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Recipes
Cookie - Power cookie
By tinathorn
Preheat the oven to 350. Coat a cookie sheet with nonstick spray, or cover with parchment or a nonstick silipat
- 1 large very ripe banana, mashed
- 2/3 cup natural peanut butter, or other nut or seed butter (I used crunchy, but creamy is ok too)
- 1 cup whole rolled oats (If you are sensitive to gluten, make sure you use a certified GF variety)
- 2 teaspoons cinnamon
- Optional: 1/3 cup add-ins of choice (dark chocolate chips; dried fruit (chopped into bite-sized pieces); nuts (coarsely chopped); etc)
cake - Chocolate Flourless Cake
By tinathorn
Prepare a 9 inch round cake pan with butter and parchment paper
- 1 stick butter
- 6 oz. bittersweet chocolate (use semisweet for a sweeter cake)
- 5 eggs
- 3/4 cup cocoa powder
- 1/2 cup sugar
dessert - (Cherry) Dump Salad
By tinathorn
You take your four ingredients, combine them in one bowl, refrigerate for a couple hours, and serve
- 1 can (21oz) Cherry Pie filling
- 1 can (15oz) crushed pineapple (don't drain the juice)
- 1 can (14oz) sweetened condensed milk
- 12 oz Cool Whip
- substitute any flavour pie filling
Nutbutter - Nutella
By tinathorn
Start by soaking the hazelnuts in water overnight, or for at least six hours – this is so important and the recip...
- 1 cup of hazelnuts
- 1 cup of medjool dates
- 1/2 a cup of water
- 2 tablespoons of pure organic maple syrup (please don’t use one with nasty additives)
- 1-2 heaped tablespoons of raw cacao powder (depending on how rich you like it)
- Optional: 1/2 a ripe banana – gives a very subtle, but very delicious flavour!
chicken wings - Honey Garlic Wings
By tinathorn
Preheat an oven to 375 degrees F (190 degrees C)
- 24 chicken wings, split and tips discarded
- 3/4 cup packed brown sugar
- 5 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 2 1/2 cups water
- 5 tablespoons honey
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons cornstarch
- 3/4 cup water
cake - Flourless Chocolate Cakes
By tinathorn
1. Preheat the oven to 350ºF
- Oil for greasing the jars
- 7 ounces bittersweet chocolate
- 4 tablespoons (1/2 stick)unsalted butter
- 1 cup granulated sugar
- 4 large eggs, separated
- Confectioners’ sugar, for dusting
- fresh raspberries for garnish
muffins - Gingerbread Cream Cheese Muffins
By tinathorn
Serves 12. Each muffin has a total of 8
- 8 oz cream cheese, softened
- 2 large eggs
- 3 tbsp unsweetened almond milk
- 2 tsp molasses (optional, but gives better flavour and colour)
- 16 drops stevia extract
- 1 1/2 cup almond flour
- 1/4 cup vanilla whey protein powder
- 1/4 cup granulated erythritol
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
Brownies - Slow Cooker Gluten Free Brownies
By tinathorn
Spray the bottom and lower sides of a 6-quart slow cooker with oil
- Gluten free olive oil spray (or other gluten free spray oil)
- Parchment paper
- 1 7/8 cups Homemade Gluten Free All-Purpose Flour Blend
- 6 Tablespoons unsweetened gluten free cocoa powder
- 1 teaspoon gluten free baking powder (Rumford's or Featherweight for corn-free)
- 1/2 teaspoon fine sea salt
- 4 oz. semi-sweet gluten free chocolate, chopped (Ghirardelli)*
- 4 oz. bittersweet gluten free chocolate, chopped (Ghirardelli)*
- 4 oz. semi-sweet baking chocolate, chopped (Baker's)*
- 12 Tablespoons (1 1/2 sticks) unsalted butter, cut into appx. small pieces
- 1 1/3 cups granulated sugar
- 5 large eggs, at room temperature
- 1/4 cup water
- 1 1/2 teaspoons pure/gluten free vanilla extract
- 1 cup semi-sweet mini (or standard) gluten free chocolate chips (Nestle's)
- 1 1/2 cups chopped walnuts (optional)
nutbutter - Sunflower Chocolate Spread
By tinathorn
In a large dry skillet over medium heat, toast the sunflower seeds, stirring occasionally, until golden brown and f...
- 1 cup raw sunflower seeds
- 1/4 cup unsweetened hemp milk
- 3 tablespoons honey or maple syrup
- 2 tablespoons canned coconut milk (full fat)
- 2 tablespoons unsweetened cocoa powder, preferably organic
- 1 tablespoon virgin coconut oil
- Pinch of sea salt
quickbread - Almond Banana Bread
By tinathorn
Preheat oven to 350 degrees F
- 2 medium bananas, mashed
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup (4 oz.) almond flour
- 1/2 cup (2 oz.) coconut flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped almonds
- 1 teaspoon turbinado sugar (not paleo, totally optional!)