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!
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
Ingredients for the cinnamon sugar:
50g of caster sugar
1 teaspoon of ground cinnamon
Ingredients 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
Line a baking tray with greaseproof paper.
Pour the 900ml oil into a large saucepan and set aside.