These churros are not fried and a bit of a healthy option. Sugar is also an option only at the end.
Hot chocolate can be substituted with coffee or a nice cup of tea!
1 cup water
1 cup gluten free flour (mix rice flour/almond meal)
1 teaspoon vanilla or scraped from pod vanilla
Optional cinnamon and sugar
Preheat oven to 180C
In a saucepan melt the butter with the water.
Just as it starts to boil remove from the heat.
Add the flour/almond meal a little at the time.
Stir thoroughly as the mixture starts to thicken.
It should be like soft dough (if not add a little more flour)
and transfer to a mixing bowl.
Start adding one egg at a time and mix gently with a hand mixer.
When all the eggs are combined add the vanilla and mix on high for a minute
and it will thicken again.
The dough can be placed in a pastry bag (use a star tip to be authentic).
Pipe the dough in 10cm lengths and about 2cm apart.
Alternatively dip a spoon into olive oil, use a spoonful to make a long shape with your hands.
This can be messy but using oil on your finger tips and working fast, will help.
Bake for 15-20 minutes or until golden brown (test with a toothpick).
Cinnamon sugar can be sprinkled on top or spray with oil and rolled in the sugar and cinnamon on a plate.
Makes about 20 churros.
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