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Churros with Mexican Chocolate Sauce

Every culture seems to have its version of fried dough. I first tasted the Latin version, churros, when i was in Mexico. I knew I had to come up with a healthier version so I could enjoy them on special occasions, since they make great party food! 


3 cups whole wheat pastry flour 
2 teaspoons baking powder 
1 teaspoon baking soda
1/2 teaspoon sea salt 
1 pinch ground cinnamon 
1/2 cup avocado oil 
3 tablespoons Suzanne's Specialties brown rice syrup 
1 cup unsweetened almond or soy milk 
1 quart avocado oil -- for frying 
1/4 cup unsweetened almond or soy milk 
3 tablespoons Suzanne's Specialties brown rice syrup 
1 pinch ground cinnamon 
1 pinch chili powder 
1 cup non-dairy, grain sweetened chocolate chips 

Combine the flour, baking powder/soda, salt and cinnamon mixing bowl and whisk briskly. Mix in the oil and brown rice syrup, slowly adding that milk to create a thick batter (remember you need to pipe these) set aside. Place 4 inch of oil in a deep pan and bring to 375 degrees.

Using a pastry bag, pipe 4-inch strips onto a line a baking sheet, slicing the pieces flush with the tip. Transfer to the hot oil and fry for three to four minutes or until golden brown. Drain on paper. 

To make the glaze, combine the milk, rice syrup, cinnamon and chile in saucepan and cook over high heat until foaming. Pour over chocolate chips and whisk until smooth. Cool slightly. Spoon glaze into a squeeze bottle. To serve, place on plate and drizzle glaze over in a zigzag pattern. 


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