Makes 4 Churro
- 95g (1 cup) almond flour
- 240ml (1 cup) unsweetened plain cashew or almond milk
- 25g (2 tbsp) coconut sugar
- 1 tsp cinnamon
- 50g (¼ cup) coconut sugar
- 60ml (¼ cup) evaporated cane juice or cane sugar
- 2 tbsp almond flour (see Top Tip)
- 1 tbsp cornmeal
- 1 tbsp cinnamon
- ¼ tsp sea salt
- 4 tortillas
- Dipping sauce of choice
- Preheat the oven to 190°C (Gas Mark 5, 375°F).
- Whisk the almond flour, milk, coconut sugar and cinnamon in a shallow dish to make the batter.
- In another shallow dish, combine the coconut sugar, cane juice, almond flour, cornmeal, cinnamon and salt to make the coating.
- Dip each tortilla in the batter, making sure both sides are covered, then place it in the coating. Tightly roll up the tortilla, then roll it well in coating and place it on a parchment lined cookie sheet. Bake for 20-25 minutes, flip over each churro and bake for 5 or so minutes until they’re crispy. Enjoy warm with your favourite dipping sauce.
– You can use fine-ground blanched almond flour, but because this isn’t a baked good, any almond flour would work. You want your tortillas to be as soft as possible for the best end result.
– Warm the tortillas by wrapping them in a damp paper towel and placing them in the microwave for 30 seconds. If they’re not warm and soft, continue to microwave them at 15 second increments until they are. If you don’t have a microwave, then steam them using a double boiler.
Per 100g Calories: 257, Carbohydrates: 25.0g, Sugars: 18.0g, Fat: 13.0g, Saturates: 1.3g, Protein: 7.6g, Salt: 0.36g
Recipe and Images from: Vegan Burgers and Burritos . Cover and book design by Page Street Publishing Co.
February 2018 (Issue 35) Vegan Life Magazine