Tinathorn's profile page
Recipes
quickbread - Honey Bread
By tinathorn
Preheat your oven to 350°F
- 1 3/4 cups (245 g) all-purpose gluten free flour (I used Better Batter)
- 6 tablespoons (54 g) cornstarch
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup (100 g) granulated sugar
- 6 tablespoons (84 g) virgin coconut oil, melted and cooled (can use vegetable shortening, melted and cooled, or unsalted butter at room temperature)
- 1/2 cup (168 g) honey
- 1 teaspoon pure vanilla extract
- 1/2 cup (4 fluid ounces) milk, at room temperature (any kind)
- 3 tablespoons (42 g) plain yogurt or sour cream, at room temperature
- 3 eggs (180 g, out of shell) at room temperature, beaten
oatmeal - Reeses Peanut Butter Cup Baked Oatmeal
By tinathorn
Preheat oven to 380 degrees
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- 1/4 cup mashed banana (or sub another mashed fruit)
- 1/4 cup milk of choice or nondairy creamer
- 1 nunaturals stevia packet or 1 1/2 tbsp liquid sweetener such as maple syrup or agave (If using liquid sweetener, scale back the milk to just 2 tbsp)
- 1/8 tsp salt
- 1 tbsp cocoa powder
- 1-2 tbsp peanut butter (or other nut butter or sunbutter)
- Optional: handful of chocolate chips!
dessert - Banana Coconut Cream
By tinathorn
1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl
- 2 cups Original Bisquick® mix
- 2 tablespoons sugar
- 1/4 cup firm butter or margarine
- 1 package (4-serving size) vanilla instant pudding and pie filling mix
- 1 3/4 cups milk
- 2 medium bananas, sliced
- 2 cups whipped cream
- 1/2 cup toasted shredded coconut
quickbread - paleo bread
By tinathorn
Preheat the oven to 160C/140C/gas 2½ and line a large loaf tin with baking paper
- 150 g (5oz) ground almonds
- 100 g (3 1/2 oz) arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon bicarbonate of soda
- 5 medium eggs
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- 50 g (2oz) pitted olives, halved
- 125 g (4 1/2 oz) grated courgettes
- 50 g (2oz) finely diced ham
- 50 g (2oz) finely grated parmesan cheese
- 2 tablespoons pumpkin seeds
granola - gf chocolate granola
By tinathorn
Preheat oven to 300F. Line a large baking pan (with at least 1 inch sides) with foil; grease lightly and set aside
- 1/4 cup coconut oil
- 1/4 cup honey (or pure maple syrup)
- 1/4 cup sunflower seed butter (or other nut or seed butter of your choice)
- 1/4 cup unsweetened cocoa powder
- 2 Tablespoons coconut sugar (granulated white or brown sugar will work, too)
- 1 Tablespoon black coffee (See Notes below recipe.)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups sunflower seeds, unsalted and toasted (See Notes below recipe.)
- 1 1/2 cups gluten-free oats (See Notes below recipe.)
- 1 cup unsweetened grated or shredded coconut
- 1/2 (or more!) Chocolate chips or chunks, optional
cookie - paleo dark chocolate shortbread
By tinathorn
Preheat oven to 375°F. Melt chocolate and palm shortening together in the microwave or on low heat on the stovetop
- 7 oz bittersweet dark chocolate (about 70%, I used 4 ounces semisweet and 3 ounces unsweetened)
- 3 Tbsp palm shortening (or substitute unsalted butter)
- 1/4 cup cocoa powder
- 2 eggs
- 2 tsp vanilla (or substitute espresso)
- 1/8 tsp baking soda
- 1/4 tsp cream of tartar
- 1/8 tsp salt
cookie - gluten free flourless fudge cookies
By tinathorn
1) Preheat the oven to 350°F
- 2 1/4 cups confectioners' sugar
- 1/4 teaspoon salt
- 1 teaspoon espresso powder, optional but good
- 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 large egg whites
- 2 teaspoons gluten-free vanilla extract
- For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
bite - Healthy Protein Peanut Butter Chocolate Chip Cookie Dough Balls
By tinathorn
Preheat the oven to 180 C (350 F) and line a tray with baking paper
- 1 1/4 cups canned chickpeas, rinsed and drained (about a 400g/14oz can)
- 1/2 cup + 2 tbsp natural peanut butter (165g, 5.8 oz)
- 1/4 cup honey (80g, 2.8 oz)
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
- 1/2 cup chocolate chips
ice cream - Jamoca Almond Fudge Ice Cream – Low Carb and Gluten-Free
By tinathorn
For the custard, heat cream, almond, granulated erythritol and coffee in a medium saucepan over medium heat
- 2 cups heavy cream
- 1 cup almond milk
- 1/4 cup granulated erythritol (I used Swerve)
- 2 tbsp instant coffee
- 4 egg yolks
- 10 drops stevia
- 2 tbsp coffee liqueur (optional)
- 1/2 tsp xanthan gum
- 1 tbsp butter
- 1 1/2 oz unsweetened chocolate
- 2 tbsp powdered erythritol (I used Swerve)
- 1 tbsp cocoa powder
- 10 drops stevia
- 1/2 tsp vanilla extract
- 4 to 6 tbsp heavy cream
- 1/2 cup chopped toasted almonds
Bites - Coconut Cookie Dough Balls
By tinathorn
Blend everything together in a food processor
- Scant 2/3 cup pitted dates (80 g) (I like Sunmaid brand, because they’re softer. See the nutritional info link, below, for substitution notes)
- 1 and 1/2 tbsp coconut butter or Homemade Coconut Butter
- Tiny pinch salt (can be omitted if desired)
- Optional: shredded coconut, chocolate chips, etc.