o 4 1/2 t enrG egg replacer + 6 T water o 3/4 cup sugar in the raw o 1/2 cup melted margarine o 1 scant teaspoon anise extract o 1 cup unbleached flour o 1 t vital wheat gluten o 1 t caraway seeds
Plug in pizzelle maker to allow it to heat up.
Beat egg replacer and water until smooth. Then gradually add the sugar and beat for a while (The crystals take a while - i left mine somewhat grainy and they turned out fine.)
Add margarine and anise and beat. Then add flour and gluten and beat some more. Sprinkle and hand mix in the caraway seeds. If the dough gets too thick from the gluten, add a bit more water til you get it about the consistancy of waffle batter.
Put a big spoonful in the middle of the pizzelle maker and bake for 20-30 seconds, until they start to turn golden brown. Turn out onto a cookie rack and let cool completely so they are nice and crispy.