Sunday, March 10, 2013

Gluten Free Waffle Bowls

6 T unsalted butter
1/2 cup sugar
3 egg whites
1/2 cup garbanzo bean flour, minus 2T
2T tapioca flour (total 1/2 cup flour mix)

Slice butter into tablespoons, put it in a microwavable bowl, heat on high for 30 seconds, stir until butter is liquified, set aside.

Plug in waffle iron.

In a standup mixer with whisk attachment, whip egg whites and gradually add sugar 1T at a time until a smooth, shiny meringue forms soft peaks.

Switch mixer blade to paddle. Gradually drizzle melted butter into egg whites. Gradually add garbanzo bean/tapioca flour until well combined.

Spray waffle iron with cooking spray, add approximately 1/3 cup batter, cook until golden brown.

When done, form bowls over 1/2 pint jar or small bowl. When bowl has cooled, remove form.

Yield: 5 bowls

The kids have been after me for years to make them ice cream cones. We have a heart-shaped waffle iron similar to this one:

The bowls looked good and tasted great! We used an allergy friendly vanilla ice cream and maple flavored agave syrup.

Today is Laetare Sunday, I thought I read somewhere, sometime that we were supposed to have Sundaes, but I confused today with the third Sunday of Advent, Gaudete Sunday.

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