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Recipes
JELL-O Fruity Strawberry Pie
By tinathorn
JELL-O Fruity Raspberry Pie Prepare using Jell-O Raspberry Jelly Powder, substituting 2 cups fresh or frozen ras...
- 1-1/4 cupsHoney Maid Graham Crumbs
- 1/4 cupnon-hydrogenated margarine, melted
- 2/3 cup boiling water
- 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
- Ice cubes
- 1/2 cup cold water
- 1-1/2 cups thawed Cool Whip Light Whipped Topping
- 3 cups fresh strawberries, divided
Red Velvet Brownies gluten free
By tinathorn
Preheat the oven to 350 degrees Fahrenheit and line an 8" brownie pan with parchment paper both ways
- 18 g (4+1/2 tsp) Ener-G Egg Replacer
- 1/2 cup Unsweetened Almond Milk
- 138 g (1/2 cup + 1 tbs) Roasted Beet Puree*
- 2 tbs Natural Red Food Coloring (I used Natures Flavors)
- 2 tsp Vanilla Extract
- 2 tsp Butter Extract (not optional!)
- 1 tsp Stevia Extract
- 144 g (3/4 cup) Homemade Vanilla Sugar** (or sweetener of choice)
- 160 g (1 cup) Brown Rice Flour
- 136 g (1 cup) Sweet White Sorghum Flour
- 20 g (1/4 cup) Regular Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 28 g (2 tbs) Coconut Oil*, melted
- 1 tsp Apple Cider Vinegar*
Meringues gluten free
By tinathorn
Beat the egg whites until stiff
- 4 egg whites at room temperature
- 1 cup sugar
- 0.5 teaspoon of cream of tartar (mix with sugar)
Quinoa Pizza Crust
By tinathorn
Preheat oven to 425 degrees F
- 3/4 cup quinoa, soaked for 6 - 8 hours (or overnight)
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- 1 cup shredded goat cheese
- Fresh herbs
- Red pepper flakes
cake - Gluten Free Quinoa Cake
By tinathorn
In a mixing bowl, mix together flours and dry ingredients
- 2 cups quinoa flour
- 1/2 cup sorghum flour
- 3/4 cup almond meal
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1 cup coconut palm sugar
- 3 organic eggs
- 1/2 cup olive oil
- 2 teaspoon vanilla extract
- 1/4 cup orange juice
- 1 cup grated carrots
- 1 cup unsweetened coconut flakes
- 1/2 cup seedless dates
- 1 cup walnuts
Italian Dressing « Gluten/Dairy Free
By tinathorn
In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery ...
- Dry Mix:
- 1/4 cup white vinegar
- 2/3 cup canola oil (I used Olive Oil)
- 2 tablespoons water and
- 2 tablespoons of the dry mix
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 tablespoons salt
Dessert - Chocolate Mint Panna Cotta
By tinathorn
Each serving has 5.3 g of carbs
- 1 1/4 cups heavy cream
- 1/3 cup fresh mint, chopped
- 1/3 cup granulated Swerve Sweetener or other erythritol
- 1 cup whole milk
- 1 1/2 envelopes unflavored gelatin 2 oz
- 90 % cacao chocolate, chopped fine (gluten-free if possible)
cookie - meringues, two ingredients
By tinathorn
In a medium pot combine egg whites and maple syrup Turn flame on stove to lowest setting possible Using a hand bl
- 2 egg whites
- 1/2 cup maple syrup
bar - quinoa coconut granola bar
By tinathorn
1 cup uncooked quinoa 1 cup oats 1/2 cups coconut 1 cup combination of nuts and dried fruit (I used just pecans in ...
- 1 cup uncooked quinoa
- 1 cup oats
- 1/2 cups coconut
- 1 cup combination of nuts and dried fruit (I used just pecans in the pictures above)
- 1/4 tsp salt
- 1/2 cup peanut butter
- 3/4 cup honey
- 1 TBL oil
- 3 TBL Brown Sugar
muffins - dark chocolate chip
By tinathorn
1. Preheat the oven to 180 degrees celcius and line a muffin tray with cases
- 1 cup non dairy milk (I used Almond)
- 1 tsp Apple Cider Vinegar
- 3 tbsp Maple Syrup
- 1 cup Buckwheat flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp Cocoa Powder
- Pinch of Cinnamon
- 2 tsp Vanilla Extract
- 2.5 tbsp vegan dark chocolate chips