Paleo Mini Churros
Indulge in the irresistible charm of Paleo Mini Churros—bite-sized, gluten-free treats that pack all the crispy sweetness you love without the guilt. Crafted with wholesome ingredients like almond flour, coconut flour, and tapioca starch, these churros are perfect for paleo dieters and anyone looking to satisfy their sweet tooth naturally. A splash of vanilla extract and a sprinkle of warm cinnamon give each piece its signature flavor, while coconut oil ensures a golden, crunchy exterior. Quick and simple to prepare, these mini churros are fried to perfection in just minutes and can be dusted with coconut sugar for an extra touch of sweetness. Ideal for dessert, snack time, or any festive occasion, these paleo-friendly delights are a must-try for your next indulgence!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons coconut oil
- 3 tablespoons coconut sugar
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup coconut oil for frying
Instructions
In a medium saucepan, combine the coconut milk, water, coconut oil, coconut sugar, and sea salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to melt the coconut oil and dissolve the sugar.
Once at a boil, reduce the heat to low and add the almond flour, coconut flour, and tapioca starch. Stir well until the mixture is smooth and begins to form a dough, pulling away from the sides of the pan.
Remove the saucepan from heat and let the dough cool slightly, about 5 minutes. Stir in the vanilla extract and cinnamon until evenly distributed.
Add the egg to the dough and mix vigorously until it is fully incorporated. The dough should be thick but smooth.
Transfer the dough to a piping bag fitted with a large star nozzle. If you don't have a piping bag, you can use a plastic bag with a corner snipped off, though the star nozzle helps achieve the classic churro shape.
In a large skillet or frying pan, heat the coconut oil for frying over medium heat. Test the oil by dropping a small piece of dough into the oil; it should sizzle immediately.
Carefully pipe 3-inch strips of dough directly into the hot oil, using kitchen scissors to cut the dough when the desired length is reached. Fry the churros in batches to avoid overcrowding the pan.
Fry the churros until they are golden brown on all sides, about 2-3 minutes per side. Use a slotted spoon to carefully remove the churros from the oil and transfer them to a paper towel-lined plate to drain excess oil.
While the churros are still warm, sprinkle them with additional coconut sugar and cinnamon if desired.
Serve the Paleo Mini Churros warm and enjoy the crispy, sweet treat!
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.0 g | 414% | |
| Saturated Fat | 233.8 g | 1169% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 58.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
