Pizzelles
Preheat the pizzelle press and grease lightly with oil or nonstick spray just before the first batch, and repeat sparingly as needed.
- Cook2 h
- Total2 h
- Serves9
- LevelIntermediate
Ingredients
- 3 tbsp. flaxseed meal
- 6 tbsp. water
- 1 cup white rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 2 tsp. baking powder
- 1 tsp. xanthan gum
- 1 tsp. vanilla extract
- 1 cup melted non dairy margarine
Method
- Preheat the pizzelle press and grease lightly with oil or nonstick spray just before the first batch, and repeat sparingly as needed.
- In a small bowl, mix the flaxseed meal with water and let rest for 5 minutes, until gelled. In a medium bowl, whisk together the rice flour, potato starch, tapioca flour, baking powder, and xanthan gum. Make a well in the center of the flours and add in the vanilla extract, melted margarine, prepared flaxseed meal, and water. Mix until smooth. Place about 1 tablespoon batter onto the hot press and clamp down to close. Cook until golden brown and then gently remove.
- To make waffle cones: Using an oven mitt or heat-safe gloved hands, gently shape the cookie into a cone and snugly place in a safe spot to cool, for about 1 hour. Watch that they don’t unravel before cooling or they will become stuck in that shape. Let cool completely, and then serve with your favorite frozen treat. Store in airtight container for up to 3 weeks.
