Why Make This Recipe
Vegan Gluten Free Churros are a delicious treat that everyone can enjoy! They are perfect for people who follow a vegan or gluten-free diet. These churros are crispy on the outside and soft on the inside, making them a delightful snack. Plus, they are easy to make and taste amazing with melted chocolate.
How to Make Vegan Gluten Free Churro
Ingredients
- 1 cup water
- 2 Tbsp coconut sugar
- 3 Tbsp coconut oil (plus a little extra to brush on before baking)
- 2 cups almond flour
- 1 cup tapioca flour
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/3 cup dark chocolate chips (melted)
Directions
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, heat the water, 2 tablespoons of coconut sugar, and 3 tablespoons of coconut oil until it simmers.
- Remove the skillet from the heat.
- Stir in the almond flour and tapioca flour until a sticky dough forms. Let it cool for a couple of minutes.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto a baking sheet lined with parchment paper in long lines or your preferred shape.
- Brush the churros with an additional 1 tablespoon of melted coconut oil.
- Bake for 18-20 minutes, or until they are golden brown.
- While the churros are baking, prepare the cinnamon coating by mixing 1/3 cup of coconut sugar and 2 teaspoons of cinnamon in a shallow baking pan.
- Once the churros are warm, roll each one in the cinnamon-sugar mixture to coat.
- Serve warm with melted dark chocolate for dipping. Enjoy!
How to Serve Vegan Gluten Free Churro
These churros are best served warm. You can plate them up and drizzle with extra melted chocolate on top or serve it on the side for dipping. Add a sprinkle of cinnamon sugar for extra sweetness.
How to Store Vegan Gluten Free Churro
To store leftover churros, let them cool and then place them in an airtight container. They can stay fresh for up to 2 days at room temperature. For longer storage, you can freeze them. Just remember to let them come to room temperature before reheating.
Tips to Make Vegan Gluten Free Churro
- Make sure your toppings are vegan and gluten-free to keep the recipe true to its name.
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.
- Experiment with different shapes when piping the churros for fun variations.
Variation
You can try adding different flavors to your churros by mixing in vanilla extract or a pinch of nutmeg. You can also top them with powdered sugar instead of cinnamon sugar for a different sweet touch!
FAQs
1. Can I use other types of flour?
Yes, but the texture may change. Almond flour and tapioca flour work best for this recipe to keep it gluten-free.
2. How can I make them sweeter?
You can increase the coconut sugar in the dough or add a sprinkle of powdered sugar on top before serving.
3. Can I make these churros in advance?
Yes, you can prepare the dough ahead of time and keep it in the fridge for up to a day before piping and baking.
Vegan Gluten Free Churros
Ingredients
Churro Dough
- 1 cup water
- 2 Tbsp coconut sugar
- 3 Tbsp coconut oil (plus a little extra to brush on before baking)
- 2 cups almond flour
- 1 cup tapioca flour
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/3 cup dark chocolate chips (melted)
Cinnamon Coating
- 1/3 cup coconut sugar
- 2 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a skillet over medium heat, heat the water, 2 tablespoons of coconut sugar, and 3 tablespoons of coconut oil until it simmers.
- Remove the skillet from the heat.
- Stir in the almond flour and tapioca flour until a sticky dough forms. Let it cool for a couple of minutes.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough onto a baking sheet lined with parchment paper in long lines or your preferred shape.
- Brush the churros with an additional 1 tablespoon of melted coconut oil.
Baking
- Bake for 18-20 minutes, or until they are golden brown.
- While the churros are baking, prepare the cinnamon coating by mixing 1/3 cup of coconut sugar and 2 teaspoons of cinnamon in a shallow baking pan.
- Once the churros are warm, roll each one in the cinnamon-sugar mixture to coat.
- Serve warm with melted dark chocolate for dipping.
