Argentinian Almond Flour Dulce de Leche Churros – A Paleo-Friendly Twist

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp coconut oil, melted
• 1 tsp pure vanilla extract
• coconut oil, for frying
• 1 can full-fat coconut milk
• 1/4 cup honey
• 1 tsp pure vanilla extract, for sauce

Instructions

1. 1

   In a large mixing bowl, whisk together almond flour, coconut flour, salt, cinnamon, nutmeg, and cloves until well combined.

2. 2

   Add eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.

3. 3

   Transfer the batter to a piping bag fitted with a star tip.

4. 4

   In a deep saucepan or frying pan, heat about 1 inch of coconut oil to 350°F (175°C).

5. 5

   Pipe 4-inch long strips of batter into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.

6. 6

   Use a slotted spoon to remove churros from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

7. 7

   In a small saucepan, combine coconut milk, honey or maple syrup, and vanilla extract. Cook over medium heat for 15-20 minutes until the mixture thickens slightly and resembles dulce de leche.

8. 8

   Serve churros warm with the homemade dulce de leche sauce for dipping.