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Recipes
muffins - Strawberry Banana Crumble Muffins
By tinathorn
Preheat oven to 350 degrees
- Topping:
- 6 eggs
- 4 ripe bananas
- 1/2 cup dates, soaked in hot water for 10 minutes
- 1/2 cup coconut oil
- 2 teaspoons vanilla
- 1/2 cup coconut flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon stevia crystals
- 1/2 teaspoon salt
- 2 cups fresh strawberries, cut into small chunks
- 3/4 cup almond flour
- 1/2 cup shredded unsweetened coconut
- 1/4 cup slivered almonds
- 3 tablespoons coconut sugar
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Coconut oil spray, optional
Shrimp Scampi Paella, ip
By tinathorn
Combine all ingredients in your pressure cooker, layering the frozen-shell-on-shrimp on the top
- 1 pound frozen wild caught shrimp, 16-20 countshell & tail on
- 1 cup Jasmine Rice
- 1/4 cup butter
- 1/4 cup chopped fresh Parsley
- 1 teaspoon sea salt (real salt)
- 1/4 teaspoon black pepper
- 1 pinch crushed red pepperor to taste
- 1 medium lemon, juiced
- 1 pinch saffron
- 1 1/2 cups filtered wateror chicken broth
- 4 cloves garlicminced or pressed
- Optional Garnishes
- butter
- grated hard cheeseparmesan, romano or asiago
- chopped fresh Parsley
- Fresh Lemon Juice
bread - Twisted Yeast Free Gluten Free Breadsticks with Cheese
By tinathorn
Preheat the oven to 500°F
- 1/4 cup gluten-free Parmesan and Romano cheese, grated
- 1/3 cup Mozzarella cheese, grated from frozen cheese (or your favorite cheese*)
- 2 teaspoons fresh rosemary leaves, minced
- 3/4 teaspoon garlic powder
- 1 Gluten Free Biscuits Recipe, refrigerated
- Gluten-free olive oil spray
quickbread - Gluten Free Apple Muffins or Cupcakes
By tinathorn
Makes 12 muffins/cupcakes
- 1 1/4 cups Carla's Gluten Free All-Purpose Flour Blend
- 1 1/4 teaspoons cinnamon
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter (or Earth Balnance spred), softened
- 3/4 cup sugar (or your favorite sugar substitute)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 red apples (14.7 oz.), peeled, shredded, and cut up smaller with 2 knives
- Cream Cheese Frosting (optional)
quickbread - Light Banana Cake
By tinathorn
Preheat your oven to 350°F
- Cake
- 2 cups (280 g) all-purpose gluten free flour (I used my Better Than Cup4Cup blend)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 6 tablespoons (72 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1 egg (60 g, out of shell) + 2 egg whites (60 g total) at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1 cup (200 g) mashed ripe bananas (about 2 medium-size bananas, peeled and mashed)
- 1/2 cup (120 g) light sour cream (not nonfat)
- Frosting
- 6 ounces light (1/3 less fat) cream cheese, at room temperature
- 3/4 cup (86 g) confectioners’ sugar
- 1/8 teaspoon kosher salt
- Seeds from 1/2 vanilla bean (or 1 teaspoon pure vanilla extract)
sweet potatoes - Stovetop Candied Sweet Potatoes with Crunchy Topping
By tinathorn
Butter a 9 x 13-inch baking dish and set it aside
- 3 lb sweet potatoes, peeled and cut to 1-inch cubes
- 6 tbsp butter
- 6 tbsp brown sugar (or granulated sugar)
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 6 tbsp butter
- 1 c bread crumbs
- 1/2 c finely chopped pecans
- 1/2 tsp ground cinnamon
- 2 c 100% pure maple syrup
candy - Sweet and Salty Chocolate Bark
By tinathorn
Preheat your oven to 350 F
- 1 lb. (454 g) dark chocolate;
- 1 cup whole pecans;
- 1/2 cup dried cherries or cranberries, chopped;
- Sea salt to taste (optional);
seasoning - homemade taco seasoning mix
By tinathorn
When ready to use, brown one pound of ground beef; drain if necessary
- 1 TBSP cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1 tsp black pepper
- 1 tbsp chili powder
- 1/2 tsp paprika
- 1/4 tsp red pepper flakes
- 1 tsp sea salt
- 1 1/2 tsp ground cumin
cookie - Oatmeal Breakfast Cookies
By tinathorn
Preheat oven to 375 degrees
- 1/3 c peanut oil
- 1/3 c applesauce
- 1 c. raw sugar
- 2 eggs, beaten
- 3 T. molasses
- 1/2 c. milk
- 1 c. non-gluten flour mix (Bob's Red Mill)
- 1 c. coconut flour
- 1/2 cup coconut flakes
- 3/4 tsp. baking soda
- 1 tsp. sea salt
- 2 c. oats ( I use Coach's Oats; healthier than quick oats)
- 1/2 c. raisins
- 1/2 c. nuts
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/8 t cloves
- 1/8 t ginger
- optional unsweetened coconut flakes for sprinkling on top
cake - Gluten Free Angel Food Cake
By tinathorn
Preheat your oven to 350°F
- 1 1/2 1 1/2 1/2 cups (173 g) confectioner’s sugar
- 1 1 25 cup (140g) gluten free cake flour (115 g all purpose gluten free flour + 25 g cornstarch)*
- 1/2 1/2 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 1/2 1/2 teaspoon kosher salt
- 1 3/4 1 3/4 12 cups (430 g) egg whites (whites of about 12 eggs), at room temperature
- 1/3 1/3 2/3 cup (2 2/3 fluid ounce) warm water
- 1 1/2 1 1/2 1/2 teaspoons cream of tartar
- 1/4 1/4 1 teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)
- Sliced strawberries and whipped cream, for serving