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Recipes
cookie - toasted coconut quinoa breakfast cookie
By tinathorn
Preheat oven to 350 degrees F
- 1/2 cup creamy cashew butter (or nut butter of choice)
- 1/4 cup honey (or maple syrup)
- 1 medium ripe banana, mashed
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup gluten-free oats (or oats of choice)
- 1/2 cup quinoa flakes
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup coconut flakes
- 2 tablespoons chia seeds
cookie - Mexican Hot Chocolate Cookies (Grain-Free, Paleo)
By tinathorn
Preheat oven to 325 degrees F and adjust the rack to the middle position
- 8 tablespoons unsalted butter (or 6 tablespoons coconut oil)
- 4 ounces semisweet chocolate
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1/3 cup arrowroot flour
- 1/2 cup cocoa powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 4-5 dashes cayenne pepper
- 1 cup Enjoy Life chocolate Chips
bar - Raw Chocolate Chili Bars
By tinathorn
1. Pulse almonds in food processor until just roughly chopped
- 2 cups whole almonds
- 2 cups coconut desiccated
- 1/2 cup coconut sugar
- 2 cups fresh dates
- 1/4 cup coconut butter
- 3/4 cup cacao or cocoa or carob powder
- 2 tbsp cinnamon
- 1 tbsp chili flakes
- 1 tsp pink Himalayan or sea salt
- 1 tbsp vanilla bean
pudding - Coco-nana cashew custard
By tinathorn
Drain cashews and discard the soaking water
- 250 g cashews (soaked in water for min. 4 hours, then drained)
- 250 g water for blending
- 1/2 to 1 tsp real vanilla extract or vanilla bean paste or 1 cm fresh or dried vanilla pod
- 1 pinch salt
- 1 to 2 tsp agave syrup
- 2 very ripe bananas
- 1/4 cup cocoa powder
- Extra agave to taste if necessary
- Note: to make an even thicker custard add 2-3 tbs coconut butter
cookie - gluten free arrowroot biscuits
By tinathorn
1. Set the oven to 350°F
- 1/2 cup (68g) arrowroot flour
- 3/4 cup (90g) almond flour
- 1/4 teaspoon fine sea salt
- 1/4 cup (40g) coconut sugar (or any granulated sugar), ground into powder
- 1/2 cup palm shortening from eco-friendly sustainable farms (I buy in bulk from Tropical Traditions. A small tub is on iHerb, which ships internationally)
- 1 teaspoon vanilla extract
- 1 large egg
drink - 60 SECOND CHOCO-CHIA “MILKSHAKE”
By tinathorn
puree in blender Makes one grown-up or two child-sized servings
- 1 cup coconut milk (I use canned full-fat)
- 6 ice cubes
- 2 tbsp chia seeds (Grind them in a coffee grinder first if you don’t have a Blendtec or Vitamix. Otherwise the shake will be lumpy rather than thick and smooth.)
- 1 tbsp raw cacao powder
- 1 tbsp honey
- 10 drops vanilla stevia, or more to your taste (you can sub more honey, but it’s better with the vanilla stevia)
cookie - Gluten Free Pizzelle Recipe
By tinathorn
In a medium-size bowl, whisk the rice flour, cornstarch, baking powder and salt together; and set it aside
- 2 large eggs
- 1/2 cup sugar (or evaporated cane juice for refined sugar-free)
- 6 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 1 teaspoon anise, lemon, almond or more vanilla extract
- 1/2 cup + 2 Tablespoons white rice flour (or brown rice flour)
- 1/2 cup Bob's Red Mill non-GMO cornstarch (or potato starch for corn-free)
- 1 1/3 teaspoons gluten-free aluminum-free baking powder (Rumford or Featherweight is corn-free)
- 1/4 teaspoon xanthan gum (or guar gum)
- Pinch of fine sea salt
pancake or wrap - buckwheat pancakes
By tinathorn
At first, prepare the flax egg: gradually add a few tablespoons of water to flaxmeal, while whisking continuously w...
- 150 g buckwheat flour
- pinch of salt
- 350 ml (350g) water
- 1 leveled tablespoon of flaxmeal (or one large egg if you're not looking for an eggless recipe)
- coconut oil or other oil of choice for frying
Granola - Quinoa Granola
By tinathorn
Calories 188, Fat 5.1g, Carbohydrates 31
- 5 unsalted organic brown rice cakes
- 1/2 cup Quinoa Flakes(or oatmeal)
- 1/2 cup cooked quinoa
- 1/2 cup chopped raw almonds
- 2 tablespoons maple syrup
- 1/2 cup applesauce
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
brownie - Almond Butter Brownies grain free
By tinathorn
Preheat oven to 350 degrees Grease a small dish (8×8 or 8×6) thorougly or line bottom of dish with parchment pap
- 1 cup almond butter
- 2 tbsp flaxseed + 3 tbsp water or 1 egg
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup of coconut palm sugar
- 1/2 tsp vanilla
- 1/2 cup of “Enjoy Life” mega chocolate chunks