Thursday, July 28, 2011

Cardamom Walnut Cookies

This recipe is taken from an egg-free chocolate chip cookie recipe and revised to fit low sulfur diets. They are fantastic. This recipe makes about 2 dozen cookies, so doubling might be in order.

1/2 C Butter
1/3 C Sugar
1/2 C Brown Sugar
1 1/2 C Flour
1 tsp baking soda
2 tsp Vanilla extract
2 tsp ground or freshly ground Cardamom
3-4 TBSP Vegetable or melted Coconut Oil

  • Whisk in a small bowl the flour, baking soda and cardamom.
  • In a separate large bowl, cream together the butter and sugars for about 3 minutes.
  • Slowly add in Flour mix. Mixture will be dry after this step
  • Add in Vanilla and enough of the Oil and cream together for another 2 to 3 minutes, until you get a cookie dough consistency.
  • Add Walnuts.

Bake on an ungreased cookie sheet at 350 for 8 to 10 min max. When you pull them out, they should barely be golden, almost doughy looking. Leave them on baking sheet for about 5 more minutes then transfer to cooling racks.

This dough recipe makes a great raw cookie dough for ice creams, also, and you can anything to it, or change the extract to almond and put almonds in it instead of walnuts. The sulfur-free sky is the limit! :)


© 2012, Miriam Mason

Tuesday, July 26, 2011

Pesto! (Link w/replacements)

This recipe is lifted from AllRecipes Vegan Pesto, with just a few small changes here. The garlic is excluded and in its place red pepper flakes are added to give it a little bite. This recipe may be modified after further experimentation, but my husband couldn't get enough of it. And he's not the one on the low sulfur diet. :)

2/3 Cup pine nuts
1/4 Cup walnuts
2/3 Cup olive oil
1/3 - 1/2 Cup nutritional yeast*
2 bunches of fresh basil leaves
1/4 teaspoon red pepper flakes or more to taste
salt and pepper to taste

  1. Place the pine nuts and walnuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
  2. Gradually mix the pine nuts, walnuts, olive oil, red pepper flakes, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.

* For those who are sensitive to glutamates, nutritional yeast breaks down into glutamates in the body. I found that once I lowered my sulfur/thiol intake, my other food sensitivities disappeared. But, please follow your own body and its preferences.

This is really good!