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Recipes
brownie - Fudge-Tastic Brownies
By tinathorn
Preheat oven to 350F and prepare an 8×8 baking dish with coconut oil
- 1/2 cup mashed frozen banana or 1/2 cup date puree (approximately 6-8 dates soaked in 1 cup water for an hour, drained, then blended to make 1/2 cup mixture)
- 1 cup roasted sunflower butter
- 2 tbsp ground chia seeds, mixed with 3 tablespoons water to form a paste
- 2 tbsp melted coconut oil
- 2 tbsp honey, brown rice syrup, or date syrup *see note
- 1/4 cup xylitol
- 10 drops stevia concentrate
- 1 tbsp gluten-free vanilla extract
- 1/2 cup cacao powder
- 1/4 tsp Himalayan rock salt
- 1/2 tsp gluten-free baking soda
- 1/4 cup dairy-free chocolate chips
quickbread - Banana Nut Muffins gluten free
By tinathorn
Lightly butter a 12-cup muffin pan
- 1 1/3 cups Copycat Bob's Red Mill 1-to-1 All-Purpose Gluten Free Flour Recipe
- 1 teaspoon baking soda
- Scant 1/4 teaspoon salt
- 2 1/2 overripe bananas
- 2/3 cups light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled (or Earth Balance spread)
- 1/4 cup beaten egg (appx 1 1/3 large eggs)
- 2/3 teaspoon pure vanilla extract
- 5 Tablespoons chopped walnuts (optional)
Cookies - shortbread cookies gluten free
By tinathorn
Line 2 cookie sheets with parchment paper; set aside
- 1/2 cup (1 stick) + 2 Tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1 large egg
- 3/4 teaspoon pure vanilla extract
- 1/4 cup almond flour
- 1/4 cup Italian chestnut flour (or replace with more almond flour)
- 1/4 cup brown rice flour
- 1/4 cup rice flour + extra for dusting
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan gum (or guar gum, if corn intolerant)
- 1/2 teaspoon guar gum
- 1/4 teaspoon sea salt Nuts of choice, glazed gluten free cherries, or dab of jam, for garnish...
- Powdered sugar, for dusting top of cookies (optional)...
cookie - Anzac Biscuits
By tinathorn
STEP 1 Sift the flour into a bowl
- 1 cup plain flour
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup coconut
- 125 g butter
- 2 tbs golden syrup
- 1 tbs water
- 1/2 tsp bicarbonate of soda
Meatballs - Quinoa and Turkey Meatballs
By tinathorn
One meatball scores 37 calories, 1
- 1 cup / 6 oz / 170 gr white quinoa
- 12 oz / 340 gr organic ground turkey
- 1/4 teaspoon plus 1 pinch ground allspice
- 1/2 teaspoon plus 1 pinch ground cumin
- pinch of red-pepper flakes
- 2 tablespoons fresh mint leaves, chopped
- 3 scallions, chopped
- 1 garlic clove, peeled
- 3/4 teaspoon coarse sea salt
ice cream - raspberry coconut ice cream (or any other frozen fruit) gf, df
By tinathorn
Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor
- 1 1/2 cups (250g) frozen Raspberries
- 1 cup (200 ml) full fat Coconut Cream from 1 can of coconut milk (See Notes)
- 4 teaspoons Maple Syrup (optional)
- up to 1/3 of a cup Coconut Water (from the can of coconut milk)
pudding - Dark Chocolate Coconut Pudding
By tinathorn
Whisk together the coconut milk, cocoa powder, maple syrup, dissolved coffee, and salt in a medium saucepan
- 1 (14 oz/400 g) can full-fat coconut milk
- 1/2 cup (40 g) unsweetened cocoa powder, sifted
- 1/2 cup (120 ml) pure maple syrup
- 1/4 teaspoon instant coffee powder, dissolved in 1 teaspoon hot water
- 1/8 teaspoon coarse sea salt
- 1 teaspoon pure vanilla extract
Fourless Fudge Cookies
By tinathorn
Calories: 88 Calories from Fat: 5 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g
- 2 1/4 2 1/4 1/4 cups confectioners' sugar
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon espresso powder, optional but good
- 1 1 1 cup cocoa powder, Dutch-process (European-style) preferred*
- 3 3 3 large egg whites
- 2 2 2 teaspoons gluten-free vanilla extract
- 1/4 1/4 richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
- tips from our bakers
- to 1 1/8" 2 2 1/4" Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
risotto - PUMPKIN RISOTTO (or squash)
By tinathorn
Pumpkin Cream Sauté the onion with the extra virgin olive oil for a couple of minutes
- pumpkin cream
- 300 gms – 10.5 oz. pumpkin, cleaned and chopped
- 2 tbsp onion, chopped
- 1 tbsp extra virgin olive oil
- Water
- Salt
- Risotto
- 320 gms – 11.3 oz. rice (Arborio, Carnaroli or Vialone nano)
- 1/2 onion, finely chopped
- 2 tbsp extra virgin olive oil
- 50 ml – 1.7 oz. white wine
- 1 lt – 33.8 oz. Stock (chicken or vegetable)
- 6 tbsp Grana Padano or Parmigiano Reggiano, finely grated
- Grana Padano or Parmigiano Reggiano slivers (raspadüra), to decorate
- 30 gms – 2 tbsp butter
- Salt to taste
Cauliflower Hummus
By tinathorn
put everything but the paprika in a food processor and blend - taste to see if you want to add more red pepper flak
- 2 cups steamed cauliflower
- 2 tbsp almond butter
- 2 cloves of garlic
- 1 tsp red pepper flakes
- 3 tbsp extra virgin olive oil
- pinch of sea salt
- splash of lemon juice
- sprinkle of paprika to garnish