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Recipes
granola - Pumpkin granola clusters
By tinathorn
Mix the pumpkin puree, vanilla, maple syrup and stevia together in a small bowl
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 3 tbs maple syrup and 1/6th tsp stevia
- 1 1/2 cup oats
- 1/2 cup pumpkin seeds
- 4 tbs flax or ground chia
- 1/4 cup walnut pieces
- 1/4 cups dates or dried cranberries –chopped
- 2 tsp cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp salt
Gluten-Free Pizza with Fresh Mozzarella
By tinathorn
1. Thirty minutes before baking time, preheat the oven to 500 degrees F, with a baking stone placed on the middle r...
- 1/2 lb. (orange-size portion) Gluten-Free Pizza Crust (above)
- 1/2 c. canned Italian-style chopped tomatoes, well-drained by draining through a strainer, or use any prepared tomato sauce you like
- 1/4 lb. sliced fresh mozzarella cheese, buffalo-milk variety if available
- 6 basil leaves, roughly torn
- 1/8 c. sliced Mediterranean-style black or green olives
- 1/2 Anaheim pepper, thinly sliced crosswise
- 1 Tbsp. grated Parmigiano-Reggiano cheese (optional)
- Olive oil for drizzling on top of the pizza
- White or brown rice flour for dusting
graham crackers, paleo, gf
By tinathorn
1. In a food processor combine almond flour, arrowroot, salt, and yacon 2
- 1 1/2 cups blanched almond flour
- 1 tablespoon arrowroot powder
- 1/4 teaspoon celtic sea salt
- 2 tablespoons golden syrup (or honey/maple syrup)
cookie - Flourless Mounds Cookies
By tinathorn
Preheat oven to 350F. In a large bowl, mix all ingredients together well
- 1 large egg
- 1 About 1 cup almond butter (homemade with allowed sweetener--or no sweetener--ensures this recipe is paleo; see notes on measurement; peanut butter or sunbutter will work in place of almond butter, but will change the overall flavor of these cookies)
- 1/2 cup coconut sugar (or light brown sugar, packed)
- 1/2 cup unsweetened shredded coconut, packed (or sweetened if you prefer)
- 2 tbsp raw cacao powder (or cocoa powder)
- 1 tsp baking soda
- 1/2 tsp vanilla extract
quickbread - Monkey Bread or Cinnamon Pull-Apart Bread
By tinathorn
Preheat oven to 350F. Grease a Bundt pan (or other tube pan)
- Dough:
- 3 cups gluten-free flour (See notes at end of recipe for blend.)
- 1/2 cup sugar (white granulated, light brown or coconut)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fat, cold (dairy-free butter substitute or real butter if not dairy-free)
- 1/2 cup milk PLUS 1/2 Tablespoon apple cider vinegar (Your favorite dairy- or dairy-free milk will work.)
- 1/2 cup vanilla yogurt (dairy-free or dairy)
- Coating:
- 1/2 cup sugar
- 1 Tablespoon ground cinnamon
- Drizzle:
- 1/2 cup coconut sugar
- 1/4 cup fat, room temperature (dairy-free butter substitute or real butter if not dairy-free)
- 1/4 cup milk (dairy-free or dairy)
- 1/4 cup pure maple syrup (substitute honey, agave, or other liquid sugar of choice)
bread - No-Knead Sweet Potato Dinner Rolls
By tinathorn
Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved
- 3/4 cup (6 ounces) warm water
- 1 scant tablespoon (1 package) active dry yeast
- 1 cup (9 ounces) mashed sweet potatoes (see Recipe Notes below)
- 1 cup (8.5 ounces) milk, whole or 2% preferably
- 1/4 cup (2 ounces) unsalted butter, melted
- 2 tablespoons light brown sugar
- 2 teaspoons kosher salt
- 4 cups (20 ounces) all-purpose flour
Pumpkin Chocolate Chip Cookie Recipe
By tinathorn
Preheat oven to 350 degrees F
- 1/2 cup butter, soft
- 1/2 cup applesauce (natural, no sugar added)
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup mini chocolate chips
Cream Cheese Frosting Recipe with Dairy-Free & Gluten Free Options
By tinathorn
1/4 cup unsalted butter (or Earth Balance Buttery Spread), near room temperature 11 oz
- Instructions:
- 1/4 cup unsalted butter (or Earth Balance Buttery Spread), near room temperature
- 11 oz. gluten-free cream cheese, near room temperature (Philadelphia brand or try Tofutti for dairy-free)
- 2 cups confectioner's sugar, sifted (or Trader Joe's Organic Powdered Sugar for corn-free)
- 1 teaspoon pure vanilla extract
- In the bowl of your mixer, whip the butter and cream cheese on high speed until fluffy. Add the confectioner's sugar via a sifter on low speed until it is creamy. Add the vanilla and beat on low speed until thoroughly combined.
- Use this gluten free cream cheese frosting on cooled cakes, cupcakes, and cookies.
Cake - Garbanzo Bean Vanilla Protein Cake
By tinathorn
Amount Per Serving = 1 piece: Calories: 77
- 2 egg whites
- 1 cup almond milk, unsweetened
- 1/4 cup agave nectar or 1/3 cup brown sugar
- 1/4 cup applesauce, unsweetened
- 15 oz can chickpeas (garbanzo beans), drained & rinsed
- 1 tbsp pure vanilla extract
- 3 scoops (90 g) whey protein powder, unflavoured & unsweetened
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- Cooking spray
cookie - {Flourless} Fudge Chocolate Chip Cookies
By tinathorn
Preheat the oven to 350°F
- 3 cups powdered sugar
- 2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
- 1/8 tsp. salt
- 2 to 4 large egg whites, at room temperature
- 1 Tbsp. pure vanilla extract
- 1 1/2 cups 60% cacao chocolate chips