BRYANNA'S WHOLE WHEAT AND OAT BRAN PIZZELLE CRACKERS
Makes about 40 large, thin, crispy crackers
Have fun experimenting with other whole grain flours and meals!
NOTE: See text in blog post above recipe:
2 cups whole wheat flour (I used regular, not pastry)
1/3 cup oat bran
2 tablespoons + 2 teaspoons soy or chickpea flour
2 tablespoons brown sugar
1 1/4 teaspoons baking powder
1 teaspoon salt
2 tablespoons oil or melted Earth Balance
1 2/3 cups water
1 cup nondairy milk
Mix the Dry Mix ingredients with the Wet Mix ingredients in a large food processor until smooth. Or, you can mix the Dry Mix ingredients together in a large bowl, and then whisk in the Wet Mix.
Heat an electric pizzelle maker (or alternate-- see text above) according to directions (it takes 7 to 8 minutes and usually there is a light that tells you when it’s hot). When it's hot, add a tablespoon of the batter to the middle of each cookie section. (These crackers use a little less batter than the sweet pizzelle, and need to be cooked a little longer.)
Close the iron and secure the handle. Set a timer for 1 minute. When the timer goes, open the iron and check that the crackers are golden, not whitish. If they are not quite golden, close again and cook for a few more seconds only! Carefully loosen each cracker and place them on the cooling racks (it's okay to overlap slightly).
Continue until you have used up all of the batter.
If the crackers seem at all flexible after cooling thoroughly, you may need an extra step (which I did). Place the crackers on dry cookie sheets and place in a 150-170 degree F oven. If you have convection, use that (and make sure the oven is venting properly). If not, leave the oven door open a crack (place a pot holder between the door and the top of the stove to hold it open a crack). I did this for about 20 minutes. The crackers were totally crispy afterwards. Cool them thoroughly before storing in airtight containers.
1.) My pizzelle iron is non-stick, and the instruction booklet (which I found online) said there was no need to grease the cooking surfaces, but I found that I had to lightly and quickly grease the top and bottoms with a wadded paper towel coated with unhydrogenated shortening or a spray of oil from a pump spray bottle before baking each batch of sweet pizzelle, or they stuck. (And the surface is in excellent condition.) However, with the crackers, I only had to grease or oil every 2 or 3 batches.
2.) My pizzelle maker's guide instructed me to use one heaping teaspoon of batter for each cookie, but this yielded a very small cookie-- which may be what you want. But for a cookie which totally filled each "depression" in the pizzelle iron, I had to use 4 teaspoons of batter exactly, but only 1 tablespoon (3 teaspoons) for each cracker.
Nutrition (per cracker): 33.1 calories; 22% calories from fat; 0.9g total fat; 0.0mg cholesterol; 57.2mg sodium; 54.4mg potassium; 5.9g carbohydrates; 0.9g fiber; 0.8g sugar; 5.0g net carbs; 1.2g protein; 0.6 points.