Churros

Churros

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
12 large churros
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Caramel dipping sauce

Quantity Ingredient
30g coconut sugar
65g tinned coconut cream
1/4 teaspoon ground sea salt
1/4 teaspoon vanilla extract

Churros

Quantity Ingredient
60g rapadura sugar
1/2 teaspoon ground sea salt
30g coconut oil
1 teaspoon vanilla extract
215g gluten-free plain flour
1 teaspoon psyllium husk
1 teaspoon ground cinnamon
70g coconut milk chocolate, melted, to serve

Method

  1. For the dipping sauce, mix the coconut sugar, coconut cream and sea salt in a small saucepan over a low heat, frequently stirring to dissolve the sugar. Bring the mixture to a simmer and cook for 5 minutes. Remove from the heat and add the vanilla, mixing well. Set aside to cool.
  2. For the churros, preheat the oven to 200°C (180°C fan forced). Line a large 38 cm × 25 cm baking tray with baking paper.
  3. In a medium saucepan over a low heat stir 250 ml water, 30 g of the sugar and the salt until they have dissolved. Remove from the heat and add the coconut oil and vanilla, mixing well. Add the flour and psyllium husk and stir until combined.
  4. Transfer the mixture to a piping bag with a large star tip. Pipe long strips of dough onto your prepared baking tray, leaving a 3 cm space between each churro. You can pipe the churros to be as long as you like — get creative!
  5. Bake for 15–20 minutes or until the churros are nicely puffed and golden.
  6. Combine the remaining sugar and ground cinnamon in a sealable bag and shake to combine. Put the churros one by one inside the bag and shake to evenly coat. Serve immediately alongside the caramel dipping sauce and melted chocolate.
Tags:
wholefood
allergy-friendly
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