Tinathorn's profile page
Recipes
Cauliflower Crust bread
By tinathorn
Preheat oven to 450°F (220°C) and place a rack in the middle
- 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
- 1 free-range organic egg, lightly beaten
- 1/2 cup / 1.7 oz / 50 gr shredded mozzarella cheese
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon ground black pepper
melting moments cookie
By tinathorn
Melting Moments: In a medium sized bowl whisk together the flour, cornstarch and salt
- Topping:
- 1 1/2 cups (195 grams) all purpose flour
- 1/2 cup (60 grams) cornstarch (corn flour)
- 1/4 teaspoon salt
- 1/4 cup (30 grams) confectioners sugar (powdered or icing)
- 1 cup (227 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 grams) confectioners sugar (powdered or icing)
brownie - Flourless Zucchini Brownies
By tinathorn
Peel and grate the zucchini
- 1 cup peanut butter (or almond butter)
- 1 1/2 cup zucchini (peeled and finely grated)
- 1/3 cup maple syrup (or sweetener of your choice)
- 1/3 cup applesauce (or 1 flax egg (1 tbs ground flax seeds + 3 tbs water))
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup raw cacao powder
- 1 cup chocolate chips
cake - Banana-Chocolate Chip Cake with Peanut Butter Frosting
By tinathorn
Preheat oven to 350°. Coat cake pans with nonstick spray
- cake
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 1 10-oz. bag mini chocolate chips
- frosting
- 2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 teaspoons vanilla extract
- Chocolate chips, mini chocolate chips, and chocolate kisses
- Two 8x8x2-inch cake pans
Tzatziki Sauce
By tinathorn
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers - peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
sausage meatballs with a tomato and basil sauce, spaghetti and sweet raw peas
By tinathorn
This is a fantastic recipe that completely celebrates everything I love about peas
- olive oil
- 8 good-quality pork sausages
- 500 g spaghetti
- sea salt
- 300 g fresh peas, in their pods
- a block of Parmesan cheese, to serve
- a few sprigs of fresh marjoram, thyme or rosemary, leave picked
- for the tomato sauce
- olive oil
- 2 cloves of garlic, peeled and finely sliced
- a small bunch of fresh basil, leaves picked, stalks finely chopped
- 2 x 400g tins of good-quality plum tomatoes
- sea salt and freshly ground black pepper
- good-quality balsamic vinegar
granola - Gluten-Free Vanilla Almond Granola
By tinathorn
In a large bowl, combine the oats, almonds, flax seeds, dried coconut, coconut crystals, and cinnamon
- 3 cups rolled oats (certified gluten-free)
- 1 cup almonds, chopped
- 1/2 cup flax seeds
- 1/2 cup unsweetened dried coconut flakes
- 1/4 cup coconut crystals (palm sugar)
- 1/2 tablespoon cinnamon
- 1/4 cup plus 2 tablespoons honey
- 1/4 cup extra virgin coconut oil, melted
- 3/4 teaspoon kosher salt
- 1 tablespoon vanilla
- 1 cup raisins
mayo - Cooked Blender Mayonnaise
By tinathorn
WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended
- EGG YOLKS
- Tbsp. fresh lemon juice OR vinegar
- Tbsp. water
- tsp. sugar
- tsp. dry mustard
- tsp. salt
- pepper
- cup olive oil OR vegetable oil
quickbread - Zucchini Bread Gluten Free
By tinathorn
Oil a 9 x 5-inch loaf pan and set it aside
- 1 c (+ 1 tbsp) sweet rice flour
- 1/2 c potato starch
- 1/3 c sorghum flour
- 3 tbsp tapioca flour
- 1 1/2 tsp baking soda
- 2 tsp gluten-free baking powder
- 2 tsp xanthan gum
- 1 tbsp ground cinnamon
- 1/3 tsp salt
- 4 tbsp (1/2 stick) unsalted butter (or buttery spread + 1 tbsp oil)
- 1 c granulated sugar
- 3 large eggs, at room temperature
- 1/2 c cow's milk (or rice or almond milk)
- 1/2 c sweetened applesauce
- 1 1/2 c grated zucchini
- 1 1/4 tsp pure vanilla extract
- 2/3 c chopped walnuts
larabar - cookie, no bake, df, eggfree, sf, gf, vegan
By tinathorn
In a food processor, combine the nuts, oats, dates, salt, vanilla, cocoa powder, chocolate chips, peanut butter, a...
- 1/2 cup raw cashews, almonds or walnuts (or a combination)
- 1/2 cup gluten-free rolled oats
- 3/4 cup pitted soft medjool dates (roughly chopped after measuring, packed into a measuring cup)
- Pinch sea salt
- 3/4 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons vegan dark chocolate chips
- 1 tablespoon natural peanut butter
- 1 tablespoon agave nectar or pure maple syrup