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Light Italian Pizzelles

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8425
Energy (kCal)1203.752
Carbohydrates (g)4.1597
Total fats (g)122.2429
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the coconut oil and set aside to cool. Heat the pizzelle maker. | 2. In a large bowl, beat the eggs and sugar. | 3. Add the cooled melted coconut oil, vanilla extract, coconut extract and water. | 4. Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water. | 5. Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles. | 6. Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy. | 7. NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    artificial sweetener 3/4 cup granulated - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    coconut extract 1/2 teaspoon - - - -
    coconut oil 1/2 cup melted cooled 972.28 0.0 0.0 107.9754
    water 1/2 cup 0.0 0.0 0.0 0.0
    purpose flour 1 3/4 3/4 - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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