An easy recipe to make Gluten & Sugar-Free Churros Sticks, using the new Freesweet Sugar replacement range.
Freesweet founder and creator Deborah Good, a Durban-based mother of five, has managed to create a sugar replacement unlike any other. Freesweet contains no artificial ingredients, tastes delicious and bakes beautifully, which I can confidently confirm after creating these Churros Sticks.
Before we get to the recipe for Gluten & Sugar-Free Churros, here is some more info about this new sugar replacement.
- 0 g carbs per teaspoon, low kilojoules
- No artificial ingredients
- No bitter aftertaste
- No aspartame
- Bakes and caramelises beautifully
- Replaces sugar in a 1:1 ratio, in any recipe
- Diabetic-friendly, endorsed by Diabetes South Africa
- Low glycaemic response – GI of 3 (sugar, 65)
For Deborah, the birth of Freesweet has been a life-changing journey. “I have a great sense of purpose waking up every morning, knowing that I’m creating something that could be a great contribution to many, many lives. It was just about committing to answering a need that was right in front of me, and the drive and desire to create more in the world.”
Following an unexpected partnership with Pioneer Foods, the process of getting Freesweet on the shelves of the country’s leading supermarket chains is complete and the product is now available in major retailers.
Freesweet’s Origami butterfly logo consists of seven elements, reflecting the seven ingredients in the sugar replacement.
Freesweet is available in two flavours – Original and Vanilla.
The sugar replacement comes in a range of convenient packaging solutions: 36 x 5g sachets, 200g glass jars and 500g pouches.
Freesweet replaces sugar in a 1:1 ratio in all recipes – from beverages to baking.
I decided to use the vanilla version to create this recipe.
As soon as I opened my jar, it filled the kitchen with a heavenly sweet vanilla aroma that inspired me to create this yummy recipe.
Gluten & Sugar-Free Churro Sticks
These Gluten & Sugar-Free Churro Sticks are baked in the oven, so they are already healthier than the traditional deep-fried version.
They are also gluten-free as I used a combination of macadamia and coconut flours.
Finally, they are sugar-free and sweetened with Freesweet Vanilla.
Gluten & Sugar-Free Churros Sticks
- wooden spoon
- baking tray
- measuring cups
For Churro Sticks
- 65 g Macadamia Nut Flour
- 30 g coconut flour
- 1 tablespoon of psyllium husk fibre
- 1 teaspoon xanthan gum
- 250 ml water
- 60 g butter
- 3 tablespoons of Freesweet Vanilla
- 2 small eggs lightly beaten
- 1 teaspoon of vanilla essence
- sugar-free chocolate melted
- ¼ cup Freesweet Vanilla
- 1 ½ teaspoons cinnamon
- Preheat oven to 180°Line a baking tray with baking paper and grease with baking spray
- In a medium bowl, sift together macadamia flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter and sweetener in a medium pot until mixture is simmering. Lower heat and add in flour mixture, mixing to incorporate. Continue to cook and stir until the dough pulls away from the pan (2 minutes)
- Transfer dough back to the bowl and cool for 5 minutes. The dough should still be warm, but not hot enough to cook the eggs.
- Add in one egg at a time, mixing until fully incorporated and then finally mix in vanilla extract
- The final dough should still be stiff, elastic and form into a ball easily
- Allow the dough to rest until it comes to room temperature
- Spoon dough into a piping bag with a star tip and pipe out sticks onto the prepared baking tray (makes around 10 – 12 sticks)
- Bake for 20 minutes, until golden brown
- Brush with melted butter right out of the oven and sprinkle with cinnamon 'sugar' and dip in chocolate if desired. Enjoy these treats the same day.
This post is proudly sponsored by Freesweet 🦋