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Recipes
pizza - Gluten-Free Pizza Dough
By tinathorn
Add the flours, starches, xanthan, egg white powder, sugar and salt to the bowl of a stand mixer fitted with the pa...
- 96 grams sweet rice flour
- 80 grams sorghum flour
- 60 grams potato starch
- 60 grams corn starch
- 52 grams tapioca starch
- 18 grams Expandex
- 3 teaspoons xanthan gum
- 1 tablespoon powdered egg whites
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 2 1/2 teaspoons rapid rise yeast
- 2/3 cup, plus 2 tablespoons warm water (about 105 degrees)
- 2 large eggs, room temperature
- 1 tablespoon extra virgin olive oil, plus more for drizzling
oatmeal - Cinnamon Roll Baked Oatmeal
By tinathorn
Preheat oven to 375 degrees
- 1/2 cup oats (50g)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- sweetener, such as 1 1/2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
- 1/4 cup unsweetened applesauce (60g) (You can sub pumpkin or mashed banana)
- 1/4 cup milk of choice, creamer, juice, or water
- heaping 1/16th tsp salt
- Optional, for a more-buttery flavor: 1 tbsp oil or nut butter (if oil, scale the other liquid back)
- Optional: handful of raisins, chopped walnuts, brown sugar for the top
bread - anadama
By tinathorn
Cooking oil or gluten free spray oil, for pan Oil a 9×5-inch non-shiny loaf pan and set it aside
- 1 1/8 cups water, heated to 110°F
- 3 Tablespoons molasses
- 2 1/4 teaspoons instant dry yeast
- 4 large egg whites
- 1 1/4 cups potato starch
- 1 cup cornmeal*
- 3/4 cups brown rice flour (or sorghum flour)
- 1/2 cup \cornstarch (or tapioca flour/starch)
- 1 Tablespoons xanthan gum
- 3/4 teaspoon fine sea salt
- 1/4 cup cooking oil 1 teaspoon apple cider vinegar
cake - Grain Free Lemon Poppyseed Bundt Cake
By tinathorn
Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!) In a large bowl, combine...
- 4 cups almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 eggs
- 3/4 cup full-fat, unsweetened coconut milk
- 1 cup pure maple syrup
- 1 TBSP pure lemon extract
- 1/4 cup poppy seeds
- For the glaze
- 1/2 cup coconut cream concentrate , melted
- 1 TBSP full-fat, unsweetened coconut milk
- 3 TBSP pure maple syrup
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure lemon extract
- water
muffin - BANANA WALNUT MUFFINS
By tinathorn
Preheat the oven to 350 degrees and lightly oil a muffin pan In a mixing bowl, mash the bananas and whisk in the eg...
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup walnut oil (grapeseed or oil)
- 2 tablespoons honey
- 1-1/3 cup brown rice flour
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup walnuts, chopped
cookie - Little Almond, Ricotta + Orange Blossom Cakes
By tinathorn
Preheat the oven to 150 degrees
- 250 grams of thick ricotta from the delicatessen
- 4 eggs, separated
- 175 grams of sugar
- Zest of one orange
- One tablespoon of orange blossom water
- 250 grams of almond meal
- One teaspoon of vanilla extract
- Half a cup of slivered almonds
- An extra handful of sugar
cookie - chocolate ravioli
By tinathorn
Into a large mixing bowl add: flour, cocoa, 3 eggs
- 2 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 4 eggs - divided
- 1/3 - 1/2 cup water
- 8 ounces mascarpone
- 4 tablespoons sugar - divided
- 1 teaspoon pure vanilla extract
- 1 tablespoon roughly chopped fresh mint
fudge - World's healthiest chocolate fudge
By tinathorn
Combine all ingredients in a food processor and blend until a smooth dough is formed
- 200 g or 1/2 can black beans- rinsed and drained
- 1 medium mashed banana
- 1/2 cup cocoa powder (or raw cacoa powder for an even healthier boost)
- 1/3 cup dates
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp stevia
- 1/2 cup ground oats
- 2 tbs ground flax
- 2 tbs chia seeds (optional)
- Optional
- Dessicated coconut to coat
- Cranberries (or other dried fruit)- finely chopped and mixed through
nutbutter - Chocolate Almond Butter
By tinathorn
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- 2 Cups almonds
- 1/3 Cup semi-sweet chocolate chips
- 1/2 Teaspoon salt, plus additional for taste
cookie - almond cookie
By tinathorn
Preheat oven to 350°F (180°C)
- 1/2 cup (115 g) light or regular butter spread
- 1/4 cup (60 ml) egg substitute or 1 large egg
- 1/2 cup (100 g) granulated sugar
- 1 Tablespoon milk
- 1/2 teaspoon almond extract
- 3/4 cup (94 g) all-purpose flour
- 3/4 cup (90 g) whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (50 g) slivered almonds