Tinathorn's profile page
Recipes
cookie - maple walnut dark chocolate chunk cookies
By tinathorn
Preheat oven to 350F. Vigorously stir palm shortening, walnut oil and maple sugar in a bowl until well combined (or...
- 1/4 cup palm shortening (you could also substitute unsalted butter, ghee or lard)
- 1/4 cup walnut oil (you could also substitute avocado oil or coconut oil)
- 2/3 cup maple sugar
- 1 egg
- 2 cups blanched almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp vanilla (you can boost the maple flavor by substituting with natural maple extract)
- pinch cinnamon
- 3/4 cup walnuts, chopped (you could also substitute pecans)
- 3.5 oz bar of 80% or 90% dark chocolate, chopped into chunks (or substitute 2/3 cup chocolate chunks)
Split Pea and Ham Soup
By tinathorn
By The Canadian Living Test Kitchen
- Garnish:
- 1 ham bone 1 1ham boneham bones
- 2 cups dried split green peas 2 2cups cupsdried split green peas
- 1 onion , chopped1 1oniononions, chopped
- 1 cup chopped carrots 1 1cup cupchopped carrotcarrots
- 1 cup chopped celery , with leaves1 1cup cupchopped celery, with leaves
- 2 bay leaves 2 2bay leafbay leaves
- 1 tsp dried savory 1 1tsp tspdried savory
- 1 tsp salt 1 1tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
- 1 stalk tender celery , finely diced1 1stalk stalktender celery, finely diced
- 1/4 cup finely diced red onions 1/4 1/4cup cupfinely diced red onionred onions
- 1 tbsp cider vinegar 1 1tbsp tbspcider vinegar
pancakes, gf, protien
By tinathorn
Put the egg, egg whites, water, quinoa flour, vanilla stevia, and salt in your VitaMix or blender
- 1 large free-range egg
- 2 egg whites from free-range eggs
- 2 tablespoons of water
- 1 tablespoon of quinoa flour
- 15 drops of NuNatruals liquid vanilla stevia
- a pinch of salt
- 2 tablespoons part skim ricotta cheese
- 1 tablespoon of your favorite all-fruit preserve (I used Strawberry.)
Muffins - Zucchini Muffins with almond flour
By tinathorn
gluten free
- 1/2 cup Coconut Flour
- 1 1/2 cup Almond Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Pumpkin Pie Spice
- 3 Eggs
- 1 6oz cup Vanilla greek yogurt
- 1/2 cup Sugar
- 1 1/2 cups shredded zucchini (1 whole large zucchini)
Meatloaf
By tinathorn
add worchestire and/or garlic powder
- 2 lbs ground meat (Use 1lb ground beef and 1lb ground turkey)
- 2 Eggs
- 1 onion finely chopped
- 1 green pepper finely chopped
- 3/4 cup italian bread crumbs
- 1 pack Lipton onion soup mix (dry)
- 1/2 cup ketcup/bbq sauce.
cake - FLOURLESS CHOCOLATE CAKE-GLUTEN FREE
By tinathorn
Preheat oven to 325F. Lightly grease an 8″ round springform cake pan
- 1/3 cup olive oil
- 1/2 cup unrefined sugar
- 3 organic eggs
- 2 tsp instant espresso powder
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- 1/8 tsp Himalyan or celtic salt
- Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
cookie - Turdilli or Turdiddri
By tinathorn
In a mixing bowl, add flour, EV olive oil, wine, cinnamon and the zest of an orange finely grated
- 1 Lb - Flour
- 5 Oz - Honey
- 4.5 Oz - EV olive oil
- 8.5 Fl Oz - Moscato wine or any white sweet wine
- Cinnamon powder
- 1 Orange
- Frying oil
Gluten Free Flour Tortillas
By tinathorn
In a large bowl, place the all-purpose flour, Expandex, baking powder, and salt, and whisk to combine
- 1 3/4 cups 1 3/4 cups (245 g) all-purpose gluten-free flour, plus more for sprinkling (I used Better Batter)
- 35 grams 35 grams (about 1/4 cup) Expandex modified tapioca starch*
- 1 1/2 teaspoons 1 1/2 teaspoons baking powder
- 1 teaspoon 1 teaspoon (6 g) kosher salt
- 4 1/2 tablespoons 4 1/2 tablespoons (54 g) vegetable shortening
- 3/4 cup 3/4 cup (6 ounces) warm water (about 85°F)
- flour + 12 grams Ultratex 3 in place of the blend above. Ultratex 3 is at least 3 times as strong as Expandex.
cookie - Gluten Free raw super seed cookie
By tinathorn
Mix all ingredients in food processor except one of the 1/3 cup shredded coconut and the dried cherries or blueberr...
- 1 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup sesame seeds
- 2 tbsp chia seeds
- 2 tbsp goji berries
- 2 tbsp coconut oil, softened
- 1 tbsp almond butter
- 1 tsp cinnamon
- 10-12 dates, soaked and drained
- 2 x 1/3 cup shredded coconut (another 1/3 cup to be folded in after mixed)
- 1/3 cup chopped dried cherries or blueberries (to be added after mixture is together)
bread - Gluten Free Oat Bread (or Sorghum)
By tinathorn
Update – Jan. 14, 2012: I recently used half mild/light molasses and half amber agave; added 1/4 cup oat flour; 3...
- 1 cup water, heated to 110°F
- 1/4 cup non-fat instant dry milk
- 2 Tablespoons agave syrup/nectar (or sugar, evaporated cane juice or honey)
- 1 packet or 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour (4 oz.); (or sorghum flour (5.5 oz.), if oat intolerant)
- 1 cup potato starch (5.2 oz.)
- 1/2 cup tapioca flour/starch (3.0 oz.)
- 1/4 cup flax seed meal (0.8 oz.)
- 1 Tablespoon xanthan gum (use corn-free brand or guar gum, if needed)
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar (I used Heinz)
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil
- Oil or gluten free spray oil for pan
- 2 teaspoons gluten-free oats for top (optional)