Fast Food Friday: Waffle Cones
- 1 1/2C almonds
- 1 1/2C golden flax
- 1/2C date puree
- 1t vanilla extract
- 1/4t sea or Himalayan salt
- 1/2C water
- 1/8C coconut flour
- Grind flax and almonds together in blender or food processor to a flour consistency. Place in large mixing bowl.
- Add all other ingredients except for coconut flour, and mix through with your hands to make a sticky dough.
- Add coconut flour and knead into a less sticky dough.
- If you have a dehydrator, take out one of the mesh tray liners and lay it on the bench. They have that lovely criss cross pattern that will make your waffle cone look like a real waffle cone! Lay a large piece of plastic wrap over the top of that.
- Make a small ball of dough, and place it on the plastic wrap.
- Place another large piece of plastic wrap over the top of that, and flatten the dough out with your hands.
- Take a rolling pin and roll the dough out flatter, but not too thin or it won’t hold its shape. About 3-5mm is good. You want to get a vaguely circular shape here.
- Make a small cone shape with cardboard or paper – make as many as you want to make waffle cones. You’ll need this to pop inside your cone while the outside dehydrates, so that it doesn’t collapse.
- Roll up your dough into an ice cream cone shape, and pop one of your paper/cardboard cones inside. Place on a dehydrator tray. Repeat until you’ve used all your dough.
- Dehydrate for approx. 8 hours at 40deg, remove paper cone when you’re satisfied that it’s strong enough to hold the shape, and return to dehydrator for a further 8 or so hours to dry the inside.
- Waffles cones are ready to go when you deem them crunchy enough!
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