Spanish-Style Churros con Chocolate y Canela

In a small bowl, whisk together the ground oat flour, protein powder, a pinch of cinnamon, and a tiny splash of hot water to form a thick, dough-like consistency.

Shape the dough into two thin, long cylinders (churros) on a sheet of parchment paper.

Heat a non-stick pan over medium heat. Once hot, lightly toast the dough cylinders for 2-3 minutes per side until crisp and golden brown.

Meanwhile, gently melt the dark chocolate in a small ramekin until smooth and glossy.

Plate the warm, crisp churros alongside the dark chocolate dip. Sprinkle with a tiny pinch of sea salt and extra cinnamon. Serve immediately while warm, using the chocolate for dipping.