Ingredients:

  • 1 cup Water
  • 2 tbsp Grass-fed butter
  • 1 tbsp Coconut sugar
  • 0.25 tsp Sea salt
  • 1 cup Whole wheat pastry flour
  • 1 large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 3 tbsp Coconut sugar
  • 1 tsp Ground Ceylon cinnamon
  • Avocado oil spray

Instructions:

  1. Combine 1 cup water, 2 tbsp butter, 1 tbsp coconut sugar, and 0.25 tsp sea salt in a saucepan. Bring to a rolling boil until the butter is completely melted.
  2. Dump the 1 cup whole wheat pastry flour in all at once. Stir vigorously with a wooden spoon until a dough ball forms and pulls away from the sides.
  3. Remove from heat and let sit for 5 minutes. You need it warm but not hot enough to scramble the egg.
  4. Add the room temperature egg and 1 tsp vanilla. Beat vigorously (or use a mixer) until the dough turns from slippery chunks to a smooth, glossy paste.
  5. Transfer the dough into a piping bag fitted with a star tip.
  6. Lightly spray the air fryer basket with avocado oil. Pipe 1 inch lengths of dough, using shears to snip each piece until the basket is filled in a single layer.
  7. Cook at 375°F for 8 minutes until the exteriors are golden brown and sound hollow when tapped.
  8. While the churros cook, mix 3 tbsp coconut sugar and 1 tsp cinnamon in a shallow bowl.
  9. Immediately spray the hot churro bites with a light mist of avocado oil and toss in the cinnamon sugar mixture until every ridge is coated.