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Recipes
cake - Gluten Free Blueberry Coffee Cake
By tinathorn
Preheat oven to 350F. Lightly grease 2-quart baking dish
- 2 cups Gluten Free Flour Blend (Gum-Free)
- 3/4 cup sugar (white granulated or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup unsweetened applesauce
- 2 Tablespoons coconut oil, melted (Substitute melted dairy-free butter substitute, real butter if you eat dairy or other oil of choice.)
- 2 eggs
- 1/4 cup unsweetened coconut milk (or other dairy- or plant-based milk of choice)
- 1/2 teaspoon pure vanilla extract
- Approximately 2 Tablespoons honey
- 1/3 cup finely grated unsweetened coconut, optional
Gluten-Free Chocolate Cookies with Chocolate Chips
By tinathorn
Preheat the oven to 375ºF
- 1/2 cup GF buckwheat flour or certified gluten-free oat flour
- 1/2 cup sorghum (jowar) flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch or potato starch (not potato flour!)
- 1/3 cup organic cocoa
- 2 teaspoons xanthan gum
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup organic cane sugar
- 1/3 cup light brown sugar
- 1/2 cup light olive oil or Spectrum Organic Shortening
- 1 tablespoon bourbon vanilla extract
- 1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed
- 1/2 cup vegan chocolate chips
bar - Crunchy Cashew-Sesame Bars
By tinathorn
Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on al...
- These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.
- Nonstick vegetable oil spray
- 1 1/2 cups cashews
- 6 tablespoons raw sesame seeds
- 5 tablespoons flaxseed
- 1/4 cup bran (oat, quinoa)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom (cinnamon)
- 1/2 cup pure maple syrup
- 1 tablespoon coconut oil
squares - Chocolate Fig Squares
By tinathorn
Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray
- 1/2 c instant oats
- 1/2 c whole wheat flour (measured correctly)
- 1/2 c unsweetened cocoa powder
- 2 scoops chocolate protein powder (such as Designer Whey)
- 1 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 egg, lightly beaten
- 1/4 c unsweetened applesauce
- 1/4 c honey
- 1/4 c diced dried figs
cake - coconut cream poke cake
By tinathorn
Cake: Preheat oven to 325F and grease a 9x9 inch square baking pan (if using an 8x8 inch, the cake will need to bak...
- Coconut Cream:
- cake
- 2 1/2 cups almond flour
- 1 cup shredded coconut
- 3/4 cup Swerve Sweetener
- 1/3 cup unflavoured whey protein powder (or egg white powder for dairy-free)
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 5 large egg whites
- 1 cup unsweetened almond or coconut milk
- 1 tsp vanilla extract
- 1 cup full fat canned coconut milk
- 1/4 cup powdered Swerve Sweetener
- 1 large egg
- 1 large egg yolk
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- 1/8 tsp xanthan gum
- Topping:
- 1 cup whipping cream
- 3 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/3 cup unsweetened shredded coconut, lightly toasted
pudding Iron-Rich Chocolate Chia Pudding
By tinathorn
Combine chia seeds and nut milk in a bowl
- 2 cups coconut milk (or rice, almond, hazelnut, whatever suits you)
- 2 medjool dates (pitted)
- 1/8 cup flaxseed meal
- 1/3 cup sliced almonds for garnish
- 4 tbsp cacao powder (add to taste, if you like your pudding strong, try 6 tbsp)
- 2 tbsp raw honey
- 1 tbsp cinnamon
pasta - instant pot chicken alfredo
By tinathorn
add oil to the pot, Saute chicken on the "saute" function in the pressure cooker until golden brown on the outside
- 1 Jar Alfredo Sauce
- minced garlic (to taste)
- 2 diced chicken breasts
- 1 box dry pasta
- Pepper (to taste)
- 2 cups water
Muffins - Blueberry Oat Breakfast
By tinathorn
For one muffin: 111 calories, 0
- 1 medium banana, mashed
- One 15-ounce can sweet potato puree
- 1/4 cup 100% pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup fresh or frozen blueberries
nut butter - Skinny Nutella Spread
By tinathorn
Preheat oven to 275 degrees
- 1 cup hazelnuts, skinned
- 3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
- 3/4 cup lite coconut milk, canned (almond or regular milk will work)
- 1 1/2 tablespoons mild honey
- Pinch of Kosher or sea salt
bites - Banana Bread Bombs (paleo and gluten-free)
By tinathorn
Preheat oven to 350 degrees
- 2 large eggs
- 2 small ripe bananas
- 1 teaspoon baking powder
- 1/4 cup unsweetened coconut flakes
- 1/4 cup coconut flour
- 2 tablespoons raw sunflower seeds
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla
- 2 tablespoons raw honey
- 1/4 teaspoon fine sea salt
- pinch of cinnamon