Baked Whole-Wheat Churros | Recipes | Cook For Your Life
Baked whole wheat Churros with Chocolate Sauce-cook for your life- anti-cancer recipes

Baked Whole-Wheat Churros With Chocolate Sauce

5
Rated 5 out of 5
5 out of 5 stars (based on 23 reviews)
Person Icon for Serving Size 24 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

These churros with chocolate sauce are a healthier version from Chef Naxielly Dominguez, yet still a delicious pleasure. Her wonderful churros are made with whole wheat flour and are lower in fat thanks to being...

Ingredients

Churros:

  • ½ cup (4 fluid ounces) milk
  • ½ cup (4 fluid ounces) water
  • 4 ounces (1 stick) unsalted butter, cut into 1-inch pieces
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ cup (2 ounces) whole wheat flour
  • ½ cup (2 ounces) all-purpose flour
  • 3 large eggs, at room temperature
  • 2½ tablespoons vegetable oil or cooking spray

Cinnamon Sugar:

  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon

Chocolate Sauce:

  • ½ cup honey or agave syrup
  • ¼ cup unsweetened cocoa powder
  • ¼ cup water
  • ½ teaspoon vanilla extract
Missing an Ingredient?
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Nutrition Facts

Calories

100 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

10 g

Sugar

6 g

Fiber

1 g

Protein

2 g

Sodium

61 mg

*per serving

Directions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium saucepan, combine the milk, water, butter, sugar, and salt. Bring to a boil over medium-high heat.
  3. When the milk mixture starts to boil, add the all-purpose and whole wheat flours all at once and reduce the heat to medium. Stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan — it will take about 2 minutes. Remove the saucepan from the heat and transfer dough to a medium bowl.
  4. Let the dough cool slightly by stirring with the wooden spoon for 3 to 4 minutes before adding the eggs. Add the eggs one at a time, mixing rapidly until each egg is combined into the dough. 
  5. Transfer dough to a piping bag fitted with a ½-inch star.
  6. Pipe dough into strips about three inches long on the prepared baking sheets, leaving space between them. Brush each churro with oil or coat lightly with cooking spray.
  7. Bake 20 minutes; reduce oven temperature to 350 degrees. Bake until golden brown, about 10 minutes more. Turn off the oven, and leave the churros inside for another 10 minutes.
  8. In the meantime, combine the sugar and cinnamon in a small bowl and set aside.
  9. Remove the churros from the oven and transfer 5 to 6 churros into the bowl with the sugar mixture. Toss them in the sugar until they are completely covered. Set aside, then repeat with the rest of the churros.
  10. To make the chocolate sauce: In a small saucepan, combine the honey, cocoa powder, and water. Bring to a boil over medium high heat. Cook for 2 minutes, whisking constantly. Remove from the heat and add vanilla extract. Let the syrup cool, then drizzle it over the churros before serving.
Chef Naxielly Domínguez

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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Reviews & Comments

Priyam
Rated 0 out of 5
April 12, 2020

What can be a substitute for eggs? Also can I just use whole-wheat flour instead of all purpose flour?

Response from Cook for Your Life

Hi Priyam, there are many egg substitutes in baking! Some of the more popular substitutes we've seen are applesauce, arrowroot powder, aquafaba, and then there are commercial egg replacements. We haven't tested this recipe with these, but there are likely going to be adjustments to other parts of the recipe to get the dough batter perfected. It's possible to use all whole wheat flour, but the flavor and texture will be different. Generally, for every 1 cup of white flour, you can try replacing it with 3/4 cup of whole wheat flour and a teaspoon or two to hydrate the flour. Hope that helps!

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