Vickys Cinnamon Churros with Chocolate Sauce, Dairy, Egg & Soy-Free

• 125 grams plain flour
• 1 1/2 tsp baking powder
• 15 ml olive oil
• 250 ml freshly boiled water
• 50 grams caster sugar
• 2 tsp ground cinnamon
• 50 grams dark chocolate
• 75 grams chocolate made from rice milk such as Moo-Free brand or you can use soy or milk choc if you're not vegan/allergic
• 150 ml cream such as cashew cream, soy, or cream made from Vance's Darifree Beverage powder

1. In a bowl add the baking powder to the flour, then beat in the oil and boiled water so you have a warm, sticky dough
2. Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl
3. Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce
4. Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 4 inches long.
5. Use your thumb to knock the dough from the end of the nozzle to start each new churro
6. Only cook a few at a time so the oil keeps it's temperature and fry until golden brown
7. Let drain on kitchen paper then roll in the sugar mix until well coated
8. Serve with the warm chocolate sauce

flour, baking powder, olive oil, water, caster sugar, ground cinnamon, chocolate, chocolate made, cream

Taken from cookpad.com/us/recipes/333562-vickys-cinnamon-churros-with-chocolate-sauce-dairy-egg-soy-free (may not work)