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Make It Merry: Stroopwafel

Stroopwafel

Stroopwafel

I suspect that most folks go to the liquor store just to “run in” and pick up a bottle or a six pack. Not me. There’s a local store that offers wine tastings on the weekends, so when I go I set aside an hour of my time and make it an event. On a recent shopping trip/wine tasting, I sampled a liqueur calledStroopwafel”. They even offered samples of the cookie that was the inspiration for the beverage. A stroopwafel (literally “syrup waffle”) is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle.It is popular in the Netherlands, where they were first made in the city of Gouda.The cookie is placed on top of a hot cup of coffee or tea so that the caramel softens. Before I stepped away from the tasting table I was already conjuring up this recipe in my head.(I also saw myself sitting by the fire warming my hands around a hot cup of spiked coffee and enjoying a crisp and gooey Stroopwafel.) I’ve made pizzelles before, so all I had to do was come up with a caramel filling. I recalled seeing a recipe for a vegan caramel sauce a few months ago that might work. (I can’t find the original source, so I apologize for not being able to give credit where credit is due.) The original recipe used a combination of oat milk and non-dairy yogurt, but I’ve had success using soy creamer. The recipe looks daunting, but it’s actually quite easy and fun to make. And when you’re done, you can put your feet up and enjoy a hot cup of coffee topped off with a warm Stroopwafel. To make it even merrier you might as well add a splash of the liqueur to your coffee. Make It Merry and make it a Vegi-curious day.

Stroopwafel

You will need a pizzelle maker to make the wafers and a candy thermometer for the caramel.

For the wafers:

1 cup all-purpose flour (whole wheat pastry flour)
1 tablespoon flax meal
1/2 teaspoon salt
1 cup almond milk, warmed to room temperature
1 tablespoon flax meal
1/2 cup pumpkin purée
2 tablespoons brown sugar
2 tablespoons melted unrefined coconut oil

Whisk the flour and salt together in a large mixing bowl.

Place milk and flax meal in container of blender and let it sit a few minutes. Add pumpkin, brown sugar, coconut oil and process until smooth.

Add the wet ingredients to the dry ingredients in the mixing bowl and mix them until the batter is totally smooth. The batter should be the consistency of thick pancake batter.

Heat a pizzelle maker according to manufacturer’s directions. Place 1 rounded teaspoon (I like to use a melon ball scoop) of batter on pizzelle maker, close cover and grill until golden (about 1-1/2 minutes). You want the wafers to be a little bigger than the size of your coffee cups. Remove to cooling rack to cool completely.

For the caramel:

¾ cup granulated sugar
2 tablespoons plus 2 teaspoons of water
5 tablespoons of soy creamer
¼ teaspoon vanilla extract or butterscotch liqueur

Note: The caramel will bubble fiercely when the creamer is added to the sugar syrup, so you must use a pot deep enough to prevent the caramel from boiling over and be careful to not get burned.

Place the sugar and water into a deep pot and cook over medium-high heat until the sugar melts and turns a light amber color (355F). Remove from stove and add the creamer, stirring vigorously being careful not to get burned by the bubbling caramel. Let cool just enough to either spread or dip the wafers. The caramel can be re-warmed in the microwave (about 5 seconds at a time) if it gets to thick to spread.

Assembly:

Place a cooling rack inside of a rimmed baking sheet. Take one wafer and dip it into the warm caramel. Place another wafer on top and place on cooling rack. You could alternately use a small spatula to spread the caramel on the wafers. You might run out of caramel before using up all of the pizzelle. You should get about 16 Stroopwafels.

02 Dec 2016

Hey, Who Sat on My Waffles?

 Pumpkin Pizzelle“Hey, who sat on my waffles?”  You might ask yourself this if you never had the pleasure of eating Pizzelle Cookies. Pizzelles are traditional Italian waffle cookies made with eggs, flour, sugar and butter. Thin, slightly sweet and crisp. Without all that butter, sugar and fat from eggs, I thought it would be impossible to make a plant-based version of these little delights that would be crisp and, as equally important, be able to release themselves from the intricate surface of the pizzelle maker. You see, a pizzelle maker is similar to a waffle iron, except that it presses the batter very thinly. Here’s what mine looks like:

Prego-Villaware-3600-NS-Pizzelle-Maker-Cookie-Iron-Baker-Machine

Without all that butter in the batter, I was a little skeptical that I could make a healthy version. I decided to use my recipe for pumpkin pancakes as a starting point. After all, pancakes are close to waffles and pizzelles are waffle-like, so what the heck? I eliminated the baking powder and baking soda, used brown instead of white sugar and added a little more coconut oil. I was happily surprised that the pizzelles released effortlessly. I was even happier when I bit into one and felt that crisp texture that makes a pizzelle so different than any other cookie. If you’re really quick, you can wrap the warm pizzelle around a cone-shaped object to make ice cream cones . . . or around a cylinder to make cannoli shells or . . .  pressed into a small ramekin to make a vessel for mousse, ice cream or any other spoon-able dessert. Straight off the press, pizzelles add a nice touch to a cup of coffee or tea, a shot of espresso, a steaming hot soy latte, or even a dish of vegan ice cream. Bene! Thanks for being Vegi-curious.

Pumpkin Pizzelle

makes about 30 pizzelle

  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 tablespoons flax meal
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup almond milk, warmed to room temperature
  • 1 teaspoon apple cider vinegar
  • 1/2 cup pumpkin purée
  • 2 tablespoons melted coconut oil
  • 1 teaspoon maple extract (optional)

Whisk the flour, sugar, salt, cinnamon, and nutmeg together in a large mixing bowl.

In a medium mixing bowl, whisk together vigorously the almond milk and apple cider vinegar until the mixture is a little frothy. Mix in the coconut oil, the pumpkin.

Add the wet ingredients to the dry ingredients and mix them until the batter is totally smooth.

Heat a pizzelle maker according to manufacturer’s directions. Place 1 tablespoon of batter on pizzelle maker, close cover and grill until golden (about 1-1/2 minutes).

 

 

 

16 Sep 2015

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