Tinathorn's profile page
Recipes
cake - mexican chocolate cake
By tinathorn
1. Preheat oven to 325F
- 6 Eggs
- 1/2 cup Extra Virgin Coconut Oil, melted
- 1/3 cup + 1 Tbsp Coconut Flour
- 1/3 cup Cacao Powder
- 3 oz Unsweetened Chocolate, melted (100%)
- 1/2 cup Blackstrap Molasses
- 1/2 cup Honey
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Cayenne Pepper, to taste
Gluten Free Bread
By tinathorn
Preheat oven to 400 degrees F
- 2 medium sized bananas
- 1 cup almond butter (this brand is amazing)
- 2 large eggs (need a substitute? How to Make Substitutions for Xanthan Gum in Baking is a great place to start – I use the flax seed one often)
- 1 teaspoon vanilla
- 1/4 tsp. cinnamon
- 3 tablespoons of honey
- 1/2 tsp. baking soda
- 1 tsp. apple cider vinegar
- Toppings: mini chocolate chips, slivered almonds, chopped pecans, chopped walnuts, other mini chips you find, mini M&M’s (the toppings are fun to experiment with, chocolate seems to add a wonderful sweetness to them)
muffin - Chocolate Muffin, in a Minute
By tinathorn
Combine your flax, almond meal, sugar equivalent, cocoa powder, baking powder and salt in a coffee mug, or other mi...
- 2 tbsp (13g) golden flaxseed meal
- 2 tbsp (14g) almond meal
- 1 tbsp (12g) 'Swerve' or other sugar equivalent
- 1 tbsp (5.38g) unsweetened cocoa powder
- 1/2 tsp (2g) baking powder
- dash salt
- 1 large (50g) egg
- 1 tsp (4.67g) melted butter
quickbread - Banana Oat Nut Bread
By tinathorn
Preheat oven to 350F and spray a loaf pan with cooking spray
- 1/2 cup white flour
- 1 tablespoon + 1 teaspoon dry buttermilk powder*
- 1/2 cup whole wheat pastry flour
- 1/2 cup oat bran
- 1/2 cup brown sugar (optional: substitute 1/4 cup honey for 1/4 cup of the brown sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup rolled oats
- 2 eggs, beaten
- 1/3 cup water*
- 2 tablespoons canola oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1-1/2 cups mashed ripe banana (3-4 bananas)
- 3/4 cups chopped walnuts, divided (1/2 cup for mix, 1/4 cup for top)
brownie - fudgy gluten free
By tinathorn
Directions Preheat the oven to 325 degrees with a rack in the lower third of the oven
- 1/2 cup whole almonds or 2/3 cup almond flour
- 1/3 cup brown rice flour
- 1 cup Ghirardelli bittersweet 60% Chocolate Chips
- 6 tablespoons unsalted butter, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon Gluten Free vanilla extract
- 2 eggs
- 1 cup walnut or pecan pieces, optional
dessert - Slow Cooker Bread Pudding
By tinathorn
Cut up your bread into small pieces
- 8 slices whole grain bread, no sugar added
- 3 cups milk (any kind of milk will work. I used almond milk)
- 2 whole eggs
- 2 egg whites
- 1/2 cup honey (You can also use 1/4 cup unsweetened apple sauce and enough stevia to sweeten it to your liking.)
- 3 tsp. vanilla extract
- 1 tsp. cinnamon
- 2 tablespoons raisins (optional)
bar - saltine chocolate bars
By tinathorn
First preheat your oven to 400 degrees
- 1 cup of butter
- 3/4 cup brown sugar
- 1 sleeve of Saltine Crackers
- 1 bag of chocolate chips
- assorted toppings such as pretzels or m&ms
muffin - Pumpkin Muffins
By tinathorn
Preheat oven to 400 degrees
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 teaspoon pumpkin pie spice
- 1 can 100% pure pumpkin
- 2 large eggs lightly beaten
- 1/2 cup canola oil or vegetable oil
- 1/3 cup lowfat Greek yogurt
custard - Butterscotch Custard Recipe
By tinathorn
Preheat the oven to 325ºF
- 1 1/2 sticks unsalted butter
- 1 cup dark brown sugar
- 5 cups heavy whipping cream
- 2 teaspoons salt
- 1 Tablespoon pure vanilla extract
- 6 large egg yolks
- Boiling water
- Corn-Free Dairy-Free Caramel Sauce or Agave Caramel Sauce (optional)
- The Perfect Whipped Cream (optional)
oatmeal - Never-ending Oatmeal Bowl
By tinathorn
Place your oats and salt in a large, microwaveable dish (I use a pyrex 4-cup measurer) with the milk of choice
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 1 1/2 cups water or milk of choice
- 1/4 tsp salt
- 1/2 cup more liquid
- sweetener and add-ins of choice