Tinathorn's profile page
Recipes
snack - Cauliflower Popcorn
By tinathorn
Before starting, please make sure you don’t mix your pancake batter too thoroughly
- 1 head cauliflower chopped
- 2 T olive oil
- 4 T white balsamic vinegar
- salt to taste
square - Apricot and Coconut Lemon Squares
By tinathorn
Chop half of the apricots in your food processor and put them into a bowl
- 1/2 cup of shredded, unsweetened coconut
- 1 cup of dried apricots (try to find ones that don’t have sulphites, or dry your own)
- 5 tablespoons of coconut butter
- 2 tablespoons of coconut oil
- Zest of one lemon
cookie - chocolate peppermint cookies, gluten free
By tinathorn
1. Cream nondairy butter with sugar until light and fluffy
- cookie
- 6 Tbs. nondairy butter, softened
- 1/4 c. sugar
- 1/2 c. rice flour (I use superfine brown rice)
- 1/3 c. tapioca starch
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbs. cocoa powder
- 2 Tbs. nondairy milk (I use almond milk)
- filling
- 2 Tbs. nondairy butter
- 2 Tbs. nondairy milk (again, I use almond milk)
- 2 c. powdered sugar
- 1/2 tsp. peppermint extract
- dipping
- 6 oz. nondairy chocolate chips
oatmeal - banana bread quinoa flake bake
By tinathorn
June 27, 2011 at 5:15 pm 20 comments
- 1/2 cup quinoa flakes (I used Ancient Harvest brand) – you could sub oats but cooking time will be less*
- 1/2 ripe banana, mashed (if you don’t like banana, use another pureed or mashed fruit equal to 1/2 cup)
- 3 Tbsp unsweetened coconut milk (other milk could be subbed or use applesauce or yogurt)
- 1 tbsp shredded unsweetened coconut, optional
- 1/2 tsp gluten free vanilla extract
- 1/2 tsp ground cinnamon
- 2 tsp chia seeds
- 1 Tbsp coconut sugar, maple syrup or honey, optional for a sweeter variation
- Coconut oil for greasing baking dish (butter or ghee would work here)
pasta - spinach ricotta gluten free dumplings
By tinathorn
Spinach and/or gluten free marinara sauce, for serving Whisk together the potato starch, cornstarch, xanthan gum, ...
- 5 Tablespoons potato starch
- 5 Tablespoons cornstarch
- 3 Tablespoons white rice flour (or brown rice flour), plus more for rolling
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/3 teaspoon salt
- 1/8 teaspoon ground white pepper (or black)
- 1/16 teaspoon ground nutmeg
- 10 ounces frozen chopped spinach, defrosted
- 3/4 cup grated Parmesan cheese, plus more for garnish
- 1 1/4 cups whole milk ricotta cheese
- 2 large eggs, beaten
Cream Soup Substitute
By tinathorn
In a small sauce pan, melt butter over medium-low heat
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk (I used 1%)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
cheesecake - Baileys no-bake cheesecake
By tinathorn
To make the base: Melt the butter in a pan and add the crushed biscuits
- base
- 100 g butter
- 250 g digestives, crushed
- topping
- 2 x 300g cartons full-fat cream cheese
- 2 tbsp Baileys
- 100 g icing sugar
- 300ml carton double cream, whipped
- 100 g dark chocolate, grated
- 200 ml whipped cream chocolate, for grating
- 20 cm round springclip tin, buttered and lined with baking parchment
cookie - No-Bake Dark Chocolate Almond Cookies
By tinathorn
1. Line a large plate, platter, or baking sheet with parchment paper or wax paper
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1/3 cup Dutch process cocoa
- 1/2 cup almond butter
- 1 cup old fashioned oats (or gluten-free oats)
- 1/3 cup chopped Blue Diamond Dark Chocolate Almonds
- Additional chopped almonds and sea salt, for sprinkling on cookies, if desired
bites - Date and Walnut Energy Balls
By tinathorn
Process the walnuts and coconut in your food processor until the mixture is crumbly
- 1 cup of shredded, unsweetened coconut
- 2 cups of walnuts, macadamia nuts, or other nuts or seeds of your choice
- 2 cups of pitted dates (Medjool is best, but other types work fine)
- 1 teaspoon of sea salt
- 2 tablespoons of coconut oil
- 1 teaspoon of vanilla extract
cookie - Ginger Molasses Cookies
By tinathorn
Preheat oven to 350 degrees
- 2 1/4 cups Gluten Free Flour blend (add 1 tsp. xanthan gum if not included in your blend)
- 1/2 teaspoon tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 Tablespoon orange juice (freshly squeezed is best)
- 1 teaspoon Gluten Free vanilla extract
- 1 cup + 2 Tablespoons sugar
- powdered sugar for dipping tops of cookies in