While the cone is great with quinoa, it CAN also be made without, the thing with making your own cone is that you need to make a thick batter and then really SPREAD it as it cooks on the pan so it doesn’t turn out absurdly thick and/or too small to then roll into a cone and cook it into shape.
The one here is made with psyllium, wheat bran, liquid egg white, vanilla essence, cinnamon powder, stevia and coconut flour.
150g liquid white
5g wheat bran
10g coconut flour
Ice Cream Ingredients:
90g frozen baby carrots
1 scoop vanilla whey
~100ml coconut milk
Macros per Serving (out of 1):
For the cone
For the Ice Cream
12.3g carb (4g fibre)
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Now this I can make!! Did you just mix the cone ingredients or blend them first?
you can! haha its more of less your pancakes no? just waaaaay condensed, flipped over (remember to reeeeally spread out the stuff into a circle as it cooks so it cooks evenly and not too thickly), and cooked into a cone shape 🙂
(I mix the ingredients with a fork)
Yay! let me know how it turns out!
mmmm…carrot cake anything.