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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!

100g butter

1 cup water

1 cup gluten free flour (mix rice flour/almond meal)

3 eggs

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.