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Recipes
Refried Beans
By tinathorn
Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ancho chili powder, or other chili powder
- 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
- 2/3 cup low-sodium chicken broth, plus more if needed
- Salt and pepper
- 2 tablespoons chopped fresh cilantro leaves
Quick Bread - Banana Marble Bread
By tinathorn
Preheat oven to 350F. Lightly grease a loaf pan (use 9×5-inch or 8×4-inch pan)
- 1 cup sorghum flour (or certified gluten-free oat flour*)
- 1/2 cup brown (or white) rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut sugar
- 3 small, very ripe bananas, mashed completely (use blender, food processor or potato masher)
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (or other fat of choice), melted
- 2 Tablespoons pure maple syrup (or other liquid sugar of choice)
- 2 large eggs (For egg-free, you may use egg replacer prepared to equal 2 eggs)
- 2 teaspoons pure vanilla extract
- 3 Tablespoons unsweetened cocoa powder (Don’t add it to your dry ingredients.)
- 1 – 2 Tablespoons pure maple syrup (additional)
- See “Notes” below recipe.
ice cream - Watermelon-Yogurt Ice
By tinathorn
Combine water and sugar in a small saucepan
- 1/4 cup water
- 1/4 cup sugar
- 4 cups diced seedless watermelon, (about 3 pounds with the rind)
- 1 cup low-fat vanilla yogurt
- 1 tablespoon lime juice
cake - gluten Free Angel Food Cake
By tinathorn
In a food processor, add sugar and salt; grind on high for 2 minutes, and until finer in texture; and allow dust to...
- 1 3/4 cups sugar
- 1/4 teaspoon fine sea salt
- 1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe (I used all superfine brown rice flour)
- 12 egg whites, at room temperature
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract (or almond, lemon or orange)
- 1 Tablespoon fresh lemon juice or pineapple juice (optional)
Pie - Peanut butter
By tinathorn
Beat cream cheese and confect
- 8 ounces Philadelphia Cream Cheese
- 1 cup confect. sugar
- 3/4 cup Kraft Crunchy Peanut Butter
- 1 tub Cool Whip*
- 1 graham or cookie crust
- When I copied this recipe it did not say what size tub of cool whip. I will try an 8oz.when I make it and post if that worked well or if larger tub is needed.
No Bake COOL WHIP Chocolate Mousse Pie
By tinathorn
1. Into a mixing bowl add cream cheese, sugar, vanilla extract and cocoa powder
- 8 ounces cream cheese – room temperature
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup COOL WHIP whipped topping
- 1 tablespoon unsweetened cocoa powder
- 6 mini graham cracker pie crusts
dessert - Easy Bread and Butter Pudding
By tinathorn
STEP 1 Preheat oven to 180C
- 8 slices bread crusts removed
- 3 egg
- 3 tbs caster sugar
- 300 mls cream
- 100 g apricot jam
- 1/4 cup ground cinnamon
chocolate - chips/chunks homemade
By tinathorn
In a double boiler, melt the chocolate over medium-low heat
- 6 ounces single-ingredient chocolate (I use Baker’s Unsweetened Chocolate)
- 1/3 – 1/2 cup maple syrup
bites - No Bake Granola Bites
By tinathorn
Add almond butter, honey and coconut oil to a microwavable bowl and heat for 30 seconds
- 1/2 cup almond butter
- 1/3 cup honey
- 1 tablespoon coconut oil
- 1 cup old-fashioned oats
- 1/2 cup Rice Krispies cereal
- 1/2 cup mini chocolate chips
- 1/2 cup golden raisins
- 2 tablespoons ground flaxseed meal
- 1/4 teaspoon cinnamon
- Pinch of salt
Gluten Free Chocolate Overdose Cake
By tinathorn
Grease an 8inch round cake tin and preheat your oven to 160degrees
- 450 g Chocolate (broken into pieces - I used half dark/half milk- It's down to your own preference
- 225 g Butter (cut into pieces)
- 8 large eggs (cold)