Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Vegan Pizzelles

Dessert - Bake - -

INGREDIENTS

4 1/2 t enrG egg replacer + 6 T water
3/4 cup sugar in the raw
1/2 cup melted margarine
1 scant teaspoon anise extract
1 cup unbleached flour
1 t vital wheat gluten
1 t caraway seeds

METHOD

Plug in pizzelle maker to allow it to heat up.

Beat egg replacer and water until smooth. Then gradually add the sugar and beat for a while (The crystals take a while - i left mine somewhat grainy and they turned out fine.)

Add margarine and anise and beat. Then add flour and gluten and beat some more. Sprinkle and hand mix in the caraway seeds. If the dough gets too thick from the gluten, add a bit more water til you get it about the consistancy of waffle batter.

Put a big spoonful in the middle of the pizzelle maker and bake for 20-30 seconds, until they start to turn golden brown. Turn out onto a cookie rack and let cool completely so they are nice and crispy.

NOTES

They are also yummy warm topped with fresh fruit!

This makes 8-10 pizzelles, depending on how large and thick they are. enjoy!

posted by sara

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[Reply] - [link] - Question on vegan pizzelles - [hudakore] - 2007/11/13 - 11:39

In your recipe for vegan pizzelles, you only have a "t" for either tablespoon or teaspoon. Which is it?

[Reply] - [link] - Vegan Measurements - [mincus] - 2007/11/15 - 06:00

Small 't' is for Teaspoon and Big 'T' is for Tablespoon.

For clarity, we're actually in the process of updating all the recipes to remove the abbreviations.

Thanks for the feedback!