Vegan + Gluten Free Cinnamon Churros with a Chocolate Ganache
This delicious churro recipe which is vegan and gluten-free. Churros are traditionally enjoyed with a chocolate dip so I made a divine & very rich dark chocolate ganache which is perfect to dunk these scrumptious cinnamon churros in!
THE RECIPE
- 900ml of light olive oil (for frying)
- 210g of plain flour (I use gluten-free)
- 1 teaspoon of baking powder
- 1 tablespoon of light olive oil
- 1 tablespoon of caster sugar
- 380ml of water
- 1/4 teaspoon of salt
- 1/4 teaspoon of vanilla extract
For the cinnamon sugar:
- 50g of caster sugar
- 1 teaspoon of ground cinnamon
For the chocolate ganache:
- 1 can of coconut cream (cream only)
- 150g of dairy-free dark chocolate (1 & 1/2 bars)
- 1 teaspoon of vanilla extract
INSTRUCTIONS
- Line a baking tray with greaseproof paper.
- Pour the 900ml oil into a large saucepan and set aside.
- In a large mixing bowl, add in the flour and baking powder. Mix until combined and set aside.
- Add the 1 tablespoon of olive oil, 1 tablespoon of caster sugar, water, salt and vanilla extract into a small saucepan, then place onto the hob on a medium heat and bring to the boil.
- Once it's boiled, pour straight over the flour mixture and mix well until a dough forms.
- Place the dough into a piping bag fitted with a star tip nozzle and pipe little lines of dough onto the greaseproof paper/tray.
- Heat up the oil in the large pan then when boiling, carefully drop around 4 churros into the oil and allow to cook for 1-2 minutes on each side.
- Once they are golden, place on paper towel/kitchen paper to drain off any excess oil. Do this with all of the churros.
- Place the caster sugar and cinnamon into a bowl and mix together.
- Once all of the churros are fully cooked, roll them in the cinnamon-sugar and place aside whilst you make the chocolate ganache.
To make the chocolate ganache:
- Break up the chocolate bar and place into a bowl, then pop the coconut cream into a small sauce pan and heat over medium heat until boiling. Carefully pour the hot coconut cream over the chocolate, adding in the vanilla extract and leave it for a minute then stir until smooth and glossy. Dunk the delicious churros into the ganache and enjoy!
Source: thelittleblogofvegan.com
