Waffles and Ice Cream

I love eating ice cream in a cone; the crispy crunchiness combined with the creamy cool sweet ice cream is music in my mouth. I have not been able to find oil free ice cream cones, so I thought I’d make my own. After looking at waffle cone makers, I decided that it was an unnecessary appliance that I couldn’t find room for in my kitchen. I already have a waffle maker that I use a few times a month, so I decided that I would just put the ice cream on my waffles. I cut them in half so I can dip them into the ice cream or a little dish of maple syrup (which makes me use less syrup, but get all the maple flavor).

Crispy, Gluten Free Waffles

1 cup oat flour
1 cup fine ground corn flour
1 tablespoon baking powder
1 teaspoon cinnamon
2 tablespoons ground golden flax seed
6 tablespoons water
1 1/2 cups plant based milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla or vanilla powder
Optional 2 tablespoons of maple syrup (I forgot to put it in today and didn’t even notice until I was writing this up)

In a small bowl, mix ground flaxseed with water. Set aside for five minutes. In a large bowl, mix both flours, baking powder, and cinnamon. Then add the remaining wet ingredients to the dry and whisk together until combined.

Pour into medium heated waffle iron. You will have to judge the timing because each waffle iron brand is different. It’s best to cook longer on a lower heat to get them to cook all the way through and be nice and crispy. I have a great no stick. I highly recommend Cuisinart brands for oil free cooking. I have thrown out others due to sticking. This recipe makes 10 Belgian style waffles in my waffle maker. Quantities may vary according to appliance type.

Ice Cream

I make Plant Based Gabriel’s “Nice Cream” recipes. I mostly make chocolate, but I also enjoy peanut butter and the mint flavors, sometimes adding chocolate to those as well. He has tons of great YouTube videos and a great new cookbook for plant based beginners.

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