Churros - My Favorite Donut Recipe

What are they like?

-Moist & Light

-Doused in cinnamon sugar

Recipe

These churros are moist, light, and doused in cinnamon sugar. They are my favorite doughnut that I have made to date, and they are as easy to make as muffins. I have diverged from the classic choux-based dough to simplify, and I believe, to create a spectacular treat.

Some people are nervous about cooking with oil, but I assure you that it is straight forward and with a little patience you will end up with some spectacular churros and have a new skill under your belt. 

Dry
1 cup flour blend
3/4 tsp psyllium husk powder
1 tsp baking powder
1/4 tsp salt
1/4 tsp allspice powder

Wet
1 egg 
2 tbsp sugar (plus about 3/4 cup sugar and 1 tsp cinnamon for “dipping” donuts)
1 tbsp oil 
1/4 cup apple sauce, 60g
3 tbsp water 

For cooking
-1 quart of flavorless high smoke point oil (about 950 ml), such as canola, sunflower or grapeseed (see note) 
-Temperature gauge 

Directions:

1. In a medium sized bowl, whisk together the dry ingredients. 

2. In another medium sized bowl whisk together the wet ingredients. 

3. Add the 1 qt (about 950 ml) of oil to a two quart pot (or a wider pan/pot works fine too). Heat the oil to 350F/175C.     

4. Using a large spoon, fold the dry ingredients into the wet ingredients and stir just until combined. Place the batter in medium sized pastry bag fitted with a 1/2 inch (1.5 cm) tip (see note). If you do not have a pastry bag, you can simply use a plastic food storage bag, fill it with the batter, and then cut 1/2 inch (1 cm) off of the corner. 

5. Increase the oil temperature to 375F/190C. Then pipe the batter into the oil, making about 5 straight-ish donuts, each about 4 inch / 10 cm long. Be sure to keep a close watch on the oil temperature so that the temperature stays between 360-375F (182-190C) at all times. Adjust the heat as needed (see note). 

6. Allow the churros to cook until golden brown, about 2 minutes, then flip them using a slotted spoon. If you have trouble flipping them, they have probably cooked a little too long. Cook on the second side until golden, about 2 more minutes. Remove them from the oil with a slotted spoon to drain on a plate or rack covered with paper towels. After about a minute, place the churros in the bowl with cinnamon sugar and sprinkle it over the donuts. Place the cooked donuts on a plate or rack and cook the next batch and repeat the steps.

These churros are best eaten fresh! 

Notes:
Shape: You can use a round or star tip; however, because the batter is quite loose/wet, the “edges" of the churro will be round, even if you use the star tip. Now, if all of your churros do not come out identical in shape, do not worry. If some are curly or squiggly and they will still taste amazing. 

Oil temperature: Often the temperature of the oil drops some when the batter is added since the batter is relatively cold, which requires that you turn the heat up for a couple of minutes to bring it up to temperature, before turning it down again. People who fry often have a fryer which regulates the temperature for you. 

3-Ingredient Crispy Vietnamese Crepes (vegan option)

What are they like?

-Deliciously crisp

-Filled with your favorite filling, or an option below

Recipe

This recipe is called Banh Xeo in Vietnamese and I love it. These crepes are deliciously crisp and the batter keeps in the fridge for whenever you would like a fresh batch. The recipe below is an adaptation from The Gluten Free Asian Kitchen cookbook. Traditionally the batter has ground turmeric in it, but instead I opted for ground fennel as I love the subtle, nutty flavor.

If you would like to learn more about how to make this recipe, it is featured in this episode. If you would like a vegetarian option, here is a Spicy Chickpea & Potato Curry (vegan), which makes a great filling.

Crepes
1 1/2 cups white rice flour
1/3 cup coconut milk 
1 1/4 tsp salt 
Optional: 1 tsp ground fennel (see note)

Filling, optional
1 large pork chop 
12 shrimp (cleaned, no shells) - optional 
1 cup mung beans, cooked 
1 garlic clove 
3 green onions
8 oz mung bean sprouts 
1 cup fresh mint leaves 
1 cup fresh cilantro leaves (or basil) 

Directions:

1. For the crepes: place all of the ingredients in a bowl and add 2 cups of water. Whisk thoroughly. Allow to rest while you cook the filling. 

2. Cook the mung beans. Follow the instructions the package. 

3. Slice the pork into thin bite-sized pieces. Slice the green onions, keeping the white part separate. Chop or crush the garlic. 

4. Place a large nonstick pan (like a 10” cast iron) over medium high heat. Add 1 1 /2 tsp of oil and add the pork and white part of the green onions. Turn the heat down to medium and let it brown for two minutes. Then stir the pork and add the shrimp and crushed garlic. Cook for about two minutes or until the shrimp is no longer translucent. Set the filling aside. 

5. Add 1 1 /2 tsp of oil to coat the bottom of the pan. Pour in 1/2 cup of the crepe batter and swirl immediately to spread the filling around the pan. Cook over medium heat for 5 minutes. Then add a few pieces of pork, a couple shrimp, a couple spoonfuls of mung beans, and a large handful of spouts to half of the crepe, making sure the ingredient are spread out on one half of the crepe. Cook until the bottom of the crepe is crisp and add a dash of salt. Then add a handful of herbs and green onions and fold the crepe in half, and serve!  

6. Traditionally this crepes is served with Nouc Cham sauce but I prefer garlic yogurt. Simply stir some some crushed garlic into yogurt to taste. This works for vegan yogurt as well! Or instead of garlic, add lemon juice and chopped dill to the yogurt and stir. 

Notes:

• Traditionally this recipe called a dash of turmeric. Feel free to omit or replace ground fennel with a dash of another spice. 

Spicy Chickpea & Potato Curry (Vegan)

What is it like?

-Packed with spices & herbs

-Cooked in a creamy Coconut-Cashew Sauce

Recipe

This recipe was inspired by chana masala, although it is milder and the spices and herbs are different. However, it does have a similar texture to chana masala as the potatoes and chickpeas are cooked in a creamy coconut cashew sauce. It can be eaten with pilaf, flatbread, or with a Vietnamese Crepe. If you would like to learn more about how to make Vietnamese Crepes, they are featured in this episode.

Puree
1 bell pepper
4 carrots
1/2 onion
1 13-oz can coconut milk (I prefer Thai Kitchen) 
1/3 cup cashews 

Stew
1 tbsp paprika 
3/4 tsp black pepper 
1 tsp fennel
1/2 tsp salt, plus more to taste if needed
3 tbsp low sodium tamari 
1/2 tsp oregano 
4 sprigs fresh thyme or 1 tsp dried thyme 
1 1/2 lbs potatoes 
Optional, 2 tbsp white wine 

Add at the end
1 13-oz can garbanzo beans 
1 lemon, zest plus 2 tbsp juice 
1/2 cup parsley, chopped (see note) 

Directions:

1. Roughly chop the carrots, onion, and bell pepper into 1-inch sized pieces. Puree the chopped vegetables, coconut milk, and cashews in a large blender or food processor. Add up to 1/4 cup water if needed. 

2. Place the puree in a 2-quart or medium sized pan with a lid. Add all of the ingredients from the “stew” list and simmer, stirring occasionally, until the potatoes are cooked, about 20 minutes. Be sure to scrape the bottom of the pan when you stir to prevent a layer from forming. If you would like this recipe to be accompanied by rice, begin cooking the rice now. 

3. Add the canned garbanzo beans, lemon juice, zest and parsley. Salt to taste. 

Notes:

• Since this dish simmers for a long time, you can used the parsley stems as well as the leaves. They will soften and add a lovely flavor. 

• Spice: this dish calls or an unusual amount of black pepper, but I like the flavor and spiciness that it imparts. Add less pepper if you are hesitant and just spice to taste at the end. 

Double Chocolate Hazelnut Cookies

What are they like?

-Crisp on the outside & Chewy on the inside

-Full of Hazelnuts & Chocolate Chips

Recipe

These cookies are exquisitely chewy and chocolaty, with the delicious crunch of hazelnuts. They are also made with one flour, buckwheat flour, but you would never know it. The natural nuttiness of buckwheat pairs so well with chocolate that it is a match made in heaven. I hope you enjoy them as much as I do.

Dry
1 cup buckwheat flour, 136g (try 3/4 cup?)  (And add 1 cup oats + 1/4 cup sugar?)
3/4 tsp baking soda
1/2 tsp salt
1 tsp psyllium husk powder

“Wet" 
1/4 cup plus 3 tbsp sunflower oil, 95g
1 tbsp water, 15g (try only oil no water?) 
1/4 cocoa powder, 25g (check g) 
1/2 cup sugar, 105g
1/4 cup brown sugar, 40g
1 eggs, 52g
2 tsp vanilla

Additions 
1/2 cup chocolate chips, 70g  
1/2 cup hazelnuts, chopped 

Note: 
For best results rest the dough in the refrigerator overnight. However, If you would like to bake the cookies right away you can. It is most important to rest the dough if your brown rice flour is not super finely ground. It helps ensure a moist cookie.  

Directions:

1. If you do not plan to rest the dough overnight, preheat the oven to 350F / 175C. 

2. Add the flour, baking soda, salt and psyllium powder to a bowl and whisk thoroughly to combine.

3. In a large bowl, whisk together the oil, water, and sugars. The whisk in the cocoa powder, followed by the egg and vanilla. 

4. Add the dry mixture to the wet. Once the flour is almost mixed in, add the walnuts and chocolate chips and stir only until incorporated. Place in the refrigerator overnight. This step can be skipped if you would like to bake them right away.  

5. Remove from fridge 2 hours before baking to allow the dough to come to room temperature. Preheat the oven to 350F / 175C. Bake for 8-10 minutes, just until the edges are set and the middle has lost its sheen. Cool the cookies on tray for at least 10 minutes (ideally 20) before transferring so that the cookies fully set. Once cooled, store in airtight container. Enjoy! 🙂

Peanut Butter Chocolate Chip Bars

What are they like?

-Chewy & Tender

-Packed with Peanut Butter & Chocolate

Note: The bars in the photo above have nuts in them. The recipe does not call for whole nuts, but if you would like to add more flavor, you can certainly add them.

Recipe

This is an adaptation of my chocolate chip cookie recipe and it is absolutely delectable. In fact if you follow the chocolate chip recipe you can just swirl in 1/2 cup peanut butter. Do not blend in the peanut butter, you want streaks of it running through the dough. If you would like some cookie baking tips (which apply to many bar recipes), you are welcome to listen to the accompanying podcast or check out the show notes. 

Dry
1 cup gluten free flour, 136g
3/4 tsp baking soda 
1/2 tsp salt 
1 tsp psyllium husk powder
1/2 cup chocolate chips, 67g

Wet
1/4 cup plus 3 tbsp coconut oil, 90g OR sunflower oil, 84g
1/2 cup sugar, 105g
1/4 cup brown sugar, 40g, do not pack 
1 egg, 52g
2 tsp vanilla 

Additions
1/2 cup unsalted peanut butter, 106g

Directions:

1. Place the flour, baking soda, salt, psyllium powder, and chocolate chips in a bowl and whisk to combine. 

2. Warm the coconut oil over low heat or microwave until quite warm to the touch. Then add the sugar and whisk well to incorporate. The mixture should now be warm but not hot (or it can cook the egg). Whisk in the egg, followed by the vanilla. 

3. Add the dry mixture to the wet and stir with a spoon only until incorporated. Place in the fridge overnight. This step can be skipped if you’d like to bake them right away.  

4. Remove from fridge a couple hours before baking to allow dough to come to room temperature. Preheat oven to 350F / 175C about 15 minutes before baking time begins. 

5. Put the dough in an 8x8 inch (20x20 cm) greased baking dish (grease with 1/2 tsp oil or butter). Swirl in 1/2 cup peanut butter. Do not completely stir it in—you want to have streaks of peanut butter running through the dough. Then flatten the dough evenly. 

6. Bake for about 20 minutes or just until the edges are firm and a fork inserted into the middle comes out clean. 

7. Allow to cool before eating. Store in airtight container. Enjoy! 🙂