Churros
Instructions
1. In a medium sized bowl mix dry ingredients. Add plant-based milk, pulp and coconut oil. Mix with a spatula until combined.2. In a small-medium sized pot heat oil over medium-high heat (2-3 inches).
3. Transfer churro mixture into a piping bag prepared with a star tip. Pipe 5-6 inches at a time into the hot oil using scissors to cut the ends. 4. 4. Let fry for about 20-30 seconds until golden brown.
5. Transfer onto paper towels and let churros dry for a few minutes. Coat in cinnamon sugar and serve while still warm.
Ingredients
1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)¼ cup oat flour
2 tbsp horchata pulp* (from horchata)
¼ cup cane sugar (substitute with coconut sugar or monk fruit sweetener)
2 tsp baking powder
¾ cup and 2 tbsp of plant-based milk
2 tbsp coconut oil (melted)
¼ tsp cinnamon
pinch of salt
oil for frying (avocado oil, vegetable oil)
Coating:: 2 tsp cinnamon
Coating:: ½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)
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