Ice Cream Cones

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Homemade Gluten Free Waffle Cones! Do I really need to say more, except maybe…where is the Gluten Free Choc Chip Cookie Dough Icecream!

I'll have another scoop please!

Makes 8 - 10

Ingredients

120g Anything But Ordinary Plain Flour

20g arrowroot

1 teaspoon baking powder

¼ teaspoon psyllium husk powder

80g coconut sugar

1 egg + 1 egg white

75g butter, melted

2 teaspoons vanilla extract

⅛ teaspoon almond extract

Chocolate (optional)

Method

Whisk together Anything But Ordinary Plain Flour, arrowroot, baking powder and psyllium husk powder. Set aside.

In a small mixer bowl put the coconut sugar, egg and egg white. Combine on low speed then increase to medium and beat for 3 minutes. Add the cooled melted butter, vanilla and almond extracts. Beat on low just enough to combine. Tip in the flour mix and beat for a minute. Scrape off the beaters. It will thicken on standing.

Preheat an ice cream cone maker over a medium low heat then place 1 tablespoon of mix in the centre. It will spread once closed. Close and cook for 1 minute each side. It should be a rich caramel colour. If under cooked it will become soft on standing. If not sure cook the first one and let it cool to test for crispness.

When cooked slide onto a paper towel and immediately roll, forming a cone while pliable, using the paper to prevent burnt fingers. This needs to be done quickly. Keep it rolled in the paper towel while cooking the next one. The cone will be set in time to use the same paper towel for each one.

Place each cone on a tray to become completely cold before storing in an airtight tin. Will keep at least a week.

It is optional to dip the base in some melted chocolate to form a plug at the bottom if needed or to dip the tops in and coat with some crushed Seriously Great Granola..