What started as an obsession to make churros at home, turned into baking churros instead of frying, and then turned into making a quick mini-batch version I can make in 5 minutes whenever I like.
Laziness is the mother of invention in the kitchen.
These still hit the spot, especially served with that chocolate sawce.
Let me know if you give this recipe a try!
Mini-batch Baked Churros
Servings: 2 servings
Calories: 119kcal
Equipment
- Cookie sheet
- Piping bag
Ingredients
- 2 tsp coconut oil (10 g)
- 1 tbsp coconut/brown sugar (12 g)
- 1 tbsp hot boiling water (15 g)
- 1/4 cup flour, gf all purpose if desired (30 g)
- 1/4 tsp baking powder
- Pinch of salt
- 1/4 tsp ground cinnamon
- More cinnamon sugar to dust after baking
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a bowl add coconut oil and microwave 20-30 sec to melt it.
- Add sugar and hot water, mix.
- In a small bowl, whisk together flour, baking powder, salt, cinnamon.
- Combine the two to make a non sticky dough (avoid overworking).
- Pipe the dough (using star shaped attachment, or shape by hand, whatever).
- Bake 20 minutes until golden.
- Let churros cool 5 minutes, then dust with cinnamon sugar.
- Serve with chocolate dipping sauce (equal parts chocolate and milk) and enjoy!
Notes
To make a chocolate sauce, place equal parts chocolate and milk/cream in a bowl and microwave 10 sec at a time to melt the chocolate.
Nutrition
Serving: 1 serving | Calories: 119kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 65mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg