Maple waffle cones (Print Version)
# Ingredients:
→ Waffle Cones
01 -
140 g all-purpose flour
02 -
One pinch of salt
03 -
5 ml chia seeds
04 -
60 g honey
05 -
30 ml water
06 -
60 ml unsweetened applesauce
07 -
55 g cane sugar
08 -
5 ml vanilla extract
09 -
45 ml melted coconut oil
→ Maple Taffy
10 -
540 ml maple syrup
→ Cone Decoration
11 -
Maple butter
12 -
Pecans or any nuts you like (optional)
# Instructions:
01 -
Stir the salt and flour together in a small bowl. Set this aside for later.
02 -
Grind the chia seeds into a fine powder. Combine the ground chia, water, and applesauce in a large bowl. Let it sit for 5 minutes.
03 -
Pour in the honey, cane sugar, coconut oil, and vanilla extract. Mix with an electric hand mixer for about a minute. Add the dry ingredients and use a wooden spoon to stir everything until smooth.
04 -
Heat up your waffle cone maker. Spoon 10 ml of the batter into the center, close the machine, and cook for around 3 minutes or until golden. Take it out carefully and wrap it around a cone mold right away.
05 -
Slip the cones off their molds and place them on a wire rack to cool completely. Repeat until you’ve used all the batter.
06 -
Check your boiling water temperature, then add 26 °F to find out the target temperature for the syrup. Bring the maple syrup to boil until it hits that target temp. Set aside 315 ml of it for the taffy and pour the rest into a bowl. Stir some until it becomes a soft maple sugar, then roll it into small balls.
07 -
Drop one maple sugar ball into each cone. Slowly pour in the slightly thickened syrup. Chill the cones in the fridge right after to help set.
08 -
After the syrup has firmed up, spread 2.5 ml of maple butter on each cone’s surface. Sprinkle with a pecan or nut, if you want. Chill them again before serving.
# Notes:
01 -
Chilling the cones before adding the syrup makes it set faster.