• Buckwheat wafer baskets

    by  • August 22, 2012 • Dessert • 5 Comments

    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.wafers with ice cream

    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.lots of wafers

    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.six wafers

    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!wafer batter

    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.wafers on sandwich press

    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.making wafers

    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.

    The recipe is gluten free, grain free (buckwheat is a seed related to rhubarb and not related to wheat at all), vegan, sugar free, egg free, dairy free and paleo.wafer stack

    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?

    5 Responses to Buckwheat wafer baskets

    1. Beth
      August 23, 2012 at 10:27 am

      These look amazing!!! Can’t wait to try them myself… Do you think it counts as dessert for breakfast if eaten before midday :)

      • August 23, 2012 at 10:35 am

        I hope you do! They are so yum. I almost posted them under snacks and I think if eaten before lunch they would totally count as breakfast! Enjoy!

    2. Amy
      August 30, 2012 at 10:41 pm

      Steee-eeph! These look amazing. And yay ice cream maker!!!

      I’ve been making our own ice cream for a while with just a 600ml container of cream, whipped stiff, and folded through with 1 can condensed milk. Problem is, the milk has a HUGE amount of sugar in it, AND the only brand you can buy is Nestle. Evil. I’ve looked up some recipes for condensed milk the last few weeks and found some that I think I can adapt to use honey instead of sugar – I just need a couple of hours at home to try them out. Ice cream is something I don’t want to have to do without, but I really, really, REALLY do need/want to work at cutting out more sugar. My impulse control has gotten so low lately! :(

      • September 3, 2012 at 4:58 pm

        They really are yummo! And so easy :) Your icecream recipe sounds so lovely and easy. I found some condensed milk recipes I also want to try out, a honey sweetened normal one and a honey sweetened coconut milk one. The coconut one sounds even easier as it doesn’t take as long to condense down. I will definately be trying them at some point, carmal slice here I come! If they work they will be up on the blog, but please let me know how yours go if you try them! :)

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