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:
http://www.amazon.com/gp/aw/d/B000A3PBWO/ref=mp_s_a_1?qid=1362966611&sr=8-1-fkmr0&pi=SL75
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.
No comments:
Post a Comment