As a youth, my mother would make, on occasion, some Mexican treats for the holidays. Why Mexican? Well, you might not be able to glean it from the last name (or if you haven’t listened to the Occult Health News podcast), but I am from Mexico. My parents emigrated to the States back in the 1960’s. When Thanksgiving and Christmas would come around my mom would make champurrado (a sort of Mexican hot chocolate) and churros. It got me thinking. While her recipe was homegrown and passed down from her abuela, it might not have been the healthiest. So that’s why I came up with these Paleo, Gluten-Free Churros that even my abuela, Tita, could love.
The Paleo, Gluten-Free Churros
If you are not familiar with churros they are a Latin American delicacy. The standard iteration of churros is flour dough pushed through a pastry bag to form long strands. You then accentuate it with confectioner’s sugar and ideally, dip it in strong, authentic hot chocolate. (Not the low-grade Swiss Miss variety.) These Paleo, Gluten-Free Churros are meant to be dipped in a good Keto, Paleo Hot Chocolate, akin to one we boast on this website.
The beauty of this recipe is that it eschews wheat flour, so we can avoid the gluten-sensitivity issues like bloating, “leaky gut” syndrome, digestion and joint issues, “brain fog” and more. The other nice thing about this Paleo, Gluten-Free Churros recipe is that contains some nutrient-dense and high ORAC ingredients.
Learn about the ORAC scale.
Let’s look at some of the ingredients. Chia seeds are a great source of fiber and monounsaturated fats yet it is very low-carb. Cinnamon is an amazing spice renown for fighting diabetes, hypertension, infections, and more. Pastured eggs have the nutrition of 6 conventional eggs and are little “keto protein balls” in their own right. Grass-fed butter also yields a much cleaner, high quality source of fat and protein that conventional butter.
Learn more about Which Type of Egg Is Best (organic, pastured, vegetarian).
Learn more about the Benefits of Cinnamon.
Buy some of these ingredients on Amazon.
While churros, themselves, are not the healthiest desserts to eat, there are ways to make them less unhealthy. For example, we fry them in coconut oil. We mix in nutrient-dense chia seeds. We use grass-fed butter, and so forth.
It is best to eat these fresh while they are still warm. Microwave, or better yet re-heat them in the oven if you can’t eat them fresh. Give them a try!
Gregory's Churros RecipePrint This
- 3 Large pastured eggs
- 1 Cup Coconut Sugar
- 1 Cup Almond Flour
- 1 Cup Water
- 3/4 Cup Tapioca Flour
- 8 tablespoons Grass Fed Butter
- 3 tablespoon chia seeds
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1/2 teaspoon baking powder
- Pinch Sea Salt
- Coconut Oil, for frying
In a pan over medium heat bring the grass-fed butter and water to boil.
Once butter has fully melted and water has boiled, remove from heat and add almond & tapioca flours and baking powder.
Mix with a wooden spoon until smooth and forms a large ball of dough. Let it cool.
In a large deep pot (or Dutch oven) heat the oil to 375.
While warming up, put coconut sugar, nutmeg, chia seeds, and cinnamon in the food processor to mix thoroughly to the point where it is very fine.
Fill a pastry bag with a 1/2 inch star tip with the cooled batter. Squirt out each churro about 6-7 inches a few at a time.
Fry for about 45 seconds to a minute on each side until golden crisp. Remove and drain on plate or paper towels. Sprinkle more cinnamon, nutmeg or confectioner’s sugar and serve!