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Recipes
Squares - Choco-nut Puffed Millet Squares
By tinathorn
Line an 8×8 pan with aluminum foil and spray with cooking spray
- 3 cups puffed millet*
- 1/4 cup plus 2 TB coconut butter**
- 1/2 cup honey
- 4 tsp cocoa powder
- 1/4 cup semi-sweet chocolate chips (optional)
cake - Vanilla Bundt Cake (Grain-Free)
By tinathorn
Preheat oven to 350ºF and adjust rack to middle position
- 6 large eggs
- 3/4 cup coconut sugar or maple sugar
- 8 tablespoons unsalted butter, melted, cooled
- 3 tablespoons coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (make sure it's grain-free)*
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
cookie - Chocolate Chip Cookies
By tinathorn
In a large bowl, combine the almond flour, baking soda and salt until well blended
- 2 cups fine ground blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted palm shortening/ghee or mild tasting coconut oil
- 1/4 cup honey or vegan substitute
- 1 tablespoon GF vanilla
- 1 tablespoon canned full fat coconut milk
- 1/4 cup chocolate chips
nuts - Cinnamon Roasted Almonds, slow cooker
By tinathorn
Spray a 6-quart slow cooker bowl with non-stick cooking spray
- 2 egg whites
- 2 tablespoons pure vanilla extract
- 3 pounds (10 cups) whole raw almonds
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1/4 cup ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup water (does not go in until the last hour)
Cake - nutmeg cake
By tinathorn
STEP 1 Preheat oven to 180C and grease and line a 23 cm baking pan or springform pan
- 2 cup self-raising flour
- 2 cup brown sugar loosely packed
- 125 g butter cold chopped
- 2 tsp mixed spice
- 1 tsp baking powder
- 2 tsp ground nutmeg
- 1 egg lightly beaten
- 1 cup milk
Margarita
By tinathorn
mix
- 1 c Tequila
- 1/2 c Tripsec
- 1 beer (any kind)
- Crystal light lemonade 1 pack for a jug
- 1 can frozen Limeade juice
larabar - Chocolate Coconut Chew
By tinathorn
Line an 8-inch square baking pan with two criss-crossed sheets of unbleached parchment paper, making sure the paper...
- 2 cups raw blanched almonds (230 g) (I have also used raw cashews)
- 1/2 pound pitted medjool (or deglet noor) dates
- 4 tablespoons (56 g) virgin coconut oil, melted
- 3 ounces unsweetened chocolate, melted
- 1/4 teaspoon kosher salt
- 1 cup (80 g) raw coconut flakes
brownie - Flourless Chocolate Chip Chickpea Blondies with Sea Salt {vegan, gluten-free & healthy}
By tinathorn
Serving size: 1 bar (1/16th of recipe) Calories: 120 Fat: 6g Carbohydrates: 13
- Cooking Spray
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup all natural almond butter or peanut butter
- 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
- 2 teaspoons vanilla
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
- sea salt, for sprinkling
nut butter - Creamy Cashew Butter
By tinathorn
Place the cashews and oil in the Twister Jar and press the “batter” button
- 2 cups raw cashews
- 3 tablespoons melted coconut oil
cookie - Maple-Walnut Dark Chocolate Chunk cookie
By tinathorn
Preheat oven to 350F. Vigorously stir palm shortening, walnut oil and maple sugar in a bowl until well combined (or...
- 1/4 cup palm shortening (you could also substitute unsalted butter, ghee or lard)
- 1/4 cup walnut oil (you could also substitute avocado oil or coconut oil)
- 2/3 cup maple sugar
- 1 egg
- 2 cups blanched almond flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp vanilla (you can boost the maple flavor by substituting with natural maple extract)
- pinch cinnamon
- 3/4 cup walnuts, chopped (you could also substitute pecans)
- 3.5 oz bar of 80% or 90% dark chocolate, chopped into chunks (or substitute 2/3 cup chocolate chunks)