My Grandmother was 100% Italian and she made pizzelles every year at Christmastime. She had her recipe written on her pizzelle iron box. I’m not sure where it came from originally but it’s what she always used. I inherited the pizzelle iron when she passed away so now I have the privilege of making these classic pizzelles for my family…with a real food twist!
There are some questionable ingredients in the original recipe, like margarine so I have real foodified it to meet my standards. I’ve also replaced the white flour with sprouted spelt or einkorn and the white sugar with coconut sugar.
- 6 pastured eggs
- 3 1/2 cups spelt or einkorn flour (preferably sprouted)
- 1 cup coconut sugar (or sucanat)
- 1 cups pastured, unsalted butter (melted)
- 4 tsp aluminum-free baking powder
- 2 TBS anise extract (or vanilla extract) or anise essential oil (I buy mine here)
- Beat eggs in a large bowl and add sugar.
- Once smooth, add cooled, melted butter and anise (or vanilla).
- Sift flour and baking powder and add to egg mixture.
- Place 1 TBS of batter (it will be sticky) in the center of each side of the pizzelle maker.
- Close and bake as directed in your pizzelle maker manuel.
- They should be slightly golden-brown.
I needed a grain-free version this year and set out to make up a recipe on my own. My lack of experience with grain-free baking proved to be a disastrous first attempt! They tasted delicious but were a crumbly mess.
I then happened upon a recipe from Kate’s Healthy Cupboard (Check out her website. She has some great recipes!) and that is where the inspiration for this version of the pizzelle recipe comes from. I’ve changed it a bit because the batter was much too sticky for me and I felt it didn’t need as much baking powder, but did need salt. I am unable to edit the recipe below and there is supposed to be a sweetener in it. Add in 3/4 cup of coconut sugar or stevia amount conversion.
- 3 pastured eggs
- 2 1/4 cups blanched almond flour
- 1/2 cup arrowroot powder/flour
- 1/2 cup melted, pastured butter
- 1/4 tsp baking soda
- Pinch of real salt
- 1 TBS anise extract (or vanilla extract) or 1/2 tsp anise essential oil (I buy mine here)
- Mix dry ingredients in one bowl and the wet ingredients in another.
- Mix together and preheat pizzelle maker.
- Place 1 TBS batter in center of each side of pizzelle maker.
- Bake for about 30 seconds or as directed in manuel (until slightly golden brown).
- Remove gently using a butter knife and allow to cool.
Have a healthier holiday season with no refined flours, no refined sugars and healthy fats!
Be nourished. Be happy.