Tinathorn's profile page
Recipes
cake - Black Magic
By tinathorn
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk or sour milk*
- 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
quickbread - Flourless Double Chocolate Peanut Butter Mini Blender Muffins (gluten-free)
By tinathorn
Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease the pans; set a...
- 1 medium/large ripe banana, peeled
- 1 large egg
- heaping 1/2 cup creamy peanut butter (I recommend using classic storebought peanut butter, and not natural or homemade because it can be oily or separate)
- 1/3 cup unsweetened natural cocoa powder
- 3 tablespoons honey (agave, brown rice syrup, or maple syrup may be substituted)
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- pinch salt, optional and to taste
- heaping 1/2 cup mini semi-sweet chocolate chips + more for sprinkling muffin tops
oatmeal - banana nut porrige
By tinathorn
Place the nuts in a large bowl and sprinkle the sea salt over them
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1/2 cup raw pecans
- 1 very ripe banana (makes it easier to digest plus adds a little more sweetness)
- 2 cup coconut milk
- 2 teaspoons cinnamon
- dash of sea salt for soaking water
quickbread - paleo lemon bread with lemon glaze
By tinathorn
Makes 1 loaf
- Ingredients:
- 6 eggs
- 1/4 cup coconut oil or butter, melted
- zest from 2 lemons
- juice from 2 lemons plus enough milk of choice (coconut, almond) to equal 1 cup
- 1/3 cup honey
- 2/3 cup coconut flour (do not substitute another flour)
- 1 heaping teaspoon baking soda
- 1/4 tsp salt
- Lemon Glaze:
- 2 Tbsp butter or coconut oil
- 2 Tbsp honey
- 2 Tbsp milk of choice
- zest and juice from 1 lemon
- 1/2 tsp pure vanilla extract
Haluski
By tinathorn
This is the longest part of the preparation 1 ½ Block of pork belly 3” x 2” x 1 ½ Liberally sprinkle with s...
- 2 cups of flour
- 3/4 cup of water
- 1 small potato (grated finely)
- 2 tsp salt
- 1 beaten egg
- 1/4 pound of unsalted butter
- 15 % fat pressed cheese
quickbread - Paleo Lemon Bread with a Lemon Glaze – Grain Free, Paleo
By tinathorn
Preheat oven to 350 degrees F
- 6 eggs
- 1/4 cup coconut oil or butter, melted
- zest from 2 lemons
- juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
- 1/3 cup pure honey
- 2/3 cup coconut flour (do NOT substitute another type of flour – it will not work! You can find coconut flour HERE)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons melted butter (dairy free use coconut oil)
- 2 tablespoons pure honey
- 2 tablespoons milk of choice (I use THIS coconut milk)
- zest and juice from 1 lemon
- 1/2 teaspoon pure vanilla extract
bites - turtle cookie quinoa energy bites
By tinathorn
In the bowl of a food processor combine the dates and pecans
- 1 cup pitted medjool dates (about 10)
- 1 cup raw pecans
- 2 tablespoons nut butter
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil
- 2 tablespoons cocoa powder
- 1 - 2 tablespoons water (only if needed)
- 1 cup quinoa crisps
- 1/2 cup chocolate chips
flour - gf blend
By tinathorn
1. In a large bowl, mix all flours well taking care that bowl and mixing spoons are dry
- Amaranth Flour / Rajgira Atta – 1 cup (3.8 ounces)
- Sorghum Flour / Jawar Atta – 1 cup (4.4 ounces)
- Cornstarch – 3/4 cup (3.4 ounces)
- Xanthan Gum – 1.25 tsp
- Salt – 1/2 tsp
Ricotta Tart
By tinathorn
A protein-packed dessert with ricotta cheese and eggs, Ricotta Tart is a sweet, creamy dessert
- Ingredients for the short pastry:
- flour, 300 gr
- sugar, 150 gr
- softened butter, 150 gr
- egg, 1
- baking powder, 1 teaspoon
- grated orange peel
- Ingredients for the filling:
- cow ricotta cheese, 250 gr (soft cheese as cottage cheese)
- icing sugar, 100 gr
- grated peel of 2 limes
- juice of 2 limes
- eggs, 2
- pine seeds, 50 gr
Ice cream - Peach-Lime Sorbet
By tinathorn
Stir water, sugar and corn syrup in a large saucepan over medium heat until the sugar dissolves
- 1 1/2 cups water
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1 pound fresh peaches or nectarines, halved and pitted
- 1 teaspoon freshly grated lime zest
- 6 tablespoons lime juice
- 1/4 teaspoon salt