Pizzelles for any season

Originally posed 6/1/13

 Pizzelle cookies are a traditional Italian flat waffle cookie, whose name means "round, small, flat" deriving from the same root from which we get the word "pizza". If you happen to own a pizzelle iron, it's easy to make gluten-free variations. Pizzelles are a holiday favorite in my family and for the past several years I've secretly been making the cookies gluten-free. The switch is so seamless that no one noticed the change. Sorghum flour alone works well or use a blend (see recipe below). The classic recipe is made with bountiful anise seeds (I use many more anise seeds than the average recipe) and a good shot of vanilla extract. Lately, I've been making sesame pizzelles and then making a sandwich cookies with two sesame pizzelles filled with a raw sesame caramel. The chocolate version is equally addictive and is great paired with hazelnut butter. Pizzelles last well stored in an airtight container and are easy to transport making them perfect for picnics and summer car trips.      Gluten-free Sorghum Flour Blend:   I like to use this blend where I would use whole wheat flour. It has a hearty slightly nutty taste.  In a medium bowl, combine:   2 C sorghum flour    2/3 C potato flour    1/4 C +2 tsp tapioca flour    1 tsp xanthan gum   Whisk flours together until well combined. Store in an airtight container until use.      Gluten-free Anise Pizzelles:    1/2 C butter, melted (or coconut oil)    3/4 C coconut sugar    3 eggs    1 T vanilla extract    2 C gluten free flour mix (see recipe above)    1/2 tsp salt    1/2 C anise seeds       Gluten-free Chocolate Pizzelles:    1/2 C butter, melted (or coconut oil)    3/4 C coconut sugar    3 eggs    1 T vanilla extract    13/4 C gluten free flour mix (see recipe above)    1/2 tsp salt    1/2 C cocoa powder          

Pizzelle cookies are a traditional Italian flat waffle cookie, whose name means "round, small, flat" deriving from the same root from which we get the word "pizza". If you happen to own a pizzelle iron, it's easy to make gluten-free variations. Pizzelles are a holiday favorite in my family and for the past several years I've secretly been making the cookies gluten-free. The switch is so seamless that no one noticed the change. Sorghum flour alone works well or use a blend (see recipe below). The classic recipe is made with bountiful anise seeds (I use many more anise seeds than the average recipe) and a good shot of vanilla extract. Lately, I've been making sesame pizzelles and then making a sandwich cookies with two sesame pizzelles filled with a raw sesame caramel. The chocolate version is equally addictive and is great paired with hazelnut butter. Pizzelles last well stored in an airtight container and are easy to transport making them perfect for picnics and summer car trips.

 

Gluten-free Sorghum Flour Blend:

I like to use this blend where I would use whole wheat flour. It has a hearty slightly nutty taste.

In a medium bowl, combine:

2 C sorghum flour

2/3 C potato flour

1/4 C +2 tsp tapioca flour

1 tsp xanthan gum

Whisk flours together until well combined. Store in an airtight container until use.

 

Gluten-free Anise Pizzelles:

1/2 C butter, melted (or coconut oil)

3/4 C coconut sugar

3 eggs

1 T vanilla extract

2 C gluten free flour mix (see recipe above)

1/2 tsp salt

1/2 C anise seeds

 

Gluten-free Chocolate Pizzelles:

1/2 C butter, melted (or coconut oil)

3/4 C coconut sugar

3 eggs

1 T vanilla extract

13/4 C gluten free flour mix (see recipe above)

1/2 tsp salt

1/2 C cocoa powder

 

 

 

protein pancake make-over

Originally posted 5/8/13

My aunt told me she was enjoying making a recipe for protein pancakes and when I saw the recipe, I immediately knew that this was a recipe in dire need of a make-over. The egg whites, soy milk, protein powder, and artificial sweetener would all be replaced with nutrient dense whole food ingredients. My revision of Diane's pancakes is protein and fiber rich, gluten-free, sustaining, and delicious. These pancakes are so good and easy that they can become part of your weekly culinary routine without hassle or guilt.

DIANE’s PANCAKES:

In a bowl combine:
3 beaten eggs
2-3 C oatmeal (use gluten-free certified oats for gluten-free sensitivity)
2 T ground flax seed
2 T ground chia seed
1 T baking powder

set aside.

In a blender process:
2 T hemp seeds
1/2 C water
1/2 C soaked almonds

Then add to the blender:
1 banana
1 T honey or maple syrup or 2 dates
1/4 tsp sea salt
1 T vanilla

Mix egg oatmeal mixture and almond banana mixture. Mix in any optional add-ins. Wait five minutes for oatmeal to absorb some liquid. Cook pancakes in coconut oil in a frying pan. Wait until pancakes bubble before flipping. Pancakes will keep well for a few days. Store in the refrigerator.

Optional add-ins: sunflower seeds, pumpkin seeds, berries, dried fruit, spirulina.

 

 

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