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Recipes
candy - Chocolate Almond Brittle
By tinathorn
Line a cookie sheet with aluminum foil or use non-stick cookie sheet; and set aside
- 1/2 lb. butter (2 sticks)
- 1 cup sugar
- 1/4 cup water
- 1 Tablespoon light corn syrup
- 1/2 pound (about 1-1/4 cups) slivered almonds (You may also use walnuts, pecans, etc.)
- 1 cup gluten-free milk chocolate morsels (or your favorite chocolate, chopped)
pasta - Garlic and Lemon Cream Pasta with Roasted Broccoli
By tinathorn
1. Preheat oven to 425 degrees
- 1 head broccoli, cut into florets
- 2 garlic cloves, sliced
- 2 tablespoons olive oil
- Salt and Pepper
- 1 lb penne pasta
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/4 cup Parmesan cheese, shredded
bread - Paleo Savoury Bread Loaf Recipe
By tinathorn
Preheat oven to 180 degrees celsius and line a 20 x 10cm loaf tin with baking paper
- 8 eggs
- 1 cup carrot grated (you could also use sweet potato, beetroot or zucchini!)
- 1/2 cup butter melted (or ghee or coconut oil)
- 1/4 cup chia flour (or ground chia seeds or flaxmeal)
- 1/4 cup coconut flour
- 1/4 cup mixed seeds (we used pumpkin and sesame)
- 1 tbs. dried onion flakes
- 1 tbs. dried basil flakes
- 1/4 tsp. baking powder
- salt and pepper
pasta - Gluten Free Gnocchi
By tinathorn
Mix all ingredients together by hand; knead until it forms a ball
- 4 1/2 cups riced potatoes (peeled, cooked potatoes pushed through a colander)
- 2 cups rice flour
- 1 1/2 eggs beaten
- Water and salt for boiling
Bisquick Recipe - Homemade Gluten Free
By tinathorn
In a large bowl, whisk together all ingredients; sift the mixture four times
- 1 1/2 cups white rice flour (or brown rice flour or a mixture of both)
- 1 1/2 cups potato starch (or cornstarch, if potato intolerant)
- 3 Tablespoons sugar (or evaportated cane juice for refined-sugar-free)
- 1 Tablespoon + 2 teaspoons gluten free baking powder (Rumford, Featherweight is corn-free)
- 1 1/2 teaspoons xanthan gum (or guar gum, for corn-free)
- 2 teaspoons fine sea salt
Pound Cake Perfection with Banana Bread variation
By tinathorn
A delicious recipe for pound cake that can easily be adapted to banana bread
- BANANA LOAF VARIATION:
- 1/2 cup canola or safflower oil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsweetened applesauce
- 1 cup raw sugar
- 1/4 cup dark brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 1/3 cup full-fat coconut milk
- 1/3 cup water or, instead of water use coconut milk: 2/3 cup Lite coconut milk
- 2 tablespoons orange juice
- 3/4 cup brown rice flour, finely ground
- 3/4 cup potato starch
- 3/4 cup tapioca starch
- 1 1/2 teaspoons guar gum (do not use xanthan gum)
- 1 scant teaspoon salt
- 1 1/4 teaspoon baking powder
- 1 super-ripe banana, mashed
- 1 teaspoon cinnamon
- 1/2 to 1 cup walnuts, chopped, optional
quickbread - banana bread
By tinathorn
gluten free, vegan, vegatarian
- 3/4 c. sugar
- 1/2 c. vegetable oil
- 2 Tbs. flax meal + 6 Tbs. water
- 3 bananas mashed with 1 tsp. baking soda
- 2 Tbs. almond milk
- 1 1/2 tsp. baking powder
- 1 c. brown rice flour
- 2/3 c. sorghum flour
- 1/3 c. tapioca starch
- 1/2 tsp. salt
quickbread - Pumpkin Chocolate Chip Muffins
By tinathorn
Preheat the oven to 350 degrees
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cup sugar
- 1 1/2 cups AP GF Flour Blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup (gluten free) mini chocolate chips, plus more for sprinkling on top
Bites - Samoas Babies
By tinathorn
Serving Size: 45 grams (the size of a Larabar) 175 calories 8 g fat 2 g protein 5 g fiber 0 g added sugars
- Packed 1/2 cup dates (90g)
- 2 tbsp unsweetened shredded coconut (30g)
- 1/16 tsp pure vanilla extract
- scant 1/8 tsp salt
- 1-2 tbsp chocolate chips or bar (14-28g)
cookie - Paleo Chocolate Chunk Cookies
By tinathorn
Preheat oven at 350°F (175°C), place a rack in the middle
- 2 cups / 6.3 oz / 190 gr blanched almond flour/meal
- 1/4 teaspoon fine grain sea salt
- 1/2 teaspoon baking soda
- 1/4 cup / 2 oz / 55 gr coconut oil, melted
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon vanilla extract
- 3/4 cup / 3.5 oz / 100 gr coarsely chopped +70% dark chocolate