Homemade Pearsauce

Pearsauce is great on it’s own or can be used as a replacement for oil and/or eggs in baked goods just like applesauce

Pre-FAILSAFE diet, homemade applesauce was one of my favorite treats. I have so many wonderful memories of sitting at the kitchen table enjoying a warm bowl of applesauce that my mom made. When I was living on my own for the first time and responsible for cooking for myself, homemade applesauce felt like such a deceivingly fancy treat.

Sadly, apples (even the supposedly moderate red delicious) were giving me hives and stomach trouble, so applesauce was officially off the menu for a while. I had to rely on pears — the only fruit that’s considered to be FAILSAFE — for just about everything. On a day when I found myself with an abundance of ripe pears and nothing to make with them, I decided to give pearsauce a try.

OMGYOUGUYS.

Pearsauce is delicious!! It’s got such a lovely natural sweetness and the texture is absolutely delightful. It works well on it’s own as a snack and even works a treat in baked goods, just like applesauce (like in this recipe for pear sweat bread) The serving size is the same as if you were eating a raw pear, so make sure to stick to no more than two pears-worth.

Do yourself a favor and grab a bunch of pears at your next shopping trip. Set aside a few to make a pear crumble and then use the rest to make a batch of homemade pearsauce.

You can thank me later.

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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