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Recipes
quickbread - 3 ingredient naan
By tinathorn
Mix all the ingredients together
- 1/2 cup Almond Flour
- 1/2 cup Tapioca Flour
- 1 cup Organic Coconut Milk, canned and full fat
- optional
- salt
pie - Chocolate Cream Pie - Gluten Free
By tinathorn
Before you begin, have your eggs separated and the yolks in a small bowl on your counter top
- Filling:
- Pastry for a single crust pie, baked and cooled
- 1/3 cup sugar
- 1/4 cup corn starch
- 2 Tablespoons unsweetened cocoa powder
- Pinch of salt
- 2 cups dairy-free culinary coconut milk (or heavy cream, if not dairy-free)
- 4 egg yolks (Save whites up to 5 days in a covered dish in the fridge for another use; or make that meringue to top your pie!)
- 2 Tablespoons black coffee (or Cognac, if you prefer; either lends a richer flavor and depth to the filling)
- 1 teaspoon pure vanilla extract
- 1 Tablespoon dairy-free butter substitute (or real butter, if not dairy-free)
nuts - paleo spiced nuts
By tinathorn
Place nuts in a large cast-iron skillet over medium heat Toast until lightly browned While nuts are toasting, pre
- &frac23 cup almonds
- &frac23 cup pecans
- &frac23 cup walnuts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celtic sea salt
- 1 tablespoon olive oil
Crunchy, Nutty Homemade Granola
By tinathorn
Preheat oven to 325F. In a large bowl, mix together the oats, nuts, seeds, coconut, cinnamon and salt
- 5 cups old-fashioned (large flake) oats
- 1-2 cups chopped, sliced or slivered nuts (such as almonds, pecans, walnuts, hazelnuts or a combination)
- 1/2 cup seeds (such as pumpkin, sunflower, flax or sesame, or a combination)
- 1/2 cup shredded coconut (optional)
- 1 tsp. cinnamon
- pinch salt
- 1/3 cup brown sugar
- 1/3 cup liquid honey
- 1/4 cup canola or other mild vegetable oil
- 2 Tbsp. water
- 1 cup dried fruit (such as raisins, dried cranberries, cherries or chopped figs or apricots – optional)
cookie - gluten free lemon sugar cookies
By tinathorn
Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper
- 136 g (1 cup) Sweet White Sorghum Flour
- 2 tsp Double-Acting Baking Powder
- 1/4 tsp Salt
- one 15oz can Garbanzo Beans, drained and rinsed well (weighed 278g after rinsing)
- 123 g (1/2 cup) Unsweetened Applesauce
- 1/4 cup Unsweetened Vanilla Almond Milk
- 144 g (3/4 cup) Organic Stevia Mix**
- 1 tsp Vanilla Extract
- 1 tsp Butter Flavor
- 1 heaping tbs Organic Lemon Zest (don't pack it)
- Natural Yellow Food Coloring (I used ~1/2 tsp of India Tree's food coloring, just enough to make the dough yellow)
bread - Crusty French Baguette
By tinathorn
Prepare a proofing area to let your loaf rise; a good option is to place the loaf in a preheated 200°F oven after ...
- 1 teaspoon granulated cane sugar
- 2-1/4 teaspoons (1 packet) rapid rise yeast, gluten-free
- 1-1/4 cups very warm water
- 2-1/4 cups Jules Gluten Free All Purpose Flour
- 1 teaspoon sea salt
- Cornmeal
- Milk (dairy or nondairy) or mixed egg wash for brushing on uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
Risotto - Quinoa Risotto
By tinathorn
Microwave the spinach in its bag on high 1-2 minutes or until it wilts
- 1 10-ounce package pre-washed spinach
- 1 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1 cup quinoa, rinsed under cold water
- 1 cup dry white wine
- 4 cups low-sodium, fat free chicken broth or vegetable broth
- 1 4-ounce package fresh goat cheese, room temperature
- 4 tablespoons grated Romano or Parmesan cheese
- 1 lemon, zested and juiced
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
quickbread - almond flour butter biscuits
By tinathorn
1) Combine almond flour, baking powder and sea salt in a large bowl
- ✿ 2 1/2 cups almond flour
- ✿ 1/2 tsp baking powder
- ✿ 1/2 tsp sea salt
- ✿ 1/4 cup cold butter
- ✿ 2 happy eggs
- parchment paper
quickbread - Beer Bread
By tinathorn
Grease a 9 x 5" loaf pan. Mix egg and molasses in bowl
- 1 extra large egg or 2 large eggs
- 1/4 cup molasses or pancake syrup
- 2-1/2 cups self-rising flour
- 12 oz. bottle dark beer, room temperature
Nut-Free Granola Bars
By tinathorn
Preheat the oven to 300 degrees
- 2 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, chopped
- 1/2 cup raw sunflower seeds, chopped
- 1/4 cup flax seeds
- 1/4 cup shredded coconut
- 1 teaspoon salt
- 1/4 teaspoon cinnamon (fresh grated if you have it)
- 1 cup honey
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 cup dried fruit (I used cherries and raisins) chopped
- 1/4 cup bittersweet chocolate chips