Julie Morris On How To Make A Healthy Churro
JulieMorris
Posted On January 25, 2012
How to Make a Healthier Churro
Churros are a classic example of a fine Mexican dessert … simple, yet crave-worthy good. Any why wouldn’t they taste good? Essentially, they’re a doughy rope made from white flour, oil, and sugar, that’s deep-fried until golden, and covered in sugar and cinnamon. Like a straight, less-doughy, cinnamon doughnut -- with a little extra crunch -- it’s no wonder this traditional recipe is a fairground favorite. But flavor aside, frying dough in a vat of oil? Eesh. Not in my kitchen.
To make a healthier churro, I rely on a Japanese specialty known as Mochi (Moh-chee) which comes in handy often in the natural food realm. Made simply from sticky rice that’s pounded into a highly dense patty, mochi may seem rather unassuming at first glance. Yet when heated at high temperatures in the oven or the stove, mochi miraculously puffs up into a light, delicate, and crazy delicious biscuit. Crispy on the outside, and soft and chewy on the inside, mochi rivals the even the most perfectly executed baked goods … and yet couldn’t be easier to prepare, trading in the usual “less-than-health-promoting” baking ingredient set (white flour, butter, sugar) with simple, wholesome rice. Even better, the inherent texture of Mochi acts a very similarly to a deep fried object once it’s been cooked, making mochi an ideal as a “churro” that’s not only easier to execute (deep frying at home is not the neatest cooking method ever), but this rice-based version is a billion times healthier.
To make the churro taste more authentic, I do use a teeny bit of coconut oil – which is applied both before and after cooking for a stronger buttery flavor, but is needed in just a minute amount. I also use little food combo that’s among my favorites for sweet recipes: cinnamon and palm sugar. True, regular cinnamon sugar is already delicious, but cinnamon palm sugar (sometimes called coconut sugar as well) is out-of-hand fantastic. With the result of its addition to my healthier churros so successful, I’m ready to make the claim that ALL churros should be made with cinnamon palm sugar – mochi or not. Best of all, you won’t even use all the sugar required for the recipe below, meaning you’ll have a bit extra for your next slice of sprouted toast or oatmeal. Major yum.
Mochurros (aka Mochi Churros)
While Churros are traditionally dunked in an oil bath before being dried off with white sugar, here they’re baked instead… using just enough oil for flavor, and taking advantage of delectable mochi to make a truly wholesome treat. Mochi can be found in most natural food stores, in the refrigerated or frozen section. Click here for a mochi retailer near you.
INGREDIENTS
1 package (12.5oz) Mochi*
1 tablespoon coconut oil
¼ cup palm sugar
4 teaspoons ground cinnamon
1/8 teaspoon sea salt
DIRECTIONS
Preheat the oven to 450 degrees F.
Carefully slice the mochi lengthwise into ¼-inch strips, and set aside for a moment. In the smallest saucepan you have, melt the coconut oil over medium heat just until it turns liquid, and remove from heat. With a pastry brush (or a finger), lightly brush both flat sides of each mochi strip with a little of the melted oil, and place each strip on a baking sheet two inches apart (make sure none of the edges are touching one another, else they will become conjoined when baked). Reserve the remaining melted oil in the warm pan for later.
Place the baking sheet with the mochi in the oven, and bake for 10-12 minutes.
While the mochi is baking, take a pie tin and pour in the sugar, cinnamon and sea salt inside. Mix together to combine.
After the mochi is finished cooking (it will have puffed up and just begun to lightly toast on the bottom), remove from the oven and immediately pour the remaining small amount of melted coconut oil on top of the mochi pieces. Slide the pieces around, tossing the hot mochi in the oil on the pan, lightly coating as much of the mochi as possible.
One at a time, take a piece of mochi and roll it in the sugar-filled pie tin to shake on a light dusting. Repeat with the remaining mochi. Mochurros are best served warm, but can be enjoyed cool as well, and will retain their optimal texture for about a day. Serves 4-6.
*For best results use a plain variety/flavor. Superfood varieties, or cinnamon-raisin may also be used if available.
Originally Posted by:
Julie Morris on January 24, 2012
Thank You For Joining Our Table™