Just in time for Cinco de Mayo!
A churro (spanish pronunciation ˈtʃuro) is a fried-dough pastry (we'll baked these). Churros are traditional in Spain and Portugal, from where they originate, as well as the Philippines and Ibero-America. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top.
Ingredients
- 1/3 cup Greek Yogurt
- 1 Tbsp Honey or Maple Syrup
- 1 Banana
- 1 cup Oat Flour (You can grind regular oats in a blender using 1 ¼ cups oats)
- 1 tsp Vanilla Extract
- 1 tsp PLUS some for sprinkling, Cinnamon
- Stevia
Directions
- Preheat oven to 425 degrees.
- In a small pot, mix 1 cup of water with your honey on medium heat, be sure to stir well so honey doesn't stick to the bottom.
- Add the Greek yogurt and continue to stir Bring all to a boil, turn off your heat and mix in your oat flour.
- In a separate bowl, mash the banana and mix with vanilla extract and about 1tsp cinnamon. Add this mixture to the dough in the pot. Mix well.
- Line your baking pan with parchment paper and “pipe” your mixture onto the sheet each Churro being about 5” long. To do the “piping”, use a zip top bag, place the dough in it and cut the corner off of the bag. The opening should be about ¼”.
- Sprinkle a bit of your cinnamon and stevia on top of each churro before baking for 12-15 minutes.
- Then turn oven to broil High for one minute. Check the churros. Keep broiling for another minute checking them every 30 seconds to prevent burning.
- Once they have a crunchiness to them remove from oven.
- Spray each churro with non-stick spray and place in a zip top bag that has equal parts cinnamon and stevia in it. Shake them in the bag until coated and place on plate to cool.
Food, Fitness and Family for the total YOU!
Gennifer
