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Tuesday, August 30, 2016

Dairy Free Churro Recipe

Happy Cinco De Mayo! While I am not Mexican, I love to celebrate different holidays and learn about different cultures. Plus, who doesn't love churros?? I found out a few months ago that I'm allergic to dairy, which has made eating deserts hard, because most deserts have butter or milk in them. In this recipe you can use your favorite milk alternative or regular milk instead, the measurements are the same. The recipe I adapted is from Food Network, so if you want to see the original recipe click here.

What you'll need for the churros:
1 cup of Water 
1/2 cup of Vegan Butter 
1/4tsp. of Salt
1 cup All Purpose Flour
3 Eggs beaten
Canola Oil (for frying)
1/4 cup Sugar (I used raw sugar)
1/4tsp Cinnamon or to taste
 Kitchen Thermometer
Wooden Spatula
Whisk
Saucepan
Deep pot or pan with high sides for frying in

What you'll need for the chocolate sauce: 
4 oz of Bakers Semi Sweet Chocolate (this chocolate is dairy free, but does contain soy)
1tbs Corn Starch
1/4 cup of Sugar
2 cups of milk alternative (I used So Delicious coconut milk, because I like that it has a very neutral flavor)
Whisk
Saucepan
First we have to make the dough, so grab a saucepan and combine 1 cup of water with 1/2 cup of butter and 1/4tsp of salt, then bring it to a boil over high heat. Stir in the cup of flour with a wooden spoon. Reduce the heat to low and stir quickly until a ball is formed, then take the pan off the heat. Gradually beat the eggs into the dough while stirring constantly. Leave this off to the side while you make the chocolate sauce. 

In a small bowl, dissolve 1tbs of cornstarch in one cup of milk alternative and put it aside. Grab another saucepan and put one cup of milk alternative and the chocolate in it. Stirring constantly, melt the chocolate on medium-low heat and whisk in 1/4 cup of sugar and the dissolved corn starch mixture. Reduce the heat to low and cook for five minutes, whisking constantly. Now the recipe says if it doesn't thicken after five minutes to add more cornstarch, but when using a dairy alternative it doesn't thicken the way regular milk would—you don't need to worry about this step. Put a lid on it and set it aside. Now we're ready to start frying the churros. 

In a heavy, high-sided pot heat up about 2 inches of oil to around 360 degrees. 
Mix the cinnamon and sugar together on a plate and put it aside for later, then grab a plate and put a few paper towels on top to put your churros on after you're done frying them. Spoon the dough into a bag and cut the tip (you can use a piping tip to get that nice star shape). Squeeze three or four strips of dough into the oil that are about four inches long. Fry the churros for about two minutes or until they are golden brown, then flip to the other side using tongs and repeat.


Once they're done, use your tongs to take them out of the oil and put them on the paper towels to drain off the excess oil. Put the next batch into the oil and while those are cooking when the first one are cool enough to handle, roll them in the cinnamon-sugar mix. Repeat until you're out of dough and enjoy! I think they were delicious. I say were because as I'm writing this I finished the last one. 

3 Facts about Cinco De Mayo:
1) Cinco De Mayo means 5th of May in Spanish 
2) The holiday actually celebrates the Mexican armys' victory over France at the Battle of Puebla in 1862, not their Independence day. 
3) Cinco De Mayo is celebrated with parades, dancing, festivals, and food

I hope that you try out the churros! I plan to do a post like this for most holidays. So if you have any requests for holidays or dishes please let me know. Also, comment what you think of the recipe. 
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