Tinathorn's profile page
Recipes
candy - 5-Ingredient Vegan Quinoa Fudge
By tinathorn
In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes
- 1/2 cup uncooked quinoa
- 8 medjool dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil, melted
- 3 - 4 tablespoons water
- Flaked sea salt (optional)
cheesecake - Gluten Free Japanese Cheesecake
By tinathorn
Prep. Preheat your oven to 325°F
- 6 tablespoons (54 g) basic gum-free gluten free flour blend (36 grams superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour)
- 1/8 teaspoon xanthan gum (recommended, but optional)
- 1/4 cup (36 g) cornstarch
- 5 egg yolks, at room temperature
- 100 ml (6 tablespoons + 2 1/3 teaspoons) milk
- 3 1/2 tablespoons (50 g) unsalted butter, chopped
- 1/4 teaspoon kosher salt
- 8 ounces cream cheese, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 6 egg whites (about 6 ounces), at room temperature
- 1/8 teaspoon cream of tartar
- 3/4 cup (150 g) granulated sugar
cauliflower popcorn
By tinathorn
Preheat the oven to 450 degrees F
- 1/2 head of cauliflower, diced small like popcorn
- Extra Virgin Olive Oil
- Salt
- 1/2 tsp onion powder
- 1/2 tsp dried chives
cookie - Gluten-Free Oatmeal Chocolate Chip Cookies
By tinathorn
Preheat the oven to 350ºF
- Add in:
- 1 cup sorghum flour
- 1/4 cup GF millet flour (or brown rice flour)
- 1/2 cup tapioca starch/flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup Spectrum Organic Shortening, Earth Balance stick, or organic coconut oil
- 1 1/2 cups light brown sugar
- 1 tablespoon bourbon vanilla
- 2 organic free-range eggs, beaten (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)
- 3 to 3 1/2 cups certified gluten-free rolled oats Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.
- 1 cup dark chocolate chips
brownie - Dark chocolate black bean brownies
By tinathorn
Preheat oven to 350 degrees F
- 1 15.5 oz. can black beans, thoroughly rinsed and drained
- 1/2 teaspoon aluminum free baking powder
- 1/2 cup + 1 tablespoon unrefined sugar
- 1/4 cup dark cocoa powder
- 3 eggs
- 3 tablespoons olive oil
- 1 teaspoon vanilla
- 1 teaspoon instant coffee granules
- 1/4 cup walnuts, chopped, optional
- 1/3 cup dark chocolate chips, more if you like
crepe/tortilla - Gluten Free Cornmeal Crêpes/tortilla
By tinathorn
Make the crêpe batter. In a large bowl, place the cornmeal, flour blend and salt, and whisk to combine well
- 1 cup (132 g) yellow cornmeal
- 1 cup (140 g) basic gum-free gluten free flour blend (92 grams superfine white rice flour + 31 grams potato starch + 17 grams tapioca starch/flour)
- 1/4 teaspoon kosher salt
- 3 eggs (180 g, out of shell) at room temperature, beaten
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- 2 1/4 cups (18 fl. oz.) milk, at room temperature
muffin - Banana Bread Breakfast Bakes
By tinathorn
Preheat your oven to 180°C/355°F
- 4 large bananas, mashed (about 2 cups mashed)
- 1 1/4 cup greek yogurt/plain yogurt
- 1/2 cup egg whites (or 2 eggs - I use Simply Egg Whites in a carton)
- 1/4 cup unsweetened applesauce
- 2 tsp vanilla extract
- 2 1/4 cups gluten free plain flour/plain flour (I also like to use Orgran's Buckwheat Pancake Mix - which has no added sugar)
- 2 tbsp ground flaxseed or chia seeds (I used chia in these)
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
Nutella Homemade Vegan
By tinathorn
Preheat the oven to 375. Toast the hazelnuts for about 10 minutes
- 1 cup hazelnuts
- 2 T maple syrup
- 2 T cocoa powder
- 2-3 T milk (I used almond milk)
- 1 tsp ground vanilla bean
oatmeal - Almond Banana Breakfast Oats
By tinathorn
In a small pot over high heat, warm the almond milk
- 1 cup unsweetened almond milk
- 1/2 cup gluten-free oats
- cinnamon
- 1 banana
- 1 tbsp almond butter
Salted Dark Chocolate Popcorn
By tinathorn
In a medium pot, heat the oil and 3 kernels of popcorn, covered, over medium heat until all 3 kernels pop
- 1 tablespoon grapeseed or other neutral oil
- 1/3 cup popcorn kernels (12 cups popcorn)
- 4 ounces good-quality dark chocolate, chopped
- 3/4 teaspoon fine sea salt, divided