to 1 1/2 cups and increase coconut oil to 2 tbs)
bars No-bake grain-free energy bars
By tinathorn
Put the dried fruit in a food processor and pulse until it's well-chopped and getting a little pasty
- 1/2 cup dates, roughly chopped and pressed in to the measuring cup
- 1/2 cup golden raisins (you can also try dried unsweetened cherries, cranberries, apricot, or other gooey dried fruit)
- 2 cups nuts
- 1 cup unsweetened coconut flakes (I use these)
- 1/2 cup warmed coconut butter (sometimes called coconut manna or coconut cream concentrate
- pinch of salt
- pinch of cinnamon (optional)
Peanut Butterfinger Cream Pie
By tinathorn
Beat cream cheese and peanut butter in large mixer bowl until smooth
- 1 (9-inch) prepared chocolate cookie crust
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 (2.1-ounce) NESTLE BUTTERFINGER Candy Bar, chopped
- 2 cups whipping cream, whipped
- 1/4 cup Chocolate Flavor NESTLNESQUIK Syrup
cupcakes - Chocolate Cream Cheese Surprise Cupcakes
By tinathorn
Pre-heat the oven to 350 degrees F
- for the filling:
- 8 oz. reduced fat cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 tsp salt
- 1 cup mini semi-sweet chocolate chips
- for the cupcake:
- 3 cups all-purpose flour
- 2 cups sugar
- 2/3 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups water
- 2/3 cups vegetable oil
- 2 Tbsp white vinegar
- 2 tsp vanilla extract
fish - battered fish
By tinathorn
Preheat oil to 375°F (190°C) and oven to 250°F (120°C)
- 1-1/2 cups (375 mL) flour
- 1-1/2 tsp (7 mL) salt (approx)
- 1/4 tsp (1 mL) cayenne pepper
- 1 bottle (341 mL) beer
- 1 small Spanish onion
- 6 cups (1.5 L) vegetable oil for deep-frying
- 1 lb (500 g) haddock or cod fillets
- Lemon wedges
- Tartar sauce