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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
½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)
Churros
Prep time: 5 min Cook time: 10 min
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!
Servings: 10-15 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
½ cup organic brown sugar (or cane sugar, coconut sugar, monk fruit sweetener)
Directions
Step 1
In a medium sized bowl mix dry ingredients. Add plant-based milk, pulp and coconut oil. Mix with a spatula until combined.
Step 2
In a small-medium sized pot heat oil over medium-high heat (2-3 inches).
Step 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. Let fry for about 20-30 seconds until golden brown.
Step 4
Transfer onto paper towels and let churros dry for a few minutes. Coat in cinnamon sugar and serve while still warm.
Note:
*Squeeze out any excess liquid