I LOVE CHURROS!!!! . I do not however like the fact they are deep fried, not just because it’s unhealthy but I’m actually petrified of a big vat of hot oil and until I have space in my tiny kitchen for a fryer .. I shall avoid any thing deep fried. Like I said that’s not a bad thing as deep fried treats aren’t particularly very healthy, but it does mean I have to find alternatives. Here’s one I recipe I just love, these healthy baked churros are so light and so moreish..that if you plan on making them for a party ..be sure to make plenty as they will disappear fast! I’ve decorated mine with freeze dried raspberries , I love the richness and sweetness of the chocolate with the tanginess of the raspberries but you can pretty much use whatever you fancy. Notes , you could replace the plain flour and just use spelt to make it completely wheat free.
This is recipe has been adapted from alittleloaf.
For the churros
- 40g spelt flour
- 40g plain white flour
- pinch salt
- 10g golden caster sugar
- 50g unsalted butter
- 150ml cold water
- 2 large eggs, beaten
- 1 tsp vanilla
For the cinnamon sugar coating and chocolate sauce
- 250ml water
- 90g dark chocolate (minimum 70% cocoa solids)
- 1 – 2 tbsp maple syrup, or to taste
- 150g golden caster sugar
- 2 tsp cinnamon
- light cooking spray
- Freeze dried raspberries
- Preheat the oven to 200 C.Line 2 baking sheets with baking parchment and set aside.
- Sift the flours and salt, and then add the 10g of golden caster sugar and set side.
- In a saucepan, heat the butter and water until the butter is completely melted. Bring to the boil then turn the heat down low and tip in the sifted flours and sugar. Beat with a wooden spoon over the low heat for about 45 seconds or until a ball of dough forms that leaves the sides of the saucepan completely clean. Remove from the heat and set aside for 2 minutes.
- Add the beaten eggs a little at a time, and mix with a handheld electric whisk until you have a thick, smooth mixture. Mix in the vanilla, you should end up with the same consistency as mashed potato.
- Transfer the choux paste into a piping bag fitted with a star nozzle and pipe long lines or hearts or swirls, whatever takes your fancy onto the prepared parchment paper. Bake for 15 – 20 minutes or until crisp and golden. The time in the oven will depend on the size of nozzle you’ve used small churros will need about 15 mins, larger churros will need closer to 20 mins. Just make sure they are golden in color when you take them out.
- In a medium saucepan, bring the water to the boil. Lower the heat, add chocolate and cook for a couple of minutes, stirring constantly, until you have a thick, glossy sauce. Stir in the maple syrup, adding a little more or less to suit your taste then remove from the heat.
- As soon as the churros are ready, remove from the oven and spray lightly with the cooking oil and roll in the cinnamon sugar mixture.
- Dip the churros into the chocolate and then dip them into the freeze dried raspberries
- Serve with pots of the hot chocolate sauce, to dunk.