Vegan Pizzelle (no eggs) Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

YIELD: 14


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ORGANIC INGREDIENTS

  • 5 ml (1 tsp) chia
  • 60 ml (4 tbsp) unsweetened applesauce
  • 30 ml (2 tbsp) water
  • 140 g (1 cup) all-purpose flour  La Merveilleuse
  • 5 ml (1 tsp) baking powder
  • 1 pinch of salt
  • 55 g (1/4 cup) cane sugar
  • 60 ml (4 tbsp) light olive oil
  • 45 ml (3 tbsp) maple syrup
  • 10 ml (2 tsp) vanilla extract
  • 5 to 10 ml (1 to 2 tsp) lemon zest, to taste

PREPARATION

  1. Using a coffee grinder, finely grind the chia. In a large bowl, whip together the chia, applesauce, and water. Let rest for 5 minutes.
  2. In another bowl, blend the flour, baking powder and salt. Set aside. 
  3. After resting, add the cane sugar, olive oil, maple syrup, vanilla, and lemon zest to the chia mixture. Blend well with an electric mixer.
  4. Next add the dry ingredients and beat with the electric beater until the batter thickens.
  5. Let the batter rest for 10 minutes.
  6. Preheat the pizzelle press.
  7. Drop about 22,5 ml (1 1/2 tbsp) of the batter in the center of each pizzelle mold.
  8. Close the press and cook for 1 minute (or until golden).  Remove the pizzelle delicately using a spatula and cool on a wire rack.
  9. Store in a cookie jar or a glass jar to keep the pizzelle crispy.
Recette de Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

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

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 30 ml (2 tbsp) cocoa and 30 ml (2 tbsp) sugar 

VARIATION WITH EGG

We also have a recipe using eggs if your diet permits eggs.