makes about 15 churros


1 cup water
2 tbsp Agave syrup
2.8 oz coconut oil
1/2 tsp vanilla powder
4.9 oz buckwheat flour
1/2 tsp salt
2 eggs

For coating:

Coconut oil
Cinnamon mixed with coconut sugar


Add water, agave syrup, coconut oil, salt and vanilla powder to a large saucepan, bring to a boil over medium-high heat.
Pour it into a large mixing bowl and add the buckwheat flou, stir until the mixture comes together and is smooth. Let cool for 5 minutes.
Add the eggs one at a time, stir again until the mixture is smooth.
Transfer to a piping bag fitted with a rounded star tip.
Pipe mixture onto a baking paper on a baking sheet.
Bake in a pre-heated oven for 15 minutes on 392 Fahrenheit (200 celcius).
Let cool on a rack and cover with coconut oil and cinnamon coconut sugar.

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