Pizzelle with orange jam and cranberries Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

YIELD: 24



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ORGANIC INGREDIENTS

Pizzelle:

  • 175 g (1 1/4 cup) all-purpose flour "La Merveilleuse"
  • 5 ml (1 tsp) baking powder
  • 1 pinch of salt
  • 3 large eggs  (165 g)
  • 145 g (2/3 cup) cane sugar
  • 100 g (1/2 cup) light olive oil*
  • 10 ml (2 tsp) vanilla extract
  • 5 à 10 ml (1 à 2 tsp) lemon zest, to taste

* If you do not follow a non-dairy diet, you can replace the oil with 100 g of butter melted at low heat. Clarified butter (ghee) is allowed in the hypotoxic diet.

Orange and cranberries jam:

If you'd like to enjoy your pizzelle with our Orange and cranberry jam recipe.

Orange and cranberries jam:

PREPARATION

  1. In a small bowl, blend the flour, baking powder and salt. Set aside.
  2. In a large bowl, using an electric blender, beat the eggs. Gradually add the sugar and continue to beat until the mixture becomes smooth and creamy (about 3 minutes).
  3. Gradually add the oil while continuously beating, until well blendedl. Add vanilla and lemon zest, beat a little more.
  4. Next add the dry ingredients and beat again with the electric mixer, until the batter thickens.
  5. Let rest for 10 minutes.
  6. Preheat the pizzelle press.
  7. Drop about 22,5 ml (1 1/2 tbsp) of batter in the center of each pizzelle mold.
  8. Close the molds and cook for 40 to 50 seconds (or until golden).  Remove the pizzelle delicately using a spatula and cool them on a wire rack.
  9. Store in a cookie jar or a glass jar to keep the pizzelle crispy.
Pizzelle with orange jam and cranberries Recipe Gluten-free, dairy-free (casein-free) and hypotoxic By: Cuisine l'Angélique

Originating in Italy, these pizzelle will transport you. A pleasant way to enjoy exotic treats!

To get the same result as in the photograph, don't worry! The plain pizzelle (without jam) are stacked and tied with a pretty ribbon. When it's time to serve, you can adorn your  pizzelle with your favorite jam, stack a second one on top, and then you'll have a double pizzelle. A guaranteed hit! 

Note : Do not apply the jam in advance or the pizzelle will lose their crispiness.

TIP

The cooking time as well as the amount of batter per pizzelle can vary according to your pizzelle press. The timing given here can be adapted as needed.

If your pizzelle stick to the mold in spite of the anti-adhesive surface, it could be that you're using too little batter or that your mold needs a light greasing between each batch. Or, if the batter overflows, you've simply put too much. Adapt the quantity to your molds.

If your pizzelle are not crispy once cooled, they are undercooked.

VARIATION WITH CHOCOLATE

  • Omit the lemon zest
  • Add 2,5 ml (1/2 tsp) almond extract
  • Add to the dry ingredients 45 ml (3 tbsp) cocoa and 45 ml (3 tbsp) sugar

VARIATION WITHOUT EGG

We also have a vegan (no egg) version for you