Paleo Mexican Churros

Step 1

In a large pan over medium heat bring the ghee and water to a boil. Right when the ghee has melted and the water is boiling remove from heat and add in the almond flour, tapioca flour, and baking powder. Mix with a wooden spoon until the batter is smooth and has formed a ball of dough. Let cool.

Step 2

In a stand mixer beat the eggs on medium until fluffy. Not enough to form peak but just enough to lighten them up a bit. Fitted with the paddle attachment add the dough to the eggs in increments. When the batter is thick and shiny cover the bowl and let it rest 30 minutes.

Step 3

In a large deep pot (I use my dutch oven) heat the oil to 375.

Step 4

While the oil is heating give the coconut sugar and cinnamon a whirl in your food processor to ground up the sugar a bit. You want it to be very fine.

Step 5

Fill a pastry bag with a 1/2 inch star tip with the batter. Add the churros to the oil a few at a time. You want them to be about the length of a finger or a little longer. Don't overcrowd the pan.

Step 6

Fry for about 45 seconds on each side or until golden. Remove and drain on paper towels. Dust with the cinnamon sugar and serve.