How to Make Award-winning Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys cinnamon churros, gluten, dairy, egg, soy & nut-free. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys cinnamon churros, gluten, dairy, egg, soy & nut-free using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Make ready 125 grams plain / gluten-free flour
2. Make ready 1/2 tsp xanthan gum if using gluten-free flour
3. Prepare 1 tbsp sugar
4. Prepare 1 1/2 tsp baking powder
5. Prepare 15 ml olive oil
6. Prepare 250 ml freshly boiled water
7. Prepare topping
8. Prepare 50 grams caster sugar
9. Prepare 2 tsp ground cinnamon
10. Make ready choc sauce
11. Get 50 grams dark chocolate
12. Take 75 grams chocolate made from rice milk such as Moo-Free brand or
13. Get 150 ml full fat coconut milk / cream

Steps to make Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Combine the flour, xanthan gum, sugar and baking powder in a bowl then beat in the oil and boiled water so you have a warm, sticky dough
2. Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl
3. Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce
4. Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 2 or 3 inches long. The shorter they are, the straighter they'll stay! Use your thumb to knock the dough from the end of the nozzle to start each new churro
5. Only cook 4 at a time so the oil keeps it's temperature and fry until golden brown
6. Let drain on kitchen paper then roll in the sugar mix until well coated
7. Serve with the warm chocolate sauce

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