Churro Crisps With Two Dipping Sauces
If you're ever feeling like you're missing something in life...it's almost always Churros! 🤗 Grab the gluten-free recipe below!
½ mango, peeled, pitted, and diced
½ cup canned coconut milk, divided
2oz bittersweet or semisweet chocolate, finely chopped
2 tablespoons + 1 teaspoon cinnamon, divided
2 tablespoons sugar
1 teaspoon vanilla bean paste
1 tablespoon coconut oil
6 slices Julia’s TableⓇ White Bread, cut into thirds
Using a blender or food processor, puree mango and ¼ cup coconut milk until smooth. Transfer to a serving bowl.
In a double boiler or a heatproof bowl set over a pan of steaming water, combine chocolate and remaining ¼ cup coconut milk. Stir until melted, then take pan off heat and stir in 1 teaspoon cinnamon. Keep chocolate warm over water bath while frying bread.
In a small bowl, stir together remaining 2 tablespoons cinnamon, sugar, and vanilla bean paste. Transfer to a large plate.
In a medium skillet, heat oil until melted. Working in batches fry strips of bread until golden, about 3 minutes each side.
While still warm, roll each strip in cinnamon sugar, coating both sides.
Transfer chocolate to a serving bowl, and serve churro sticks warm with chocolate and mango dipping sauces.
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