Almond Flour Churros
by Tanvi Parikh
Macros
- Total calories
- 160
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 2 g
- Cholesterol
- 8 mg
- Sodium
- 1 mg
- Potassium
- 3 mg
- Vitamin A
- 90 IU
- Vitamin C
- 0 mg
- Calcium
- 47 mg
- Iron
- 1 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 54 mg
- Zinc
- 0 mg
Serves 12
Ingredients
- 1 cup Water
- 2 tbsp Coconut Sugar (plus more for dusting)
- 3 tbsp Butter
- 2 cup Almond Flour
- ⅔ cup Tapioca Flour
- 2 tsp Cinnamon
Steps
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Add the water, coconut sugar, and butter to a pot and bring to a boil. Remove from heat.
Stir in the almond flour and tapioca flour until a sticky dough forms. Set aside to cool for five minutes.
Transfer the dough to a piping bag fitted with a large star tip and pipe the dough onto the baking sheet into four-inch (10 cm) lines. Bake for 20 to 22 minutes, until golden on top.
Meanwhile, whisk together a generous amount of coconut sugar with the cinnamon in a shallow baking dish. Toss the churros in the cinnamon sugar while they're still warm. Enjoy!
Tips
- Leftovers: These are best enjoyed day of. Refrigerate in an airtight container for up to four days or freeze for up to one month.
- Serving Size: One serving is equal to one churro.
- Dairy-Free: Use coconut oil instead of butter.
- More Flavor: Dip the churros in melted chocolate.