+GF +SF
Pizzelles are beautiful thin cookies that delight your mouth with their crispness. These are made without dairy or egg, unlike most traditional recipes. I made these vanilla, but you can change out the extract to customize them or add a teaspoon of cinnamon, cardamom or even a pinch of cloves. —KH
MAKES 10 PIZZELLES
Spray oil
½ cup (63 g) teff flour
½ cup (63 g) powdered sugar
Pinch of salt
¼ cup (120 ml) unsweetened nondairy milk
1 tbsp (7 g) ground flaxseed mixed with 2 tbsp (30 ml) warm water
1 tbsp (15 ml) melted coconut oil (or other mild oil)
1 tsp vanilla extract
Plug in your pizzelle maker and lightly spray the inside with a mild spray oil.
Mix the dry ingredients together in a medium mixing bowl. Then mix the wet ingredients in a measuring cup.
Add the wet to the dry and mix well. The batter will be a little thick.
By now, your pizzelle maker should be hot. Drop a tablespoon (15 ml) of batter in the center of each cookie indention in your maker. Mine makes 2 at a time but some make 3.
Cook for 30 seconds to 1 minute, or as your pizzelle manual recommends, or until golden brown. (I found that just over 1 minute worked for my pizzelle maker, but this will vary between makes and models.)
Carefully remove the cookie from the maker with a silicone spatula. The cookies will be pliable while warm, so you should place them on a wire rack to cool them.
Make the rest of the cookies by spraying oil, dropping tablespoons of batter and repeating until all the batter is used.
*SEE PHOTO INSERT