Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:136

001-176_30969.indd 137 7/15/13 12:54 PM

simple south american-inspired dinner for friends 137

(Text)

Cinnamon Churros

with Chocolate Sauce

•Soy-free

Churros are chewy, fried donut sticks rolled in cinnamon sugar. Want to send your guests

home in a state of bliss? Just add chocolate sauce.

FoR Coating:

⅓ cup (67 g) sugar

1 teaspoon ground cinnamon

FoR ChuRRos:

¾ cup (180 ml) water

2 tablespoons (30 ml) canola oil,

plus more for frying

¼ teaspoon salt

2 tablespoons (24 g) sugar

1 cup (120 g) liv’s Flour blend

(page 15) or ½ cup (60 g)

cornstarch plus ¼ cup (30 g)

almond flour plus ¼ cup (30 g)

oat flour

1 egg

1 tablespoon (15 ml) vanilla extract

FoR ChoColate sauCe:

¼ cup (60 ml) milk

1 teaspoon butter

½ cup (88 g) dark chocolate chips

or chopped dark chocolate

¼ teaspoon vanilla extract

to make the coating: Combine the sugar and cinnamon in a shallow bowl

and set aside.

to make the churros: Bring the water and 2 tablespoons (30 ml) canola

oil to a boil.

In a small bowl, combine the salt, sugar, and flour blend. Pour the

mixture into the boiling water and, stirring constantly with a wooden

spoon, cook over medium heat for about 1 minute, until the mixture forms

a thick ball of dough.

Place the dough in a bowl and beat with an electric mixer for 1 minute

to cool the mixture slightly. Add the egg and vanilla and beat until thoroughly

combined. The dough should be stiff. Place the dough in a sturdy pastry

bag fitted with a #4 star tip.

Place about 1 inch (2.5 cm) of canola oil in a small saucepan or frying

pan. Heat the oil to 350 ̊F (180 ̊C) on a deep-fry thermometer. Pipe 5-inch

(12.5 cm) lengths of dough directly into the hot oil, using clean scissors to

cut the dough, releasing it into the oil. Working quickly, repeat until you

have 4 or 5 churros piped into the oil. Cook the churros, flipping once,

until they are golden and cooked through, about 2 to 3 minutes. Drain the

churros on paper towels, then roll them in the prepared cinnamon-sugar

coating.

Repeat until you’ve used all the dough, being careful to keep the oil

at 350 ̊F (180 ̊C) and adding more oil to your pan if needed.

to make the chocolate sauce: Bring the milk and butter to a boil in

a small saucepan. Add the dark chocolate and vanilla and stir until the

chocolate is melted and the mixture is smooth. Serve the churros with

the chocolate sauce on the side for dipping.

Yield: 6 servings

Chef’s Tip

These are best served warm right after you’ve prepared them. The churros

tend to get soggy if prepped too far in advance.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:137

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:136

001-176_30969.indd 137 7/15/13 12:49 PM