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.
- 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
- 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.
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