One of my favorite things on planet earth is churros. Hands down. Like when you walk by a churro cart and it’s the best smelling thing ever. I imagine that’s what Heaven smells like. I once walked the entire Disneyland park right before they closed to find a churro and then waited in a 50 person line to get it. I then realized in that moment that if dropped the churro on the ground, I would still eat it. True story. So I had to make a Paleo version for you guys and lets face it, for my ground churro eating self. This recipe is based off of a standard gluten filled churro recipe, but I made some tweaks of my own of course so we could enjoy it too! I added some tapioca flour to make sure the churros came out doughy. Have you guys ever cooked with it before? It’s awesome, it makes food squishy like gluten does! I can’t wait to experiment more with it. You know what else I have been obsessed with lately? Chia seeds. I just want chia everything. It must be because of all the Omega-3’s in it, expanding my brain power and therefore my chia lust.
So during the making of these churros I had a total stage 3 meltdown. Poor Brad. He had to witness it. The first time I made these I tried to bake them first and then the plan was to fry them in a pan with coconut oil. This didn’t work because the baking makes them spread like cookies and takes away any type of churro shape. Then I had to make the dough all over again and in the process I lost my 1M star tip. I then proceeded to burn my coconut oil because I was busy digging through the trash to find the tip, which took a total of 3 frustrated trash bag searches. Brad was in route to Michael’s to buy me a new one (best.boyfriend.ever) when I found it, lost in the middle of soggy paper towels. Problem solved, crisis averted. Except my house now smells like rancid coconut oil. It’s disgusting. In fact I swear I still smell it on me.
As a side note be careful when you make these churros, I burned myself like 80 times. Mostly because I’m impatient and I rush through the process because I wanted the warm gooey deliciousness that is churro. Ouch. Just know my love for you is worth it. And my love for churros. Also since you all know I can’t cook, I have another Paleo cooking confession! This was my first time ever deep frying something! Whaat?! I know! I was scared that I would burn myself (go figure) or the house down. But I didn’t. Oh guess what else? I’m Paleo dessert catering a wedding next week! Eek! I’m nervous and excited and I have a lot of work ahead of me. Tons. I’ll take pictures for you because I know you can’t live without them. You know what else you can’t live without? These churros.
- *Makes about 20 Churros
1 cup water
1/3 cup grass-fed butter
2 heaping tablespoons of coconut palm sugar
1/2 teaspoon pink himalayan salt
1 cup sifted almond flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 organic cage-free egg
1/2 teaspoon vanilla
oil/fat of choice for deep frying (lard, coconut oil, palm shortening)
For Cinnamon-Sugar Coating:
1/4 cup coconut palm sugar
1/2 teaspoon cinnamon
1. In a medium sized bowl add the sifted almond flour, tapioca flour, baking soda, and cream of tartar. Mix together with a fork until combined.
2. In a medium saucepan, combine water, butter, coconut sugar, and salt. Bring to a boil over medium heat.
3. Add the flour mixture all at once to the pot, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add the egg and vanilla, beating well with a wooden spoon.
4. Transfer mixture to a pastry bag fitted with a large star tip and refrigerate dough for 30 minutes.
5. Heat 3 inches of oil/fat in a deep saucepan to 375 degrees F. Be careful not to get the oil/fat too hot or you will burn your churros. To fry them, pipe a 4-6 inch log directly into the hot oil/fat and let cook for about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.
6. In a medium bowl, combine coconut sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm with coconut ice cream or chocolate dip and enjoy!
Did you burn yourself? I told you to be careful. Unfortunately Mr. 1M star tip Hero Brad couldn’t try the churros because they were cold by the time he got home after the stage 3 meltdown. And no one wants cold churros. Not even me and I would have eaten one off the ground. It’s like eating cold McDonalds french fries. Gross. This is really high brow stuff people. Are you still reading this? How did I end up writting a food blog again?