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Recipes
pasta - Fresh Gluten Free Pasta
By tinathorn
Pulse flour, salt and xanthan gum in the bowl of a food processor fitted with the steel blade attachment to combine
- 3 Cups GF AP Flour Blend
- 1 teaspoon sea salt
- 4 teaspoons xanthan gum
- 5-6 extra large eggs, lightly beaten
Fresh-baked soda bread
By tinathorn
Set the oven to 220°C/425°F/Gas Mark 7
- 300g (10oz) plain flour
- 150g (5oz) plain wholemeal flour
- 1 level tsp salt
- 1 level tsp bicarbonate of soda
- 284ml tub buttermilk or low-fat natural yogurt
- 100ml (3½fl oz) semi-skimmed milk
- Non-stick baking sheet or buttered baking sheet
quickbread - sweet potato/squash biscuits/scones
By tinathorn
Preheat the oven to 375ºF
- 1/2 cup sorghum flour
- 1/2 cup potato starch (not potato flour)
- 1/4 cup millet flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- Pinch nutmeg, to taste (don't put in too much!)
- 3 tablespoons Spectrum Organic Shortening
- 1 cup canned sweet potato or finely mashed cooked sweet potato
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy (or 1 egg)
frozen yogurt - Blueberry Spinach Greek Frozen Yogurt Pops
By tinathorn
Combine all ingredients in the bowl of a food processor or a blender and grind until very well combined, about 20-3...
- 6 ounces plain Greek frozen yogurt (2% or 4% if you can find it)
- 1 cup blueberries (or other berries)
- 1/2-1 cup lightly packed baby spinach (or kale)
- 2 tablespoons honey or maple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla
pasta - Ricotta Spätzle
By tinathorn
Whisk the ricotta, eggs, and water together until smooth
- 1 cup whole milk ricotta
- 4 large eggs
- 1/4 cup warm water
- 2 cups flour
- 1 teaspoon salt
quickbread - healthy banana bread
By tinathorn
Preheat your oven to 180°C/355°F Grease and line a loaf tin or small cake ban Mash your bananas and mix in the eg...
- 3 large bananas, mashed (about 1 1/3C mashed)
- 1/3 cup egg whites or 2 eggs
- 2 tbsp softened butter/reduced fat dairy spread/non-dairy spread
- 1.5-3 tbsp honey (depending on how sweet you like things)
- 1 tsp vanilla
- 1 cup whole wheat flour/buckwheat flour/gf oat flour
- 1/2 cup plain flour/gluten free plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- optional mix ins: spices, nuts, chocolate chips, etc.
cake - Single-Serving Chocolate Quinoa Protein Cake
By tinathorn
Preheat the oven to 350 degrees Fahrenheit and grease a 5" baking dish with oil or cooking spray
- 34 g (1/4 cup) Quinoa Flour
- 1 tbs Regular Cocoa Powder (unsweetened)
- 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1 Jumbo Egg
- 1/3 cup Unsweetened Almond Milk
- 21 g (1 scoop) Chocolate Brown Rice Protein Powder (I used SunWarrior)
- 4 packets Truvia* (or sweetener of choice)
brownies - ultimate fudgey brownies
By tinathorn
Preheat your oven 325 F and lightly grease a 9 x 11 inch metal pan
- 3/4 cup superfine brown rice flour
- 1/4 cup almond meal
- 1/4 cup potato starch
- 1/4 cup sorghum flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups nondairy chocolate chips
- 1 cup organic granulated sugar
- 1/4 cup nondairy margarine
- 1/2 cup strong coffee, divided
- 2 tablespoons ground chia seed mixed with 5 tablespoons hot water
- 1 teaspoon vanilla extract
- 1 cup nondairy white chocolate chips (optional)
porridge - Whipped buckwheat porridge
By tinathorn
Grind the buckwheat groats until fairly fine
- 1/4 cup raw buckwheat groats (not kasha)
- 1/2 cup non dairy milk (I used homemade almond milk)
- 1 cup water
- 1/2 banana or 1 tbs nut butter (to add creaminess and thickness)
- 1 tbs date paste or syrup of choice
- 1 tbs cocoa
- Pinch stevia/syrup
- Handful of warmed fruit (I used raspberries)
- Other toppings or extra groats if desired (I went for whia chia and cacoa nibs)
pasta - Macaroni and Cheese pressure cooker 7 minutes
By tinathorn
Place the macaroni, chicken stock, cream, salt and pepper into the pressure cooker
- 2 1/2 cups elbow macaroni
- 2 cups chicken stock
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzerella cheese