Love churros but don't want to eat fried candy full of oil? That doesn't mean you can't indulge, just give it some thought and try it in a healthier way. Maybe throw them on baking paper in the oven instead of in a conventional deep fryer! You'll enjoy them just as much, if not better - expect the perfect crunch and softness inside and trust that if you add protein cream for dipping, you won't go wrong! 😏

Shop ingredients

Organic Almond Drink – 1 000 ml – plant-based milk alternative with 5% almonds, unsweetened and free from additives

£3.49

Organic Grass-fed Ghee – 300 ml – from milk of grass-fed cows, 95-98% butterfat purity, high smoke point

Coconut Oil Cooking Spray – 200 ml – made from fragrant Philippine coconuts, with practical dispenser

£5.99

Protein spread with prebiotic fibre – 350 g – 20% high-quality protein, super creamy texture, high nut content, no maltitol

Nutrition (1 serving)

322 kcal
44 g carbohydrates
13 g fats
7 g protein

Per 4 portions

Dough:

240 g water
15 g almond drink
12 g date sugar
20 g of grass-fed ghee
120 g plain flour
coconut oil spray

Coating:

60 g date sugar
tsp cinnamon

Sauce:

50 g of hazelnut protein spread

Instructions

In a medium saucepan over medium heat, heat the water, butter or ghee, sugar and milk. Once the mixture begins to boil, remove it from the heat and stir in the flour. Cook again for 2‑3 minutes until the batter comes together and forms a film on the bottom of the pot.
Let the dough cool to room temperature and then transfer it to a pastry bag with a sealed star tip.
Preheat the oven to 200 °C and line a baking tray with baking paper. Press the dough for the churros onto it. Use scissors to cut them carefully. Brush or spray a very small amount of oil on all sides and bake for 30 minutes or so, until golden brown.
Then just roll them in cinnamon sugar and dip them in our new protein cream! 🤤

Products used in the recipe