Tinathorn's profile page
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
Pasta - Hemp Pesto Pasta
By tinathorn
1. Combine all pesto ingredients in a food processor and pulse until texture is smooth
- Hemp Oil (approx. .25 C)
- 1-2 cloves garlic
- Juice of 1/2 a lemon
- 2-4 T hemp seeds
- 2 T nutritional yeast
- pink salt (be generous!)
- 1 large bunch of fresh basil
- Noodles
- Kelp noodles (rinsed and chopped)
- Julienned zucchini
gluten free banana bread
By tinathorn
Preheat oven to 350 degrees and spray bread pan with coconut oil spray
- 2 1/2 cups Brown Rice Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon ground Nutmeg
- 1/2 cup chopped walnuts
- 2 Eggs, beaten
- 6 ripe Bananas, mashed
- 1/3 cup Raw Honey
- 1 teaspoon Vanilla Extract
- 1/2 cup melted Coconut Oil (or butter)
cookie - Gluten Free Banana Chip Cookies
By tinathorn
Preheat oven to 350F and lightly grease a cookie sheet
- 1 cup gluten free flour blend*
- 1/2 cup light brown sugar
- 1 teaspoon egg replacer powder* (not mixed with water)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 Tablespoons oil*
- 3 Tablespoons water*
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed dried banana chips
- 1/2 cup chocolate chips (Look for allergen-free chocolate chips in the “special diets” section of your supermarket.)
cake - Gluten Free Chocolate Cake (one bowl)
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
bar - Healthy Nutella Fudge Protein Bars
By tinathorn
Line an 8" brownie pan with parchment paper both ways
- 130 g (1/2 cup) Healthy Homemade Nutella
- 1 cup + 2 tbs Unsweetened Vanilla Almond Milk (or milk of choice)
- 1 tsp Vanilla-Flavored Stevia Extract
- 1/8 tsp Pink Himalayan Salt
- 189 g (9 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior - do not use whey!)
- 60 g (1/2 cup) Oat Flour (can increase this to 2/3 for a firmer bar)
ice cream - Ricotta Gelato
By tinathorn
Place ricotta in a cheesecloth-lined sieve set over a bowl
- 2 cups fresh ricotta cheese
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 5 large egg yolks
- 1 cup sugar
- 1 cup heavy cream
cookie - Chocolate Chip Cookies
By tinathorn
Preheat oven to 350 degrees F
- 1/4 cup palm shortening, ghee, or grass-fed butter
- 1/4 cup coconut palm sugar
- 2 tablespoons honey
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup dark chocolate pieces (just chop up a dark chocolate bar)
- 1/4 cup chocolate chips
Donuts - Gluten Free Zeppole
By tinathorn
GARNISH: Mix ingredients together and adjust flavors to taste
- GARNISH:
- vegetable oil
- corn oil
- 1 cup Bob’s Red Mill Gluten Free Flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 2 tablespoons sugar
- 2 eggs, beaten
- 1 cup plain greek yogurt (I prefer Fage)
- 1 part cinnamon
- 1 part sugar
- 1 teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
pancake - coconut flour pancakes
By tinathorn
Cream together the coconut oil and honey
- 2 tbsp extra virgin coconut oil
- 1 tbsp raw honey
- 3 large eggs
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour, sifted
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp sea salt