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Recipes
bars - gluten free matcha coconut bars
By tinathorn
Preheat the oven to 350 degrees
- 1 1/4 cup gluten free flour blend
- (I primarily use Authentic Foods because the flour is milled superfine, which improves baking texture)
- 3/4 cup almond flour
- (*If your gluten free flour blend doesn't contain xanthan gum, add 1 teaspoon.)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup shredded coconut
- 1 cup organic sugar
- 1 stick butter, melted
- 2 large eggs
- 3 tablespoons matcha green tea powder
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
- 1/2 cup chopped toasted pecans
COFFEE JELLY ALMOND MILK TEA
By tinathorn
Make the coffee jelly by mixing together the coffee, gelatin and sugar until everything is dissolved completely
- 1 3/4 cups (400 ml) room temperature black coffee/decaf/cold brew
- 1 1/2 tbsp (5 g) gelatin dissolved in 1/4 cup (60 ml) of cold water
- 1 tsp coconut sugar
- 1 1/2 cups (345 ml) almond milk
- 1/2 cup (180 ml) water
- 2 tbsp (8 g) black assam tea (or 2 tea bags of any black tea)
Honey Lemon Coconut Paleo Pancakes
By tinathorn
Place all of the pancake ingredients in a large bowl and combine well
- for cooking and serving:
- 2/3 cup coconut flour
- 1 tablespoon honey
- 1 cup coconut milk
- 8 eggs
- 1/4 teaspoon baking soda
- coconut oil or butter for frying
- lemon wedges and extra honey to serve
- See more at: http://blog.paleohacks.com/honey-lemon-coconut-paleo-pancakes/#sthash.0DfWNIfz.dpuf
banana nut bread
By tinathorn
Mix butter, sugar, & eggs
- 1/2 c butter, room temp
- 1 c C&H sugar
- 2 eggs
- 3 medium bananas, mashed
- 2 c Gold Medal flour
- 1 t baking soda
- 1/2 t salt
- 1 c walnuts, optional
beef jerky
By tinathorn
Place the ground beef, garlic powder, onion powder, sea salt, and ground black pepper in a large mixing bowl
- 3 pounds ground beef (use 90% lean meat/10% fat or leaner)
- 5 teaspoons garlic powder
- 4 teaspoons onion powder
- 3-4 teaspoons sea salt (we prefer 4 teaspoons)
- 2 teaspoons ground black pepper
- 1 1/4 cup beef broth
- 1 tablespoon Wright’s Hickory Liquid Smoke
- 2 teaspoons unsulphured molasses
cookie - Almond Joy Cookies {gluten-free & dairy-free}
By tinathorn
One of my all time favorite candies growing up were Almond Joys
- 3/4 cup almond meal
- 1/4 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup almond butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup honey (I used raw, unfiltered)
- 1 whole egg + 1 egg yolk
- 3/4 cup shredded coconut, sweetened
- 1/2 cup chocolate chips
granola - low sugar granola
By tinathorn
1. PREHEAT oven to 375ºF
- 2 c rolled oats
- 1/4 c water
- 2 Tbsp maple syrup
- 2 Tbsp ground flaxseed
- 1 Tbsp canola oil
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 c chopped hazelnuts
- 1/4 c chopped dates
- 1 c soy milk
cookie - Chocolate Chip Banana Bread Oatmeal Cookies
By tinathorn
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat
- 1 1 1 c (100g) instant oats (measured correctly)
- 3/4 3/4 3/4 c (90g) whole wheat or gluten-free* flour (measured correctly)
- 1 1/2 1 1/2 1/2 tsp (4g) baking powder
- 1 1 1 tsp (3g) ground cinnamon
- 1/8 1/8 1/8 tsp (1g) salt
- 2 2 2 tbsp (28g) coconut oil or unsalted butter, melted
- 1/4 1/4 1/4 c (63g) mashed banana
- 1 1 1 tsp (5mL) vanilla extract
- 1/2 1/2 1/2 c (120mL) agave
- 2 1/2 2 1/2 1/2 tbsp (35g) regular semisweet chocolate chips
- 1 1/2 1 1/2 1/2 tbsp (21g) miniature semisweet chocolate chips
- Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal.
- 7-10 you don’t have instant oats, measure the same amount of old-fashioned oats, and pulse them in a food processor 7-10 times.
- Chopped dark chocolate may be substituted in place of the chocolate chips.
- 1/2 5 maple syrup may be substituted for the agave. Alternatively, 1/2 cup (105g) brown sugar + 5 tablespoons (75mL) milk may be substituted as well. The baking time stays the same.
- 1/2 2 2 1/2 use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: 1/2 cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and 1/2 teaspoon (2g) xanthan gum.
brownie - coconut flour brownie
By tinathorn
Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9)
- 1/2 cup minus 1 Tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
- 1/2 cup cocoa powder - substitute carob powder (this stuff) if there is a chocolate sensitivity
- 1/2 cup plus 2 Tbs. butter, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- 1/2 cup plus 2 Tbs. honey or maple syrup
- 1 tsp. vanilla extract, optional
nutbutter - chocolate hazelnut spread
By tinathorn
The Spunky Coconut
- 1 & 1/2 cups hazelnuts
- 1 & 1/2 cups full-fat coconut milk
- 1/2 cup coconut sugar
- 1/4 teaspoon sea salt
- 3 (3-ounce) bars 70% (or higher) dairy-free dark chocolate
- optional: add another cup of coconut milk to make it spreadable straight from the fridge