Churros veganos sin gluten

Ingredientes

• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 5 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp baking powder
• 1 cup unsweetened almond milk
• 1 tbsp coconut sugar
• 2 tbsp oil (or melted vegan butter)
• 1/2 tsp vanilla extract
• 3-4 cups vegetable oil (for frying)
• 1/2 cup sugar
• 1/2 tsp cinnamon

Preparación

1. 1

   In a mixing bowl, whisk together the brown rice flour, white rice flour, cornstarch, salt, and baking powder. Set aside.

2. 2

   To a medium saucepan, add the almond milk, coconut sugar, oil, and vanilla extract. Heat over medium heat, whisking constantly until it comes to a boil. As soon as it boils, remove from the heat and pour over the flour mixture. Using a wooden spoon, mix until it forms a very thick and smooth paste.

3. 3

   Transfer the dough to a churro maker fitted with the largest star-shaped disc. Cut 12 rectangles (of about 6x2-inch) of parchment paper. Pipe a churro on each piece of parchment paper.

4. 4

   Next, heat the oil in a deep saucepan over medium heat. Once the oil is hot (at about 375°F), add 2-3 churros to the oil, with the parchment paper as well. Doing this will prevent the churros from sticking to the bottom of the pan.

5. 5

   Fry for 2-3 minutes, or until churros are golden brown. You can carefully remove the parchment after 30 seconds, as the churros will float.

6. 6

   Transfer the churros to a plate line with kitchen paper towel to remove the excess oil. Repeat with the remaining churros.

7. 7

   To coat the churros, whisk together the sugar with the cinnamon in a large deep plate. Roll the churros into the cinnamon sugar and serve immediately!