Breakfast is the most important meal of the day, it can also be the finest meal of all. The weekends always give us the opportunity to put a bit more effort into our breakfasts. This often involves eggs, occassionally a pancake or two but every now and then we like to treat ourselves to something more decadent. These churros definitely fit the bill. Light and crispy and served with a rich chocolate sauce - they don't exactly scream healthy living but, every now and again, a little treat does you no harm whatsoever.
We've often enjoyed the churros of Churros Garcia whose vegan Spanish treats can often be found on London's South Bank. And while on holiday in Spain, I'll look longingly at the super light and ultra crispy treats being enjoyed by locals in cafes for breakfast with steaming hot chocolates. Enough, I said. Time to recreate this at home.
This recipe makes more than enough for two people (probably more like 3 or 4 if you're not greedy). It's not a filling breakfast but, for a fried breakfast, it sure is classy!
- 50g non-dairy margarine (we use Vitalite)
- 250g plain flour
- 1 tsp baking powder
- 100g dark chocolate
- 75ml coconut cream
- vegetable oil for frying
1. Add 350ml boiling water to the melted margarine and stir.
2. Sift the flour and baking powder into a bowl Add the wet ingredients and beat until you have a lump free batter (it will be quite a thick, sticky paste) Leave to rest for 15 minutes or so.
3. Heat a saucepan that is just under half full of oil (please be careful - and sensible - with this). Transfer your batter into a piping bag with a star shaped nozzle. Once the oil is hot, pipe lengths of batter into the oil and cook until golden (2-3 minutes).
4. For a delicious dipping sauce, gently melt the chocolate and coconut cream, mixing occassionally until smooth.