Nettle Pizzelle | Edible Alaska

Step 1

Preheat your pizzelle maker, spraying with a neutral oil. Preheat oven to 250° F.In a large bowl, whisk together dry ingredients. In a smaller bowl, whisk together wet. Add wet to dry and combine. Batter should be thick and green.Pour rounded tablespoonfuls of batter onto each pizzelle iron. Cook for approximately 1—2 minutes until relatively crisp.Put cooked pizzelles onto a baking sheet and bake in the oven to bring to desired crispness.To make the nettle powder:During nettle season, spring to summer, dehydrate washed nettle leaves and stems (be sure to use gloves) at 100° F for approximately 10 hours until completely dry. It’s okay to substitute commercially dried nettles. Using a coffee grinder, grind nettle pieces to a powder. The powder holds flavor for up to 1 year in a cool dark place.

Step 2

Note: Always use gloves when harvesting and working with raw nettles. If you do not have nettle powder, this may be omitted without substitution or replaced with other spices. Black walnut protein powder may be replaced with almond flour and ground anise for a more traditionally flavored pizzelle.