Tinathorn's profile page
Recipes
cheesecake - japanese (fluffy & creamy)
By tinathorn
*
- 250 ml milk
- 250 gm cream cheese, cubed and softened at room temperature
- 60 gm butter, softened at room temperature
- 6 egg yolks
- 55 gm cake flour
- 20 gm corn flour
- 1 lemon zest
- 6 egg whites
- 1/4 tsp cream of tartar
- 130 gm caster sugar
bread - Homemade bread
By tinathorn
1. Place the yeast and sugar in a small bowl
- 2 cups warm water
- 2 1/2 tsp active dry yeast
- 1/2 TB sugar
- 1/4 cup melted butter
- 1 TB salt
- 1/4 cup sugar
- 1/2 cup evaporated milk
- 5-7 cups of bread flour, white or wheat will work too (can use more if needed)
- 1 TB shortening
- 1 TB butter (to top bread)
chip - Cumin Spiced Carrot & Parsnip Chips
By tinathorn
Pre-heat oven to 350F {convection if your oven has this setting} Peel carrot or parsnip into long strips with a ve...
- 1 carrot or parsnip (peeled into strips)
- 1/2 tablespoon olive oil
- 1/4 teaspoon ground cumin
- salt & pepper
- 1/2 cup greek yogurt (any type of yogurt is fine)
- 1/4 cup mayonaise
- 1 teaspoon lemon zest
- 1/2 teaspoon harissa paste
- 1/4 teaspoon ground cumin
quickbread - scone ALMOND FLOUR
By tinathorn
1. Preheat oven to 350° and line a baking sheet with parchment paper
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 2/3 – 3/4 cup Enjoy Life mini chocolate chips
- 2 large eggs, lightly beaten
- 1/4 cup honey
bites - Chocolate coated hazelnuts
By tinathorn
Melt the raw cacoa on the stove or in the microwave until melted BUT before it begins to go hard and 'grainy'
- 1/2 cup raw cacao chip/chunks
- 4 tbs agave
- 1 tsp almond vanilla, hazelnut or vanilla extract (almond is my favourite)
- pinch stevia
- approx. 1/2 cup hazelnuts (with skins or blanched)
cupcake - Choc orange cupcakes
By tinathorn
For the cupcakes, blend all liquids in food processor and melt coconut oil separately then mix in
- Frosting ingredients:
- 200 g prepared fudge mixture (see full post)
- 80 g soy milk (or any non-dairy milk)
- 2 tsp agave (or more to taste)
- Cupcakes ingredients:
- 200 g white spelt flour (or GF flour mix)
- 75 g potato starch
- 1 tsp flax seed mixed with 1tbs hot water
- 3 tsp baking powder
- 1 tbs bicarbonate of soda
- 50 g agave syrup
- 70 g rapadura
- 1/4 tsp stevia
- 100 ml melted coconut oil
- 50 ml soy yoghurt
- 300 ml blood orange juice (the pinker the better)
- 2 tsp vanilla extract
- 5 drops natural red food colour
bread - Meditarranean focaccia- gluten free
By tinathorn
Prepare the onion and tomatoes and set aside
- 1 small onion- sliced
- 2 handfuls of cherry tomatoes- halved
- Small handful of fresh rosemary leaves
- Olive oil- for drizzling
- Sea salt- for sprinkling on top
- 200 g gluten free self-raising flour mix (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours) or regular flour if non GF
- 1-2 tsp mixed dried herbs
- 150 g soy yoghurt (or natural yoghurt if non vegan)
- Up to 50ml water
- 1/2 tsp salt to taste
- 2 tbs nutritional yeast- optional
coconut creme brulee
By tinathorn
Preheat oven to 325 degrees F/163 degrees C
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- pinch of salt
- 1 vanilla bean, or 1 teaspoon pure vanilla extract
- 1/4 cup coconut, toasted
- 5 large egg yolks, beaten
- 2 tablespoons brulee sugar blend
cookie - Flourless (Gluten Free) Double Chocolate Pecan Cookies
By tinathorn
1. Preheat oven to 325 degrees
- 3 cups confectioners' sugar
- 3/4 cup Dutch-process cocoa powder (spooned and leveled)
- 1/2 teaspoon coarse salt
- 5 ounces bittersweet chocolate, chopped
- 1 1/2 cups chopped pecans (or other type of nut)
- 4 large egg whites, room temperature
nut butter - chocolate hazelnut
By tinathorn
1. Pre-heat oven to 350F. Place nuts on a baking sheet and bake 8-10 minutes, shaking the pan once to make sure the...
- 1 cup hazelnuts or filberts
- 1/4-1/3 cup coconut oil, melted
- Optional: 1 teaspoon or more of mild oil like sunflower or safflower, if needed
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 cup or a little more confectioner’s sugar