Breakfast Sticks Churros Style. DEGF!
Anything originally deep fried, sugar laden and very sweet has always disappeared too fast in our house! Think doughnuts 3 or 4 at a time magically vanishing into thin air or churros being eaten as fast as they’re out of the pan! Trying to be healthier and reduce ‘everyone’s’ sugar intake, dairy intake and oil intake, these little churros (or ‘breakfast sticks’ as they’ve come to be known) were finally perfected! Although we’ve named them breakfast sticks… breakfast comes at anytime in our house! 😛 🙂
- 135ml water
- 100ml unsweetened carton coconut milk
- 30g coconut oil
- 10g coconut sugar
- 20ml agave syrup
- 125g porridge oats (GF if required) blitzed into flour
- 1/2 teaspoon baking powder
- cinnamon for serving
- agave/sugar (or both) for serving
- Put the water, milk and coconut oil in a pan and heat gently. Add the sugar and agave and bring to the boil.
- Turn the heat down and add the oats and baking powder gradually, stirring all the time.
- Continue stirring until the mixture forms into a singular glossy ball. Remove from the heat.
- When the mixture is cool enough to handle, shape into fingers by rolling in your palms.
- Cook: Bake these at Gas Mark 5 (375f / 190c) for 20-30 minutes turning halfway OR shallow fry these in a little coconut oil. Baking is what we do as due to the coconut oil inside, they turn out all crispy anyway! 🙂
- When cooked toss them in cinnamon and/or coconut sugar
Serve & Store
- These are good to go as soon as they are cooked! Eat plain, tossed in cinnamon in sugar or drizzled with agave.
- Dip into agave and then coconut sugar for extra sweetness!
- These make a delicious alternative to pancakes or waffles for breakfast.
- Store in an airtight container or even in the fridge for up to five days.
- Dip them in chia jam, nut butter or homemade chocolate!
- Serve with slices of fresh fruit.
- Make a platter for after school snacks.
- Have fun and customise your sticks into letters!