top of page

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! 


SUBSCRIBE VIA EMAIL

Thanks for subscribing!

© 2023 Hope & Sauté

bottom of page