Homemade Celery Salt

Looking to add some variety to your FAILSAFE spice rack? This homemade celery salt — made with the stalks only — has a robust flavor and is the perfect seasoning to sprinkle on top of your favorite protein sources, add to soups, or add to your regular veggies.

With very few FAILSAFE options for dried herbs and spices, making your own can add more flavor and joy into your cooking again. My first foray into making my own spices came in the form of dehydrated leeks and leek powder. It was easy to do and I found myself putting it on EVERYTHING.

Celery seemed like the next best option, since celery salt was already a thing. But when I looked up how to make celery salt at home, it called for the leaves and seeds to be ground in with the dehydrated celery. I didn’t have any seeds on hand and knew that the leaves would likely have a higher salicylate content than the stalks alone (which fall in the low column). I figured it was worth a shot to make my own using the stalks only.

I decided to try it with 2-3 stalks of celery at first, just in case it was a huge bust. So I washed and prepped the celery and then let it sit out to dry overnight. You could probably skip the overnight drying, but it will likely add a few hours to your oven time.

Next day, I preheated the oven to the lowest possible setting (mine gets down to about 175°F/80°C). I placed the celery on a silicone lined baking sheet and put it in the oven. It took about 6 hours for it to get to a good crunchy consistency with 2-3 stalks. (I have since done it with a whole bunch of celery and it took closer to 8 hours). Let the celery cool completely, otherwise it will add back in some moisture when you go to blend it in with the salt.

The final step — and the one where you actually get to make the celery salt — is combining equal parts dehydrated celery and salt in a high speed blender or spice grinder and processing it until the celery pieces are quite small. Admire your handiwork and then store in a lidded jar.

Sprinkle your homemade celery salt liberally onto any and everything!

Prep Time 10 min Cook Time 12 min Rest Time 5 min Total Time 27 mins Calories: 186

Description

These cashew butter cookies are a FAILSAFE take on the classic peanut butter cookie. And oh my wow, are they good. 

Ingredients

Instructions

  1. Preheat oven to 350F/180C. Line a baking sheet with a silicone liner or parchment paper and set aside.

  2. In a medium sized bowl beat shortening, cashew butter, and sugar until fluffy. 

  3. Add in egg and vanilla and beat again.

  4. Add milk and beat until smooth.

  5. Add in flour and baking powder and stir to combine. If using real butter, place in refrigerator for at least 30 minutes. If using shortening there is no need to chill the dough.

  6. Shape the dough into about 12 1-inch balls, and place onto your cookie sheet. Make sure to leave space between the cookies.

  7. Press each ball with a fork to flatten and create a crisscross pattern. 

  8. Place in the oven and bake for 10-12 minutes. Allow cookies to cool completely before serving. Store in an airtight container or freeze for later.

Nutrition Facts

Serving Size 1 cookie

Servings 12


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 14mg5%
Sodium 6mg1%
Potassium 26mg1%
Total Carbohydrate 22g8%
Dietary Fiber 0.3g2%
Sugars 9.1g
Protein 3.3g7%

Calcium 13%
Vitamin D 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Here are instructions to make your own raw cashew butter. Make sure to source raw cashews, as roasted cashews are considered to be moderate salicylates. 

My favorite gluten free flour blend is still the all-purpose blend from Silvana’s Kitchen. You can find the recipe hereYou can find the recipe here

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This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate (depending on portion size). 

Keywords: cookies, cashew butter, raw cashews, low salicylate, vegetarian, dairy free, gluten free, soy free, dessert, cookies

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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