Paleo Pizzelle Recipes

PALEO PIZZELLE RECIPE

Paleo Pizzelle Recipe image

Here's a gorgeous, Paelo-friendly (no-grain) pizelle recipe with pumpkin spice. You will need a pizelle maker for this recipe, FYI.

Provided by Homestead Lady

Time 12m

Number Of Ingredients 10

Ingredients

3 eggs (room temperature)
6 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup coconut oil (melted and cooled a bit)
1 1/2 cup almond flour
3 tablespoons coconut flour
1 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoons baking soda

Steps:

Put the coconut oil in a small pan and set it to melt.
Gather all the ingredients and preheat your pizzelle maker. These mix together pretty quickly and once the pizzelle maker is warm, you'll want to get started.
In a small bowl, sift the dry ingredients together - flours, spices, salt and soda.
Beat together the eggs, syrup and vanilla until light and fluffy. Add coconut oil and mix well.
Slowly add in the dry ingredients and stir until just mixed. The mixture will be a bit stiff.
Grease your pizzelle maker and follow the instructions for your particular maker. With mine, I place a tablespoon of batter just behind the center mark on each side of my pizzelle maker. The maker makes two at a time.
Place the Paleo pizzelles immediately onto cooling rack. They'll stiffen and crisp as they cool. If you like them a bit chewy, don't press the top of the pizzelle maker down all they way and be generous with how much batter you use. After some experimentation, you'll figure out how you like the pizzelles the best.
With my sized maker, this recipe will yield between 15-18 pizzelles.

ANISE PIZZELLES

Anise Pizzelles image

Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.

Provided by KEVINB63

Categories World Cuisine Recipes European Italian

Time 8h45m

Yield 120

Number Of Ingredients 6

Ingredients

12 eggs
2 cups white sugar
2 cups vegetable oil
½ teaspoon anise oil
1 (1.5 fluid ounce) jigger whiskey
4 cups all-purpose flour

Steps:

In a large bowl, whisk together eggs, sugar, vegetable oil, anise oil, and whiskey until well blended. Gradually stir in flour until fully incorporated. Cover, and refrigerate overnight.
Preheat a pizzelle iron, and spray once with cooking spray. Drop tablespoons of batter onto the centers of the patterns. Close the lid, and cook until steam no longer comes out, about 1 1/2 minutes. Check, and adjust cooking time if necessary. Carefully remove cookies, cool, and store in an airtight tin at room temperature.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 6.6 g, Cholesterol 18.6 mg, Fat 4.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 7.1 mg, Sugar 3.4 g

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