Ingredients:

Churros

• 1 cup Gluten-Free All-Purpose Flour
• 1 tbsp Organic Cane Sugar
• 1/2 tsp Baking Powder
• Pinch of Salt
• 1/2 tsp Cinnamon
• 1 cup Plant-Based Milk
• 1/2 cup Coconut Oil + More for Frying
• 2 Eggs

Cinnamon Sugar Topping

• 2 tbsp Organic Cane Sugar
• 2 tsp Cinnamon

Chocolate Sauce

• 1/3 cup Any Pascha Chocolate Chips (We used No Milk Baking Chips)

Directions:

1. In a small bowl, mix together the dry ingredients and set aside.
2. In a pot over medium heat, bring the plant-based milk and coconut oil to a simmer.
3. Once the wet ingredients have lightly simmered, add to the dry ingredients and mix to combine.
4. Add the eggs one at a time, mixing well after each addition.
5. Heat a few tbsp of coconut oil in a pan on medium high heat.
6. While heating, mix together the sugar and cinnamon.
7. Use a piping bag to pipe churro shapes into the hot oil. Heat and flip each when lightly golden.
8. Place onto a paper towel to remove some of the oil and then roll in the cinnamon sugar mixture.
9. Melt Pascha chocolate chips and use as a sauce to dip churros in. Enjoy!

Music credit - Breeze by MBB