This looks so much like mint chocolate chip ice cream that I started getting worried it would melt before I photographed it. I had to remind myself it wasn’t really ice cream!
I love waffles. So, while researching waffle ideas online I came upon a waffle cone maker. I told myself no. It’s not practical. Too expense. But I wanted it. For months. And I bought one, love it, and would never give it up. This cornmeal waffle is an experiment gone right– it is delicious.
The savory cornmeal waffle cones are filled with black bean hummus, guacamole, and topped with black beans. The side dishes are Daiya Foods Cheddar Style Shreds, tomatillo salsa, and chopped onions. I propped the cones up for the photo shoot, then tucked them in to be packed up.
Tomatillo Salsa Recipe
10 medium sized tomatillos
1 lime, juiced
2 tablespoons minced cilantro
2 tablespoons minced red onion
Salt, to taste
Preheat the oven to 350 degrees.
Quarter the tomatillos and roast them for about 15-20 minutes until the juices start to release and they get slightly colored. Cool them completely.
Puree the tomatillos (but leave them ever so slightly chunky). Transfer to a bowl and add the other ingredients. If you eat nightshades you might enjoy adding a bit of jalapeno.
Cornmeal Cone Recipe
Admittedly Experimental and Frivolous
1 egg white
2 tablespoons agave
2 tablespoons oil
1/3 cup Namaste Perfect Blend (all-purpose gluten-free flour)
1/3 cup finely ground cornmeal
1/4 teaspoon salt
Combine all of the ingredients in a mixing bowl.
Use your waffle cone maker according to manufacture’s instructions … but here is what I do.
Preheat the Chef’s Choice Waffle Cone Maker at level 2.5-3. Scoop 1 tablespoon of batter onto the iron. Cook for 1.5-2 minutes. Take out and immediately shape like a cone (I rubber-band these in place because they don’t form as well as the sweet version.)
Shared on Real Food Forager