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Recipes
baked oatmeal
By tinathorn
1. Preheat oven to 350 degrees
- 3 c. gluten free oats (I used THESE ones)
- 1/2 c. brown sugar (you can use coconut sugar if you want)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. applesauce
- 2 eggs (this recipe works VERY well with 2 Tbs. flax meal mixed into 6 Tbs. warm water. Let it sit until gel-like)
- 1 c. milk or dairy free milk
- 1 tsp. gluten free vanilla
- 1 tsp. cinnamon
- 1/2 c. craisins, raisins or other dried fruit
cookie - Pumpkin Kiss Cookies
By tinathorn
In a food processor, blend dates and almond meal
- 6 Medjool dates, pitted
- 1/4 cup almond meal/flour
- 1/4 cup organic pumpkin puree
- 1 large egg
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 cup unsweetened coconut flakes
- 3.5 ounces of 72% dark chocolate
Gluten Free Focaccia
By tinathorn
Whisk together the flours, starch, xanthan gum, sea salt, garlic, and herbs in a large mixing bowl
- 1 cup sorghum flour
- 1 cup potato starch (not potato flour!) or tapioca starch
- 1/2 cup millet flour or oat flour
- 2 teaspoons xanthan gum
- 1 / 1/4 teaspoon sea salt
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 2 teaspoons each: chopped rosemary, thyme, basil
- 1 tablespoon active dry yeast
- 1 1/4 to 1 1/3 cup warm water (at 110º F)
- A pinch of raw sugar
- 4 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon lemon juice
- 1 egg, beaten
oatmeal - Snickerdoodle Oatmeal
By tinathorn
In a large Pyrex-type measuring cup, combine the flakes with about 1 and 1/2 cups liquid
- 1 and 1/2 servings oats (or other grain) (60g)
- 1 tsp cinnamon
- a little over 1/4 tsp salt
- 1/2 to 1 tsp pure vanilla extract (I use 1/2 tsp)
- 2 tbsp milk of choice (plus extra if you cook your cereal in milk)
- Sweetener to taste (sugar, stevia, agave, etc.)
cookie - Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
By tinathorn
Preheat oven to 350ºF. In small bowl, mix together the oats and baking soda; set aside
- 2/3 cups Rolled Oats (gluten-free If Desired)
- 1 teaspoon Baking Soda
- 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
- 2/3 cups Dark Brown Sugar
- 2 Large Eggs
- 1-1/2 teaspoon Vanilla Extract
- 2/3 cups Chocolate Chips
Cheezy crackerbread
By tinathorn
Mix the dry ingredients together in a medium bowl then add the wet ingredients and mix well to form a dough
- 1/4 cup coarse coconut flour
- 1/4 cup fine almond flour
- 1/4 tsp baking powder
- 3 tbs nutritional yeast
- 1/4 tsp salt
- Pinch garlic powder
- Pinch mustard powder
- 2 tbs red palm oil- melted
- 2 tbs ground chia plus 5 tbs hot water
- 1 tbs sesame seeds (optional)
pandcake - Best Buttermilk Pancakes
By tinathorn
Heat griddle to 375 degrees
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
- 1 cup fresh blueberries (optional)
bars - wild blueberry + pomegranate oatmeal breakfast bars
By tinathorn
Pre-heat the oven to 350º, and oil a 8x8" or 9"x11" baking dish, and line with a piece of parchment
- 1 cup of oat flour
- 2 cups of rolled oats (not instant)
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/4 cup of chia seeds
- 1 egg, lightly beaten
- 1/2 cup of maple syrup
- 1 ripe bananna, smashed
- 2 teaspoons of vanilla
- 1 teaspoon of almond extract
- 1 cup of almond or coconut milk (unsweetened)
- 1/2 cup of wild blueberries (if frozen, be sure to defost by leaving out in a strainer)
- 1/2 cup of pomegranates
- 1/2 cup of almonds, roughly chopped
Kale and Leek soup
By tinathorn
Kale and Leek Soup Yield: 6 cups (1
- 1 large leek, cleaned, sliced 1/4-inch thick
- 2 teaspoons olive oil
- 6 cups (335 g) kale, chopped, stems removed
- 4 cups (960 ml) low sodium vegetable or chicken broth
- salt and pepper to taste
- 1 . Saute leek in olive oil until soft. Add kale and cook until wilted.
- 2 . Add broth and cook for 30 minutes on low heat.
- 3 . Place half of the soup into the Vitamix container and secure lid.
- 4 . Select Variable 1.
- 5 . Turn machine on and slowly increase speed to Variable 10, then to High.
- 6 . Blend for 45 seconds until smooth.
- 7 . Pour mixture back into pot containing the rest of the soup. Season to taste with salt and pepper.
quickbread - Apple “Oat” Muffins
By tinathorn
Preheat oven to 350F. Grease or line a muffin pan with silicone or paper muffin cups
- 2 cups applesauce
- 4 eggs
- 1/2 cup blanched almond flour or almond meal
- 1/3 cup coconut flour, sifted
- 1/3 cup finely chopped walnuts
- 1/3 cup finely chopped pecans
- 1/2 cup shredded coconut
- 2/3 cups sliced almonds
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 fresh cooking apple, cut into small 1/4” pieces (you could also substitute raisins)