Gluten-free churros with chocolate dip

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Author: OcadoLife

Prep time:

Cook time: 45 mins

We like to call this problem-free patisserie – and as a bonus we've made it dairy free too!

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Ingredients Method

Ingredients

50g coconut oil
50g coconut butter
1 tsp vanilla extract
150g gluten-free plain flour, (we used Doves Farm)
100g caster sugar
½ tsp ground cinnamon
½ tsp ground cloves
70g chocolate, (we used coeliac-friendly Ombar), broken up
3 medium eggs
1 litre groundnut oil

Method

Step 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.