Tinathorn's profile page
Recipes
candy - chocolate toffee crunch
By tinathorn
Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil
- 50 saltine crackers (approx.)
- 2 sticks (1 cup) butter, cubed
- 1 cup soft light brown sugar, packed
- 2 cups chocolate chips
- 1/2 to 1 cup M&M's, chopped nuts or sliced almonds
cake - Vanilla Almond Flour Cake
By tinathorn
Preheat oven to 350℉. Grease round cake pan
- 2 large eggs, separated
- 1/4 cup coconut oil or butter
- 1/3 to 1/2 cup maple syrup
- 1 TBSP vanilla extract
- 1 TBSP apple cider vinegar
- 2 & 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
quickbread - Soft Whole Grain Gluten Free Wraps – Tortillas
By tinathorn
Makes Two 7-8 inch wraps / tortillas In a bowl, whisk together the dry ingredients
- 1/4 cup tapioca flour + 1 T for dusting
- 1/8 cup ivory teff flour (regular teff flour for slightly darker tortillas)
- 1/8 cup millet flour
- 1 Tablespoon potato starch
- 1 Tablespoon Expandex Modified Tapioca Starch
- 1/2 teaspoon guar gum
- 1/8 teaspoon fine sea salt (or more to your liking)
- 1/2 teaspoon aluminum-free gluten free baking powder*
- 1/4 cup warm water
- 1 teaspoon cooking oil (I used extra virgin olive oil.)
- 1 teaspoon honey
Broccoli Cheese Soup
By tinathorn
For the Base: Saute the onions in 1 tablespoon of olive oil over medium heat
- Cream Soup Base:
- 2 large cans chicken stock (32 oz)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 large potatoes, peeled and cut into 1 1/2 inch pieces
- olive oil
- salt and pepper to taste
- Broccoli Soup:
- 1 large head of broccoli, cut into 1 1/2 inch pieces
- 1 teaspoon oregano
- 2-3 cups milk or heavy cream
- 1/2 teaspoon fresh lemon juice
- 2 cups shredded Swiss or Cheddar cheese
pancake - sweet potato pie pancake
By tinathorn
Nutritional Facts (1/12th of recipe/per pancake): Calories: 43, Total Fat: 1g, Sodium: 155mg, Potassium: 71mg, Tota
- 1 small sweet potato
- 1 c. unsweetened coconut milk, the kind in the carton, not in a can
- 1 c. egg white substitute, or 4 large eggs
- 2 t. pure vanilla extract
- 1/2 c. coconut flour
- 1/2 t. salt
- 1 t. ground cinnamon
- 1 t. pumpkin pie spice
- 1 t. baking powder
- 3 T. granulated Stevia
- maple syrup, coconut butter, etc., for serving
candy - almond joy chocolate bark
By tinathorn
Melt chocolate over very low heat Pour chocolate into a parchment paper lined 8 x 8 inch baking dish Scatter alm
- 1 1/2 cups chocolate chunks
- 1/2 cup almonds, toasted
- 1/4 cup unsweetened shredded coconut (toasted at 350° for 6-8 minutes)
cake - flourless clementine cake
By tinathorn
Place whole, unpeeled clementines in a pot and cover with cold water
- 3-4 clementines (about 375 grams total weight)
- 6 large eggs, room temperature
- 1 cup granulated sugar (see notes)
- 2 1/4 cup blanched almond flour or almond meal
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
bread - Gluten Free Rolls
By tinathorn
Preheat your oven to 375°F
- 7/8 cup (7 fluid ounces) milk
- 1/4 teaspoon kosher salt
- 3 tablespoons (42 g) canola oil
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling
- 5 ounces low moisture mozzarella cheese, shredded
pasta - Gnudi (gnocchi)
By tinathorn
Bring a large pot of salted water to a boil
- 1 cup whole milk ricotta cheese
- 2 bunches fresh spinach, sauteed, drained & chopped or 1 pound frozen spinach, thawed and squeezed dry
- 1 cup grated Parmesan
- 2 eggs
- 2 egg yolks
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon xanthan gum
- 6 tablespoons Gluten Free Mama's Flour Blend, plus 1 cup for coating
- Gluten Free Marinara Sauce, heated, for serving
burger - Sweet Potato Chickpea Burgers | Peas and Crayons: Sweet Potato Chickpea Burgers
By tinathorn
Note: The burgers set best when they have 30 minutes of chill time in the fridge prior to cooking
- 1 large sweet potato, cooked [1.5 cups]
- 1 [15oz] can of chickpeas or equivalent
- 1 [15oz] can of cannellini beans or equivalent
- 1/2-1 cup of diced bell pepper
- 1 medium-large jalapeno, diced
- 1 cup red onion, diced
- 1 cup white onion, finely diced
- 3 cloves of fresh garlic, minced
- 3 flax or chia eggs [recipe]
- 1.5-2 cups of rolled oats [not instant]
- 2-4 TBSP of your favorite healthy oil
- 1.5 tsp cumin
- 1 tsp italian seasoning blend [I love this one]
- 1 tsp garlic powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- freshly ground black pepper, parsley, and red pepper flakes, to taste