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Recipes
cake - cheesecake
By tinathorn
For the base, mix all ingredients together until you have a soft sticky ball of dough
- Toppings:
- Ingredients- cheesecake base
- 1/2 cup oats
- 3 tbs polenta
- 1 tbs finely crushed nuts
- 1 tbs buckwheat flour (other flours would probably be fine too)
- 1 tbs ground flax/chia
- Ground cinnamon and vanilla extract to taste (optional)
- 2 tbs cocoa powder
- 2 tbs agave or maple syrup (plus a pinch of stevia for optional extra sweetness)
- Approx. 1/4 cup vegan yoghurt (or regular yoghurt for non vegan)
- Ingredients- cheesecake
- 1 package of silken tofu (I used Mori Nu)
- 1/2 cup cashew butter (or an mild light coloured creamy nut butter)
- 1/3 cup agave plus 1/4 tsp pure stevia (add extra to taste if desired)
- 1 tsp vanilla
- 1 tsp orange or lemon extract (for the citrus cakes only)
- 1 tbs orange or lemon zest (optional for the citrus cakes only)
- 1 tbs ground chia (I used white chia for a lighter colour but it’s not necessary)
- Chia jam (see note) and strawberries
- Sugar free marmalade glaze
- Dark chocolate drops and extra citrus zest
dessert - Pavlova
By tinathorn
Preheat oven to 300 degrees F (150 degrees C)
- 4 egg whites
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 pint heavy cream
- 6 kiwi, peeled and sliced
Cake - Banana-Chocolate Pudding Cakes with Whipped Coconut Cream
By tinathorn
flourless
- 3 ounces (90 grams) good quality dark chocolate (60% - 72% cacao) chopped
- 2 ounces (60 grams) good quality milk chocolate, chopped
- 2 very ripe bananas (frozen and thawed okay)
- 1 egg, beaten
- 1/2 tsp pure vanilla extract
- 1/4 natural cane sugar
- 1/2 tsp sea salt
- 2 egg whites
- Whipped Coconut Cream
- 1 can coconut milk (Thai Kitchen brand) refrigerated over night
- 2 tbsp powdered sugar
- 1/4 tsp ground cinnamon
candy - salted hazelnut dark chocolate bark
By tinathorn
Preheat oven to 350F. Place hazelnuts on a rimmed baking sheet and bake 15 minutes
- 3 cups raw hazelnuts
- 12 oz dark chocolate (70%, 80%, 90% or even 99-100%)
- 2 Tbsp extra virgin coconut oil (you can substitute butter, ghee, lard or palm shortening)
- 1/2 tsp coarse unrefined salt (optional; I like to crush Himalayan pink salt)
cake - Banana Bundt Cake with Maple Glaze
By tinathorn
Preheat oven to 350 degrees
- 1/3 cup oil
- 1 1/4 sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup mashed banana- about 3 bananas
- 1 1/2 cups white or brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- Maple Glaze
- 1 cup powdered sugar
- 2 teaspoons maple flavoring
- 1-2 tablespoons milk.
Almond meal pancakes
By tinathorn
Mix together the almond meal, baking soda, cinnamon, salt, and sugar
- 1 1/2 cup almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 Tablespoon sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup water
peanut butter cups
By tinathorn
Get out a couple of muffin tins and line them with paper or silicone cups
- 1 bag chocolate chips (I used Enjoy Life gluten free and soy free chips)
- 3/4 cup milk (I used almond milk)
- Roughly 3/4 cup peanut butter or almond butter
Gluten free Fish batter
By tinathorn
Heat 3 inches of the oil in a deep fryer to 375 degrees F
- Vegetable oil, for deep frying
- 2 cups rice flour
- 1 tablespoon baking powder
- 3 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 (12-ounce) can soda water
- 1 large egg, lightly beaten
- 2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
- 1/2 cup rice flour, for dredging
Baked Hummus & Spinach Dip
By tinathorn
Baked hummus and spinach dip is the perfect recipe for starting any meal or gathering
- HUMMUS:
- 3 cups cooked or canned chickpeas, drained, liquid reserved
- 1/2 chickpea liquid or water
- 1 or 2 garlic cloves
- 1/4 cup olive oil or to taste
- 1/4 cup tahini or to taste
- salt and black pepper to taste
- 3 tablespoons lemon juice or to taste
- chopped fresh parsley, for garnish
- SPINACH AND CHEESE:
- 4 cups fresh spinach
- 2 cups shredded cheese plus more to top
quickbread - Banana and Date Paleo Bread
By tinathorn
Preheat oven to 325 degrees
- 1/2 cup creamy roasted almond butter
- 2 eggs
- 1 teaspoon raw honey
- 1 teaspoon vanilla extract
- 3 - 4 medium medjool dates, pitted
- 1/2 small to medium ripe banana, mashed
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/2 - 1 teaspoon cinnamon (depending on how much you like cinnamon)
- 1/8 teaspoon nutmeg