Churros With Mexican Chocolate Sauce - Series 6

What You'll Need
3 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 pinch ground cinnamon
1/2 cup olive oil
3 tablespoons brown rice syrup
1 cup soy milk
1 quart olive oil -- for frying
1/4 cup soy milk
3 tablespoons brown rice syrup
1 pinch ground cinnamon
1 pinch chili powder
1 cup non-dairy chocolate chips

Instructions
Combine the flour, baking powder, salt and cinnamon mixing bowl and whisk briskly. Mix in the oil and Brown rice syrup, slowly adding that soymilk 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.
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 soymilk, rice syrup, cinnamon and Chilean the saucepan and cook over high heat until foaming. Pour over chocolate chips and whisk until smooth. Spoon glaze into a plastics were bottle. To serve, place on plate and drizzle glaze over in a zigzag pattern.