After a long search for a vegan pizzelle recipe last year, and a pile of fail at de-glutenizing them this spring, I present to you a recipe that passes muster.


Modified from Bryanna Clark Grogan’s recipe here.  Makes somewhere between 2-3 dozen.

I used 1/3 cup canola oil
I accidentally added 1/2 teaspoon almond extract, and anise-almond is a tasty combination

I used 1 cup organic powdered sugar (do NOT use granulated sugar.  It explodes on the hot iron and destroys the fragile GF flour matrix.)
I used 3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 teaspoon xanthan gum

And I used oat flour since we stock that in the GF pantry.

Canola oil for iron (I used spray)

Follow Bryanna's instructions the same.  They cook at setting 4-5 for about 2 minutes.

Not that I need to tell you how to eat them, but they’re fun to eat with ice cream (or vice cream for the lactose-intolerant) in sandwich or crumbled formats.  You can also roll the hot ones around a wooden spoon and fill the resultant tubes, once cool, with chocolate mousse, cannoli filling, or other goopy delights.

They also come in chocolate!

Add 1/4 cup cocoa powder and 1/2 cup semi sweet chocolate, finely chopped, to the batter.  The chocolate bits will stick to the grids, so grease 'em well.

Another use for extra pizzelles: break 'em up and mix 'em in vanilla cupcakes, then put more broken pizzelles in chocolate frosting, and top with "wings" from the remaining bits and pieces.

May you have happiness and understand the cause of happiness…in 2012.



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