Churros

Name: Churros
Prep time: 5 min
Cook time: PT10 minM
Yield: 10-15 Cups
Ingredients: 1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.); ¼ cup oat flour; 2 tbsp horchata pulp* (from horchata); ¼ cup cane sugar (substitute with coconut sugar or monk fruit sweetener); 2 tsp baking powder; ¾ cup and 2 tbsp of plant-based milk; 2 tbsp coconut oil (melted); ¼ tsp cinnamon; pinch of salt; oil for frying (avocado oil, vegetable oil); Coating:: 2 tsp cinnamon; Coating:: ½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)

pulp

Satisfy your sweet tooth with these warm, melt in your mouth homemade churros. Enjoy them on their own or pair with a decadent chocolate sauce!

PREP TIME: 5 MINS SERVINGS: 10-15

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Instructions

1. In a medium sized bowl mix dry ingredients. Add plant-based milk, pulp and coconut oil. Mix with a spatula until combined.
2. In a small-medium sized pot heat oil over medium-high heat (2-3 inches).
3. Transfer churro mixture into a piping bag prepared with a star tip. Pipe 5-6 inches at a time into the hot oil using scissors to cut the ends. 4. 4. Let fry for about 20-30 seconds until golden brown.
5. Transfer onto paper towels and let churros dry for a few minutes. Coat in cinnamon sugar and serve while still warm.

Find it online at https://almondcow.co/blogs/pulp-recipes/churros

Ingredients

1 cup gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)
¼ cup oat flour
2 tbsp horchata pulp* (from horchata)
¼ cup cane sugar (substitute with coconut sugar or monk fruit sweetener)
2 tsp baking powder
¾ cup and 2 tbsp of plant-based milk
2 tbsp coconut oil (melted)
¼ tsp cinnamon
pinch of salt
oil for frying (avocado oil, vegetable oil)
Coating:: 2 tsp cinnamon
Coating:: ½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)