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Recipes
nutbutter - nutella with coconut milk
By tinathorn
Preheat your oven to 350 degrees
- 2 cups of raw hazelnuts
- 1 can of light coconut milk
- 1/2 cup coconut sugar (if you don't have coconut sugar you can sub regular sugar)
- 1/4 tsp sea salt
- 10 ounces dark chocolate (I used 70 % dark chocolate)
milk - coconut milk
By tinathorn
1. Place coconut into the large cup of a Magic Bullet or bottom of a Blender
- 3/4 cup organic finely shredded unsweetened dried coconut
- 1 1/4 cup just boiled water
bread - Soft Naan – Indian Flatbread
By tinathorn
If using milk and vinegar mix and set aside for 15 minutes until thick
- 1/2 cup water, heated to 110°F
- 1 Tablespoon honey, (or agave syrup) (or sugar)
- 2 teaspoons instant dry yeast
- 1/2 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1/2 cup) (rice milk for dairy-free/vegan)
- 3/4 cup white rice flour
- 3/4 cup brown rice flour
- 1/4 cup + 2 Tablespoons potato starch (or try tapioca starch*) + more for dusting
- 1/4 cup + 2 Tablespoons cornstarch (or try potato starch*, if using tapioca starch above)
- 2 teaspoons guar gum (or xanthan gum)
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon gluten free baking powder (for browning and texture)
- 1/4 cup cooking oil (I used EVOO extra light in flavor)
- 2 large eggs, beaten (skip for vegan diets or use a Gluten Free Egg Substitute
- Unsalted butter (or Earth Balance spread), for buttering tops of naan
cookie - Chocolate Almond Butter Thumbprint Cookies (Paleo + Vegan)
By tinathorn
In a medium bowl, mix together all ingredients except for the nut butter and shape into a ball
- 1 1/4 cups almond flour
- 2 tablespoons cocoa powder
- 1/8 teaspoon salt
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1/4 cup almond butter or any other nut butter
cookie - Flourless Gingerbread Cookies
By tinathorn
Preheat oven to 350. In a food processor, combine all the ingredients
- 1 1/4 cup cashew butter (or nut butter of choice)
- 1/4 cup maple syrup
- 1 T blackstrap molasses
- 1 heaping tsp cinnamon
- 3/4 tsp ground ginger
cookie - flourless peanut butter chocolate chip cookies
By tinathorn
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside
- 1 cup peanut butter (chunky or smooth)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
soup - CABBAGE ROLL SOUP – pressure cooker
By tinathorn
Turn the pressure cooker on to the “brown” method
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb ground beef
- 1/2 lb ground pork
- 3/4 cup uncooked rice
- 1 medium cabbage, core removed and diced into bite size pieces
- 1 (28 oz) can diced tomatoes, untrained
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 tbsp Worcestershire sauce
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp cayenne pepper
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp oil
muffin - Chocolate Chip Zucchini Muffins
By tinathorn
Preheat oven to 350F and place 10-12 cupcake liners in a muffin tin
- 1 1/2 cups spelt flour (all-purpose or Bob’s gf also work here) (180g)
- 1/2 tsp baking soda
- 3/4 tsp salt
- optional: 1/2 tsp cinnamon
- 1/3 cup xylitol, or sugar, or evaporated cane juice (65g)
- 1/16 tsp pure stevia, or 2 tbsp more sugar (or 2 NuNaturals packets)
- optional: 1/2 cup chocolate chips
- 1/2 cup applesauce (120g)
- 1/3 cup coconut or veg oil (Replace with more applesauce only if you don’t mind the gummy texture of fat-free baked goods.) (70g)
- 1 tsp white or apple cider vinegar (5g)
- 1 1/2 tsp pure vanilla extract (6g)
- 1 cup grated zucchini
icecream - Homemade Orange Creamsicle Ice Cream
By tinathorn
Peel and section oranges. Lay flat on a tray and freeze until hardened
- 1 3/4 cup – coconut milk, full fat
- 2 medium – orange
- 4 tbsp – sweetener
- 1 tsp – vanilla extract
cake - Apple & Carrot Gluten Free Breakfast Cake
By tinathorn
Preheat the oven to 350 degrees F
- 2 cups sorghum flour
- 1/2 cup palm sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3/4 cup egg white substitute or 6 egg whites or 3 eggs
- 1 tablespoon vanilla extract
- 2 apples, quartered (leave the peels on)
- 1 cup of carrots, peeled and chopped (about 3 medium carrots)