What makes these churros gluten-free?

These churros are made with gluten-free flour in the dough mixture, ensuring a delicious treat suitable for those avoiding gluten.

How is the chocolate ganache made vegan?

The ganache is crafted using a 14.5-ounce can of coconut cream and vegan dark chocolate, melted together with vanilla extract to create a rich, dairy-free sauce.

What type of oil is recommended for frying the churros?

The recipe calls for 3 3/4 cups of light olive oil for frying the churros to a golden crisp.

How do I achieve the perfect golden crisp on my churros?

Fry them in hot oil for 1-2 minutes on each side until they turn golden, then place them on paper towels to drain any excess oil.

Can I prepare the churro dough in advance?

The recipe instructs to pipe the dough onto a lined baking sheet right after mixing, then fry, suggesting it's best made fresh for optimal texture and crispness.

3.9K Views 9 years ago

Cinnamon Churros With Chocolate Ganache
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Cinnamon

Cinnamon Churros With Chocolate Ganache [Vegan, Gluten-Free]

109

Dairy Free

Vegan

You can now enjoy one of your favorite street foods from the comfort of your own kitchen! These churros can be enjoyed with a divinely rich dark chocolate ganache that makes the treat all that much more indulgent. These cinnamon churros would be great served at a party, summer BBQ,... Read More

Ingredients You Need for Cinnamon Churros With Chocolate Ganache [Vegan, Gluten-Free]

For the Churros:

3 3/4 cups of light olive oil for frying
1 cup of gluten-free flour
1 teaspoon of baking powder
1 tablespoon of light olive oil
1 tablespoon of sugar
1 2/3 cups of water
1/4 teaspoon of salt
1/4 teaspoon of vanilla extract

For the Cinnamon Sugar:

1/4 cup of sugar
1 teaspoon of ground cinnamon

For the Chocolate Ganache:

1 14.5-ounce can of coconut cream
1 1/2 bars of vegan dark chocolate
1 teaspoon of vanilla extract

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How to Prepare Cinnamon Churros With Chocolate Ganache [Vegan, Gluten-Free]

Line a baking sheet with parchment paper.
Pour the frying 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 1 tablespoon of olive oil, sugar, water, salt, and vanilla extract into a small saucepan. Then place onto the stove on medium heat and bring to a 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 lined baking sheet.
Heat up the oil in the large pan then, when boiling, carefully drop around four churros into the oil and allow to cook for 1-2 minutes on each side.
Once they are golden, place on paper towel to drain off any excess oil. Do this with all of the churros.
Place the sugar for the cinnamon sugar coating and the 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.
Break up the chocolate bars and place into a bowl, then pop the coconut cream into a small saucepan 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.

Notes

The ganache can be kept in the fridge for up to 3 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.