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Recipes
quickbread - Make-Your-Own Gluten Free Muffin Mix
By tinathorn
Makes about 3 3/4 cups (925 mL) mix, enough for 3 batches of 6 muffins In a large bowl, combine sorghum flour, ama...
- 1 1/4 cups sorghum flour (300 mL)
- 2/3 cup amaranth flour (150 mL)
- 2/3 cup brown rice flour (150 mL)
- 1/4 cup quinoa flour (50 mL)
- 2 tbsp potato starch (25 mL)
- 2 tbsp tapioca starch (25 mL)
- 1/3 cup white (granulated) sugar (75 mL)
- 1 tbsp GF baking powder (15 mL)
- 1 1/2 tsp baking soda (7 mL)
- 3/4 tsp xanthan gum (4 mL)
- 3/4 tsp salt (4 mL)
cookie - walnut butter - paleo, vegan
By tinathorn
Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat
- 1 1/2 cups raw walnut halves
- 1 cup medjool dates, pitted (about 12)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water) (or 1 egg)
- 1/2 cup dark chocolate chips (optional)
almond paste
By tinathorn
Place the Sugar, Honey and Water in a saucepan and bring to a strong boil
- I cup plus 3 tablespoons (250 grams) Sugar
- 1/4 cup (75 grams) Honey
- 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) Water
- 3 cups plus 3 tablespoons (500 grams) blanched, whole, Almonds or equivalent of Almond Flour
- 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional*
- Scant 1/4 cup (50 grams) butter*
pudding - Quinoa Pudding with Macerated Strawberries and Pistachios
By tinathorn
Combine the milk, cream, sugar, salt and vanilla in a medium saucepan and bring to a simmer
- 2 cups whole milk
- 1/2 cup heavy (thickened) cream
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- pinch of salt
- 1 cup quinoa
- 1 cup strawberries, sliced
- 1 tblsp sugar
- chopped pistachios, to serve
brownie - fudgy peanut butter swirled black bean brownies
By tinathorn
Preheat your oven to 350 degrees Fahrenheigt and spray an 8" brownie pan with cooking spray, set aside
- 20 g (3 tbs) Ground Flaxseed
- 1/3 cup Unsweetened Almond Milk
- 156 g (3/4 cup + 1 tbs) Granulated Erythritol (or dry sweetener of choice)
- 60 g (3/4 cup) Regular Cocoa Powder (unsweetened)
- 34 g (1/4 cup) Quinoa Flour
- 1 +1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Instant Coffee
- 1/8 tsp Salt
- 1/2 cup + 1 tbs Fresh Blueberry Puree (see directions)
- one 15.5oz can Black Beans, drained and rinsed well
- 14 g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 1/2 tsp Vanilla Paste (optional)
- 64 g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
- 1/8-1/4 tsp Salt (depending on how salty you'd like it)
cookie - paleo snickerdoodles
By tinathorn
In a food processor , combine the almond flour, salt, baking soda, and cinnamon Pulse in the shortening and honey S
- 2 cups blanched almond flour
- &frac18 teaspoon celtic sea salt
- &frac18 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup palm shortening
- 2 tablespoons honey
- 1/2 cup coconut sugar for dipping
- 1 tablespoon ground cinnamon for dipping
bread - french bread rolls
By tinathorn
In the bowl of your mixer, combine the dry ingredients
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1 1/2 cups potato starch
- 1/2 cup tapioca starch
- 1 1/2 teaspoons salt
- 1 Tablespoon sugar
- 2 teaspoons xanthan gum
- 1 1/2 Tablespoons instant yeast
- 1 Tablespoon olive oil
- 3 large egg whites
- 1 teaspoon cider vinegar
- 1 cup warm water (105 – 115 degrees)
Michelle Annett
By tinathorn
Pre-heat oven to 350. Line a baking sheet with a silicon baking mat or parchment paper
- 1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas.
- 1/2 cup natural peanut butter or any other nut butter
- 1/4 cup maple syrup (I used Grade B Pure Maple Syrup)
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of salt
- 1/2 cup chocolate chips
Pinoli Cookies - Pignoli Cookies
By tinathorn
Pre-heat the oven at 325F Put the almonds paste in a bowl, add the lemon zest, the sugar and egg whites
- 1 Lb Almond Paste
- 1/2 Lb Sugar
- 3 Egg whites
- Zest of 2 lemons
- 1/4 Lb Pinoli nuts
bar - Chocolate Coconut Butter Bars
By tinathorn
1) Pour melted chocolate chips over a greased 5×7 bread pan
- 1 Cup Soy Free Chocolate Chips, melted
- 3/4 Cup Coconut Butter
- 1 1/2 Teaspoons Vanilla Extract
- Raw Honey, Maple Syrup (or sweetener of choice)