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. You can read Kathy's full post here.
½ cup Maskal Teff™ Ivory Flour
½ cup powdered sugar
¼ cup unsweetened nondairy milk
1 Tbsp ground flaxseed mixed with 2 tablespoons warm water
1 Tbsp 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 flour, powdered sugar and salt together in a medium-sized mixing bowl. Then mix the wet ingredients, milk through vanilla extract, 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 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 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 repeat until all the batter is used.
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American- grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.