Pizzelle! Gluten Free and/or Nut free

Gluten Free Italian Pizzelle for Christmas

Recent requests for a grain free version of pizzelle proved to be a challenge! My predicament was that in order to keep them grain free AND sugar free meant sacrificing a bit of crispiness, which is what pizzelle are all about – well that’s what I think anyway!

So I came up with 2 recipes, one gluten free and nut free and another gluten free with almonds. Not quite grain free but close.

Personally I prefer the recipe with almonds in best as it has more flavour and a nicer texture. Dear husband preferred the nut-free version because they were paler in colour and crunchier – so each to their own.

My penchant for keeping the carbs low was also challenged here as the sugar content really dictates the crispiness. I had to compromise and use part sugar and part Natvia to keep them crunchy – oh well, its Christmas!!

These are great for serving with coffee after a meal or with ice cream or just fresh fruit and berries. They are great for kids snacks as they travel well and also make great gifts!!

Nut free version

rind of 1 lemon

2 eggs

1 egg white

100g butter or 80g macadamia oil

100g sugar

40g Natvia

Pinch salt

1 teas anise seed

170g GF flour – (I used Orgran plain flour)

1 tab lemon juice

 

Heat your pizzelle iron to be hot! A stove top one will take a few minutes on each side and an electric one will take 15 minutes.

Grind the sugars with the rind on SP 9 for 10 seconds. Add  the rest of ingredients and mix on SP 6, 10 seconds.

Drop approximately a tablespoon of batter onto the centre of the pizzelle iron. Close lid and allow to cook for about 90 seconds or until brown. Set aside to cool and store in a well sealed container. Dust with icing sugar before serving.

 

Gluten free version with nuts

rind of 1 lemon

100g raw almonds

2 eggs

1 egg white

80g butter

2 tabs olive oil

100g sugar

40g Natvia

Pinch salt

1 teas anise seed

80g GF flour – (I used Orgran plain flour)

1 tab lemon juice

 

Heat your pizzelle iron to be hot! A stove top one will take a few minutes on each side and an electric one will take 15 minutes.

Grind the sugars with the rind on SP 9 for 10 seconds. Add the almonds and grind for a further 10 seconds on SP 8. Add  the rest of ingredients and mix on SP 6, 10 seconds.

Drop approximately a tablespoon of batter onto the centre of the pizzelle iron. Close lid and allow to cook for about 60 seconds or until brown. These will brown quicker than the nut free version. Set aside to cool and store in a well sealed container. Dust with icing sugar before serving.

 

Feel free to substitute the lemon juice for any liqueur of your choice.

 

 

 

 

 

 

 

 

 

 

 

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