Tinathorn's profile page
Recipes
cookies - Hamantaschen
By tinathorn
Cream margarine and sugar on high for 2-3 minutes
- 1 cup (2 sticks) of margarine, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 1/4 cups gluten-free all purpose flour, divided*
- jam or other filling of your choice
- Make sure you choose a gluten-free flour that includes xanthan gum , or add 1 1/2 tsp of xanthan gum with the flour.
soup - Butternut Squash Soup (Gluten Free)
By tinathorn
Melt butter in Dutch oven over medium heat
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- 2 medium pears, peeled and sliced
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground coriander
- 1 cup whipping (heavy) cream
- 1 medium unpeeled pear, sliced
- 1/2 cup chopped pecans, toasted
salad - Warm Lentils and Brussels Sprouts Salad
By tinathorn
Preheat the oven to 200ºC
- 400 g Brussels Sprouts
- 3 cups cooked green lentils
- a bunch of cilantro
- a little bigger bunch of flat-leaf parsley
- 1 red onion
- balsamic vinegar
- extra virgin olive oil
- sea salt and freshly ground black pepper
crisp - Gluten–Free Peach Crisps
By tinathorn
Preheat oven to 375. Grease 6-8 ramekins (or a large pie pan, if using)
- For the Filling:
- 6 cups peach slices (I used one bag of frozen, organic peach slices, with great results)
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- (extra butter for greasing the ramekins/pie plate)
- For the Crusty Topping:
- 3/4 cup gluten–free oats
- 1/4 cup gluten free oat flour (you can put a rounded 1/4 cup of oats into a food processor and pulse until a flour is achieved)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 1/3 cup butter, cut into small pieces
- 1/3 cup pecans/walnuts (whichever you prefer, or use both as I did)
muffin - black and white
By tinathorn
1. Preheat the oven at 325F and set paper liners on a 12 count muffin pan
- Black
- Self rising four - 1 and 3/4 cups
- Cocoa powder (dark) - 3 tbsp
- Sugar - 3/4 cup
- Oil - 1/4 cup
- Butter - 1/4 cup
- Applesauce (egg substitute) - 3/4 cup [ or 3 eggs ]
- Peanut butter - 5 to 6 tsp
- white
- Self rising four - 1 and 3/4 cups
- Sugar - 3/4 cup
- Oil - 1/4 cup
- Butter - 1/4 cup
- Applesauce (egg substitute) - 3/4 cup [ or 3 eggs ]
- Nutella - 5 to 6 tsp
bread - Gluten-Free French Bread
By tinathorn
1. Preheat oven to 350 degrees F
- 1 cup milk (dairy or non-dairy)
- 1 tablespoon apple cider vinegar
- 3 tablespoons whole psyllium husks
- 1 tablespoon oil (canola, olive, etc.)
- 1 tablespoon unsweetened applesauce
- 1 3/4 cups white rice flour (254 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
quick bread - Apple Cinnamon Quinoa Bake muffins
By tinathorn
Preheat oven to 350. Drain the dates
- 2 cups cooked quinoa
- 10-12 medjool dates (pits removed and soaked in water for 30 minutes)
- 1 small apple grated
- 1/2 cup unsweetened applesauce
- 2 flax eggs (real eggs work too)
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp ginger
- pinch nutmeg
candy - hazelnut fudge
By tinathorn
In a medium saucepan, melt chocolate and coconut milk together over very low heat Stir in honey and hazelnut extra
- 3 1/2 cups (16 ounces) chocolate chunks
- 1 cup coconut milk
- 2 tablespoons honey
- 1 teaspoon hazelnut extract
- 1 cup toasted hazelnuts, chopped
bar - chocolate almond joy bars
By tinathorn
In a large bowl, whisk together eggs, coconut milk, almond extract and palm sugar In a smaller bowl, combine almon
- 4 large eggs
- 3/4 cup coconut milk
- 2 teaspoons almond extract
- 3/4 cup coconut sugar
- 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/4 cup unsweetened shredded coconut
- 3/4 cup chocolate chunks
ice cream - Homemade Vanilla Ice Cream
By tinathorn
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice...
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3 cups low-fat milk, divided
- 3 large egg yolks
- 1 14-ounce can nonfat sweetened condensed milk
- 1 vanilla bean