I don’t know why, but I’ve been feeling a little homesick this week. I’ve been living away from the Philadelphia area for about 14 years. So, you would think homesickness would be a thing of the past, but it does happen every now and again. And, when this feeling of yearning for home sets in, I pull out one of mom’s recipes and attempt to make it gluten-free. This always makes me feel better.
I’ve been making Mom’s pizzelle recipe gluten-free for the past few Christmases. But why only make pizzelles at Christmas? I say adapt them to the time of year. At Christmas I make the pizzelles with anise and almond. This batch was made with vanilla and lemon.
I served them up with dairy-free vanilla “ice cream”, some locally grown strawberries and just a bit of grated dark chocolate. This makes for a refreshing, light summer dessert that pairs very nicely with a good fruity sauvignon blanc.
- 2 eggs
- 4 tablespoons sugar
- 1/4 cup oil – canola or vegetable
- 2 teaspoons of extract of your choice anise, almond, vanilla or lemon (this time I used 2 teaspoons of lemon and 1 of vanilla – I know that’s three but you do not want to use three of anise or almond, it would be too overpowering)
- 1 cup Arrowhead Mills Gluten-Free All Purpose Baking Mix*
Beat all the ingredients together until well blended.The batter will be thick. If it is too thick, add a bit of dairy free milk, but no more than a 1/4 cup. Then follow the directions on your pizzelle maker.
*I’ve tried several gluten-free flours in this recipe and the Arrowhead Mills works the best.