Tinathorn's profile page
Recipes
Bars - Peanut Butter and Chocolate Cereal Bars
By tinathorn
(chewy, no-bake, vegan, gluten-free)
- 1 heaping cup creamy peanut butter (use Jif, Skippy, or similar; do not use natural or homemade peanut butter)
- 1/2 cup light corn syrup (light colored, not lite)
- 1/2 cup granulated sugar
- 1/4 light brown sugar, packed
- 1 tablespoon vanilla extract
- 3 cups Rice Krispies cereal (or similar crispy rice cereal that's vegan/GF)
- Chocolate Topping
- 1 1/2 heaping cups semi-sweet chocolate chips, melted
- 2 tablespoons vegetable shortening, optional but highly recommended to keep chocolate smooth; see below*
- 1/4 cup creamy peanut butter, melted
cookie - Fudge and Walnut Oatmeal Cookies
By tinathorn
Heat the oven to 375°F. Spread the walnuts on a baking sheet and bake for about 10 minutes or until toasted, stirr...
- 1 3/4 cups shelled walnuts
- 1 cup unsalted butter, softened at room temperature for 1/2 hour
- 1 cup firmly packed light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 14-ounce can sweetened condensed milk
- 12 ounces bittersweet chocolate chips or chopped chocolate
ice cream - Roasted Mango Sorbet
By tinathorn
Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes
- 3 ripe mangoes
- 1/2 cup sugar
- 1/2 cup water
- 1/3 cup coarsely mashed banana, (1 small)
- 2 tablespoons lime juice
cookies - gluten free Chocolate Chocolate-Chip Cookies
By tinathorn
[1] In a small microwave-safe bowl, heat 1/4 cup of the chocolate chips and the butter on Low power in microwave ov...
- 1 cup (6 ounces) bittersweet chocolate chips (at least 60% cocoa), divided
- 1 tablespoon unsalted butter, buttery spread, or coconut oil
- 1 large egg
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/16 teaspoon baking soda
- 1/16 teaspoon xanthan gum
- 1/32 teaspoon salt
- 1/4 cup finely chopped walnuts or pecans
quickbread - chocolate coconut muffin
By tinathorn
Preheat oven to 375° In a mixing bowl, combine the flours, starch, cocoa, flax seed, xanthan gum, gelatin, baking ...
- 3/4 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 cup cocoa powder
- 2 Tablespoons ground flax seed
- 1 teaspoon xanthan gum
- 1 teaspoon unflavored gelatin (optional)
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 1/3 – 1/2 cup sugar (I used 3/4 cup in a double recipe)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk (or substitute)
- 1/4 cup coconut oil, melted
- 1/2 cup shredded coconut (I used organic, unsweetened)
- 1/2 cup walnuts, toasted & chopped (optional)
cookie - Grain Free Hazelnut Butter and Chocolate Chunks Cookies
By tinathorn
Preheat your oven to 350F
- 1 1/4 cups cooked chickpeas, cooled and patted dry
- 1/2 cup + 2 tbsp pure hazelnut butter
- 2 tbsp date paste
- 2 tbsp egg whites
- 1/2 ripe banana
- 1 tsp baking powder
- 1/4 tsp of cinnamon
- a pinch of salt
- 1 tsp pure vanilla extract
- 2 scoops vanilla flavored whey protein powder
- 75 g Lindt 85% dark chocolate, chopped
Cookie - chocolate chip
By tinathorn
gluten free
- 1 ripe California avocado, peeled and pit removed
- 1 ripe banana, peeled and chopped
- 2 eggs
- 2 Tablespoons molasses (or other liquid sugar like honey, agave or coconut nectar if you prefer)
- 1 1/2 teaspoons pure vanilla extract
- Pinch salt
- 1/4 cup coconut flour
- 1/2 cup (or a few more if you like!) chocolate chips or chunks (or dark chocolate bar chopped coarse)
Honey Roasted Chickpeas with Sea Salt
By tinathorn
Honey-glazed crispy chickpeas are a healthy sweet and salty snack packed with protein
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 tablespoon honey
- 1/2 tablespoon canola oil, or other neutral tasting oil
- Sea salt, to taste
quickbread - Oopsie Bread
By tinathorn
An alternative for bread if you are eating low carb and diabetic
- 3 eggs
- 1/2 cup cream cheese
- 1 pinch salt
- 1/2 tablespoon psyllium husks (optional)
- 1/2 teaspoon baking powder (optional)
Cake - Gluten Free Chocolate Pound Cake
By tinathorn
Preheat your oven to 325°F
- For the pound cake
- 2 ounces dark chocolate, chopped
- 3/4 cup (105 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 arrowroot or potato starch)
- 1 teaspoon kosher salt
- 3/4 cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder, add 1/8 teaspoon baking soda)
- 16 tablespoons (224 grams) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar, plus more for sprinkling
- 9 ounces (252 g) eggs (from about 5 large eggs), at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (2 fl. oz.) brewed coffee (or milk—but really consider the coffee!), at room temperature
- For the chocolate glaze
- 4 ounces dark chocolate, chopped
- 1/4 cup (2 fluid ounces) heavy whipping cream
- 1 teaspoon pure vanilla extract