1 cup gluten-free all purpose flour
1 cup water
2 tbsp coconut sugar
3 tbsp coconut oil
1/4 tsp cinnamon
1/4 tsp salt
¼ cup sugar
1 tsp ground cinnamon
Preheat oven to 200C.
In a medium saucepan, add water, sugar, cinnamon, salt and coconut oil. Place over medium-high heat. Heat until mixture starts to simmer. Remove pan from heat, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed, using a wooden spoon.
Transfer your dough to a piping bag fitted with a star nozzle. Pipe dough into long churro. Leave about 2 inches of space between the churros. Brush churros with coconut oil.
Bake for around 30 minutes or until golden brown. (If you find that yours are still soft, continue to bake) Then turn off the oven and leave churros in there for 10 minutes to dry a little.
Combine sugar, cinnamon and salt. Take the churros straight from the oven and toss them in the cinnamon sugar mixture until well covered. It is best to do this when the churros are warm and fresh from the oven. Serve warm with chocolate and enjoy!