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Recipes
muffin - Gluten Free Apple Muffins or Cupcakes
By tinathorn
Line 12 muffin tins with paper liners, and set it aside
- 1 1/4 cups Gluten Free All-Purpose Flour Blend
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter (or Earth Balnance spred), softened
- 3/4 cup sugar (or your favorite sugar substitute)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 red apples (14.7 oz.), shredded and cut up smaller with 2 knives
- Cream Cheese Frosting (optional)
creamer - dairy free coffee creamer
By tinathorn
1. Soak the almonds overnight in enough water to cover plus 2 inches
- 2 cups blanched almonds**
- 1 and 1/2 cups water
No Bake Pumpkin Chocolate Pie
By tinathorn
Quick and easy, this chocolate pumpkin pie is 'no bake' which means you don't heat up the house and it doesn't take...
- 1 (15-ounce) can pureed pumpkin
- 1 teaspoon pure vanilla extract
- 1 to 2 teaspoons cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- Optional: sweetener (Taste first. I thought it was sweet enough without additional sweetener.)
Spinach Ricotta Gnocchi Recipe
By tinathorn
Gnocchi 1 Fill a medium saucepan halfway with water and heat until simmering
- Ingredients
- Gnocchi
- 3 ounces fresh or frozen spinach
- 1 egg
- 2 teaspoons salt
- 1 1/2 pounds whole milk ricotta cheese, drained of excess moisture
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- 1 3/4 cups all-purpose flour
- Pinch of nutmeg
- Sauce
- 1 28-ounce can crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
- 4 Tbsp olive oil
- 2 garlic cloves, peeled
- Salt
- 2 ounces goat cheese
cookie - Sugar Free Gluten Free Peanut Butter Cookies with Oatmeal
By tinathorn
Preheat oven to 350°F. Add xylitol and baking powder to a bowl; whisk together well
- 3/4 cup xylitol
- 1/2 cup natural creamy or crunchy peanut butter
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 3/4 teaspoon pure vanilla extract
- 1 1/4 cups gluten free oats
cookie - Chewy Gluten Free Molasses Cookies
By tinathorn
The Pure Pantry Gluten Free Baking Mix Review and Giveaway Makes about 39 cookies In a large bowl, whisk together...
- 1 1/2 cups superfine brown rice flour*
- 1/3 cup potato starch
- 1/8 cup tapioca flour/starch
- 1/2 teaspoon xanthan gum (or guar gum for corn-free)
- 1 teaspoon baking soda
- 3/4 cup margarine, room temperature
- 7/8 cup evaporated cane juice (or sugar)
- 1 egg
- 1/4 cup molasses
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/3 cup evaporated cane juice (or sugar)
Bread - Dinner Rolls gluten free
By tinathorn
Turn your oven on and off briefly to warm it
- 1 cup sorghum flour- aka jowar flour
- 1 1/2 cups tapioca starch or potato starch (not potato flour!)
- 1/2 cup millet flour or brown rice flour
- 1/4 cup GF buckwheat flour or GF millet flour
- 1/4 cup hazelnut flour or almond flour
- 2 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 packet rapid rise yeast
- 2 tablespoons light brown sugar
- 1 1/2 cups warm liquid (3/4 cup non-dairy milk plus 3/4 cup hot water)
- 1/4 cup light olive oil
- 2 free-range local organic eggs, beaten or Ener-G Egg Replacer
- 1/2 teaspoon lemon juice or rice vinegar
- Read more: http://glutenfreegoddess.blogspot.com/2011/03/gluten-free-dinner-rolls.html#ixzz2XBPBHnA2
cookie - Soft & Chewy Double Chocolate Cookies
By tinathorn
Preheat oven to 350 degrees
- 1 cup thick almond butter (I used Barney Butter Smooth Almond Butter because it’s similar to thick nut butters. If you use too oily, the cookies won’t come together. You were warned.)
- 1 cup coconut sugar
- 1 egg, whisked
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4-1/2 cup Enjoy Life Mini Chocolate Chips
Sweet Potato Smoothie That Tastes Like Ice Cream
By tinathorn
Sweet potatoes provide a satisfying sweetness but won’t spike your blood sugar like other types of potatoes
- 1/2 cup sweet potato, cooked and mashed (no skin)
- 1/2 large banana or 1 small banana (Try freezing your bananas in small chunks before adding to smoothies. It’s not necessary, but results in an icy cold, thick smoothie.)
- 1 madjool date, pitted
- 1 cup almond milk
- 1/4 cup purified water
- 2-3 ice cubes
- Dash of cinnamon
pie - frozen lemonade pie
By tinathorn
crust Preheat your oven to 350 degrees
- Optional:
- Ice Cream
- 1 cup heavy cream
- 1 cup light cream
- 2 lemons, juiced
- 3 teaspoons liquid lemon stevia
- 1/2 cup water
- Whipped Cream
- 2 cups heavy whipping cream
- 4 teaspoons vanilla liquid stevia
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 Cream Cheese Oat No Roll Pie Crust or pie crust of choice
- 1/2 cup cream cheese, softened, light
- 1/2 cup butter, softened
- 1 1/2 cups oat flour* ( I made my own grinding up rolled oats in my food processor)
- 1/2 teaspoon salt
- 1/2 teaspoon powdered stevia