We just got our ice cream maker on the weekend. Excitement levels in our house are through the roof! Gareth has been acting like a little kid in a candy shop ever since (which I suppose is pretty close to the truth), so it’s definitely been a good investment.
Plus, I hadn’t had ice cream in months—not since going sugar free. I’d almost forgotten what I’d missed. It was also one of the things Gareth couldn’t give up, so now he happily has a sugar free replacement.
So far we’ve made a lovely frozen yoghurt (sorry, I didn’t write down what we did) and tonight we made some peppermint chocolate fudge ice cream (stay tuned, recipe to come!). But among the thoughts of ice cream and all the flavours we can make I kept thinking…. I want a waffle cone. No. I need a waffle cone.
I suspect this craving could have something to do with my sister buying gelato at the shops last week… they had so many flavours and yummy looking waffle cones (I don’t even think she had a waffle cone though). I mean, I’d found a sugar-free cone at the supermarket, but it’s just not the same, and was still white flour and not all that appealing.
So I searched the internet obsessively, but my search for sugar free waffle cones kept coming up with results for ‘gluten free sugar cones’. Argh! I eventually found one recipe that used agave and rice flour—so very close to what I wanted—but I really didn’t want to buy or make rice flour. I wanted waffle cones, and I wanted them tonight.
Of course, then I realised I should probably search for waffle cones using ingredients I did have. This lead me to buckwheat. So I found a nice simple recipe for buckwheat waffle cones that I should be able to easily adapt to be sugar free. Hurrah!
The small problem of not owning a waffle cone press was easily removed after I saw this article on making waffle cones on a Panini press. I figured a smooth sandwich press should work just as well, but maybe not look quite as pretty as it wouldn’t have a nice check pattern or stipes or anything.
The baskets turned out yum-o! Crunchy with a slightly earthy flavour from the buckwheat mingling with the tones in the maple syrup. It just added a bit of complexity without overpowering the flavour (I sometimes find buckwheat can do that, but it really doesn’t in these). And they taste even better with ice cream.
There are also several benefits of using buckwheat as the base besides the flavour. It’s naturally gluten free, high in magnesium, manganese and copper. It reduces the risk of high blood pressure and high cholesterol and helps manage diabetes.
Buckwheat wafer baskets
Makes about 10 baskets, Adapted from Kathy’s Recipe Box
1 cup buckwheat flour
1/4 cup maple syrup (or honey)
Pinch rock salt (I used pink Himalayan salt)
2 tbsp oil (I used olive, but coconut oil or even melted butter would work too)
1/2 cup water (plus a dash, if required)
1. Combine all ingredients in a bowl and mix well.
2. Heat up the sandwich press. Place a spoonful of batter on the press (just blob it on) and close (pushing down to make it thin). Cook for 1 minute then quickly remove (no need to flip it) and mould around the bottom of an empty glass and remove. You have to work quickly at this as the wafers harden very quickly, but also be careful not to burn yourself, they are hot! You could also skip this step and leave them as plain wafers. Note: the longer they cook the more brittle they are to work with, but the more ‘wafery’ they are. If they are too thick, add a touch more water and mix thoroughly.
3. Let cool to fully harden then serve with ice cream, whipped cream, or fresh fruit, etc. Eat and enjoy!
Notes and suggestions: You could add some spices, vanilla or cocoa to the batter if desired. Make plain wafers instead of baskets. You try to make cones, but I suspect that the batter hardens to quickly to seal properly. You could also try make these in a dry fry pan, but you would need to make sure they get thin enough to become crispy. They should store in an airtight container in the cupboard for at least one week, if they last that long, but if they go a little soft try putting them in the oven quickly to help them crisp up again.
I can think of so many yummy things to fill these with, and at the moment my favourite is some vanilla bean ice cream with fresh fruit. What would you fill these wafer baskets with?