Like Kimmy K, CINNAMON CHURROS are one of our favourite indulgent treats! Using our 'Nutty' ingredients you can now make your own VEGAN Churro doughnuts at home!
Thanks to @thenourishedchef for showing us how it’s done
Vegan │ Gluten Free │ Dairy Free │ Low Carb
RECIPE: (Makes 12-14)
INGREDIENTS:
- 1 Cup Water
- 2 Tbsp Golden Granulated Monkfruit Sweetener
- ½ tsp Ground Cinnamon
- 3 Tbsp Coconut Oil
- 2 Cups Almond Meal
- 1 Cup Tapioca Flour
- Neutral Cooking Oil (for frying)
CINNAMON COATING:
- ⅓ Cup Golden Granulated Monkfruit Sweetener
- 2 tsp Ground Cinnamon
CHOCOLATE DIPPING SAUCE:
- ½ Cup Vegan Chocolate Chips (melted)
METHOD:
1. In a saucepan over low heat, combine the water, monkfruit sweetener, and coconut oil until it reaches a simmer. Take the saucepan off the heat.
2. Stir in the almond meal, tapioca flour and cinnamon until a sticky batter forms. Put back onto the element and heat over low heat, stirring consistency until the batter turns into a sticky dough. Be mindful not to overcook.
3. Transfer dough to a pipping bag fitted with a large star tip. Set aside.
4. Heat 5cm depth of neutral oil over medium-high heat in a small heavy based pot. Pipe 10-15cm lengths of dough into the oil, snipping with scissors. Cook for 1-2 minutes or until golden and crisp, rolling occasionally.
5. To prepare the cinnamon coating; mix the monkfruit sweetener and cinnamon in a bowl.
6. One at a time, roll the hot churros into the cinnamon coating.
7. Serve warm with the melted chocolate and enjoy!
Cinnamon Churros
