- 1/3 c. Ancient Harvest Quinoa Flour
- 1/4 c. arrowroot powder
- 1 Tbsp. psyllium husk powder
- 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1/3 c. + 1 Tbsp. nondairy milk
- 1/4 c. finely granulated sugar
- 2 Tbsp. oil (I used avocado oil)
- 1/2 tsp. vanilla extract
- Preheat a Pizzelle iron on the 3 or 4 setting and wait until green light turns on.
- In a small bowl, whisk together the quinoa flour, arrowroot, psyllium, baking powder, and sea salt.
- In a medium bowl, combine the nondairy milk and sugar together. Add the oil and vanilla extract until combined. Gradually stir in the flour mix. Your batter at this point should be thick like waffle batter–not too runny. See video tutorial for my batter consistency.
- Light coat the iron with olive oil and a pastry brush. Scoop out 1 tablespoon of batter in the middle of the pizzelle pattern, close and wait for the green light to turn back on. At this point, I waited another 45-60 seconds to ensure it cooked long enough.
- Pull the pizzelle off of the iron and quickly roll it up before it begins to harden. You will notice that the texture of the pizzelle at this point is pliable and softer than expected. Fear not! They will harden and become brittle as they sit. Allow to set and firm up. If you want ice cream cone bowls, simply place into a muffin tin and allow to harden.
- Dip into melted chocolate if desired and coat with sprinkles or serve as is.
Be sure to watch the video tutorial to check with batter consistency and proper technique in making these ice cream cones.
This makes 8-10 mini cones or bowls from a Pizzelle maker, however will only make approximately 4-5 cones if made in a waffle cone maker.
- Serving Size: 1 mini cone
- Calories: 65
- Sugar: 5g
- Sodium: 51mg
- Fat: 3.2g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g