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granola - nut free
By tinathorn
1. PREHEAT oven to 325°F
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- Low-Sugar Granola
- PREP TIME: 10 minutes / TOTAL TIME: 45 minutes / SERVINGS: 5
- 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
- 1 . PREHEAT oven to 375ºF. Coat a large rimmed baking sheet with cooking spray. Set aside. Place oats, water, maple syrup, flaxseeds, oil, cinnamon, and cardamom in a large bowl. Stir well to combine.
- 2 . SPREAD evenly on baking sheet and bake 20 minutes, stirring once or twice. Add hazelnuts and dates, and bake an additional 5 minutes. Remove and cool completely before storing in an airtight container at room temperature for up to 1 week.
- NUTRITION (per 1/2 c serving) 251 cal, 7 g pro, 35 g carb, 5.5 g fiber, 10.5 g sugars, 10 g fat, 0.5 g sat fat, 2.5 mg sodium
- MORE: 20 Super-Healthy Smoothie Recipes
- Low-Sodium Granola
- PREP TIME: 5 minutes / TOTAL TIME: 30 minutes / SERVINGS: 7
- 6 c rolled oats
- 1/2 c wheat germ
- 1 tsp ground cinnamon
- 1/4 c honey
- 2 Tbsp vegetable oil
- 2 Tbsp water or apple juice
- 1 c raisins
- 1 . PREHEAT oven to 300°F. Coat two 2-quart no-stick baking dishes with non-stick spray.
- 2 . COMBINE oats, wheat germ and cinnamon in a large bowl. In a small microwave-safe bowl, combine honey, oil, and water or apple juice. Microwave on high power for 1 minute. Stir well and add to oat mixture. Mix well.
- 3 . SPREAD granola thinly and evenly in prepared baking dishes and bake for 20 minutes, or until granola is golden brown. Cool completely in baking dishes. Stir in raisins. Store in an airtight container in a cool, dry place. Makes 7 cups.
- NUTRITION (per serving) 219 cal, 8 g pro, 39 g carb, 5 g fiber, 12 g sugars, 4.5 g fat, 0.5 g sat fat, 2 mg sodium
- High-Protein Granola
- Photo by Cultura/Danielle Wood/Getty Images
- PREP TIME: 5 minutes / TOTAL TIME: 1 hour, 50 minutes / SERVINGS: 7
- 3 c rolled oats
- 1/2 c unsalted roasted almonds
- 3 Tbsp whole flaxseeds
- 1 tsp ground cinnamon
- 1 c toasted wheat germ
- 4 scoops vanilla whey protein powder
- 2 Tbsp brown sugar
- 3 Tbsp honey
- 1 c water
- 3 Tbsp dried cranberries
- 3 Tbsp chopped dates
- 2 Tbsp raisins
- 1 . PREHEAT oven to 350°F. In a large bowl, mix together all ingredients except cranberries, dates, and raisins. Coat a large baking pan with cooking spray. Add the mixture and spread from edge to edge to create an even layer.
- 2 . BAKE for 90 minutes, stirring every 15 minutes, until granola is browned and crunchy. Remove from the oven and allow it to cool completely. Add the cranberries, dates, and raisins. Stir to mix.
- NUTRITION (per 1/2 c serving) 418 cal, 23.5 g pro, 57.5 g carb, 9.1 g fiber, 23 g sugars, 12 g fat, 1.5 g sat fat, 28 mg sodium
- MORE: 9 Breakfasts That Jump-Start Your Brain
- High-Fiber Granola
- PREP TIME: 7 minutes / TOTAL TIME: 47 minutes / SERVINGS: 10
- 3 c quick-cooking oats
- 1/2 c sliced almonds
- 2 Tbsp flaxseeds
- 2 Tbsp sesame seeds
- 1/4 tsp salt
- 1/3 c honey
- 1 Tbsp sugar or light brown sugar
- 1 Tbsp extra-light olive oil
- 1 tsp vanilla extract
- 1 c chopped dried cherries
- 1 . PREHEAT oven to 300°F. In a 9x13-inch baking pan, combine oats, almonds, flaxseeds, sesame seeds, and salt. Bake for 30 minutes, or until the oats and nuts are toasted and fragrant. Increase oven temperature to 350°F.
- 2 . MEANWHILE, in a small saucepan, combine the honey, brown sugar, and oil. Cook over medium heat until sugar has melted, about 1 minute. Remove from heat and stir in vanilla. Drizzle honey mixture over oats and stir to coat.
- 3 . BAKE, stirring occasionally, for 10 minutes, or until oats are crispy. With a spoon, break up any clumps. Stir in the cherries. Store in an airtight container.
- NUTRITION (per 1/2 c serving) 230 cal, 6 g pro, 40 g carb, 7 g fiber, 17 g sugars, 6 g fat, 0.5 g sat fat, 60 mg sodium
- Nut-Free Granola
- Photo by Floortje/Getty Images
- PREP TIME: 5 minutes / TOTAL TIME: 45 minutes / SERVINGS: 8
- 3 c old-fashioned rolled oats
- 1/4 c apple juice
- 3 Tbsp maple syrup
- 1 Tbsp brown sugar
- 1 Tbsp vegetable oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
cake - honey cake gf/df
By tinathorn
Preheat oven to 350 degrees
- 3-1/2 cups gluten free flour Note: I used the Bob's Red Mill brand which is a favorite of mine.
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1-1/2 cups palm sugar
- 1/3 cup molasses
- 3 eggs
- 1/4 cup applesauce
- 1/3 cup coconut oil
- 1 cup honey
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
cookie - Healthier Peanut Butter Cookies
By tinathorn
Preheat oven to 350. Mix the flour and the baking powder in a medium bowl and set aside
- 1 cup spelt flour
- 1/2 cup Bobs gluten free flour
- 3/4 cup peanut butter
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup yogurt (I used coconut yogurt)
- 1 egg (I used a flax egg)
- 1 tsp baking powder
- 1/3 cup chocolate chips
Bread, Dairy-Free Gluten-Free Egg-Free
By tinathorn
If you are not on a dairy-free diet, feel free to use cow's milk instead of almond milk
- 2 cups Homemade Almond Milk, warmed to 110°F
- 1 Tablespoon honey (or sugar or agave nectar)
- 2 1/4 teaspoons instant dry yeast
- 1 cup gluten free oat flour
- 3/4 cup millet flour
- 1/2 cup sorghum flour
- 1/2 cup cornstarch (or potato starch or tapioca flour/starch for corn-free)
- 1/4 brown rice flour (or more sorghum flour)
- 1/4 cup teff flour
- 1/4 cup flax meal
- 4 teaspoons xanthan gum (or guar gum for corn-free)
- 1 teaspoon baking powder (Rumford, or Featherweight for corn-free)
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil, light flavored or regular
- Cooking oil or gluten free spray oil, for pan
cheesecake - no bake pumpkin cheesecake
By tinathorn
Crush graham crackers if food processor
- Crust:
- 30 Graham Crackers
- 5 tbsp melted Butter
- 2 tbsp Sugar
- Filling:
- 16 oz softened Cream Cheese
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 15 oz Pumpkin Puree
- 1 tsp Vanilla
- 1 tbsp Pumpkin Pie Spice
- 16 ounce Heavy Whipping Cream
Chocolate Financiers Gluten-Free
By tinathorn
Preheat the oven to 400˚f
- 6 tablespoons unsalted butter, melted and cooled
- 1 cup almond flour (or, grind blanched almond slivers to a powder in a coffee grinder or food processor)
- 4 tablespoons Dutch-process unsweetened cocoa powder
- 1/8 teaspoon salt
- 3/4 cup powdered sugar
- 1/3 cup egg whites (from approximately two large eggs)
- 1/8 teaspoon almond extract
- 1/8 teaspoon vanilla extract
- butter or oil for greasing the mini-muffin tin
- granulated sugar to coat muffin cups
Fettuccine with Asparagus and Ham
By tinathorn
This rustic recipe takes you to old-world cuisine with a pasta that needs no thick jarred sauce
- 1 pound asparagus, thick ends removed
- 1 pound fettuccine pasta (tagliatelle, linguine or spaghetti will also be fine)
- ¼ cup olive oil
- 2 cloves garlic, crushed
- 1/2 red chile, sliced into rings
- 8 very thin slices ham
- ½ teaspoon sea salt
- ½ teaspoon black pepper
bars - dark chocolate nut butter granola bars
By tinathorn
Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat
- 1 teaspoon vanilla
- 1/4 cup raw honey
- 1/2 cup natural unsweetened peanut butter (or almond butter)
- 2 tablespoons coconut oil
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 5 medjool dates
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup 80% cacao dark chocolate chips (omit for SCD)
bread - Soft Gluten Free Dinner Rolls Recipe
By tinathorn
Makes 15 - 16 gluten free rolls 1 cup warmed milk of choice, heated to about 110-115°F (I used In a large bowl, ...
- 3/4 cup white rice flour
- 1/2 cup + 3 Tablespoons sorghum or gluten free oat flour
- 1/2 cup + 3 Tablespoons potato starch or cornstarch (I used potato starch)
- 1/2 cup + 3 Tablespoons tapioca flour
- 1 1/2 teaspoons xanthan gum or guar gum
- 1/2 teaspoon sea salt
- 1 cup warmed milk of choice, heated to about 110-115°F (I used Homemade Rice Milk)
- 2 teaspoons instant dry yeast (I use SAF brand.)
- 2 Tablespoons agave, honey, or sugar
- 2 large eggs, at room temperature (1 whole egg; and 1 egg white)
- 1/4 cup oil, or melted and cooled butter, margarine (not Smart Balance Light), or Earth Balance buttery spread (I used half grape seed oil and half unsalted butter.)
- 1/2 teaspoon apple cider vinegar
- Egg wash
- 1 large egg, at room temperature
- 1 Tablespoon melted butter, cooled
- 1 Tablespoons honey or agave syrup
- 1/2 teaspoon water
cookie - Chocolate Chunk Cookies
By tinathorn
To make the chocolate chunks from scratch Start by melting the cacao paste in the microwave
- cookie
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot flour
- 1/4 tsp Himalayan or unrefined sea salt
- 1/2 tsp baking soda
- 1/4 cup lard
- 3-4 tbsp coconut oil, melted
- 2 tbsp honey
- 1 tbsp pure vanilla extract
- For the chocolate chunks
- 100 g cacao paste, finely chopped
- 1 tbsp unpasteurized honey
- Pinch Himalayan or unrefined sea salt
- OR 100 grams of chocolate chunks