Tinathorn's profile page
Recipes
bread - Soft Potato-Free Corn-Free Gluten Free Bread Recipe (Dairy-Free Option)
By tinathorn
Makes 1 loaf; 16 -17 slices
- 1 cup non-fat milk (or water, for dairy-free), heated to 110°F
- 2 Tablespoons honey (or agave syrup)
- 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups gluten-free oat flour; (or sorghum or millet flour, if oat intolerant)
- 1 cup tapioca flour/starch
- 1/2 cup arrowroot powder
- 1/4 cup flax seed meal
- 1 Tablespoon guar gum
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 4 large egg whites, at room temperature
- 1/4 cup extra virgin olive oil (or neutral cooking oil)
- Oil or gluten free spray oil for pan
- 2 teaspoons gluten-free oats for top (optional)
donut - zeppole (potato)
By tinathorn
In a large bowl add the flour and the mashed potatoes
- 1 Lb Flour
- 2 Medium boiled potatoes
- 1/4 Oz Active dry yeast
- Pinch of salt
- Granulated sugar or powder sugar
- 2 Cups lukewarm water
- Olive oil for frying
Chocolate slice
By tinathorn
Melt the coconut oil and butter and then mix everything together in a blender/food processor for a few minutes to a...
- 200 g coconut butter
- 50 g coconut oil (the additional of the oil creates a less crumbly chocolate)
- 50 g raw cacao powder
- 30 g raw carob powder or more cacoa)
- 1 tbs maca powder (optional to taste)
- 50 g agave syrup (plus a tiny pinch of stevia if necessary to taste- I found it sweet enough without)
- Pinch of salt
- 1 tsp vanilla powder or extract
- Optional- fruit and chopped nuts
cookie - chocolate chip paleo
By tinathorn
Preheat oven to 350F. There’s no need to line a pan with a silicone liner or parchment paper, but you can if you...
- 1/4 cup ghee (or substitute butter but increase to 1/3 cup; I think palm shortening and lard would work too)
- 1/4 cup extra virgin coconut oil
- 2/3 cup evaporated cane juice (aka sucanat)
- 1 egg
- 1 lb raw unsalted cashew butter (or 1 lb raw cashews made into homemade cashew butter–this yields a little over 2 cups of cashew butter)
- 1 tsp vanilla
- 1 cup arrowroot powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cups bittersweet chocolate chips (or substitute semisweet)
Raw Banana Cream Pie & Whipped Coconut Cream
By tinathorn
2 – 3 just ripe bananas 1 Raw Salted Caramel Macadamia Pie Crust whipped coconut cream [recipe below] shredded co...
- 225 g raw macadamia nuts, divided [approx 1 1/2 c, heaped]
- 1/2 c coconut oil, melted
- 100 g dry figs, fresh dates or a combination [approx 6 figs or 7 dates]
- scant 1/4 c lemon juice
- 1 ripe banana
- 1/2 c coconut milk
- 1/2 c rice or nut milk
- 2 tsp vanilla bean paste
- 1/2 tsp sea salt
potato - Slow Cooker Garlic Parmesan Potatoes
By tinathorn
Lightly coat the inside of a slow cooker with nonstick spray
- 3 pounds baby Dutch yellow potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Cookies - Oatmeal Chocolate Chip Cookie
By tinathorn
Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape
- Add in:
- Whisk the dry ingredients in a bowl-
- 1 cup sorghum flour
- 1/4 cup GF millet flour (or brown rice flour)
- 1/2 cup tapioca starch/flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a separate bowl, beat to cream-
- 3/4 cup Spectrum Organic Shortening or Organic Coconut oil
- 1 1/2 cups light brown sugar
- 1 tablespoon bourbon vanilla
- 2 organic free-range eggs, beaten (or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy)
- Add the whisked dry ingredients to the creamed brown sugar and beat to combine.
- 3 to 3 1/2 cups certified gluten-free rolled oats
- Start with 3 cups GF oats. Mix till distributed evenly. If you'd like more in the batter, add in another half cup.
- Add in:
- 1 cup dark chocolate chips
- Stir by hand to combine.
bread - soft pretzels
By tinathorn
1. Combine the water, sugar, and yeast in a bowl and let sit for five minutes, until the yeast is activated and bub...
- 1 1/2 1 1/2 1/2 cups warm water
- 1 1 1 tbsp sugar
- 2 1/4 2 1/4 1/4 tsp active dry yeast (1 packet)
- 1/4 1/4 4 cup (1/2 stick, 4 tbsp) melted butter, warm
- 4 4 4 eggs yolks (optional)
- 3 1/2 3 1/2 1/2 cups (438 g) Artisan Gluten-Free Flour Blend
- 1 1/2 1 1/2 1/2 tsp salt
- 2 2 2 tsp xanthan gum
- 8 8 8 cups (~2 liters) water
- 1/2 1/2 1/2 cup sodium carbonate (*see note #1 below)
- 1 1 1 egg
- Kosher salt
- Notes
- Degrees of Free-dom
- This recipe is: gluten/wheat-free, peanut-free, tree-nut-free, fish-free, shellfish-free, soy-free, vegetarian.
- This recipe can easily be made egg-free by omitting the egg yolks and wash. It can easily be made dairy/lactose/casein-free by substituting Spectrum vegan shortening or similar for the butter.
candy - graham cracker toffee
By tinathorn
Preheat oven to 350 degrees F
- 16 graham cracker sheets
- 1/2 cup brown sugar
- 1 cup butter
- 1 cup chopped pecans
- 6 oz. milk or semi sweet chocolate chips
crepes - paleo crepes
By tinathorn
In a food processor, pulse together coconut flour and eggs Add 1 tablespoon of coconut oil and water and pulse unt
- 2 tablespoons coconut flour
- 4 large eggs
- 1 tablespoon coconut oil, melted over very low heat
- 1/2 cup water
- 2 tablespoons coconut oil, for cooking