Vegan Churros with Coconut Whip Cream
1 3/4 cups Oat Flour
1/4 cup cane sugar
1 tbsp Ground Flaxseed
2 tsp Baking Powder
1/2 cup non-dairy milk
5 tbsp vegan margarine
2 tsp vanilla extract
3 tbsp cane sugar
1 tsp cinnamon
1/4 tsp ground ginger
1-2 tbs Coconut Oil, melted
Coconut Whip Cream
1 can full-fat coconut milk
1/2 cup powdered sugar
The night before, put the coconut milk can in the fridge overnight.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Prepare a pastry bag with a medium star tip.
In a small bowl, mix the flour, sugar, flax and baking powder.
In a medium pot, mix milk, margarine and vanilla extract over medium heat. Stir until margaine is melted and remove from heat.
Pour flour mixture into the margaine pot and mix to combine.
Once everything is combine, place the pot back over medium heat and stir until it forms a dough ball, approximately 8 minutes.
Spoon the dough into your piping bag and pipe long stripes on the parchment paper baking sheet. Keep the dough strips about 2 inches apart from one another.
Bake for 10-12 minutes, until lightly browned on the edges. While they bake, mix together cane sugar, cinnamon and ginger.
Make the coconut whip cream by opening the can from the bottom and remove the coconut water (save it for your next smoothie!) Dump all of the coconut milk into a mixing bowl with the powdered sugar and mix until all clumps are gone and fluffy coconut clouds peak, approximately 5 minutes. Place in the fridge until ready to serve.
Once the churros are done baking, transfer them to a plate and lightly brush them with the melted coconut oil and immediately sprinkle with the cinnamon sugar mixture.
Serve warm with the coconut whip cream.