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Recipes
cookie - thumbprint cookie
By tinathorn
Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper
- 128 g (1/2 cup) Homemade Salted Marcona Almond Butter
- 3 tbs Unsweetened Almond Milk
- 1/4 tsp Salt
- 40 g (1/4 cup) Coconut Sugar (or sweetener of choice)
- 1 tsp Vanilla Extract
- 120 g (1 cup) Oat Flour
- 1 tsp Baking Soda
- ~4 tbs 100% fruit Raspberry Spread (or whatever flavor you choose)
candy - chocolate almond bark
By tinathorn
Arrange a double boiler by setting a small saucepan, 1-inch full of water, to simmer over low heat
- 1 pound good quality dark chocolate (62-70% cacao), finely chopped
- 4 oz. milk chocolate, finely chopped
- 1 1/2 cups toasted almonds
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
- coarse sea salt or fleur de sel
cake - One Bowl Gluten Free Chocolate Cake
By tinathorn
Preheat your oven to 350°F
- CAKE
- 1 1/2 cups (210 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend, but any of the others should work fine)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 14 tablespoons (70 g) unsweetened cocoa powder (I prefer Dutch-processed in this recipe, but made it with natural cocoa powder and it worked fine)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup (200 g) sugar
- 3/4 cup (168 g) sour cream, at room temperature
- 1/2 cup (112 g) vegetable oil
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 3/4 cup (6 ounces) warm water (about 95°F)
- GANACHE TOPPING (optional)
- 3/4 cup (6 fluid ounces) heavy whipping cream
- 8 ounces dark chocolate, chopped
bars - Cinnamon Roll Sugar Cookie Bars
By tinathorn
Preheat oven to 350 degrees
- 2 1/4 cups + 2 Tbsp all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 1/2 Tbsp powdered milk
- 10 Tbsp unsalted butter, softenend
- 2/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 3 Tbsp sour cream
- 1/2 tsp vanilla extract
- 6 oz cream cheese, softened
- 6 Tbsp salted butter, softened
- 1/2 tsp vanilla extract
- 2 1/2 - 3 cups powdered sugar
Cake - Flourless Chocolate Cake gluten free
By tinathorn
Preheat oven to 400 degrees F
- 1 cup eggs
- 1/3 cup egg yolks
- 1/2 cup granulated sugar
- 1 1/4 cup semi-sweet chocolate, melted and kept warm
- pinch of salt
- 1 teaspoon vanilla extract
- 1 1/3 cup heavy cream
- confectioners’ sugar, garnish
oatmeal - How To Make Your Own Flavored Instant Oatmeal
By tinathorn
1. Place 2 cups oatmeal into your blender or food processor
- 6 cups quick cook oatmeal
- 1 /2 teaspoon salt
- Flavoring Ingredients (optional)
- 1 cup raisins
- 1/4 cup brown sugar
- Alternative powdered sweetener
- 1/4 cup powdered creamer + 1/2 cup chopped dried fruit
- 2 tablespoons cinnamon
- 2 tablespoons brown sugar + 2 tablespoons cocoa powder
cookie - Vegan Coconut Oil Chocolate Chip Cookies
By tinathorn
In a small mixing bowl, whisk together all dry ingredients and set aside
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 2 tablespoons arrowroot starch (I haven't tried these with tapioca or potato)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, softened
- 1 cup coconut sugar
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Bites - Banana Bread
By tinathorn
In the food processor, grind the almonds into a fine consistency
- 2 cups raw almonds
- 1 ripe banana sliced
- 10-12 pitted medjool dates
dressing vegan buttermilk dressing
By tinathorn
Place all ingredients into a blender and blend until smooth
- 1/4 cup plain, unsweetened soy yogurt
- 1/2 cup plain soy milk (or other non-dairy milk)
- 1 – 2 tablespoons white wine vinegar (start with 1 tbsp. and add more to taste)
- 1 teaspoon salt-free seasoning blend such as Mrs. Dash or Mr. Spice House
- 1/2 teaspoon garlic powder or 1 small clove garlic
- 1 green olive
- 1/2 teaspoon chia seed (optional, for thickness)
- salt (to taste)
brownie - Sweet Potato Brownies, gluten free
By tinathorn
The sweet potato has certainly earned its reputation as a healthy and delicious food that needs very little, if any...
- 2 cups sweet potato (about 1 large sweet potato, already baked)
- 1/2 cup coconut oil, melted
- 1/2 cup cocoa
- 1/4 cup buckwheat flour
- 1/4 cup honey
- 1/8 cup almond milk
- 1/8 cup cacao nibs (optional)
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1 egg, lightly whisked
- 1/2 . tsp. baking soda