Well, have you entered the Rafflecopter giveaway for #Choctoberfest2016 yet? You should probably do that here right now! The sponsors have some great prizes they would love to send you…
This is the third day of our chocolate celebration, so I wanted to try something to put a little “pep” into the middle of your week. The subtle cayenne addition will wake your mouth up! (But you can soothe it with our luscious dairy-free caramel sauce, if you’d like…)
Gluten-Free Mexican Chocolate Churros
Whisk together in mixing bowl:
- 1 c. gf flour
- 1/2 c. arrowroot starch
- 2 T. baking cocoa powder
- 2 t. cinnamon
- 1/4 t. cayenne
- 1/2 t. espresso powder
Heat to rolling boil in microwave-safe cup:
- 1 c. water
- 1/2 c. butter
- 2 T. brown sugar
- 1/4 t. kosher salt
Pour boiling liquid ingredients onto dry ingredients, add 1/2 t. almond extract and beat until smooth. Add 4 eggs, one at a time, beating until the dough is shiny after each addition. Spoon into pastry bag fitted with large star tip. Pipe 6-inch length of dough into 350° oil, and fry both sides. Drain excess oil and dredge in 1/2 c. Demerara sugar mixed with 1 t. cinnamon. Serve immediately.Our gluten-free churro batter was a little too thin to pipe with the star tip, so we had to improvise with a ribbon shape using this wonderful little Wilton candy-melt tool:
Dairy-free Caramel Sauce (adapted from a Silk® recipe)Stir together in saucepan:
- 1 c. sugar
- 1/4 c. water
- 1/4 t. lime juice (to inhibit crystallization)
Heat on medium for about 15 minutes without stirring, or until the mixture turns amber. Remove from heat and stir in:
- 1/2 c. Silk® Coconutmilk (watch out! it will bubble up – just keep stirring until smooth.)
Add:The churros taste so wonderful on their own – but when you dip them in that caramel sauce… ohhhhhhhhhh!
Stir to combine, then serve immediately.
- 2 T. coconut oil
- 1 t. vanilla
- 1/4 t. kosher salt
Thank you for joining us today! Make sure you check out some more #Choctoberfest recipes by following the links below:
