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I have a delicious and accidental recipe for you guys today!! Recently, my sister and I were experimenting with AIP crackers of various kinds and we kept trying our hands at a graham cracker. Somehow in that process, we ended up with these pizzelles! Frankly, I don’t even care about the graham crackers anymore!
For those that aren’t familiar, a pizzelle is an Italian waffle-style cookie. They can be hard and crispy or soft and chewy, eaten plain or sandwich-style with some kind of cream or spread between two of them. They can also be rolled when they are still warm to make cannoli shells or ice cream cones. I’ve been eating mine with fresh fruit, ’cause summer!
- ¾ cup cassava flour
- 2 tablespoons cinnamon (yes, it's a lot!)
- ¼ teaspoon powdered ginger
- ½ teaspoon vanilla
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- ¾ cup of hot water
- Mix all the ingredients, except the water.
- Add the water three tablespoons at a time until the dough can be formed into small balls that easily keep their shape without crumbling.
- Take two tablespoons of dough and form into small ball, flatten slightly and place in pizzelle maker following the pizzelle maker's directions until all the dough is cooked - or -
- Flatten the small balls between parchment paper and roll out until pizzelle thin. Use a spatula to carefully transfer to a cast-iron skillet. Cook over medium-high heat for 1 minute per side.
- Use a spatula to move pizzelles to a cooling rack and enjoy!
Probably best to specify what “pizzelle thin” means in step four (e.g. specify how thick in cm or inches).
Nicole, I didn’t specify anything exact, because according to the research I did online a pizzelle can be soft & chewy (typically that means a bit thicker, not as fluffy as a waffle, but enough to create softness & chew) or thin & crisp. Additionally, the cassava flour makes for a slightly chewier feel after sitting for a bit regardless of how thin. I wanted to leave room for folks to get the pizzelle effect, but produce the mouth feel they want.
They are really amazing.
Glad you loved them!!
Do you use the non stick version of the pizelle maker or the polished aluminium one?
They stayed a little bit softer in the skillet and got crispy in the waffle iron.
If you click on the pizzelle maker word in the recipe you’ll be taken to the exact machine I use. Hope that helps!
hi can i use honey unstead of maple syrup ? ta
Nicole, you can try, but the two are slightly different & you may get a different consistency or color.
[…] Pizelles – Autoimmune Wellness […]
Just made them, they are perfect! Kinda reminds me of a Peek Frean. Really appreciate you sharing this recipe. 🙂
Glad you loved it Jan!
Hi, does this recipe work with coconut flour? Thanks in advance!
No Sooki, it doesn’t. Coconut flour does not give it the right consistency.
If I leave out the Ginger (allergic) what else might I slip in instead?
Rose, you know I’m not sure what would be the best sub there??? I might just skip it & see how they come out w/ the allergy issue.
Suggestions on what to try in place of the Ginger (allergic).
Would that be vanilla, cinnamon, other flavor extracts like maybe anise extract and seeds?
I can’t have cinnamon due to suffering with interstitial cystitis. Do you think these would taste ok without it?
You could try another spice, like ginger.
Can you use tapioca flour in place of cassava flour or is it still not the right consistency?
I made this exact recipe but instead of vanilla, cinnamon and ginger I used garlic, basil, thyme and rosemary to make a garlic and herb Pizzelle and they were divine!
Hi Tiffany! I haven’t tried this recipe yet, but I know from other experiments that tapioca flour and cassava flour are not interchangeable. I wouldn’t risk it!
[…] Pizelles – Autoimmune Wellness […]
Could I use tigernut flour instead of cassava?
I’ve never experimented w/ tigernut flour here, but you could always try.
I am so grateful for this recipe! I made them savory like the commenter above and they are so good! I’ve tried so many cracker recipes and they are never that good. These were easy, crispy and will really satisfy my salty crunchy cravings. Thank you!
I grew up eating pizzelles that were mostly just a vanilla flavor and I have really missed them since going AIP. I don’t think our recipe ever called for cinnamon and definitely not ginger. Any thoughts on what I can do to just get a general vanilla flavor? Maybe just add more cassava instead of the spices? Thanks for your help…so excited that this is even a possibility!
Joyelle, you could try using some vanilla powder. More cassava may result in a batter that doesn’t work.
Why do you use cinnamon and ginger? Is it necessary to put these in? I have only used vanilla in my original recipes. I am now on AIP so I am anxious to find a recipe that is similar. Does eliminating them take that much away from the mixture?
Michelle, the cinnamon & ginger give these pizzelles a little unique taste. If you’d like to eliminate & experiment w/ vanilla instead, I think that is fine.
IF I COOK THESE IN A CAST IRON SKILLET, DO I USE OIL IN THE PAN? IF YES WOULD YOU RECOMMEND OLIVE OR AVOCADO OR COCONUT?
I’ve never tried them in a cast iron skillet, so you’ll have to experiment a little. I’d probably go w/ coconut oil.