AuthorStacy SaundersCategoryDessertsDifficultyIntermediateScrumptious cones for ice cream on a hot summer day
GF Deliciously GF Cake Flour Blend
Place applesauce in a small bowl, cover it, and warm for about 5 seconds in the microwave. Then whisk in 1 tb of golden flaxseed meal and set in the fridge to cool.
Whisk together cornstarch and water in a small cup. Then take the flax egg out of the fridge. Pour the cornstarch/water mixture into the flax egg and whisk until combined.
Add the flax egg and sugar into a medium size mixing bowl and whisk until fully combined. Add the oil and vanilla and stir again.
In a separate bowl combine the GF Cake flour, xanthan gum, and baking powder. Then add it into the wet mixture and stir well. Batter will be very thick, stiff, and kind of sticky.
Preheat the waffle iron and brush the plates with extra light tasting olive oil. When it's ready scoop 1-2 TB of batter onto the iron and then close the lid. The batter should spread across the iron.
Cook according to your waffle iron directions. Mine took about 2-3 min for light cones and 3-4 minutes for darker cones. If you open the lid too early the waffle will separate in layers, half on the top iron, half on the bottom 😬
When it's done remove it quickly from the iron and place it on a paper towel or regular towel to protect your fingers as you roll it. If it comes with a cone shape roller use that, if not gently twist the waffle together into a cone shape, and press down and hold where the sides come together. Also make sure you pinch the bottom of the cone flat so the ice cream can't leak out.
Lay seam side down to fully cool and repeat with the remaining batter.
Don't get discouraged if it takes you a couple of tries to get the cones shaped, it takes practice! My first two waffles had holes so I just let them crisp up and then snacked on the bits and pieces.
Eat plain or with your favorite low histamine ice cream!
Recipe slightly adapted from Gf Jules Gluten Free Waffle Cones
I was SO excited when I found a vegan waffle cone recipe. Rosie had never had a waffle cone but she had seen the kids eating cones and asked if I could make some for her. So I found the recipe above and then tweaked it to work for us. They turned out sooo yummy and Rosie loves them plain! I'm thinking about making them into some sort of graham cracker cookie thing. I hope you like them as much as we do!Â
(I borrowed my mom's waffle cone iron, here's one like it on amazon)
If you don't want to eat it plain, and you don't have a safe ice cream, you could try making homemade ice cream!
We make ours with my AMAZING ice cream maker. It is absolutely worth the money, especially for histamine intolerance because store bought ice cream usually contains at least one high histamine ingredient! Plus we're also dairy and coconut free, so if we want ice cream, we have to make it.
Side story- If you're really, really lucky you can score these ice cream makers for $5 at Goodwill #myfavoritestore. About a month after we paid full price 🤦 for my pink ice cream maker, I was at Goodwill on 50% off day. Guess what I found? TWO of the exact ice cream makers that I had just bought. So I had to buy both of them of course! I gave one to my sister and kept the extra, so now we have two ice cream makers 🙂 One for the people who eat dairy and one for the dairy free crowd.
Someday soon I'll share my favorite macadamia nut ice cream recipes.Â
Ingredients
Directions
Place applesauce in a small bowl, cover it, and warm for about 5 seconds in the microwave. Then whisk in 1 tb of golden flaxseed meal and set in the fridge to cool.
Whisk together cornstarch and water in a small cup. Then take the flax egg out of the fridge. Pour the cornstarch/water mixture into the flax egg and whisk until combined.
Add the flax egg and sugar into a medium size mixing bowl and whisk until fully combined. Add the oil and vanilla and stir again.
In a separate bowl combine the GF Cake flour, xanthan gum, and baking powder. Then add it into the wet mixture and stir well. Batter will be very thick, stiff, and kind of sticky.
Preheat the waffle iron and brush the plates with extra light tasting olive oil. When it's ready scoop 1-2 TB of batter onto the iron and then close the lid. The batter should spread across the iron.
Cook according to your waffle iron directions. Mine took about 2-3 min for light cones and 3-4 minutes for darker cones. If you open the lid too early the waffle will separate in layers, half on the top iron, half on the bottom 😬
When it's done remove it quickly from the iron and place it on a paper towel or regular towel to protect your fingers as you roll it. If it comes with a cone shape roller use that, if not gently twist the waffle together into a cone shape, and press down and hold where the sides come together. Also make sure you pinch the bottom of the cone flat so the ice cream can't leak out.
Lay seam side down to fully cool and repeat with the remaining batter.
Don't get discouraged if it takes you a couple of tries to get the cones shaped, it takes practice! My first two waffles had holes so I just let them crisp up and then snacked on the bits and pieces.
Eat plain or with your favorite low histamine ice cream!