Saturday, May 21, 2011

Meet the Pizzelle

Pizzelle sandwich!
Meet the Pizzelle- traditional Italian waffle cookies. They can be crisp or chewy, sweet or savory, and are typically made with flour, eggs, sugar, and butter/oil.

Carob pizelle ice cream roll.

Dessert pizzelle with strawberry purree and shipped kream.
I had never heard of pizzelle before- and then I found a pizelle maked at a yardsale for 5 dollars! I couldn't resist. These will now be a staple of my regular repertoire, because they made a thin wafer perfect for sandwiches OR dessert toppings. They're just as easy to make as waffles, but provide a lower-carb alternative, since they're thinner and smaller. I did a little research, and whipped up the following all-purpose recipe:


1 egg
1 tbs extra light olive oil
1 tbs millet flour
1 tbs garbanzo bean flour
1 tbs all-purpose gluten free flour
2 tbs brown rice flour
1.5 tsp baking powder
1/2 tsp vanilla
10 drops liquid stevia
1 tbs almond milk
1 tbs ghee

Mix all ingredients together. Consistency should be thicker than waffle batter, but thinner than cookie dough. Place a heaping teaspoon of batter onto each pizzelle circle on hot pizzelle maker, close lid, and bake for ~5-10 seconds for soft, flexible pizelle, or ~30-45 seconds for crispy pizelle. I like soft better for ice cream sandwiches, but crispy better for sandwiches or dessert toppings.


see above, but substitute 1-2 tsp flour for 1-2 tsp carob powder
(Yes, it's my first Carob Month carob recipe!)

What I used them for--
Sandwiches with rice cheese, pizza sauce, and spinach
Dessert with strawberry purree, soyatoo whipped cream, and raspberries
Ice cream sandwiches, taco-style (with carob pizzelle and mint carob chip Rice Dream)

Awesome, a whole new food item!

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