vickys cinnamon churros gluten dairy egg soy nut free

Ingredients vickys cinnamon churros gluten dairy egg soy nut free

125 grams plain / gluten-free flour
1/2 tsp xanthan gum if using gluten-free flour
1 tbsp sugar
1 1/2 tsp baking powder
15 ml olive oil
250 ml freshly boiled water
topping
50 grams caster sugar
2 tsp ground cinnamon
choc sauce
50 grams dark chocolate
75 grams chocolate made from rice milk such as Moo-Free brand or
150 ml full fat coconut milk / cream

how to make vickys cinnamon churros gluten dairy egg soy nut free

Combine the flour, xanthan gum, sugar and baking powder in a bowl then beat in the oil and boiled water so you have a warm, sticky dough

Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl

Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce

Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 2 or 3 inches long. The shorter they are, the straighter they'll stay! Use your thumb to knock the dough from the end of the nozzle to start each new churro

Only cook 4 at a time so the oil keeps it's temperature and fry until golden brown

Let drain on kitchen paper then roll in the sugar mix until well coated

Serve with the warm chocolate sauce