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Baked Churros

Preparation

15 mins

Baking

20 mins

Makes

15-20 small Churros

Low FODMAP serve

2 churros

What you'll need

flour

1 cup (160 g) Lo-Fo Pantry All Purpose Flour, sifted

water

1 cup (260 g) water

butter

½ cup (80g) Unsalted Butter

brown sugar

2 tablespoon (25g) brown sugar

salt

¼ teaspoon (2g) salt

vanilla essence

1 teaspoon (7g) vanilla essence

eggs

3 XL (155g) eggs


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat fan-forced oven to 205°C (400°F).

Step 2

Place a small saucepan over medium heat and melt butter and brown sugar in the water. Bring the mixture to boil, and then turn off the heat.

Step 3

Add salt and flour to the saucepan, stirring quickly to combine.

Step 4

Mix vanilla and eggs together in a separate bowl and add slowly into the slightly cooled saucepan.

Step 5

Stir until the mixture is well combined.

Step 6

Place a 6-point piping nozzle on the end of a piping bag and transfer the batter into the bag.

Step 7

Pipe 5-10cm long strips of batter on a baking tray with baking paper.

Step 8

Bake for 20 minutes and turn off oven, let the churros stand for 10 minutes before removing from the oven.

Step 9

Allow to cool before coating with cinnamon sugar.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour