Paleo Spanish Churros with Dulce de Leche Dipping Sauce

Allergens

None

Ingredients

• 2 cups almond flour
• 1/4 cup arrowroot powder
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 1/2 cups water
• 3 tbsp coconut oil
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• For the Dulce de Leche Sauce:
• 1 can full
• fat coconut milk
• 1/4 cup coconut sugar
• 1/4 tsp sea salt

Instructions

1. In a large bowl, whisk together almond flour, arrowroot powder, coconut sugar, cinnamon, and salt to make the churro dough. Set aside.
2. Heat water and coconut oil in a small saucepan over medium heat until just melted. Pour the liquid into the dry ingredients and mix well. Add eggs and vanilla extract, mixing until smooth.
3. Transfer the dough to a piping bag fitted with a large star tip. Pipe 6 inch long strips onto a parchment lined baking sheet.
4. Bake churros at 375°F (190°C) for 20 minutes or until golden brown, then allow to cool slightly.
5. For the dulce de leche sauce, combine coconut milk, coconut sugar, and salt in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 15 20 minutes or until thickened.
6. Serve churros warm with the dulce de leche sauce for dipping.

Chef’s Insight

To achieve the perfect churro texture, ensure the dough is piped onto the baking sheet in long strips and baked until golden brown.

Notes

The dulce de leche sauce can be used as a topping for other desserts, such as fruit or ice cream.