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Recipes
brownie - raw
By tinathorn
1. Place walnuts in food processor and blend on high until the nuts are finely ground
- 2 cups whole walnuts
- 2 1/2 cups Medjool dates, pitted
- 1 cup raw cacao
- 1 cup raw unsalted almonds, roughly chopped
- 1/4 tsp. sea salt
cookie - Chewy Molasses Cookies with Crunchy Lemon Glaze
By tinathorn
Heat the oven to 350°F. Line two large, heavy baking sheets with parchment paper
- For the molasses cookies:
- 1/2 cup unsalted butter, very soft
- 1/4 cup olive oil
- 1/4 cup dark molasses
- 1 cup brown sugar, packed
- 1 egg
- 2-inch knob of fresh ginger, finely grated or juiced
- 2 1/4 cup flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon powdered ginger
- 1/8 teaspoon freshly-ground black pepper
- Granulated sugar, for rolling
Individual Muffin Breadpuddings
By tinathorn
1. Slice the bread and cut it into 1-inch cubes
- 1 pound crusty artisan white bread
- 1/2 teaspoon ground cinnamon
- 6 eggs
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1 1/2 cups (12 fluid ounces) heavy cream
- 1 1/2 cups (12 fluid ounces) milk
- 2 teaspoons vanilla extract
- Confectioners’ sugar, for dusting
Honey Wheat Buttermilk Rolls
By tinathorn
1. In a small bowl, combine yeast and warm water
- 1 Tbsp active dry yeast
- 3 Tbsp warm water
- 2 1/2 c whole wheat flour
- 1 tsp salt
- 1 c buttermilk, room temperature
- 1 large egg
- 6 Tbsp unsalted butter, room temperature, plus more for brushing rolls
- 2 Tbsp honey
- olive oil, for baking sheet
- cornmeal, for baking sheet
- fleur de sel, optional, for sprinkling rolls
cookie - Almond Flower Cookies
By tinathorn
Preheat the oven at 350F. Mix the eggs and the sugar very well
- 4 Cups Almond flour
- 3 Eggs
- 2 Cups Sugar
- 5 Tsp Almond extract
- 5 Tsp Anisette liqueur
- 2 Dz Whole almonds or Maraschino cherries
tortilla - Coconut Flour “Tortillas”
By tinathorn
Mix the coconut flour and baking powder with the water (or milk) and egg whites
- 1 tablespoon coconut flour
- 1/16 teaspoon baking powder
- 2 egg whites (or, 3 tablespoons egg whites)
- 2 tablespoons water or coconut milk coconut oil/butter
substitution chart for baking
By tinathorn
Egg Substitutes in Baking (note: these also work well as gluten replacements) 1 egg = 1 Tbs chia seeds + 3 Tbs liq
- Egg Substitutes in Baking
- (note: these also work well as gluten replacements)
- 1 egg = 1 Tbs chia seeds + 3 Tbs liquid (water, broth, juice)
- 1 egg = 1 tsp ground chia seed + 3 Tbs liquid
- 1 egg = 1 Tbs flax seeds + 3 Tbs liquid
- 1 egg = 1 tsp ground flax seed + 3 Tbs liquid
- Cane Sugar Replacements in Baking
- 1 cup brown sugar = 1 cup date sugar – 1 cup flour
- 1 cup brown sugar = 1 cup coconut sugar
- 1 cup brown sugar = 3/4 cup dark agave nectar – 1/4 cup liquid
- 1 cup granulated sugar = 3/4 cup light agave nectar – 1/4 cup liquid
- 1 cup granulated sugar = 2/3 cup honey – 1/4 cup liquid
- 1 cup granulated sugar = 2/3 cup pure maple syrup – 1/4 cup liquid
- 1 cup granulated sugar = 1 1/3 cup rice syrup – 1/4 cup liquid
- 1 cup granulated sugar = 1 cup granulated erythritol
- 1 cup granulated sugar = 1 teaspoon stevia extract (powder or liquid)
- Gluten Replacements in Baking
- (note: I now use chia or flax seed as a gluten replacement)
- Breads and Dough
- 1/2 tsp xanthan gum per each cup of gluten free flour
- 1 tsp ground chia seeds per each cup of gluten free flour
- 1 tsp psyllium husk powder per each cup of gluten free flour
- 1 tsp guar gum per each cup of gluten free flour
- 1 tsp agar agar powder per each cup of gluten free flour
- Cakes, Cookies & Muffins
- 1/4 tsp xanthan gum per each cup of gluten free flour
- 1/2 tsp ground chia seeds per each cup of gluten free flour
- 1/2 tsp psyllium husk powder per each cup of gluten free flour
- 1/2 tsp guar gum per each cup of gluten free flour
- 1/2 tsp agar agar powder per each cup of gluten free flour
- Thickening Agents
- 1 tsp agar agar powder per each cup of boiling liquid (let bloom for 10 minutes first)
- 1 Tbs agar agar flakes per each cup of boiling liquid (let bloom for 10 minutes first)
- 2 1/2 tsp arrowroot + 1 Tbs cold liquid per each cup of liquid (note: don’t use arrowroot with dairy products)
- 1 Tbs corn starch + 1 Tbs cold liquid per each cup of simmering liquid (note: don’t use cornstarch with acidic sauces)
- 1 Tbs tapioca starch + 1 Tbs cold liquid per each cup of liquid
quickbread - blender bread
By tinathorn
1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325 ...
- ghee or coconut oil for greasing pan
- 8 large eggs
- 1/2 cup almond milk
- 4 teaspoons apple cider vinegar
- 3 cups whole raw cashews, about 17.5 ounces
- 7 tablespoons coconut flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt
cupcakes - Moist Chocolate Cupcakes with a Special Chocolate Frosting
By tinathorn
For the Cupcakes: Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 paper liners
- Frosting:
- 120 g (1 cup) Oat Flour
- 68 g (1/2 cup) Sweet White Sorghum Flour
- 29 g (1/3 cup) Regular Cocoa Powder (unsweetened)
- 48 g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
- 1 tsp Baking Soda
- 3/4 tsp Xanthan Gum
- 1/4 tsp Salt
- 1 cup Unsweetened Almond Milk
- 56 g (1/4 cup) Coconut Oil
- 2 tsp Vanilla Extract
- 1 tsp Stevia Extract
- 1 tbs Apple Cider Vinegar
- 126 g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
- 170 g (3/4 cup) Vanilla Amande Yogurt (other "yogurts" may work)
- 1/2 cup + 2 tbs Unsweetened Almond Milk
soup - Lentil Soup with Lemon Yogurt Cream
By tinathorn
Set a 6-quart or larger pot over medium heat
- 4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
- 1 yellow onion, diced small
- 1 large or 2 small carrots, diced small
- 3 celery stalks, diced small
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cup green or brown lentils
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1/2 cup yogurt
- zest and juice from 1 lemon
- Minced parsley to serve