Churros

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!
RUN TIME: 10 min MINS PREP TIME: 5 min MINS SERVINGS: 10-15
Churros

Instructions

  1. 1. In a medium sized bowl mix dry ingredients. Add plant-based milk, pulp and coconut oil. Mix with a spatula until combined.
  2. 2. In a small-medium sized pot heat oil over medium-high heat (2-3 inches).
  3. 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.
  4. 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)