Spanish-Inspired Paleo Churro Bites

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 1/2 cups blanched almond flour 1/2 cup coconut sugar 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 3 large eggs, separated 1/4 cup unsalted grass
• fed butter, melted and cooled 1 teaspoon pure vanilla extract Coconut oil for frying Additional cinnamon
• sugar mixture (for rolling)

Instructions

1. In a large bowl, whisk together the almond flour, coconut sugar, cinnamon, sea salt, baking soda, and cream of tartar. Set aside.
2. In another bowl, beat the egg yolks with the melted butter and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients, stirring gently to combine. Set aside.
4. In a separate bowl, using an electric mixer or whisk, beat the egg whites until stiff peaks form. Fold the egg whites into the batter gently but thoroughly.
5. Heat about 1 inch of coconut oil in a heavy bottomed frying pan over medium heat. The oil is ready when a drop of water sizzles and evaporates quickly.
6. Using a small ice cream scoop or two spoons, form the dough into bite sized churro shapes and carefully place them into the hot oil. Fry until golden brown on all sides, about 2 minutes per side.
7. Remove the cooked churro bites from the oil using a slotted spoon and transfer them to a paper towel lined plate. Allow them to cool slightly before rolling them in the cinnamon sugar mixture.
8. Serve immediately, while still warm and dusted with cinnamon sugar.

Chef’s Insight

The secret to perfect churro bites lies in the combination of textures and flavors - crispy on the outside, tender on the inside, and sweet with a hint of spice.

Notes

This recipe can be easily doubled or tripled for larger gatherings. The cinnamon-sugar mixture can also be prepared in advance and stored in an airtight container.