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Recipes
slowcooker - Macaroni And Cheese
By tinathorn
Oil Slow cooker, mix all ingredients, using only 1/2 of the grated cheese
- 1 large box macaroni cooked, drained
- 2 tablespoons oil
- 2 sticks margarine
- 1 large can evaporated milk
- 1 1/2 cups milk
- 1 large onion chopped fine
- 3 cups grated Cheddar cheese - (12 oz)
- 1 can Cheddar cheese soup
bread - Coconut Flour Bread
By tinathorn
Begin by using the coconut oil to lightly grease a loaf pan
- 3/4 cup coconut flour
- 1 tsp baking soda
- Pinch of sea salt
- 4 whole eggs
- 3 eggs, separated
- 4 – 5 Tbsp organic, grass-fed butter
- 3 Tbsp coconut milk
- 1 Tbsp raw honey
- Organic, cold-pressed virgin coconut oil
doughnuts - gf banana
By tinathorn
Preheat the oven to 350 degrees F
- 3 eggs
- 3 tablespoons oil
- 2 tablespoons maple syrup
- 1 small banana
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup quinoa flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- glaze
- 1/3 cup chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup cocoa powder
- topping
- Shredded coconut
- Slivered almonds
bites - healthy truffles
By tinathorn
1) Put all of the ingredients into your food processor and whiz away until everything is smooth-ish
- 1.5 c of (pitted) medjool dates
- 1/2 c of unsweetened shredded or flaked coconut
- 1/2 c of nuts or seeds or a combo of both (today we used almonds and sunflower seeds)
- 1/2 c of Dastony organic nut or seed butter (today we used almond butter)
- 1/4 c of raw cacao powder
- 2 tbsp coconut oil
donut - Peanut Butter Chocolate Chip Donuts
By tinathorn
Preheat oven to 350. Mix all the dry ingredients in a bowl and set aside
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 1/2 cup peanut butter
- 1 tsp vanilla
- 3 T milk (I used almond milk)
- 1/3 cup chocolate chips
Dark chocolate almond butter cups
By tinathorn
In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth
- 1/2 cup natural almond butter (homemade or store-bought)
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt
- 7 oz (195g) dark chocolate (at least 70% cacao)
Gluten-free Focaccia Bread Recipe
By tinathorn
To prepare 9 x 9-inch baking pan (use a heavy metal pan instead of glass) - Pour 2 tablespoons of olive oil in bott...
- For sponge:
- 1/2 1/2 64 2.2 brown rice flour / 64 grams / 2.2 ounces (we used Bob's Red Mill organic brown rice flour) (See note!)
- 2 1/4 2 1/4 1/4 teaspoons (1 packet) dry active yeast (not rapid or quick acting yeast)
- 2 2 11 teaspoons organic cane sugar ( 11 grams)
- 1/2 1/2 118 4 warm water (100 degree F) / 118 ml / 4 fluid ounces
- Dry ingredients:
- 1 1 128 4.5 brown rice flour / 128 grams / 4.5 ounces
- 1/2 1/2 74 2.6 sweet white sorghum flour / 74 grams / 2.6 ounces (Bob's Red Mill)
- 1/2 1/2 62 2.2 tapioca starch (NOW brand organic) / 62 grams / 2.2 ounces
- 1 1/2 1 1/2 10 teaspoons sea salt / 10 grams
- 3/4 3/4 3 teaspoon xanthan gum / 3 grams (NOW brand)
- 3/4 3/4 2 teaspoon guar gum / 2 grams (NOW brand)
- 1 1 9 tablespoon gluten-free herb blend / 9 grams (Simply Organic Seafood Seasoning Blend used) - Use your favorite herb blend
- Wet ingredients:
- 4 4 to to egg whites at room temperature (Cold egg whites will slow the rising process. Tip - place whole eggs in a bowl of warm water to speed the process of bringing them to room temperature before separating the yolk and whites.)
- 2 2 2 tablespoons olive oil
- 3/4 3/4 177 6 warm water (100 degrees F) / 177 ml / 6 ounces
- prepare the baking pan:
- 2 2 2 tablespoons olive oil
- Topping for focaccia bread - Add just before baking:
- 1 1 1 tablespoon olive oil
- 1 1 1 teaspoon additional gluten-free herb blend
- 1/4 1/4 1/4 teaspoon coarse sea salt or Kosher salt
cookie - Soft and Chewy Gluten Free Pumpkin Cookies
By tinathorn
cookie : Heat oven to 375ºF
- 4 1/4 cups sorghum flour
- 1 1/4 cup cornstarch, plus more for rolling (or potato starch)
- 4 teaspoons xanthan gum
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 15-oz. can 100% pumpkin (Libby’s)
- 15 Tablespoons margarine unsalted butter (or margarine or Earth Balance dairy-free spread), softened
- 2 Tablespoons cooking oil
- 2 1/2 cups light brown sugar
- 1/4 granulated sugar
- 2 large eggs
- 2 1/2 Tablespoons water
- 1 teaspoon pure vanilla extract
- For the Optional Cinnamon Cream Cheese Frosting
- 1 recipe Gluten Free Cream Cheese Frosting
- 1 teaspoon ground cinnamon
Salad - Sweet Potato Salad
By tinathorn
In medium bowl, combine shredded sweet potatoes with apple and nuts
- 3 medium fresh sweet potatoes
- 1 apple, cored and diced
- 1/2 cup chopped pecans
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon fresh lemon peel, grated
- 2 tablespoons fresh lemon juice
- 2 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon tarragon
cake - double mocha double layer cake
By tinathorn
Preheat oven to 350 degrees F
- 1/2 c. Coconut Flour
- 1/2 c. Cocoa Powder
- 2 tsp. Aluminum-Free Baking Powder
- 1/4 tsp. Celtic Sea Salt
- 1 c. Granular Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
- 6 Large Organic Eggs
- 4 tsp. Pure Coffee Extract
- 1/2 c. Coconut Milk
- 1/2 c. Water
- 1/2 c. Coconut Oil, Melted
- Coconut Oil for Greasing Cake Pans
- 1 1/2 c. Granular Sweetener -- for sugar-free I recommend Swerve or Birch Xylitol
- 1/4 c. + 2 Tbsp. Cocoa Powder
- 1/2 c. + 1 Tbsp. Coconut Oil
- 1/4 c. + 2 Tbsp. Coconut Milk
- 1 Tbsp. Pure Coffee Extract