Tuesday, October 18, 2011

Pinole Pizzelle Cookie Recipe by Jim, plant based with no added fat

Genius Cafe Pinole Pizzelles, PBNAF

This is a nice little vegan corn flour cookie.  Pinole is a corn flour mixture made from dehydrated or roasted corn, sugar and cinnamon.  You can make your own or order it on-line.  You can find a pinole recipe at the end of this page.
Pizzelles are an italian waffle type cookie usually made with white flour, eggs, oil and other ingredients.  Very pretty!  You need a pizzelle iron to make them, which is a lot like a miniature waffle iron.

Pinole Pizzelle Cookie Recipe without eggs or oil
makes 8 cookies, about 4" across

1/2 cup pinole corn flour
1/2 cup almond milk
1 tablespoon maple syrup
1 tablespoon chia seeds
1/2 teaspoon vanilla
1/4 teaspoon baking soda
pinch salt

Combine all ingredients and drop a tablespoon of the batter onto each side of the hot pizzelle press, close and bake until steaming stops, about 45 seconds.  Remove from press, place on wire rack to cool and sprinkle with powdered sugar (optional, of course).
These can be cooled flat, or shaped into tubes or cones, or even little ice cream bowls!
 Note:  sometimes these need a little extra crisping up by placing them on a warm griddle for a few minutes before serving.

VillaWare Pizzelle Cookie Iron, usually available online or at nice kitchen shops.

Pinole Recipe:

2 cups masa harina flour (I use Quaker Masa Harina De Maiz)
4 teaspoons cinnamon
4 tablespoons powdered sugar

Place the largest non-stick skillet that you have on high heat and put pinole ingredients into it, stirring constantly until the flour has become a nice tan color (about 5 minutes).  Remove from heat and cool to room temperature before placing in storage vessel.
This is the flour talked about in the book, "Born to Run" by Christopher McDougall.  I found that it is available in small quantities from Amazon, but much more convenient to just make it myself.

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