Growing up, my Italian Grandma Mary would make these delectable and delicate cookies on what looked to me like a mini waffle iron. She would stand in front of that machine for over an hour, as each set of cookies (her “iron”, which I have come to know as a pizzelle machine, made two at a time” would cook the cookies in a minute flat. She’d then remove them to a cooling rack and sprinkle them with powdered sugar, and if we grandchildren didn’t snatch them before she got to do it, after about another minute or two, she’d stack them onto a beautiful ceramic platter.
Of course, her recipe, which she passed on to me, was not vegan, having eggs and milk in it. Also, they were made with your typical white flour. Today, I’ve been able to use my ‘veganification’ methods, and convert her heirloom recipe into the exact same, absolutely delicious, cookies that I so fondly remember, without any sacrifice, and now 100% plant-based, vegan.
Pizzelles with Blueberry Dipping Compote
4 cups whole wheat pastry flour
2 teaspoons baking soda
¾ cup coconut milk (from the can, full-fat)
3 tablespoons Egg Replacer
12 ounces Earth Balance or similar creamy spread
1-1/3 cup organic unrefined cane sugar or organic erythritol
4 teaspoons vanilla
½ cup confectioner’s sugar
- Preheat pizzelle machine.
- In a small bowl, sift the flour and baking soda together. Set aside.
- Using a wire whisk, whisk the coconut milk and Egg Replacer together. Set aside.
- In a large mixing bowl, whip together the Earth Balance, sugar, and vanilla until smooth and creamy.
- Whip milk/egg replacer mixture into the buttery/sugar mixture until well blended.
- Gradually add flour mixture into wet mixture in 3-4 batches, mixing until blended.
- Put 1 well-rounded teaspoon of batter onto pizzelle machine. Close lid and cook for 1 to 1-1/4 minutes, or golden.
- Please cookies on wire rack to cool.
- When cooled, sprinkle with confectioner’s sugar and stack in airtight container. 2-1/2 cups frozen blueberries, separated by 1-1/2 cups & 1 cup1/3 cup Wild Blueberry Balsamic Vinegar
- 2 tablespoons water
- 1/2 cup unrefined cane sugar or organic erythritol
NOTE: Variation Note: In place of vanilla, try adding of these flavors: anise, licorice, almond, lemon, coconut. Better still, use one of Verde Valley Olive Oil Traders citrus-flavored vinegars. Be creative. Drizzle with melted chocolate.
- Combine 1-1/2 cups frozen blueberries, sugar, vinegar, and water in a saucepan.
- Simmer over medium heat until blueberries burst, stirring often, about 10 minutes.
- Add remaining 1 cup blueberries.
- Continue cooking until compote coats the spoon, stirring often, about 8 minutes.
- Serve at room temperature or warm. Can be made ahead and stored in the refrigerator for several days.
NOTE: So, I know what you’re probably thinking….vinegar?! Oh, heavens yes! The acidity it brings, along with the flavored vinegar, elevates the compote to another level, I promise! You can purchase flavored balsamic vinegars at one of the up-and-coming olive oil shops. I purchase mine from Verde Valley Olive Oil Traders, located in Cottonwood, AZ. They also have an online store at www.vvoliveoil.com …They have only the best, highest-quality olive oils and balsamic vinegars. You won’t be disappointed purchasing from them.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda