Gluten-free churros with chocolate dip
By OcadoLifeWe like to call this problem-free patisserie – and as a bonus we've made it dairy free too!Time and servings
Ingredients
10 total- 50 g of coconut oil
- 50 g of coconut butter
- 1 tsp of vanilla extract
- 150 g of gluten-free plain flour, (we used Doves Farm)
- 100 g of caster sugar
- 0.5 tsp of ground cinnamon
- 0.5 tsp of ground cloves
- 70 g of chocolate, (we used coeliac-friendly Ombar), broken up
- 3 medium eggs
- 1 litre of groundnut oil
Method
8 stepsStep 1
Put 250ml water, the coconut oil, coconut butter and vanilla extract in a saucepan with a pinch of salt and bring to the boil, stirring.
Step 2
When combined, remove and sieve in the flour. Beat the mixture as you go, until it becomes a thick, sticky batter, then set aside for 5 mins to cool.
Step 3
Meanwhile, line a tray with kitchen paper and, in a small bowl, mix the sugar, cinnamon and cloves together – set both aside.
Step 4
Next melt the chocolate by placing it in a heatproof bowl and balancing over a saucepan of water on a very low heat, stirring every so often.
Step 5
Once the coconut mixture is cool, gradually add the eggs, beating with an electric whisk until the mixture comes together.
Step 6
In a deep non-stick frying pan, bring the groundnut oil up to 180°C, testing with a cooking thermometer (or when a cube of bread turns golden in 15 secs). While the oil is heating up, spoon the batter into a piping bag with a large star nozzle fitted at the end.
Step 7
When the oil is hot, gently squeeze out 3-5 strips of batter, about 12cm in length, straight into the hot oil from the piping bag. Cook for 3-4 mins, turning. When the churros are golden brown, remove with tongs onto the kitchen paper and coat with the sugar mix while still warm.
Step 8
Repeat until you've used up all the batter. Serve immediately with the melted chocolate.