- 1 1/2 cups almond flour (Bob’s Red Mill)
- 3/4 cup potato starch (not potato flour) or 2/3 cup tapioca starch
- 1/8 teaspoon salt
- 1/2 cup +1 tbsp milk (or almond milk)
- 2 1/2 tablespoons butter, melted (or vegan Earth Balance Spread)
- 2 1/2 tablespoons honey or maple syrup
- 1 egg
- 2 teaspoons vanilla
- chopped nuts for garnish, link to gf sprinkles in post.
- Naturally sweetened chocolate topping in “tips” section in above post.
- In a large bowl, whisk together the almond flour, potato starch and salt.
- Add egg, melted butter, milk, honey and vanilla extract and combine well until batter is smooth. Let batter sit for 2-3 minutes (it will thicken slightly) and mix once again.
- Pour 1/4 of a cup of batter onto preheated waffle cone maker. Close top and press down to ensure batter spreads near to the edge–but not over the edge. I add pressure to the top of the lid for the first 30 seconds to get a nice browning on the cone.
- Wait approximately 2 minutes and lift top. Carefully remove waffle cone and shape it around your cone roller and hold it in place for about a minute and it will harden and retain the shape. Careful not to burn your hands-heat gloves work beautifully if you have them. Set the cone on parchment paper and allow it to fully harden. Be prepared for the first cone to serve asa test to get a feel for the waffle cone maker.
- Dip your cooled cones in chocolate + sprinkles or toasted nuts. I pour a bit of chocolate in the bottom to create a seal and a nice surprise for the last bite!
- I recommend serving these cones the day of, homemade waffle cones have a tendency to soften- particularly in humid weather. But it’s the perfect excuse for seconds!!
- Prep Time: 15 min
- Cook Time: 2 minute intervals
Keywords: paleo, grainfree, glutenfree, wafflecones, icecream, dessert, summer