Hafer-Churros ohne Zucker & Mehl
Crispy, golden baked churros made from ground oats instead of flour, lightly sweetened with stevia and cinnamon, served with a tangy raspberry chia dip. A healthier twist on a classic treat.
Crispy, golden baked churros made from ground oats instead of flour, lightly sweetened with stevia and cinnamon, served with a tangy raspberry chia dip. A healthier twist on a classic treat.
Ingredients
12 ingredients- Fat
- 12g
- Carbs
- 22g
- Protein
- 7g
Whole recipe (4 servings): 880 kcal
- 150 ml water
- 30 g unsalted butter (or coconut oil)
- 1 pinch salt
- 100 g rolled oats, finely ground in a blender or food processor
- 1 large egg
- 1 large egg yolk, for brushing
- 1 tbsp stevia sweetener (adjust to taste)
- 1 tbsp ground cinnamon
- 200 g frozen raspberries
- 1 tbsp stevia sweetener, for the dip (adjust to taste)
- 1.5 tbsp chia seeds
- 1 tbsp fresh lemon juice (from about ¼ lemon)
Method
11 steps- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a small saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
- Add the finely ground oats to the boiling water and stir vigorously with a wooden spoon until the mixture thickens and pulls away from the sides of the pan, about 1 minute. Remove from heat and let cool for 2–3 minutes.
- Beat the whole egg in a small bowl. Add it to the warm oat mixture and mix until fully incorporated and a smooth dough forms. If the dough is too sticky, let it cool slightly; if too dry, add a teaspoon of water.
- Transfer the dough to a piping bag fitted with a large star nozzle. Pipe 8–10 strips (about 10 cm long) onto the prepared baking sheet, leaving space between them.
- In a small bowl, whisk the egg yolk. Brush the tops of the churros with the yolk.
- Bake for 18–20 minutes, until golden brown and crisp. Rotate the pan halfway through for even browning.
- While the churros bake, make the dip: In a blender or food processor, combine frozen raspberries, stevia, chia seeds, and lemon juice. Blend until smooth. Transfer to a bowl and refrigerate for at least 15 minutes to allow the chia seeds to gel and the dip to thicken.
- In a small bowl, mix the 1 tbsp stevia and 1 tbsp cinnamon for the topping.
- As soon as the churros come out of the oven, sprinkle them generously with the cinnamon-stevia mixture while still hot.
- Serve the churros warm with the chilled raspberry chia dip on the side.
Recipe notes
Helpful tips
- Grind oats as finely as possible for a smoother dough.
- If you don't have a star nozzle, pipe with a round tip or drop spoonfuls.
- For a sweeter dip, add a little more stevia or a mashed banana.
Equipment
- Small saucepan
- Wooden spoon
- Blender or food processor
- Piping bag with large star nozzle
- Baking sheet
- Parchment paper
- Small bowls
- Whisk
- Measuring cups and spoons
Storage
Best enjoyed fresh. Store leftover churros in an airtight container in the refrigerator for up to 2 days; reheat in a 180°C oven for 5 minutes to crisp. Dip can be stored in the refrigerator for up to 3 days.
Additional tips
- Handle hot saucepan and oven carefully. Stevia can have a slight aftertaste; adjust amount to your preference. Ensure egg is fully cooked.
Recipe inspiration
Inspired by Haferfee
Estimated nutrition
Per serving: 220 calories
Fat: 12 g · Carbs: 22 g · Protein: 7 g
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