I don’t drink, so Cinco de Mayo isn’t considered a major holiday (I don’t even know if I consider it a minor holiday). Sometimes, I do think about it in advance where I can plan to have some Latin-inspired dishes, and this year was one of those cases. One of my favorite Mexican desserts is churros. I love the crispy fried dough, and the cinnamon sugar topping. Is it possible to have these treats on a gluten-free diet? Yes!
- 2 cups water
- 2 tablespoons coconut oil
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons brown rice flour
- 1 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1-1/2 teaspoon xanthum gum
- 1/2 cup applesauce mixed with 1 teaspoon baking powder
- 2 quarts vegetable oil
- 3/4 cup coconut milk
- 4 ounces dairy-free chocolate chips
- 1/4 teaspoon vanilla extract
- Pinch salt
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- Line 1 rimmed baking sheet with parchment paper and spray with non-stick spray. In a medium bowl, mix flours, starches, and xanthum gum together, set aside. In a large saucepan, combine water, coconut oil, sugar, vanilla, and salt. Bring to boil over medium-high heat. Add dry ingredients and stir well until combined.
- Transfer dough to a stand mixer and with paddle attachment, beat on low speed until cooled slightly. Add applesauce mixture and beat at medium speed until incorporated.
- Transfer warm dough to a piping bad fitted with 5/8" star tip. Pipe dough in 6" lengths, using scissors to snip dough at the tip. Refrigerate, uncovered, for 15 minutes to an hour.
- While the churros are in the refrigerator, add oil to a Dutch oven pot and heat over medium-high heat to 375˚. Oil should be 1-1/2" deep. Heat oven to 200˚ (this helps keep the churros warm and crisp between batches). Set wire rack in a rimmed baking sheet and place in oven. Line a large plate with paper towels.
- Gently drip 6 churros into the hot oil and fry until dark golden brown on all sides, about 4-6 minutes, turning frequently to ensure even cooking. Adjust burner as necessary to keep heat between 350˚ and 375˚. Transfer shurros to paper towel-lined plate for 30 seconds to drain excess oil. Then transfer to wire rack in oven. Continue with remaining dough.
- Microwave cream, chocolate chips, and salt in a bowl at 50% power, stirring occasionally, until melted. Stir in vanilla.
- Combine sugar and cinnamon in a shallow dish (you want to be able to lay the churros down flat in the sugar). Roll churros in the sugar mixture, tapping off excess. Serve warm with chocolate sauce.
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
These are crispy on the outside, fluffy on the inside and are so delicious that no one would guess they are gluten-free!
One of the few types of restaurants I can go to is mexican. I have to ask to have no cheese or sour cream and I’m usually okay. Although it seems chefs just can’t seem to stop themselves from sprinkling cojita on the side of beans (but they are always willing to correct that). One dish that I usually get is fajitas, but it seems like the veggies are often swimming in oil.
So I decided to try my hand at them. It’s slightly adapted from this fajita recipe. I changed the red wine vinegar to lime juice, eliminated the green peppers (never been a big fan), added more red peppers and onions (which I love), and changed the spices a little bit. The result is a super flavorful, healthy dish where you don’t miss the fat or meat. This is one my favorite recipes, and I love that it can be made ahead of time.
- 2 tablespoons olive oil
- 1/4 cup fresh lime juice
- 2 teaspoons dried oregano
- 1/2 t. ground cumin
- 2 teaspoon chili powder
- 1/4 t. garlic powder
- 1 t. salt
- 1/4 t. fresh ground black pepper
- 2 small zucchini, cut into 1/4" strips
- 2 medium small yellow squash, cut into 1/4" strips
- 3 medium onions, sliced into 1/4" slices
- 2 red bell pepper, yes, you guessed it, cut into 1/4" strips
- 2 tablespoons oil
- 1-1/2 c frozen corn kernels
- 1 (15 ounce) can black beans, drained
- 1/2 bunch cilanto, chopped
- Limes, sliced into wedges (for squeezing over fajitas)
- Tortillas (corn or flour)
- Spanish rice (optional)
- In a large bowl combine olive oil, lime juice, oregano, chili powder, cumin, garlic powder, salt, and pepper. To the marinade add the zucchini, yellow squash, onion, red pepper and corn. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours (we don't want to pickle the veggies here).
- Heat oil in a large skillet over medium-high heat. Drain the vegetables slightly and saute until veggies brown and get tender, about 10 to 15 minutes. Stir in beans; increase the heat to high for 5 minutes, to brown vegetables.
Adapted from All Recipes
One Fine Tomato http://onefinetomato.com/
I like to serve these with spanish rice and on corn tortillas. My favorite kind of tortillas are Mission White Corn because they taste the closest to fresh and don’t require frying for them to taste good.
I also entered this recipe in a cooking contest. It’s a winner for us.