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Recipes
cake - Honey Cinnamon Apple Cake
By tinathorn
Preheat oven to 160 C In a large bowl, beat the eggs until frothy
- 750 mL all purpose baking flour
- 5 mL baking powder
- 5 mL baking soda
- 3.7 mL salt
- 125 mL white sugar
- 50 mL light brown sugar
- 3 eggs
- 175 mL cup honey
- 300 mL canola oil
- 7 mL vanilla
- 7 mL cinnamon
- 1 mL allspice
- Dash of ground cloves
- 4 Granny Smith apples – peeled, cored and shredded*
- TIP: To shred apples, you can use a cheese grater or food processor. Don’t worry about trying to save every drop of juice – or draining out the juice either. What you grate into the bowl or measuring cup will be perfect.
quickbread - popovers - gluten free bisquick
By tinathorn
Preheat the oven to 425 degrees F
- 1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
- 1 1/2 cups GLUTEN FREE BISQUICK flour
- 3/4 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 1/2 cups milk, at room temperature
cake/squares - Cinnamon Apple Cake
By tinathorn
In a food processor combine apple, oj and almond butter and pulse until well blended Pulse in agave, eggs, vanilla
- 1 apple, peeled, cored and chopped
- 2 tablespoons orange juice, fresh squeezed
- 1 cup creamy roasted almond butter
- 1/4 cup agave nectar or honey
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons ground cinnamon
- 1/2 teaspoon celtic sea salt
pie - crustless pumpkin pie
By tinathorn
Preheat oven to 350 degrees
- 15 ounce can pumpkin (or fresh cooked equivalent)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon ground cloves
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sorghum flour
- 2 tablespoons tapioca starch
- 2 teaspoons vanilla
- 2 tablespoons olive oil
- 2 large eggs, well beaten
- 1/2 cup evaporated milk (see note)
- 1/2 cup heavy whipping cream
cookie - Autumn Spice Cookies
By tinathorn
For the cookies: Preheat oven to 350 degrees Fahrenheit
- For the cookies:
- 3 medium sized organic sweet potatoes
- 2 large organic bananas
- 1/4 cup pure organic maple syrup
- 1/2 cup coconut milk
- 1 cup gluten-free quick cooking oats
- 1 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon sea salt
- For the icing:
- This is optional—the cookies taste great with or without the icing!
- 1/4 cup organic, virgin coconut oil
- 1-2 Tablespoons pure organic maple syrup (depending on how sweet you want your icing)
- 1-2 Tablespoons coconut flour (depending on how thick you want your icing)
Chocolate Nut Brittle Recipe: Without Corn, if Desired
By tinathorn
If using a spice, toss them with the nuts
- 3/4 cup granulated sugar
- 12 Tablespoons (1 1/2 sticks) unsalted butter, cut into 8 pieces
- 2 Tablespoons water
- 1 Tablespoon light corn syrup (or brown rice syrup)
- 1/4 teaspoon fine sea salt (optional)
- 2 cups chopped nuts
- 1 teaspoon spices: cinnamon, chili powder, cardamon, or 1/4 teaspoon cayenne (optional)
- 1 cup gluten-free (Nestle or Ghirardelli) morsels (or your favorite GF chocolate (Dagoba), chopped)
cake - Crockpot Apple Dump Cake
By tinathorn
Peel, core, and slice your apples
- 5-7 Granny Smith Apples
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon, divided
- 1 box yellow cake mix
- 1/2 cup oats (quick cook or old-fashioned)
- 1 stick (1/2 cup) butter, sliced
squares - chocolate caramel slice
By tinathorn
To make the base Preheat your oven to 180 degrees c
- For the Base
- 1 cup plain flour
- 1/2 cup brown sugar (firmly packed 1/2 cup desiccated coconut (fine, not shredded or flakes)
- 125 grams butter (melted) (4 ounces)
- For the Caramel
- 60 grams butter (2 ounces)
- 395 gram can sweetened condensed milk (12 1/2 ounces)
- 2 tablespoons golden syrup
- For the Topping
- 185 gram block dark eating chocolate (6 ounces)
- 2 teaspoons vegetable oil
Flourless Chocolate Pistachio Cake
By tinathorn
Preheat oven to 350 degrees
- 2 eggs
- 2 egg yolks
- 3 Tablespoons sugar
- 1 cup almonds
- 1/4 cup sugar
- 1 cup pistachios, coarsely ground
- 1/4 cup cocoa powder
- 3 Tablespoons butter
- 1/4 cup chocolate chips
- 1/2 cup chocolate chips
- 2 egg whites
- 2 Tablespoons sugar
cake - Magic Bean Cake gf
By tinathorn
Preheat oven to 180 degrees Celsius and grease a 20cm round cake tin or cupcake pan
- 400 g tin red kidney beans, drained and rinsed well
- 1 tablespoon vanilla extract
- 5 eggs
- 1 tablespoon water
- 1/3 cup cacao or good quality cocoa powder
- 1/2 teaspoon bi carb soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/3 cup coconut oil (or 125g butter, softened)
- 1/2 tsp salt, sea or Himalayan
- 1/2 cup stevia (or raw sugar)