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Recipes
Gluten Free Banana Walnut Muffins
By tinathorn
This date-sweetened, gluten-free muffin recipe is easy to make and super healthy
- 3 large eggs
- 1/4 cup coconut oil
- 2 medium bananas
- 3 dates, pitted
- 10 drops stevia
- 1/4 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 cup walnuts, toasted and chopped
bites - Double choc cookie dough balls
By tinathorn
Blend together all ingredients (except choc chunks) until a smooth batter is formed
- Add all above ingredients plus:
- Batter
- 1 cup cooked sweet potato
- 1/4 cup coconut butter- melted
- 1/4 cup peanut butter
- 1/2 cup agave plus 1/2 tsp stevia
- 2 tsp vanilla extract
- 1/2 cup chickpeas
- 3 tbs cocoa powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4- 1/2 cup dark choc chunks
- Half baked balls
- 1/4 tsp baking powder
- 2 cups flour (spelt or GF) I used 1 cup ground oats, 1/2 cup tapioca, 1/2 cup ground almonds
- Add extra choc chunks if desired
bites - Buck-coconut balls
By tinathorn
Process the dates until sticky and coarsely ground
- 1/2 cup dates
- 1/4 coconut flakes
- 1/2 buckwheat groats (you can toast them first if you like but I didn't)
- 2 tbs peanut butter (or other nut butter) add a pinch of salt if not using salted nut butter.
granola - oatmeal cookie quinoa granola
By tinathorn
Preheat the oven to 325 degrees F
- 2 1/2 cups gluten-free rolled oats
- 1 1/2 cups quinoa flakes
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla powder
- 1/2 teaspoon sea salt
- 1/3 cup maple syrup
- 1/4 cup creamy almond butter
- 1/4 cup coconut oil
- 1/2 cup mini chocolate chips (I like Enjoy Life because they're dairy-free)
quickbread - Cinnamon Zucchini Cake with Cream Cheese Frosting
By tinathorn
Preheat oven to 350 degrees
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups shredded zucchini
- 1 (8 oz) package cream cheese
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
Bars - Granola Bars
By tinathorn
Preheat oven to 350F. Line a 9×13 inch pan with parchment paper
- 1 cup cereal, such as cornflakes or ‘Chex’
- 1 1/2 cups mixed dried fruit and nuts in any combination
- 1/2 cup unsweetened coconut
- 2 Tablespoons flaxmeal (ground flaxseed)
- 1/2 cup honey, maple syrup, or brown rice syrup
- 2 Tablespoons almond butter (or other butter)
- 1 teaspoon vanilla (optional)
- 1/4 cup chocolate chips or chopped chocolate (optional)
- Parchment paper
Bites - Peanut Butter Babies
By tinathorn
Blend the ingredients in your food processor (I used a Magic Bullet short cup)
- 1/4 cup roasted, salted peanuts (30g) (I use roasted-unsalted, and I add about 1/8 tsp plus 1/16th tsp salt.)
- scant 2/3c dates (80g) (I use SunMaid, because they’re super-soft.)
- 1/8 tsp pure vanilla extract
- Optional: chocolate chips or cocoa powder
ice cream - Tea and Date Ice Cream
By tinathorn
1. Boil 1/2 cup of spring water and make a strong rooibos tea
- ∙ 1/2 cup of spring water
- ∙ organic rooibos tea (we used rooibos espresso shot)
- ∙ 2-3 organic medjool dates
- ∙ 1 tbsp of raw organic honey
- ∙ 2 tbsp of natural coconut cream or organic hemp seeds
- ∙ 4 tbsp of coconut oil (melted)
- ∙ 2 large organic bananas (add a third banana if the bananas are smaller)
Gluten Free Thin & Crispy Chocolate Chip Cookies
By tinathorn
1. Preheat oven to 350 degrees, line 2 baking sheets with parchment paper 2
- it before each use as some of the ingredients may settle and you really want them evenly distributed):
- 1 cup Gluten Free Flour Blend* (or King Arthur’s gluten-free flour)
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup butter at room temperature
- 1/3 cup dark brown sugar
- 1/2 cup sugar
- 1/2 tsp water
- 1/2 tsp vanilla
- 1 egg
- 1 cup semi-sweet chocolate chips (I use E. Guittard)
- Gluten Free Flour Blend (This recipe yields 3 cups. You should make at least that amount or even
- double it and store the remainder in an airtight container for future use. Just make sure to always mix
- 2 cups white rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon zanthan gum
quickbread - coconut flour biscuits
By tinathorn
In a small bowl, whisk together the coconut flour, baking powder, and salt
- 1/2 cup melted coconut oil
- 6 large eggs
- 2 Tablespoons honey
- 2/3 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt