Vegan, wheat-free, gluten-free
A new week, calls for a new & exciting recipe!
I’ve had a lot of requests to make some vegan churros and I must say, they are delicious! They are not something I would make regularly as they’re deep fried and sugar coated, but on the odd occasion, they are a nice treat!
Churros are a fried dough/pastry based snack. I have seen them at Disneyland, on TV shows and always wanted to try one.
I have created 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!
They would be great served at a party, summer BBQ, events…anything really. They are very versatile.
You could even inject them with ganache, jam, frosting etc. Yummy!!!
Preparation- 5 minutes
Cooking time- 1-2 minutes
Makes- Around 25 churros
-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
Step 1- Line a baking tray with greaseproof paper.
Step 3- In a large mixing bowl, add in the flour and baking powder. Mix until combined and set aside.
Step 4- Add the 1 tablespoon of olive oil, 1 tablespoon of caster sugar, water, salt and vanilla extract into a small saucepan, then place onto the hob on a medium heat and bring to the boil.
Once they are golden, place on paper towel/kitchen paper to drain off any excess oil.
Do this with all of the churros.
Step 9- Once all of the churros are fully cooked, roll them in the cinnamon-sugar and place aside whilst you make the chocolate ganache.
To make the chocolate ganache
Step 10- Break up the chocolate bar and place into a bowl, then pop the coconut cream into a small sauce pan and heat over medium heat until boiling.
Dunk the delicious churros into the ganache and enjoy!
Best eaten on the day of making.
The ganache can be kept in the fridge for up to 3 days.
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