Recipe: Eating on a Dime Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

Recipe: Eating on a Dime Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free Delicious, fresh and tasty.

Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free. Great recipe for Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free. These are delish and my kids love them. A rare treat due to the sugar factor though lol!

The base churro recipe is flour, lots of water and salt, with variations adding butter, eggs and even milk.

I've chosen a gluten free and dairy free combination of those which has enough yummy flavor that you don't have to smother the churros in cinnamon and sugar … but you sure can!

They are crunchy on the outside and filled with a creamy non-dairy chocolate flavor on the inside.

You can have Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

1. Prepare 125 grams of plain / gluten-free flour.

2. Prepare 1/2 tsp of xanthan gum if using gluten-free flour.

3. You need 1 tbsp of sugar.

4. It’s 1 1/2 tsp of baking powder.

5. It’s 15 ml of olive oil.

6. It’s 250 ml of freshly boiled water.

7. You need of topping.

8. It’s 50 grams of caster sugar.

9. Prepare 2 tsp of ground cinnamon.

10. Prepare of choc sauce.

11. Prepare 50 grams of dark chocolate.

12. Prepare 75 grams of chocolate made from rice milk such as Moo-Free brand or.

13. It’s 150 ml of full fat coconut milk / cream.

A rare treat due to the sugar factor though lol!

This is a simple recipe which is made using basic ingredients and tools.

I made this without a piping bag and they came out.

They are crunchy on the outside and filled with a creamy non-dairy chocolate flavor on the inside.

Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free instructions

1. Combine the flour, xanthan gum, sugar and baking powder in a bowl then beat in the oil and boiled water so you have a warm, sticky dough.

2. Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl.

3. Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce.

4. Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 2 or 3 inches long. The shorter they are, the straighter theyll stay! Use your thumb to knock the dough from the end of the nozzle to start each new churro.

5. Only cook 4 at a time so the oil keeps its temperature and fry until golden brown.

6. Let drain on kitchen paper then roll in the sugar mix until well coated.

7. Serve with the warm chocolate sauce.

I'm obsessed with this stuff because there's literally zero extra work.

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If churros seem to brown too quickly, reduce heat to medium and/or add a little more oil.

Remove fried churros to the paper-towel lined cooling rack.