
Gluten free Churros
Prep Time:
5 Minutes
Cook Time:
15 minutes
Serves:
4 servings
Level:
About the Recipe
A nod to my time in Barcelona recently. I had some gorgeous golden crispy churros right outside the Sagrada Familia at a Christmas market. They are warm, golden and crispy - Such a yummy treat. Naturally gluten , dairy, egg and refined sugar free. Enjoy

Ingredients
1 cup chickpea flour
1/2 cup buckwheat flour
1/2 tapioca starch
Pinch salt
2 tsp baking powder
1 Tabasco psyllium husk
1/3 cup coconut sugar
1 cup almond milk
3 TBS light olive oil & extra for shallow frying
3 TBS chickpea liquid (aquafaba) (use the remaining chickpeas to make a yummy hummus)
Dusting:
1/3 coconut sugar
1-2 tsp cinnamon
Preparation
Sift the dry ingredients into a bowl (except sugar & psyllium husk).
Then add the sugar, oil, psyllium husk, milk, and aquafaba to the bowl and stir until you have a gorgeous, smooth batter.
Place the mixture into a piping bag with the star-shaped nozzle/end.
You can also make a piping bag by placing the mixture in a snap-lock bag and cutting a small hole at one corner.
Heat approximately 1/2 cm of oil in a pan over medium heat. It should sizzle the mixture when it hits the oil ( that’s when you know it’s hot enough).
Pipe the churros into squiggles or lines. Fry on each side until golden and crispy.
If they are cooking too quickly & going a deep brown, turn the heat down a little.
When the churros are cooked, place on a paper towel to soak up the excess oil.
Then place them in a bowl & dust the churros with a mixture of 1/3 cup coconut sugar & 1 tsp cinnamon. Or in a lush choc sauce.
Best eaten warm and crispy ~ Enjoy!


