Monday, August 6, 2012

Misc. Monday - Ice Cream Cones!!

I teased you all a while back with a picture of a homemade ice cream cone that is gluten and dairy free. After much work and tweaking I am ready to share it with you. These cones are crunchy even the next morning and have such a light flavor you can't tell that they are gluten free. My neighbors who are not gluten free ask for them if I make dairy free ice cream and they are so good I was doing a happy dance last night. It was the first ice cream cone I had eaten in over a year since going gluten free and I was in heaven eating it last night. My kids loved waking up and finding them filled with fruit for breakfast and still just as crisp as they were when I made them.

Gluten and Dairy Free Ice Cream Cones
What you need:

1/3 cup Bob's Red Mill Gluten Free All Purpose flour  
1/3 cup Bob's Red Mill Hazelnut flour
4 T butter or butter substitute melted
1 tsp Almond extract
2 eggs
1/3 cup sugar
pinch of salt


You can leave them flat too!
Sift together the all purpose flour, hazelnut flour, salt and sugar in a bowl. Make a hole in the middle and add the butter, eggs and almond extract. Mix to combine. Preheat your waffle cone maker (I have this one) according to the directions. Place a tablespoon to a tablespoon and a half in the middle of the waffle cone maker and close the lid. Cook the waffles for one minute or until they are lightly brown. I have a pair of salad tongs that are flat which I use to pick up the edge of the waffle cone. Use the provided cone and roll the waffle cone into a cone shape using the table or counter to help. When cooled store in an air tight bag and take as much air as possible out of the bag. You can then serve them with ice cream, fruit or make them into camping cones. What are you going to try first?

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