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Recipes
Soup - bean
By tinathorn
1. In a soup pot, add the drained beans, water, bay leaf, salt, parsley, onion, celery, liquid smoke, hot sauce, pe...
- 1 2/3 cups drained Navy Beans (canned or dried and soaked overnight)
- 1 1/4 cups water
- 1/2 tsp salt
- 3 Tbsp vegan butter
- 1/2 cup chopped onion
- 1/2 cup chopped parsley
- 1/3 cup celery, chopped
- 2 tsp vegan liquid smoke
- 1/4 tsp black pepper
- 2 Tbsp cayenne pepper hot sauce
- 4 garlic cloves or 1 Tbsp garlic powder
- 1 large bay leaf
- 1 medium white potato, baked (skin on)
- as needed to thin soup: 1/3-1/2 cup soy creamer (or soy milk, or more water) — plain flavor
chicken in milk
By tinathorn
Brown a whole chicken in copious amounts of olive oil or butter
- whole chicken
- copious amounts of olive oil or butter.
- milk
- two lemons' worth of zest
- a cinnamon stick
- fresh sage leaves.
cookie - 'Peanut' Butter Chocolate Chip Cookies (Nut-Free!)
By tinathorn
Preheat oven to 350 degrees Fahrenheit In a stand mixer fitted with the paddle attachment, cream together the short...
- 1/4 cup palm shortening or ghee
- 1/4 cup sunbutter, unsweetened*
- 1 egg, room temperature
- 2 tbs honey
- 2 tbs palm sugar
- 2 tsp vanilla extract
- 3/4 tsp lemon juice
- 2 tbs + 2 teaspoons coconut flour
- 1/4 tsp baking soda
- 1/4 cup dark chocolate pieces (omit for SCD)
- 1/4 cup Enjoy Life chocolate chips(omit for SCD)
- You can use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.
bars - Dark Chocolate Dipped Crunchy Coconut Cashew Sesame Bars
By tinathorn
Preheat oven to 350 degrees F
- 1 1/2 cups raw cashews
- 1/2 cup raw, unsweetened coconut flakes
- 6 tablespoons sesame seeds (I used a mix of black and white)
- 3 tablespoons flax seeds
- 3 tablespoons hemp seeds
- 1/4 cup wheat bran or cooked quinoa, for gluten free eaters
- 1 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/2 cup pure maple syrup or honey
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 8 ounces dark chocolate, melted
cake - Flourless Chocolate Cakes with Chocolate Peanut Butter Ganache
By tinathorn
Makes 8 (or more). Carb count will depend on how many you make and the type of chocolate you use in the glaze
- Cakes:
- 6 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup granulated erythritol
- 10 drops liquid splenda
- 1/2 cup peanut flour
- 1/4 cup cocoa powder
- 3 eggs
- 1/2 cup almond milk (or whole milk or cream)
- Glaze:
- 1 tbsp butter
- 2 tbsp peanut butter
- 2 oz good quality dark chocolate (I used Lindt 85% cacao)
Chickpea/Garbanzo Bean Fries with Parsley Garlic Flakes Recipe
By tinathorn
Prepare a 9″ x 9″ pan with parchment paper by creating a “sling
- 2 cups water
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1/4 cup extra-virgin olive oil or canola oil
- 1 1/2 cups chickpea flour or garbanzo Bean flour
- cumin and/or garlic powder (totally optional)
- 2 small cloves garlic, chopped
- 1-2 tsp parsley, chopped
- canola or grapeseed oil for baking/cooking
cheesecake - kahlua cheesecake with chocolate almond crust and chocolate ganache
By tinathorn
Instructions For the crust: Position the rack in the middle of the oven and preheat the oven to 325 degrees
- 8 tablespoons unsalted butter, divided
- 1/4 cup + 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 1/4 cup + 2 tablespoons unsweetened, dutch-process cocoa
- 3 8-ounce packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup sour cream
- 1/3 cup + 1 tablespoon heavy cream
- 3 tablespoons Kahlua, Tia Maria or other coffee liqueur
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3/4 cup heavy cream
- 1 tablespoon Kahlua, Tia Maria or other coffee liqueur (optional)
- 9 ounces bittersweet chocolate, chopped into small pieces
square - Brown Sugar Lemon Squares
By tinathorn
Step 1 Preheat oven to 350 degrees
- CRUST
- 1 3/4 Cups GF Flour Blend
- 2/3 Cup Light Brown Sugar
- 1/4 tsp. Coarse Salt
- 12 Tbs. Frozen Butter (1 1/2 sticks)
- FILLING
- 3/4 Cup Fresh Lemon Juice
- 1 1/3 Cups Sugar
- 3 Tbs. GF Flour Blend
- 4 Eggs (Beaten)
cookie - Soft Gluten Free Almond Cookies That Keep For Days
By tinathorn
Preheat your oven to 350°F
- 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (150 g) granulated sugar*
- 1/3 cup (76 g) Greek-style plain yogurt (not nonfat), at room temperature
- 4 tablespoons (56 g) unsalted butter, at room temperature
- 1 egg (50 g, weighed out of shell) at room temperature, beaten
- 1 1/2 teaspoons pure almond extract
- Sliced raw almonds, for scattering on top
- You can cut back the sugar to 1/2 cup (100 g) for less sweet cookies, but the cookie dough will be a bit more difficult to handle and the baked cookies will have a less smooth appearance and a less tender texture.
cupcakes - Moist Yellow Gluten Free Cupcake
By tinathorn
Generously grease 12 muffin tins with oil
- 3/4 c -millet flour
- 3/4 c -potato starch or corn starch
- 1/2 c -tapioca flour/starch
- 1 1/2 tsp -gluten-free baking powder
- 1 tsp -xanthan gum (or guar gum)
- 1/2 tsp -fine sea salt
- 1/2 c -unsalted butter, at room temperature
- 1 c -granulated sugar
- 2 -large eggs, at room temperature
- 1 c -milk (or dairy-free milk)
- 1 tsp -pure vanilla extract
- 1/2 tsp -gluten-free almond, lemon, or vanilla extract