Homemade Gluten-Free Churros and Funnel Cake

Ingredients

• 1 cup 1:1 GF baking flour
• 1 tsp baking powder
• 1/2 cup and 2 tbsp coconut sugar divided
• 1/4 tsp celtic salt
• 1/4 tsp and 1/4 tsp ceylon cinnamon divided
• 1 cup and 2 tbsp almond milk or vegan milk of choice
• 7 tbsp butter or vegan butter
• 2 eggs
• 1/2 tsp alcohol free vanilla extract
• Walnut oil avocado oil or coconut oil for frying

Instructions

1. Whisk together the flour, baking powder, 2 tbsp coconut sugar, salt, and 1/4 tsp cinnamon.
2. Heat the milk in a saucepan over the stove with the butter. Heat gently until the butter melts and the mixture starts to boil. Remove from heat.
3. Slowly pour the milk mixture in the large bowl with the dry ingredients. Using a wooden spoon, mix until combined. Allow to cool for around 5 minutes.
4. Add the vanilla and both eggs, one at a time, mixing until combined. The dough should be sticky and thick and should be able to be piped through a bag. Add 2 tbsp of milk or flour at a time to reach desired consistency, depending on if it’s too thick or thin.
5. Fill a deep saucepan (at least 10 inches wide) with three inches of oil. I used what I had and did a mixture of walnut, avocado and coconut oil. Heat until it reaches 350F in temperature.
6. Use a 1m star tip in a piping bag (to make real churros) or if you’re just looking to make these for flavor, and not for looks (haha, you know mine ended up looking pretty funny), you can snip off a corner of a large plastic bag.
7. Fill with dough and pipe directly into the hot oil.
8. Fry until golden brown on each side (about 1-2 minutes) and remove with a slotted spoon to drain on a paper towel.
9. Pipe all the churros into the oil until the batter is finished.
10. After draining, prepare a small baking sheet with the remaining 1/4 tsp cinnamon and 1/2 cup coconut sugar. Transfer the drained and slightly cooled churros to toss with the cinnamon sugar. Put on parchment or a plate to finish cooling.