Churros

It’s a May thing!

Today we spent the day at Disneyland. It was such a wonderful day spent with the most special people in my life, my siblings. It’s so beautiful to share relationships with siblings. The people I once enjoyed because they were such good playmates at barbies and Cop ‘n’ Robbers are now the people whom I deeply admire. They are wonderful and incredible adults- precious friends who inspire me.

It’s comical when you get together with adult siblings– you recognize all the similarities, the idiosyncrasies that are so in sync. My favorite moment is when our spouses share about the things that we siblings do, and before you know it, all of the spouses are swapping stories of similar situations they’ve dealt with… there is suddenly this air of comrodary; a bonding over a shared joy or frustration over us, the sibling spouses. What can we say? “It’s a May thing!”

Aside from being snugglers and heavy sleepers, we really enjoy food. At every gathering, there is a moment when I inevitably find myself chatting with a sibling over the food display, snacking away, continuously refilling our plates. I know many people eat a lot, but I feel like my family is an exception. And it’s intensified when we’re together. We really feed off of each other… *bad joke

So, today, like a good May, we brought lots of snacks to Disneyland. However, most of them were healthy. Oranges, bananas, coconut water, homemade granola bars (recipe here), homemade trail mix, and… churros.

Now, I wouldn’t usually bring churros to an event, but homemade, vegan churros seemed like the better option to having the highly processed, egg/dairy ones that they sell at an outrageous price at the park. I’m glad I brought them because they were delicious! They did get a bit soft from sitting in a bag overnight, but they were still great. I recommend eating them on the same day that they are made.

I found the original recipe here and made just a couple of small changes– less oil, less sugar, added cinnamon. Using less oil and sugar helped make them less chewy and kept them from browning.

What’s great about these churros is that you can fry or bake them in the oven!

The ones that are pictured were fried in a mini deep fryer. If you bake them, they will come out a bit more dense and not quite as light. Still great though!

And into the deep fryer for 2 minutes…

Churros and Churro bites:

Churros
~makes about 8 thin churros

1 c Water
1 Tbsp sugar
1/2 tsp Salt
1Tbsp Vegetable oil
1 cup Flour (I use Whole Wheat Pastry Flour)
1/4 tsp ground Cinnamon

Coating:
1/4 c White Sugar
1/2 tsp ground Cinnamon

Directions:
Mix water, sugar, salt, and oil in small pot over hight heat. Once the mixture comes to a boil, remove from heat and let it cool for several minutes.
Next, add flour and cinnamon. Stir until the dough is formed.
Place the dough into a piping bag or Ziploc bag. Cut a hole at the tip- whole should be no larger than 1/2″ in diameter.

You can fry or bake these. Directions to both options are below:

To Fry: Bring oil to 375º F in a deep fryer or pan.
Once the oil is boiling, pump the dough out into long strips or balls. Be sure that the churro isn’t too thick, otherwise the middle won’t cook thoroughly. Also, do not roll strips before baking them.
Fry for 2 minutes or until they are golden brown.
Remove from pan and place onto paper towel until slightly dried. Place into coating mixture.
Enjoy!

To Bake: Preheat oven to 350º F.
Bake for 18-20 on a lightly greased cookie sheet. Turn over at 10 minutes.
Place into coating mixture. Enjoy!

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