At the end of every unit, my child’s awesome teacher plans a fun celebration. At the beginning of the school year, Logan’s class studied the continents. If you want a song stuck in your head forever, look up the “A is for Asia, A is for Africa…” song. It’ll never leave your brain. Ever. As part of the continent celebration, parents were asked to bring in food that represented the different continents. Having studied abroad in Spain and being of Spanish decent, I signed up for Europe.
My son has heard many stories of my time in Spain and remembers me talking about the Chocolaterías, where I’d enjoy fresh churros and a cup of Spanish hot chocolate (really thick chocolate to dip the churros in). He may have gotten some of the stories mixed up because, at pick up, his teacher asked me about the time I participated in a bull fight. In reality, my host family lived NEAR the oldest bull fighting ring. Totally the same thing. Either way, he was excited to bring in Churros for his class to enjoy, but his school has a no-sugar policy. I appreciate this policy, however Churros are all about the sugar.
I got creative and experimented with a sugar free churro recipe, using coconut sugar and cinnamon. You’ll want to make your own puff pastry sheet or find the Dufour brand, which has very little ingredients in it and no sugar. These puff pastry sheets are my new favorite kitchen shortcut and they taste homemade! The kids enjoyed their churros and didn’t even miss the sugar. Enjoy your homemade churros warm with a cup of Spanish hot chocolate, as you pretend that you are a European bullfighter.
INGREDIENTS
puff pastry sheet (I used Dufour brand, which is sugar free)
flour (for dusting)
1 cup coconut sugar
6 tsp cinnamon
1/2 cup butter
Step 1: Preheat oven to 450 degrees. Defrost puff pastry sheet according to package. Roll the pastry sheet out on a floured surface.
Step 2: Use a pizza or pasta cutter to cut the rolled out pastry sheet into strips, as shown in the photo below.
Step 3: Place on a baking sheet and bake at 450 degrees for 8-10 minutes or until golden brown.
Step 4: Melt 1/2 cup of butter and place in a bowl that’s large enough to dip the churros in. Mix 1 cup coconut sugar and 6 teaspoons cinnamon together and pour on a plate.
Step 5: Dip the churros in the butter and then roll in the cinnamon mixture.
Step 6: Enjoy warm with a cup of coffee or Spanish hot chocolate.
You might also enjoy my bubble up enchilada, chocolate empanada or taco jar recipes.
