This morning I made pizzelle with white sourdough. I like to refresh my sourdough several times a week to keep it strong and healthy. That way, I end up using my sourdough discard more often. Sourdough pizzelle and sourdough crackers come to the rescue. Kids love them, and they never go stale in my house.
This recipe immediately became my family’s new favorite snack. I am happy to share this formula with you.
Ingredients:
- Active white sourdough (refreshed the night before) — 250 grams
- Leftover eggnog (only natural ingredients) — 200 grams
- Three large eggs (organic free-range) — 150 grams
- Salt — 1/4 teaspoon
- Honey — 50 grams
- Pure vanilla extract — 1 teaspoon
- Almond meal — 200 grams
- Sprouted wheat flour —— 100 grams
- Chia seeds — 50 grams
How to make pizzelle:
First, start combining your liquid ingredients and salt. After that, add almond meal. Whisk everything well. Then gradually add sprouted wheat flour. Finally, add chia seeds. The batter is ready.
Your pizzelle maker will take care of the rest. Enjoy your pizzelle!
Variations:
- Feel free to use any sourdough discard at hand. I was refreshing my white sourdough that day.
- You may substitute almond or oat milk for the eggnog from this recipe. In that case, add more spices and some more honey. Eggnog is a very flavorful sweet drink: I only added some vanilla extract to my batter.
- I use sprouted wheat flour to increase the nutritional value of my pizzelle. If you want to learn more about the benefits of the sprouted grains, check out this website. You may use any flour you have at hand.