A healthier spin on a classic Spanish dessert.
Preparation time: 25 minutes
Cooking time: 20 minutes
250ml (1 cup) water
60ml (¼ cup / 56g) salted butter, diced
30ml (2 tbsp) brown sugar
5ml (1 tsp) vanilla essence
250ml (1 cup / 150g) gluten-free flour
2 large eggs
sunflower oil, for deep frying
60ml (¼ cup / 40g) coconut sugar
80ml (⅓ cup) black coffee
60ml (¼ cup / 50g) ButtaNutt Cocoa Macadamia nut spread
15ml (1 tbsp) honey
For the churros, combine the water, butter, sugar and vanilla essence in a small saucepan and simmer, 1 minute. Remove it from the heat, cool 1 minute and then using a spatula, stir in the flour until smooth. Allow the mixture to cool for 15 minutes. Stir in the eggs, one at a time, and mix until smooth. Spoon the mixture into a piping bag fitted with a large round nozzle.
Heat the oil for deep frying to 180°C. Carefully hold the filled piping bag over the hot oil and gently squeeze out a bit of batter and cut it loose with a butter knife to drop it into the oil. 1cm – 2 cm bits of piped batter is the perfect size for these bites. Repeat with the remaining batter, and cook the churro bites off in batches, so that you do not over-crowd the pot. Drain the churros on kitchen paper and dust them in the coconut sugar.
For the dip, combine all of the ingredients in a small saucepan and heat over low heat until smooth and melted, 1 minute.
Serve the warm churros with the dip on the side or drizzle it over the bites just before serving.
TIP: If the dip thickens on standing, simply reheat over low heat with an extra splash of warm coffee.
TIP: If you add the eggs too quickly, the batter might curdle and become lumpy. Simply place it in a food processor and blend until smooth. Refrigerate for 20 minutes before transferring to the piping bag.