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
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
- 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?