I was really pleased how they turned out. And I managed to take some photos before they were all gone…<\/p>\n 3\/4 cup (105g) rice flour 1\/4 cup coconut oil, melted some coconut flour or coconut milk powder or caster sugar for garnish<\/p>\n 1. Mix all dry ingredients in a medium sized bowl.<\/p>\n 2. Add coconut oil, water and vanilla paste and mix well. Then knead with your hands until the dough forms into one big clump that doesn’t stick to the bowl. Place in fridge for 15 minutes.<\/p>\n 3. In the meantime preheat the oven to 190\u00b0C (top-\/bottom heat). Line the baking tray with baking paper.<\/p>\n 4. Remove the dough from the fridge, knead the dough until smooth again and roll it into several roughly finger-thick rolls. Cut off approx. 2 inch long pieces. Roll them until smooth and shape into cornets. Place on baking tray.<\/p>\n 5. Bake at 180\u00b0 for 5 to 10 minutes. Then roll in or sprinkle with garnish of your choice while still hot. You can also dip one end in chocolate.<\/p>\n 6. Let cool down properly and store in air-tight container.<\/p>\n Enjoy! \ud83d\ude42<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n![\"\"](\"https:\/\/theveganmonster.de\/wp-content\/uploads\/2015\/12\/Vegan-Gluten-free-Vanilla-Cornets-Cookie-Christmas-Recipe-1.jpg\" "\\"\\"")
<\/a><\/p>\n<\/a><\/p>\nFor approx. 20 cornets you’ll need:<\/strong><\/h3>\n
\n1\/2 cup (60g) tapioca starch
\n1\/2 cup (75g) finely ground macadamias (alternatively blanched almonds or walnuts)
\n1\/4 cup + 1tablespoon (40g) buckwheat flour
\n1\/4 cup (45g) coconut sugar
\n1 tablespoon psyllium fibre husk
\n1\/2 teaspoon baking powder
\n1-2 pinches salt<\/p>\n
\n1\/4 cup water
\n1\/2 teaspoon vanilla paste or vanilla essence<\/p>\nPreparation:<\/strong><\/h3>\n