GLUTEN-FREE, DAIRY-FREE BUT DELICIOUS NICE-CREAM CONES

Makes 6

3 large eggs • 150 g (5 ½ oz/¾ cup) coconut sugar • 130 ml (4½ fl oz) vegetable oil
1 tsp vanilla extract • 260 g (9 oz/1¾ cups) gluten-free plain (all-purpose) flour or normal flour
2 tsp baking powder • ½ tsp ground cinnamon

These are well worth the effort because they taste so good. You will find the first few tries might be a bit trial and error, but it’s always delicious eating the errors. I love to dip the tops of the cones in a chocolate-nutty sauce (you can use the same recipe as the Edible Chocolate Bowls).

In a bowl, whisk the eggs and coconut sugar until pale yellow and frothy. Stir in the oil, vanilla extract and 60 ml (2 flo oz) of water. In a separate bowl, whisk together the remaining ingredients then carefully fold in the wet ingredients together, being careful not to overmix.

Preheat a waffle cone maker and set the dial to about level 4 (or according to the manufacturer’s instructions). Spoon about 2 tablespoons of the batter into the centre of the waffle iron and close. Cook for 1 minute, until golden. Working quickly, slide the waffle onto a clean tea towel and roll into a cone shape. Pinch the bottom together into a point and keep holding it in shape until it cools. Pop into a tumbler glass to help it maintain its cone shape as it cools. Repeat with the remaining batter.

Leave the cones to cool completely, then store in an airtight container for a few days at most but definitely best eaten on the day they are made.

Top Tip: If you want to make a little basket rather than a cone, lay the cooked waffle over an upturned large muffin tray and use your hands to help shape it as it cools. If you don’t have a waffle cone maker, lightly grease a 15 cm (6 in) non-stick frying pan (skillet) on a medium-low heat. Add two tablespoons of the mixture and swirl the pan around to make an even, round, thin layer of batter. Cook for 1–2 minutes on both sides, until nice and golden. Slide onto a clean tea towel and roll into a cone, as above.