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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

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
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 250 mls Water (1 cup)
  • 160 g Unsalted Butter
  • 1/4 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

Nutrition tip:

Use Natvia Salty Caramel Sauce as an alternative to the melted chocolate.

METHOD

  1. In a pot over a medium heat, combine the water and butter. Bring to the boil so the butter melts.
  2. Add the salt and 2 teaspoons of the Natvia. Whisk to combine and bring to the boil again.
  3. Add the flour and mix using a wooden spoon until a sticky dough forms (about 1 minute).
  4. 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.
  5. Combine the remaining Natvia and cinnamon in a medium sized bowl or tray and mix to combine.
  6. Line a tray with paper towel (Use this to place your cooked churros on before coating them in the Natvia/cinnamon mixture).
  7. Heat the oil for deep-frying. It is at the correct temperature when a small amount of mixture placed into the oil bubbles up.
  8. 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.
  9. Cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer them onto the paper towel.
  10. Toss in the Natvia mixture while still warm.
  11. Serve warm with melted Natvia chocolate.

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