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Recipes
quickbread - Sweet Potato Biscuits
By tinathorn
Preheat oven to 450F. Line a baking pan with parchment or grease lightly
- For the Biscuits:
- 3/4 cup unsweetened coconut milk (or other milk – dairy- or dairy-free – of your choice)
- 1/2 Tablespoon apple cider vinegar
- 2 cups Gigi’s Everyday Gluten Free Flour Blend (Gum-free)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- Scant 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup brown sugar, firmly packed
- 5 Tablespoons dairy-free butter substitute (or an equal amount of butter if you prefer)
- 1 egg (or prepared powdered egg replacer to equal 1 egg for egg-free)
- 1 cup cooked, peeled and mashed sweet potato, preferably fresh roasted
- For the Topping:
- 3 Tablespoons dairy-free butter substitute, melted (or an equal amount of butter if you prefer)
- 2 Tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- Small amount of coarse sea salt
quickbread - Irish Soda Bread
By tinathorn
In a large bowl combine almond flour, salt, baking soda and raisins In a smaller bowl combine eggs, agave and appl
- 2 3/4 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1 1/2 teaspoons baking soda
- 1/2 cup raisins
- 2 large eggs
- 2 tablespoons agave nectar or honey
- 2 tablespoons apple cider vinegar
- pinch of caraway seeds
granola - nutella
By tinathorn
Preheat oven to 300. In a very large bowl, mix together the oats, nuts and salt
- 5 cups rolled oats (use gluten-free if that’s important to you)
- 2 cups hazelnuts, roughly chopped
- 1 cup slivered almonds
- heavy pinch sea salt
- 3/4 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/3 cup honey or agave
- 2/3 cup cocoa powder (I used Hershey's special dark)
- 2 tbsp coconut oil
Gluten Free Grasshopper Bars
By tinathorn
For the base, preheat oven to 350F and grease an 8×8 pan
- Brownie Base:
- 1 cup almond flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1/4 cup cocoa powder
- 4 oz cream cheese, softened
- 2 large eggs
- 1/4 cup granulated erythritol
- 20 drops stevia extract
- 1/2 tsp vanilla extract
- 1/3 cup almond milk
- Filling:
- 1/2 cup butter, softened
- 1 1/2 cups powdered erythritol (Zsweet recommended)
- 1 tsp peppermint extract
- 1 to 2 drops green food colouring gel
- 1/3 cup almond milk or heavy cream
- Ganache:
- 5 tbsp butter
- 1/4 cup powdered erythritol (Zsweet recommended)
- 2 oz unsweetened chocolate, chopped fine.
- 1/4 cup cocoa powder
bites - Peanut Butter Cookie Dough Truffles
By tinathorn
For the filling, line a baking sheet with parchment paper
- Filling:
- 5 tbsp butter
- 1/4 cup peanut butter
- 1/4 cup granulated erythritol
- 16 drops stevia extract
- 1/2 tsp vanilla extract
- 3/4 cup peanut flour
- Coating:
- 2 tbsp butter
- 1 bar Lindt 85% cacao chocolate
pancake - Coconut Flour Almond Meal Pancakes
By tinathorn
In a large bow, mix all the dry ingredients: the coconut flour, almond meal, baking powder, and salt
- 1/2 cup coconut flour
- 1/3 cup almond meal
- 1 1/2 teaspoons baking powder
- 4 organic, pastured eggs
- 1 tablespoon coconut oil, melted
- 1/3 cup milk (raw cow's or coconut)
- 1 teaspoon vanilla extract
- a pinch of sea salt
- 1-2 tablespoons organic, raw grass-fed butter + more for serving
- pure maple syrup to drizzle (optional)
Flour - Everyday Gluten-Free Flour Blend
By tinathorn
Combine ingredients in a large bowl; whisk to blend thoroughly
- 2 1/2 cups brown rice flour (you may substitute white rice flour)
- 1 cup tapioca flour (also called tapioca starch)
- 1 cup potato starch (NOT potato flour; see notes after recipe for more)
- 1/4 cup arrowroot flour
Cookie - No Bake PB & J Thumbprint Cookies
By tinathorn
No bake peanut butter thumbprint cookies filled with sweet strawberry jam
- 1/4 roasted, unsalted peanut butter ( I used 1/4 cup PB2 powdered peanut butter plus 3 tablespoons water and mixed)
- 1/4 cup granulated Stevia (or you could use coconut sugar)
- 1 tablespoon + 1 teaspoon coconut flour
- 1/4 teaspoon pure vanilla extract
- Pinch of sea salt
- Strawberry jam, as needed to fill the cookies
cookie - no bake chocolate quinoa cookies
By tinathorn
Line baking sheet with parchment paper and set aside
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond butter (or nut/seed butter of choice)
- 1/2 cup cooked quinoa
- 1/2 cup quinoa flakes
- 1/2 cup coconut flakes
- Coarse sea salt for sprinkling (optional, but recommended!)
Gluten-Free Almond Biscotti
By tinathorn
Preheat oven to 300 degrees and line a large cookie sheet with a baking mat or lightly grease and dust with rice fl...
- 1 cup superfine rice flour
- 2/3 cup sorghum flour
- 1/3 cup potato starch
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/8 teaspoon salt
- 2 eggs
- 1 Tablespoon Amaretto
- 1-1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 Tablespoon butter, at room temperature
- 3/4 cup whole, toasted almonds, roughly chopped
- bittersweet chocolate chips, melted (optional)
- finely chopped almonds (optional)