GLUTEN-FREE WAFFLE ICE CREAM CONES AND CUPS

SERVES 4 PORTIONS

3 tbsp chia seeds

1⁄2 cup (120 ml) water

1 cup (240 ml) coconut palm sugar, granulated sugar, or powdered erythritol

1 cup (240 ml) almond flour

6 tbsp tapioca starch or potato starch

1 1⁄2 tsp vanilla powder

3 tbsp coconut oil, melted, plus more for greasing the waffle iron

NUTRITIONAL VALUES

Calories: 384kcal
Fat: 7.5g (4.6g S.Fat)
Carbs: 67.7g
Protein: 8.4g
Sugar: 14.2g
Sodium: 68mg

METHOD

In a bowl, combine the chia seeds and water and set aside for 5 minutes. Combine the coconut palm sugar, almond flour, tapioca starch, and vanilla powder in a mixing bowl. Whisk vigorously until there are no lumps. Allow the mixture to thicken for 5 minutes.

While the mixture sits, cut 8-inch (20-cm) squares of foil or cardboard paper to make cone moulds. Construct a cone out of the squares by rolling them together and taping the edges together. Preheat a waffle iron and coat it with coconut oil.

When the batter has thickened and the texture is similar to porridge, stir in the melted coconut oil. Close the lid on the waffle maker after spooning 3 to 4 tbsp batter into the centre. Waffles should be cooked for about 21 /2 minutes, or until golden brown. Roll the waffle into a cone shape using a cone mould (or a cone roller or a small bowl). Allow the cone to cool for about 2 minutes to allow the waffle to harden slightly.

Remove from the mould gently and cool completely on a plate or wire rack. Repeat with the rest of the batter.

RECIPE NOTES

Spoon about 1 tbsp batter into the centre of a waffle maker, cook for 2 to 2 1/2 minutes, then transfer to a plate and cool flat.