Cinnamon Sugar Churros (Paleo friendly)
- 1 cup 1 cup 1 cup Water
- 6 Tbsp 6 Tbsp 6 Tbsp Unsalted Butter
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Maple Syrup
- 1 cup 1 cup 1 cup Cassava Flour
- 4 whole 4 whole 4 whole Eggs
- 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend, for topping
- Organic Coconut Oil, for frying. Need 1" deep in vessel.
- In a medium saucepan, combine the water, butter, and maple syrup. Bring it to a light boil and whisk it together. Add the cup of cassava flour, remove from heat, and stir together until a uniformly mixed ball of dough is formed. Remove the ball of dough from the hot pan, and set aside for 6-8 minutes to cool.
- While the ball of dough is cooling, crack the four eggs into a liquid measuring cup (it should yield roughly 1 liquid cup).
- Ensure the dough has cooled to the touch (if it has not cooled enough, this next step will yield scrambled eggs).
- Add the dough to a high speed blender or food processor. Add the eggs one at a time, and blend until incorporated before adding the next egg. Incorporate all the eggs into the dough, then add the vanilla extract. Mix until all incorporated.
- Heat the coconut oil (or your choice of cooking oil) in a wide, low walled saute pot. Monitor the temperature of the oil using a candy thermometer, bringing it up to 350F.
- If you are planning to make the Churro Ice Cream Bowl version, grease the underside of standard muffin cups with your choice of oil or fat. Liberally!) Pipe the churro batter around the cups, including the top part. Freeze the dough until firm - about an hour. To separate, you can let them thaw a few minutes out of the freezer, or if you're impatient like us, you can lightly heat the inside of the muffin tins with a small kitchen torch. The edges can be lifted up with a small spoon or frosting spatula. You will fry these partially frozen - proceed to next step, ignoring the parts about piping the dough directly into the oil.
- While the oil is heating, pack the dough into a vinyl piping bag with a star tip.
- Pipe lines of the churro batter into the hot oil, using scissors to cut the dough to the desired length. Cook for 3 minutes total, flipping and turning as needed to cook evenly.
- Drain the fried churros on a wire rack, liberally coating them with Primal Palate Cinnamon Sugar Cookie blend.
- Serve hot. Fried churros will get soggy over time, so plan to serve within 3-4 hours (best served immediately).
This recipe yields about 20 5-6" churros, or enough batter to make about 10 ice cream cups (molded on standard muffin tins).