Celebrate Cinco de Mayo by working on your Churro chef skills. Recipe by lizmoody with our own twist for a Sea Salt Chocolate sauce! Stay tuned on our Instagram story for another recipe to spike up your spirits for the celebration!
• 1 cup water
• 8 tbsp vegan butter
• 1/4 tsp sea salt
• 1 1/4 cup spelt flour (or all-purpose, gluten-free by @cupforcup)
• 3 eggs or flax 'eggs' for the vegan option: (How to Make a FlaxEgg)
• 1 1/2 cup avocado oil
• 1/4 cup coconut sugar
In a small pot bring butter, water, salt and 1/4 tsp of cinnamon to a rolling boil. Reduce heat to low and mix in flour until it forms a ball. Set aside for 7 min. Add avocado oil to a medium-sized pot and heat on medium.
Stir 1 egg at a time into batter, add batter to a piping bag or Ziploc bag with a corner cut out. Pipe in the churros to the oil (they should immediately bubble) and cut off when you reach your desired length.
Fry 'til golden then transfer to a towel. Toss with coconut sugar and cinnamon or drizzle with a melted chocolate sauce.
Melt dark chocolate over low heat, once melted remove from heat and slowly stir in 2 Tbsp of Sea Salt Chocolate Après with a whisk then put into a bowl for dipping.