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Recipes
donuts - gf quinoa flour
By tinathorn
Preheat the oven to 350 degrees F
- 3 eggs
- 3 tablespoons oil
- 2 tablespoons maple syrup
- 1 small banana
- 1/2 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup quinoa flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- glaze
- 1/3 cup chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup cocoa powder
- toppings
- Shredded coconut
- Slivered almonds
quickbread - Paleo Banana Bread
By tinathorn
Preheat oven to 350F; Line a loaf pan with parchment paper or grease well with coconut oil and set aside
- Dry Ingredients
- 3/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1/2 cup almond flour
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Wet Ingredients
- 2 medium bananas
- 2 very ripe plantains
- 3 large eggs
- 1/2 cup coconut milk
- 1/2 cup unsweetened applesauce
- 1 tsp pure vanilla
- 1/4 tsp pure almond extract
- To be sprinkled on bread
- 2 tbsp unsweetened shredded coconut
- 2-3 tbsp finely chopped pistachio
goulash - ip
By tinathorn
2 T Extra Virgin Olive Oil 1/2 lb ground beef sautéed in IP 1 t chopped garlic 2 basil leaves chopped Sauté all ...
- 2 T Extra Virgin Olive Oil
- 1/2 lb ground beef
- 1 t chopped garlic
- 2 basil leaves chopped
- 1 - 24 oz jar of Ragu Hearty Traditional
- 1 full jar of water
- 14.5 oz can petite cut diced tomatoes w/ garlic & olive oil
- 1 t Seasoning
- 1.5 cups macaroni noodles
cookie - Chocolate Chip Almond Cookies
By tinathorn
Preheat oven to 350°F. Line two baking sheets with parchment paper
- 145 grams shortening (Spectrum organic solid) (3/4 cup)
- 150 grams brown sugar (3/4 cup)
- 150 grams granulated sugar (3/4 cup)
- 200 grams Canteen AP blend (1 1/2 cups)
- 50 grams oat flour (1/2 cup)
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 extra-large egg
- 1 teaspoon vanilla powder or extract
- 170 grams semisweet chocolate chips (1 cup)
- 160 grams roasted and salted almond, roughly chopped (1 cup)
Tortillas - paleo
By tinathorn
Preheat a medium sized, non-stick skillet over medium low heat
- 6 eggs
- 1 (13.66oz) can of coconut milk, full fat
- 1/4 cup coconut flour
- 1/4 cup flax meal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 packet Stevia (optional)
quickbread - Whole Wheat Strawberry Banana Protein Muffins
By tinathorn
Preheat oven to 350 F, spray regular size 12 muffin baking pan with cooking spray and dust with flour
- 2 ripe bananas, mashed
- 1 egg, large
- 1/2 cup Greek Yogurt, plain & 0%
- 1/4 cup almond milk, unsweetened & vanilla (plain)
- 2 tsp pure vanilla extract
- 1 + 1/4 cup whole wheat flour
- 1/2 cup whey protein powder, naturally sweetened, plain or vanilla
- 2 tbsp flax seeds, whole, roasted or raw
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup fresh strawberries, sliced or diced depending on strawberries size
- Cooking spray
gluten free irish soda bread
By tinathorn
Preheat oven to 375ºF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour
- 1 cup gluten-free general purpose flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch (not potato flour!)
- 1/2 cup large rolled oats
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- 5 tablespoons melted butter
- 3/4 cup buttermilk (or more as needed)
- 2 eggs
- 1 tablespoon honey or raw agave nectar
- 1 to 3 teaspoons caraway seeds
cake - Lemon Jello Cake
By tinathorn
Preheat the oven to 350 degrees
- 1 lemon cake mix
- 4 large eggs
- 1 1/3 cup water
- 2/3 cup oil
- 1 regular package lemon jello (small box-3 oz)
- Juice of 2 Lemons
- 1 1/2 cup powdered sugar
cake - Gluten-Free Almond Bundt Cake
By tinathorn
Preheat the oven to 325°F
- 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 1 1/2 cups almond flour
- 1 1/2 cups granulated sugar
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons gluten-free vanilla extract
- 1/2 teaspoon almond extract or 1 drop bitter almond oil
- 4 large eggs
- 2/3 cup milk, at room temperature
- 1 cup confectioners' sugar
- 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
- 2 to 3 tablespoons heavy cream
- 8 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 5 ounces almond flour
- 10 1/2 ounces granulated sugar
- 4 ounces unsalted butter, softened
- 7/8 ounce vegetable oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons gluten-free vanilla extract
- 1/2 teaspoon almond extract or 1 drop bitter almond oil
- 4 large eggs
- 5 3/8 ounces milk, at room temperature
- 4 ounces confectioners' sugar
- 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
- 1 to 1 1/2 ounces heavy cream
- 234 g King Arthur Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 142 g almond flour
- 298 g granulated sugar
- 113 g unsalted butter, softened
- 25 g vegetable oil
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons gluten-free vanilla extract
- 1/2 teaspoon almond extract or 1 drop bitter almond oil
- 4 large eggs
- 152 g milk, at room temperature
- 113 g confectioners' sugar
- 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
- 28 g to 43g heavy cream
cokie - Melting Moments Cookies
By tinathorn
Preheat oven to 350 degree Fahrenheit
- 125 g (1/2 cup + 1 tablespoon) salted butter, room temperature
- 40 g (5 1/4 tablespoons) powdered sugar
- 1/4 teaspoon pure vanilla extract, optional
- 125 g (3/4 cup + 1 1/4 tablespoons) potato starch (preferred) or cornstarch
- 80 g (3/4 cup + 2 1/2 teaspoons) cake flour
- Powdered sugar for dusting cookies