Mouthwatering Spanish Paleo Almond-Flour Churros with Cinnamon Sugar Coating and Dark Chocolate Dipping Sauce

Allergens

Nuts (Almonds)

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1 tbsp cinnamon
• 1/2 cup dark chocolate, chopped
• 2 tbsp honey
• 1/4 cup coconut oil
• 3 large eggs
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together almond flour, coconut flour, salt, and cinnamon.
2. In a small saucepan, melt honey and coconut oil over low heat until fully combined. Remove from heat and let cool slightly.
3. Add eggs and vanilla extract to the dry ingredients, then pour in the honey coconut oil mixture. Mix well until a smooth batter forms. Refrigerate for 1 hour.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
5. Fill a piping bag with the churro batter and pipe 6 inch long strips onto the prepared baking sheet, leaving space between each.
6. Bake for 20 minutes or until golden brown. Remove from oven and let cool slightly.
7. Melt dark chocolate in a microwave safe bowl in 30 second increments, stirring after each, until smooth.
8. Dip the ends of each churro into the melted chocolate and place on parchment paper to set. Serve immediately.

Chef’s Insight

To enhance the cinnamon aroma, let the churros cool slightly before adding the cinnamon sugar coating. This allows the flavors to meld together.

Notes

For a more authentic taste, use raw cacao powder in the chocolate sauce.