Scrumptious cones for ice cream on a hot summer day
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!
0 servings