Ankeny, Iowa, November 29, 2017— Cookie-lovers, unite. If you’re thinking there’s got to be some middle ground between store-bought holiday cookies and labor-intensive kitchen projects that take hours and involve rolling pins, cookie cutters and cookie presses, you’re right. The Soyfoods Council offers simple cookie ideas featuring healthful soyfoods ingredients.
You can feel good about serving holiday cookies featuring soyfoods. Soy is a cholesterol-free, complete plant protein that offers all the necessary life-sustaining amino acids in correct proportion. The following recipes contain a variety of soyfoods, including silken tofu, soybean oil, soynuts, TSP (Textured Soy Protein), and soy flour.
Soy flour, made from lightly toasted, defatted soy flakes, contains an average of 50 percent protein; by contrast, high protein all-purpose flour contains 15 percent. Because soy flour does not contain gluten, which is necessary for dough elasticity, it should be combined with all-purpose flour for baking cookies. You can replace up to 25 to 40 percent of the all-purpose flour in a recipe with soy flour. Depending on the desired texture, proportions vary. For example, a recipe might call for 1 cup all-purpose flour, use ¾ cup all- purpose flour and ¼ cup soy flour, or 2/3 cup all -purpose flour and 1/3 cup soy flour.
For gluten-free baking, The Soyfoods Council also provides guidelines for using soy flour in combination with other gluten-free flours. You’ll find the free brochure, How to Eat and Live Gluten Free! on the website at www.thesoyfoodscouncil.com.
Get started on holiday baking for the cookie-lovers in your life with the following three recipe suggestions.
Toffee Bars: http://thesoyfoodscouncil.com/toffee-bars-2/
These bar cookies, layered with decadent flavor and texture, are made with protein-rich soy flour. They feature toffee spread over cookie dough that is baked and then topped with melted milk chocolate, and sprinkled with chopped soy nuts. This recipe calls for ½ cup soy flour combined with 1½ cups all-purpose flour.
Holiday Apricot Oatmeal Cookies: http://thesoyfoodscouncil.com/holiday-apricot-oatmeal-soy-cookies/
Think of these holiday cookies as a bite-sized celebration filled with surprises. They combine dried cranberries, coconut, chopped dried apricots, slivered almonds, oatmeal and Textured Soy Protein (TSP). This recipe calls for a mixture of ½ cup of soy flour and 1 cup of all-purpose flour.
Tofu Fudge Drop Cookies: http://thesoyfoodscouncil.com/tofu-fudge-drop-cookies/
Chocolate lovers appreciate this easy, timesaving recipe. The cookies start with silken tofu combined with soybean oil in a blender. Mix in the remaining ingredients—including sugar, cocoa powder, soymilk, vanilla and all-purpose flour—then form the dough into small balls and roll them in sugar before baking.
For detailed cookie recipes from The Soyfoods Council, including gluten-free options, visit the website at www.thesoyfoodscouncil.com. You’ll also find nutrition information, details on the latest research about soyfoods and your health, and cooking tips.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.