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! 😏
Nutrition (1 serving)
- 322 kcal
- 44 g carbohydrates
- 13 g fats
- 7 g protein
Per 4 portions
- 240 g water
- 15 g almond milk
- 12 g date sugar
- 20 g grass-fed ghee
- 120 g plain flour
- coconut oil spray
- 60 g date sugar
- tsp cinnamon
Instructions
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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.
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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.
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Then just roll them in cinnamon sugar and dip them in our new protein cream! 🤤