Monday, December 28, 2009


Soy flour, which is simply finely ground soy beans, is very high in protein. Standard wheat flour, for example, contains 12.9 grams of protein by the cup. White rice flour runs about 8 grams per cup, and teff, usually considered a high protein flour, 16.9 grams. Soy is on another level, though. One cup of soy flour contains 41 grams of protein! Unfortunately, soy flour has a reputation for sometimes having an almost unpalatably "beany" taste, which is why most recipes suggest replacing one fourth of the flour with soy, too little to benefit from its amazing nutritional profile. The following recipe, however, is two parts soy flour to one part rice flour. High protein and delicious!


Heat oven to 325 degrees

6 T oil
2/3 c sugar
1 t lemon extract
l lemon's grated rind
1/4 c walnuts, chopped fine
1 1/3 c soy flour
2/3 c white rice flour
4 t baking powder
1/2 t salt

Cream oil and sugar. Add lemon extract, water and lemon rind. Whisk together soy flour, white rice flour, salt and baking powder. Add dry ingredients slowly to creamed sugar, etc. When thoroughly blended, add chopped nuts. Make 3/4" balls, a dozen per oiled cookie sheet. Prepare two shallow dishes, one with oil, one with sugar. Dip bottom of large glass in oil, then in sugar. For thin wafer-like cookies (see above), press hard. For thicker cookies (see below), use a lighter touch.

Bake for approximately 15-20 minutes. Makes 4 dozen


Anonymous said...

The ingredient list does not include eggs. How many do we need? Thank you.

G.F.Veg said...

sorry for the typo.
i have corrected the recipe to read "cream oil and sugar". there are no eggs in the recipe. it is vegan.
apologies again!!