Gluten Free Churros & Melted Chocolate Dipping Sauce

Chocolate and perfect dipping donuts - heaven!

Chocolate and perfect dipping donuts – heaven!

Healthy? Not really… Delicious? Yes! Decadent? Yes! An occasional treat? Of course!

For those of you who don’t know what churros are, they are small stick-like Spanish donuts, coated in cinnamon sugar and dipped in chocolate fondue (sounds amazing? Wait until you taste it). Normally, they are not gluten free, being made from wheat flour of course, but in my quest for all things yummy and gluten free I decided to have a crack at making my own churros, gluten free, from scratch. They were a wonderful success, although I did feel slightly unwell after devouring a few too many churros sticks… The recipe is based on one I found in Nigella Lawson’s cookbook, altered as per my dietary requirements and cupboard contents. Here it is:

Gluten Free Churros & Melted Chocolate Dipping Sauce

Ingredients (serves 4-6):

50g caster sugar
2 tsp cinnamon
125g gluten free plain flour
1 tsp baking powder
1 Tsp olive oil
250ml fresh boiling water
Oil for deep frying – I used grapeseed oil because it has a higher smoke point than most oils
Dark chocolate, melted for dipping churros!

Method:
1. In a shallow, wide container mix sugar and cinnamon for coating churros when cooked. *Note: I tried some churros without sugar, just a sprinkling of cinnamon and they tasted fine too, if you prefer not to eat so much sugar!*
2. In a bowl mix together flour, baking powder, olive oil and boiling water until it forms a warm, sticky dough. Put cooking oil in frypan, about 1-2cm worth, and heat until quite hot. To test for the right temperature drop a small bit of dough into the oil and if it sizzles and turns brown within about 30 seconds, it is at the right temperature.
3. Load dough into a piping bag with a star shaped nozzle (to create churros shape). Squeeze out lengths (4-5cm, or whatever length you desire) of dough into hot oil, tearing off at the right length.
4. Cook for 3-4 minutes, flipping as each side turns golden brown. Once they are a lovely shaded of golden brown all over, fish the churros out of the oil and blot on paper towel. To keep churros warm, place them on a baking tray and into a warm oven (100C) whilst others cook.
5. Once all churros are cooked toss in sugar and cinnamon mixture (or just sprinkle with cinnamon if you prefer). Melt chocolate until liquid and transfer into a small pot. Dip churros into melted chocolate and enjoy!

Keep healthy (or in this case, happy and full of dessert!), Erica xxx

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