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Recipes
bread - spoon bread
By tinathorn
In a large pot over medium heat, bring the milk to a boil and then whisk in the cornmeal in a slow and steady strea...
- 3 cups milk;
- 1 1/4 cups yellow cornmeal;
- 3 eggs;
- 1 tsp. salt;
- 1 3/4 tsp. baking powder;
- 1/4 cup melted butter.
cookie - Apple Chocolate Chip
By tinathorn
In food processor, purée together brown sugar, margarine, apple and vanilla until smooth; transfer to large bowl
- 2/3 cup (150 mL) packed brown sugar
- 1/2 cup (125 mL) margarine
- 1 apple, peeled, cored and chopped
- 1 tsp (5 mL) vanilla
- 1-1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 bar (100 g) good-quality dark chocolate, chopped
pancakes almond/coconut paleo
By tinathorn
Puree ingredients in a blender
- 1 cup almond milk
- 1 teaspoon apple cider vinegar (optional, but helps for rising)
- 5 large eggs
- 1/4 cup -packed- almond flour (any brand)
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour (see note that follows*)
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 3/4 teaspoon baking soda
cake - lemon glazed pound cake
By tinathorn
Preheat oven to 350 degrees F
- For the cake:
- 1 3/4 cup high quality all purpose gluten-free flour
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 2 lemons
- 3/4 cup sucanat
- 1/3 cup plain Greek yogurt, room temperature
- 2 tablespoons organic butter, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 3 large egg whites, room temperature
- 1 large egg, room temperature
- 1/2 cup reduced fat organic milk
- For the glaze:
- 1/4 cup sucanat
- 1/4 freshly squeezed lemon juice
candy - almond roca
By tinathorn
Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet
- 1 1/2 cups coarsely-chopped almonds
- 16 oz. light brown sugar
- 1 lb. butter
- 24 oz. milk chocoalte chips
tortillas - paleo, gf, df
By tinathorn
In a medium sized bowl, whisk eggs, egg white, coconut milk, ghee and water
- NOTE:
- 2 eggs, plus 1 egg white
- 1 cup full fat coconut milk*
- 1 tablespoon ghee or coconut oil, melted
- 1 teaspoon water*
- 1/2 cup of tapioca flour or arrowroot starch
- 1/4 cup blanched almond flour
- 3 tablespoons coconut flour, sifted
- 1/4 teaspoon sea salt
- You can use any unsweetened dairy free milk, but I find that full fat coconut milk from a can works best. When I make these tortillas for tacos or enchiladas, I replace the water with lime juice for some additional flavor.
- If you want to make crepes with this recipe, simply replace the teaspoon of water with honey or maple syrup, add in 1-2 teaspoons of vanilla, a little cinnamon and fill with sweet filling and toppings of choice.
snack - fruit leather
By tinathorn
Combine all of the ingredients in a saucepan over medium-high heat
- 4 cups mixed berries (I used raspberries, blueberries, strawberries, and blackberries)
- 1/2 cup unsweetened apple juice or water
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon zest
- 1 tablespoon honey (you may need more if your berries are really sour)
- If using frozen berries, omit the apple juice and substitute 1/2 cup unsweetened apple sauce
bread - paleo
By tinathorn
Preheat the oven to 350°F
- 2 cups blanched almond flour
- 1/4 cup golden flax meal
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 large eggs
- 1 tablespoon coconut oil, melted over very low heat
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
cookie - Classic Easter biscuits
By tinathorn
Mix dry ingredients (except currants) together in a large bowl
- 1/2 cup coconut butter- melted (if using coconut oil reduce to slightly over 1/4 cup)
- 1/4 cup agave plus a pinch of stevia if necessary
- 2 tsp vanilla extract
- 2 tbs ground flax or chia plus 3 tbs hot water (mix and allow to sit for 1 min)
- 3 tbs polenta
- 1 1/2 cup GF flour mix (see above or use you own)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup currants
- 1 tsp cinnamon and mixed spice mixed
- Pinch salt
cookie - Gluten-Free Gingersnap Cookies, paleo
By tinathorn
Preheat oven to 350 degrees F
- 1/4 cup honey
- 2 tablespoons coconut sugar
- 2 tablespoons grass-fed butter or ghee
- 1/4 teaspoon vanilla extract
- 1 cup cashew flour*
- 1/4 cup arrowroot powder
- 1 tablespoon coconut flour
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.