Healthy Vegan, Gluten-Free, Wheat-free Churros!
This recipe is vegan-friendly and gluten-free. I have to admit that making these requires some technique. Practice makes perfect to get those Churros crispy on the outside and perfectly chewy on the inside!
3/4 cup of filtered water 3 tsp of black molasses 1 tsp of pink salts 2 tbsp of extra virgin olive oil
1 1/4 cup of gluten-free all-purpose flour (made from bean flour) 1 tsp of baking powder 1 flax egg ( which is 1 tbsp of grounded flaxseed meal + 3 tbsp of filtered water, mix and set aside)
Sugar coating 1 tsp of cinnamon powder 2 tbsp of cane sugar (or icing sugar if you can't find anything else)
Preheat oven to 200C, and start to boil the above ingredients excluding flour, baking powder, and flax egg. Once the mixture is ready, remove from heat. Stir in the flour, baking powder and form into a dough mixture. If you find that it is too wet, add one tablespoon of flour, till it forms into a flour dough ball. Start to incorporate the flax egg tablespoon by tablespoon; this provides the binding effect, which helps to keep the dough in place and a lot easier to pipe into churro strips.
Let the dough cool down for 5-10 minute before transferring the dough mixture into a piping bag. Use a large star piping nozzle (around 1-2cm thickness) and pipe out strips on a baking tray (with parchment paper underneath). Then use a scissor to cut away the edge. Repeat till the dough has been used up.
Just a quick tip, before you put into the oven, drizzle some more extra virgin olive oil to coat the strips. Your Churros will turn out crispier this way. Bake for 20-22 mins, until golden brown.
Now prepare the cinnamon sugar coating. Mix both sugar and cinnamon together on a plate. When your Churros are ready and piping hot, remove from the oven and toss the strips in the sugar mixture. The heat will help melt the sugar a little, which helps with the coating. Serve immediately. I usually dip them in some homemade raw cacao fudge sauce or salted date caramel.