Ingredients

Churro batter:

• 1 cup water
• 3 tablespoons coconut oil
• 1 tablespoon coconut sugar
• ¼ teaspoon salt
• 1 cup of Vanilla Flourish Protein Pancake Mix 
• 1 teaspoon vanilla extract 

• ¼ cup coconut sugar
• Gingerbread Spice : 
  1 tbsp Ground Ginger
  1 1/2 tbsp Ground Cinnamon
  1/2 tsp Ground Allspice
  1/4 tsp Ground Nutmeg
  1/2 tsp Ground Cloves
• 1 tbsp butter 

Ganache: 

• 1/2 cup of dark chocolate chips
• 1/2 tbsp coconut oil 

Instructions

1. Preheat oven to 375 degrees.
2. In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils.
3. Turn off heat when water boils and add flour. Mix until you get a dough. Mix in vanilla extract until just combined. Set aside to cool for 5-8 minutes. 
4. Add the cooled dough to a pastry bag. Create candy cane shaped churros. Cut the ends off with a knife. 
5. Bake for 10 minutes turning midway for an even bake. While churros bake, combine the gingerbread spice and sugar in a pan.
6. Once baked allow to cool, brush with melted butter and dip into the pan with the gingerbread spice and sugar to coat. 
7. To make the ganache combine the chips and coconut oil and microwave for 1 minute stirring every 15 seconds to prevent the chocolate from burning. 

Notes

• The churro dough should be soft and sticky.
• The softer the dough the easier to pipe it out so I don’t recommend waiting until it gets completely cold.
• Gingerbread spice mix can be substituted with sugar, ground cinnamon, ginger and cloves.

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