Spanish Sunrise Brunch: Vegan Churro Delight

Allergens

N/A

Ingredients

• 2 cups all
• purpose flour 2 cups almond milk 1/4 cup coconut oil, plus more for frying 1 tsp salt 1 tsp ground cinnamon 1/2 cup granulated sugar

Instructions

1. In a large saucepan, combine almond milk and coconut oil bring to a boil. Stir in flour, salt, and cook until the mixture forms a ball. Remove from heat and let cool slightly.
2. Transfer dough to a piping bag with a star tip. Pipe 5 inch strips onto a parchment lined baking sheet, spaced 2 inches apart.
3. Heat oil in a deep frying pan. Fry churros until golden brown, about 3 minutes per side. Drain on paper towels.
4. In a shallow dish, combine sugar and cinnamon. Roll warm churros in the mixture to coat. Serve immediately with chocolate dipping sauce.

Chef’s Insight

The secret to perfect churros is frying at the right temperature and not overcrowding the pan.

Notes

For a spicy twist, add a pinch of cayenne pepper to the cinnamon-sugar mixture.