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Gluten-Free Churros with Chocolate Dip

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

Makes 20 Total Time 45 mins

Ingredients 

Get the ingredients here.

  • 50g coconut oil
  • 50g coconut butter
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 150g gluten-free plain flour (we used Doves Farm)
  • 100g caster sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 70g chocolate, broken into pieces (we like coeliac-friendly Ombar)
  • 3 medium eggs
  • 1 litre groundnut oil

Instructions

  1. Put 250ml water, coconut oil, coconut butter, salt and vanilla extract in a saucepan and bring to the boil, stirring.
  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.
  3. Meanwhile, line a tray with kitchen paper and, in a small bowl, mix the sugar, cinnamon and cloves together – set both aside. 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.
  4. Once the coconut mixture is cool, gradually add the eggs, beating with an electric whisk until the mixture comes together.
  5. In a non-stick deep 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).
  6. While the oil is heating up, spoon the batter into a piping bag with a large star nozzle fitted at the end.
  7. Gently squeeze out 3-5 strips of batter, about 12cm in length, straight into the hot oil.
  8. 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.
  9. Repeat until you’ve used up all the batter. Serve immediately with the melted chocolate.

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