Paleo Churros!

Paleo Churros

Paleo Churros

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.

Churros2

    Paleo Churros
    *Makes about 20 Churros

    Ingredients:
    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

    Directions:
    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!

Churros1

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?

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26 responses to “Paleo Churros!

  1. Mmm Yep, going to make these ASAP. With melted chocolate dipping sauce of course. I’m not entirely sure it should be legal to have churros without melted chocolate…

  2. I was so excited to make these and I did and they were a complete fail! SO SAD! :( It appears my dough/batter was too runny. I followed the recipe exactly, any thoughts on what could have went wrong would be greatly appreciated because I really, really want to make these, well, make these again and have them turn out this time. Thanks!

    • Oh no! Let’s get to the bottom of this, we have to make sure you get your churros! I made this recipe twice and both times the dough came out good so I’m not sure what could be going on? When you poured the dough into the boiling mixture in the pot did it form a ball and pull away from the sides? What was the consistency of the dough? It should be thicker than a batter like brownies or pancakes but thinner than like a bread dough. And you added the egg and vanilla at the end? Hmm, I stumped. Is your baking soda old? I don’t know what it could be? We will figure it out though!!!

      • The dough did pull away from the sides, but I was afraid to burn it, so maybe that’s where it went wrong. I didn’t let it cook long enough. My dough was thin even after sitting in the fridge for 30+ minutes I didn’t even need to squeeze it out of the bag, it just flowed out. :( Egg and vanilla went in at the end, baking soda is a brand new box. Must be in my cooking of the dough…

      • When I did it I poured the flour mixture in to the pot, stirred and stirred until it pulled away and formed the ball, then stirred a little more. Then I took the pot off the heat and set it aside to cool for the 10 minutes before I added the egg & vanilla. You should definitely have to push to get the batter out of the bag. A little may slip out but it shouldn’t be pouring out. Also maybe try packing the flour into the cups a little more? These are the only things I can think of! Please let me know when you try it again! If it doesn’t work let me know, we WILL get to the bottom of this! Even if I have to film a cooking video for you! haha! Thanks for being patient, they are worth it I promise. :)

  3. I will definitely be trying these again. I will pack the flour in and cook a little longer! Thank you so much. I am super excited to get these right. I do appreciate your help.

    • Phew! I’m glad I’m not the only one with irrational cooking fears. I survived mostly unscathed, it’s actually kind of a cool process. :) Oh just wait TSL the next two blog posts are insanely delicious too! Only the best for my readers. ;)

  4. Oh my goodness I think my head just exploded! I haven’t had churros for AGES! Pre paleo days my husband and I would eat at a place called San Churros in Melbourne, Australia. We loved having our churros there but haven’t touched one in about 3 years! I’m definitely going to make yours the next time we are treating ourselves to a special occasion!

  5. Pingback: PaleOMG – Paleo Recipes – Churro Waffles·

  6. About how much coconut oil did you use for frying? About 2 cups? I’m assuming the oil can’t be reused, correct? I was just curious, because the oil is a little pricey. Thanks!

    • I actually ended up using organic palm shortening. Two cups would probably work and no I wouldn’t reuse the oil. You can buy coconut oil for pretty cheap at Costco and Trader Joe’s if you live near one. I would also recommend using lard for this recipe if you can, the taste would be incredible. :)

  7. I love love love churros and these look amazing!!! I’m new to all of this and went to buy coconut sugar. All had coconut palm sugar written on the packaging. Is that the same thing or have I been scammed?

  8. Fabulous! Looking forward to making these! Thank you for going through all you did as you created this recipe!! :-)

  9. Pingback: Microwave Cinnamon Rolls — 12 Days of Allergy-Free Christmas Recipes Day One | Eating 4 Balance·

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