Ingredients:
3 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
1 cup canned coconut milk
1 tablespoon ground flax seed + 2 1/2 tablespoons water
2 teaspoons vanilla extract
1 cup soy milk
1/2 cup vegan butter, melted
1/2 cup brown or coconut palm sugar
1 cup powdered sugar
Directions:
In a medium bowl, mix the flour, sugar, baking powder, salt and cinnamon. In a large bowl, combine the coconut milk, flax seed/water, vanilla, soy milk, butter and brown sugar. Slowly add the dry ingredients to the wet and mix to combine. The batter should resemble pancake batter—add more soy milk if needed.
Heat your pizzelle maker and when it is ready, add one tablespoon of batter for each cookie. Most makers these days are non stick, but if yours is not, be sure to spray with oil before adding the batter. Cook for about 45 seconds before removing—the cookies should be a medium brown.
Place the cookies on a baking rack to cool and then dust with powdered sugar.
Notes:
It is hard to find vegan pizzelle recipes. These bring back memories of my childhood.
