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
- 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
- Put 250ml water, coconut oil, coconut butter, salt and vanilla extract in a saucepan and bring to the boil, stirring.
- 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.
- 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.
- Once the coconut mixture is cool, gradually add the eggs, beating with an electric whisk until the mixture comes together.
- 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).
- While the oil is heating up, spoon the batter into a piping bag with a large star nozzle fitted at the end.
- Gently squeeze out 3-5 strips of batter, about 12cm in length, straight into the hot oil.
- 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.
- Repeat until you’ve used up all the batter. Serve immediately with the melted chocolate.