Gluten Free & Vegan Churro Recipe

DESCRIPTION

This Gluten Free & Vegan Churro Recipe (no eggs or dairy) is a fun & delicious recipe that kids of all ages will enjoy!

INGREDIENTS

  • 1 Quart Frying Oil (the Churros will only use about a 1/4 cup of Oil for the entire batch, so you can save almost all of the Oil for use later.

BATTER INGREDIENTS:

  • 1 Cup Water
  • 1/4 Cup Butter Alternative (I used Melt)
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Salt
  • 1/2 Cup Aquafaba – the Liquid Drained from a Can of Garbanzo Beans (or 2 Eggs)
  • 1 Cup Erika’s Gluten Free Flour Mix

SUGAR TOPPING:

  • 1/2 Cup Sugar
  • 1 Teaspoon Cinnamon

INSTRUCTIONS

  1. While preparing the other ingredients, preheat your Frying Oil in a deep pot (cast iron is best) to 375 degrees F. It is crucial to the recipe that you maintain 375 degrees throughout the frying process.  This may mean waiting a couple of minutes in between batches to make sure the oil returns to the correct frying temp.  Otherwise your Churros will be soggy.
  2. In a medium pot, add Water, Butter, Brown Sugar, Vanilla & Salt – Whisk to combine & Bring to just boiling over Medium Heat. Remove from heat as soon as bubble begin breaking the surface.
  3. Add Flour to Boiling Mixture & stir well with Spatula until mixture starts to smooth out.
  4. Add Aquafaba to Mixture until well incorporated & Churro Batter is smooth (no lumps).  If you’re using regular eggs, wait 10 minutes before adding the eggs to the mixture – otherwise your eggs will cook before they mix.
  5. While Churro Batter is cooling & Oil is Preheating, prepare your Sugar Coating by combining Sugar & Cinnamon in a plate or bowl. Then set-aside for later.
  6. Scoop Churro Batter into your Piping Bag fitted with a large 1B Star Tip.

Visit the complete recipe:
https://alittleinsanity.com/gluten-free-vegan-churros-recipe/

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