227 g Gluten Free Plain White Flour
227 ml Milk or Almond Milk
57 g Salted dairy free butter
57 g Caster sugar
1 tsp Cinnamon
113 g 80% Chocolate
227 ml Milk or Almond MIlk
1 tsp Corn flour
1 Piping bag with large star tip
1 Heavy bottom pan
Coconut oil to fill pan to 5cm depth.
1 Milk pan
To make the Churros, mix the sugar, flour, eggs, milk, cinnamon and dairy free butter together, then put this aside for 10-15 minutes.
Then, heat the coconut oil in a heavy bottom pan and spoon some of the Churros mix into a piping bag and pipe them into coconut oil.
When the churros turn golden brown, turn them over so that they can brown on the other side. Take them out of the coconut oil and place them to cool on a piece of kitchen towel.
To cook the chocolate dipping sauce, put the chocolate into a saucepan with 7floz of almond milk or milk and heat it until all the chocolate has melted.
Mix 1floz of almond milk into the chocolate with some corn flour and as the chocolate milk comes to the boil, add it to the mix in order for it to thicken.
Serve this whilst still roasting with the Churros!