Eosinophilic Esophagitis Friendly Vegan Churros
Total time40 min
Prep time15 min
Cook time20 min
4.8(30)
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Learn more āIngredients
4 servings
For the dough
- 1 cup water
- 2 tbsp vegan butter
- 1 tbsp organic cane sugar
- Ā½ tsp fine salt
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp plant-based milk
- 1 tsp vanilla extract
For frying
- 4 cups neutral oil, for frying (such as canola or vegetable oil)
For the cinnamon sugar
- Ā½ cup organic cane sugar
- 1 tsp ground cinnamon
For the chocolate dipping sauce
- 3.5 oz vegan chocolate, finely chopped
- Ā½ cup full-fat coconut milk
- 1 tbsp organic cane sugar
- 1 pinch fine salt
Instructions
- 1
Combine the water, vegan butter, 1 tbsp sugar, and 1/2 tsp salt in a medium saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture comes to a steady boil.
- 2
Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan, about 1 minute.
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