Just the other day was International Celiac Day.  Celiac disease, or gluten intolerance, is a chronic disease in which gluten protein causes inflammation that damages the mucosal lining of the small intestines. The ability to absorb vitamins, minerals and other nutrients is destroyed, which can lead to nutritional deficiency and poor health.

In the last few decades the disease has been on the rise in most western countries, ranging between 1-3% of the populations. However, estimates predict that more cases go undiagnosed than diagnosed.

Since we love all things gut health and personally know people with celiac disease, we got to thinking…isn’t it high time for a gut-friendly alternative to ice cream cones so the joy of sunshine and frozen cold treats can be enjoyed by all, including the trillions of microscopic good guys hanging out in our gut?!

Voilà! Gluten-free ice cream cones and a scoop of strawberry ice cream to go along with it.

3 gluten-free cones

2 eggs
2 tsp honey
1 tsp psyllium husk
7 tbsp of almond flour

Heat the oven to 200°C/ 400°F. Whisk the eggs until fluffy and then add in the honey and psyllium. Gently stir in the almond flour. The batter is ready.

Now draw three circles on a baking paper, about 14 cm/5.5 inches in diameter. Use a bowl of similar size to make things easier. Place the paper upside down on the baking sheet (so that the color doesn’t stick to the waffles) and spread the batter into thin, even layers, filling up each circle. Bake for about 5 minutes until they have a golden color.

Once they are out of the oven quickly loosen the waffles from the paper and roll them up into cones by hand. Allow them to cool on a rack before filling them with ice cream.

Lightning fast strawberry ice cream

2 frozen bananas
1 cup frozen strawberries

Combine the bananas and strawberries in a blender or food processor and blend until you have a nice frozen treat. Done! Scoop into your homemade cones and top with desired toppings (we used dried raspberries and cacao nibs).  

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