Gluten Free Mini Churros

There really isn't anything better than warm churros drizzled with melted chocolate. Enjoy some gluten-free indulgence today! Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

Serves 8

Prep 20 minutes

Cook 20 minutes

Ingredients

250 mls Water (1 cup)

160 g Unsalted Butter

0.25 teaspoon Salt

83 g Natvia

140 g Gluten Free Plain Flour

3 Eggs, room temperature

1 teaspoon Cinnamon, ground

Oil for frying

Natvia Dark or Milk Chocolate, melted for dipping

Method

In a pot over a medium heat, combine the water and butter. Bring to the boil so the butter melts.
Add the salt and 2 teaspoons of the Natvia. Whisk to combine and bring to the boil again.
Add the flour and mix using a wooden spoon until a sticky dough forms (about 1 minute).
Place the dough into a mixer. Add one egg at a time whilst beating on high speed. Once the eggs have all been added, beat for a further 2 minutes.
Combine the remaining Natvia and cinnamon in a medium sized bowl or tray and mix to combine.
Line a tray with paper towel (Use this to place your cooked churros on before coating them in the Natvia/cinnamon mixture).
Heat the oil for deep-frying. It is at the correct temperature when a small amount of mixture placed into the oil bubbles up.
Transfer the churros mixture into a piping bag with a star nozzle. Pipe the dough directly into the hot oil (around 10cm in length). Cook 3-4 churros at a time, any more will cool the oil resulting in soggy churros.
Cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer them onto the paper towel.
Toss in the Natvia mixture while still warm.
Serve warm with melted Natvia chocolate.