I found these recipes on another board & wanted to share. :cook: I just bought a pizzelle iron and finally got the wheat protein isolate in yesterday, so I haven't had a chance to try any of these yet but they look great! They're also "different" recipes than what you usually find for pizzelles & have great possibilities, etc.


Pizzelles (Bandito Bread)

Ingredients:
1 can Eden Black Soy Beans
3/4 cup Egg Beaters (or 3 eggs)
3 tbsp Pinto Bean Seasoning
1 tsp salt
2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Drain and rinse the Black Soy Beans.
Mash the Black Soy Beans, and place them in a large bowl.
Add the Egg Beaters; mix well.
Add the seasonings; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Butter Pam.
Repeat for the remaining dough.

Carbohydrate count:
1 can Eden Black Soy Beans - 3.5 net carbs
3 eggs - 3 carbs
2 cups wheat protein isolate - 2.50 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

Notes:
This recipe will yield 20 pizzelles with approximately 0.5
carbs each. These pizzelles have a Mexican flavor, and are a little softer. You can tear off a piece and scoop up Mexican dip. The Pinto Bean Seasoning is very similar to Taco Seasoning.
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Pizzelles (Buttermilk Herb)

Ingredients:
4 ounces cream cheese, softened
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup buttermilk
3 tsp bulk Splenda
1 tsp salt
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp dried parsley flakes (or more)
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Warm the cream cheese in the microwave until soft.
Place the cream cheese in a large bowl.
Add the Egg Beaters and buttermilk; mix well.
Add the Splenda, salt, and baking powder; mix well.
Add the garlic, onion, and parsley; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
4 ounces cream cheese - 8 carbs
3 eggs - 3 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles with approximately 0.75 carbs each. These pizzelles are a good substitute for croutons in salads.
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Pizzelles (Buttermilk)

Ingredients:
4 ounces cream cheese, softened
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup buttermilk
3 tsp bulk Splenda
1 tsp salt
1/2 tsp baking powder
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam, and preheat it.
Warm the cream cheese in the microwave until soft.
Place the cream cheese in a large bowl.
Add the Egg Beaters and buttermilk; mix well.
Add the Splenda, salt, and baking powder; mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
4 ounces cream cheese - 8 carbs
3 eggs - 3 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles with approximately 0.75 carbs each. These pizzelles are a good substitute for saltine crackers.
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Pizzelles (Cheese)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1 tbsp bulk Splenda
1 1/2 tsp cayenne pepper (to taste)
1 tsp salt
2 cups finely grated sharp cheddar cheese
2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam.
Preheat the Pizzelle Iron.
In a large bowl, mix the eggs, Splenda, cayenne, and salt; mix well.
Add the grated cheese; mix well.
You will have a sloppy cheese mixture.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Butter Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
2 cups grated cheese - depends on the brand used
2 cups wheat protein isolate - 2.5 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 20 pizzelles.
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Pizzelles (Chocolate)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1/4 cup oil
1/2 cup HoneyTree Imitation Honey (Wal-Mart honey section)
2 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup Splenda (or equivalent)
3/4 cup baking cocoa
2 1/2 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam.
Preheat the Pizzelle Iron.
In a large bowl, mix the eggs, oil, honey, and vanilla;
mix well.
Add the baking powder, salt, and Splenda; mix well.
Add the baking cocoa, and mix well.
Add the wheat protein isolate in small amounts.
Blend well after each addition.
The batter will be very stiff.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
1 cups Splenda - 24 carbs
2 1/2 cups wheat protein isolate - 3.125 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 30 pizzelles with approximately 1 carb each. You could save 24 carbs by using liquid Spenda instead of bulk Splenda.
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Pizzelles (Classic)

Ingredients:
3/4 cup Egg Beaters (or 3 eggs)
1 cup Splenda (or equivalent)
1/2 cup oil
1 1/2 tsp vanilla extract
1/2 tsp anise extract
1 tsp baking powder
1/4 tsp salt (optional)
2 1/4 cups wheat protein isolate

Instructions:
Spray the Pizzelle Iron with Butter Pam; preheat the
Pizzelle Iron.
Beat the eggs and Splenda.
Add the oil, vanilla, and anise extract; mix well.
Add the baking powder and salt; mix well.
Add the wheat protein isolate in small amounts to the
liquid mixture.
Blend well after each addition.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Remove the pizzelles, and spray again with Pam.
Repeat for the remaining dough.

Carbohydrate count:
3 eggs - 3 carbs
1 cup Splenda - 24 carbs
2 1/4 cups wheat protein isolate - 2.8 net carbs
1 cup of wheat protein isolate has 1.65 carbs and 0.4
carbs of fiber

This recipe will yield 24-30 pizzelles with approximately 1 carb each. You could save 24 carbs by using liquid Spenda instead of bulk Splenda. These pizzelles have a very delicate flavor and are quite filling.
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From Kathryn the Teawife
Pizzelles (Cheesey)

Ingredients:
3 ounces cream cheese, softened
3 ounces (3/4 cup) finely shredded, sharp cheddar cheese
1/4 cup "flour" (your choice)
2 eggs (or 1/2 cup Egg Beaters)
1/2 tsp salt
1 tsp cayenne pepper

Instructions:
Spray the Pizzelle Iron with Pam.
Preheat the Pizzelle Iron.
Mix all the dry ingredients together.
Add the other ingredients, and mix well.
Put 1 level tablespoon of batter on each side of the
Pizzelle Iron.
Close the cover and cook for about 1 minute.
Repeat for the remaining dough.

Carbohydrate count:
2 eggs - 2 carbs
3 ounces cream cheese - 3 carbs
3/4 cup grated cheese - 3 carbs
1/4 cup "flour" - depends on which "flour" you used

Notes:
These Pizzelles are very thin (sheet-of-paper thin), and
very crunchy. They remind me of Cheese Nips. Don't cook the batter too long or you will burn the cheese. These make a great crunchy snack, and could be flavored any way you wish - cinnamon-"sugar", garlic, etc. You can vary the spice to get different flavors. I used the Atkins Country White Bread Mix as my "flour" -- it was a leftover.

I also made "Fritos" using a cornbread mix. The Atkins Cornbread Mix contains Splenda, and the resulting "Frito" was too sweet. I also believe you could make a "potato chip" using Ketatoes or other potato replacements.

These sound so great! I miss making the old fashion Pizzelles with mom at Christmas time. They smell so good.

Do you think another flour can be used like Almond flour or Pecan? I am finding that I am quite sensitive to wheat and soy.

__________________
Blessings,

Carol

I'm not sure. I have a question as to whether the Wheat Protein Isolate amount that they listed in these recipes will be good by itself or if it would be better to mix it with other "flours". Since posting these, I've found out that it's usually mixed with other flours. I think we'll have to do some experimenting!

Generally, the nut flours are VERY heavy so it's difficult to sub them directly for flour.

But, like you said, a little experimentation will probably yield some decent results!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

okay... i have SOY PROTEIN ISOLATE.. but not the WHEAT... can i make the pizzelles with that? or carbquik? or carbsense bake mix? i know my ORIGINAL recipe called for CAKE FLOUR.. and of course.. being the GOURMET cook that i am (not!) i have no CLUE what the difference would make in the recipe..

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pssssssssst... trina posted a great pizzelle recipe over in CHER's thread..

avoid the crowds ... check it out NOW! *L*

__________________
kims SECOND journal is HERE
kims new blog
KIMS BLOG !!
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