Monday, May 5, 2014

CHURROS! GLUTEN-FREE, DAIRY-FREE AND DELICIOUS


Yes, you're right, these kind of look like poop. But they actually taste really good and they are wait for it... healthy for you! 

My office is celebrating Cinqo de Mayo with a dessert bar after lunch today so I whipped up these babies last night to allow my (many) gluten-free colleagues to enjoy the festivities. Honestly, the whole baking process only took me about 35 minutes start to finish. Pretty easy and pretty tasty, I'll take it!


Baked Churros - Gluten-free, Dairy-free, Low-sugar, Egg-free
Based on this recipe

Ingredients:
For the dough
  • 1 3/4 cups Oat Flour
  • 1/4 cup Truvia sweetener
  • 1 tbs Ground Flaxseed
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Chocolate Almond Milk 
  • 5 tbs Ghee 
  • 2 tsp Vanilla 
  • 3 tsp Raw Agave Necar
  • For the topping
  • 1-2 tbs Coconut Oil, melted
  • 1 tbs Honey, melted with the coconut oil
  • Cinnamon and Truvia to taste
Instructions:
  • Line a cookie sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
  • Mix the dry ingredients for the dough in a bowl.
  • Add the wet ingredients to a pot and stir over medium heat until the ghee is completely melted and it's all liquid. 
  • Take the pot off the heat and stir in the dry ingredients. 
  • Once everything is mixed, add back to the heat on low and stir until it becomes one ball of dough. It should thicken up quickly and come together within 3 minutes or so. 
  • Put the dough into a piping bag (or a baggie that you cut the corner off of) and use potholders to move the dough towards the opening in the bag. 
  • Pipe out churros so that they are about 3/4 inch wide and as long as you can fit on your sheet. 
  • Bake the churros for ~12 minutes. 
  • While they are baking melt the coconut oil and honey together in the microwave for 30 seconds. 
  • When the churros are done, transfer the parchment paper onto a cooling rack and brush the coconut oil / honey combo on each one.
  • Sprinkle liberally with cinnamon and Truvia. 
  • Note: They are very crumbly so handle with care or cut into bite-size pieces. 



How are you celebrating the holiday?

3 comments

  1. They are really good for breakfast I think. With coffee... mmmm even dipped in coffee. Or milk! They are very rich so having a good beverage to go along with them is key.

    ReplyDelete
  2. Oh gosh, I love churros! I'm not gluten intolerant, but sometimes too much can make me feel sick. Thanks for this great recipe :)

    ReplyDelete

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