Meltingly Tempting Gluten-Free Spanish Almond Flour Churros with Spicy Dark Chocolate Dip

Allergens

Eggs, Dairy (in the chocolate dip)

Ingredients

• 1. 1 cup almond flour (gluten
• free) 2. 2 tbsp granulated sugar 3. 1/4 tsp salt 4. 1 tsp ground cinnamon 5. 1/4 tsp ground nutmeg 6. 1 large egg, lightly beaten 7. 1/2 cup boiling water 8. Vegetable oil for frying 9. For Spicy Dark Chocolate Dip:
• 1 cup dark chocolate (at least 70% cocoa), chopped
• 1/4 tsp ground cayenne pepper (optional)
• 2 tbsp heavy cream

Instructions

1. In a large mixing bowl, whisk together the almond flour, sugar, salt, cinnamon, and nutmeg until well combined.
2. Stir in the beaten egg and boiling water, mixing until a smooth batter is formed.
3. Preheat approximately 2 inches of vegetable oil in a deep frying pan to 350°F (180°C).
4. Transfer the churro batter to a piping bag with a large star tip. Pipe 4 6 inch lengths of batter into the hot oil, cutting off the excess with scissors. Fry until golden brown, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels.
5. For the Spicy Dark Chocolate Dip, melt the chocolate in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Stir in the cayenne pepper (if using) and heavy cream. Whisk until well combined.
6. Serve the churros warm with the Spicy Dark Chocolate Dip on the side for dipping.

Chef’s Insight

The key to achieving the perfect texture for these gluten-free churros is using boiling water, which creates a tender, melt-in-your-mouth result.

Notes

Make sure to use a deep, heavy pan for frying the churros. - Keep an eye on the churros while frying to ensure even cooking and golden color.