Churros with raspberry sauce

Total time: 50m
Preparation Time: 50m

For 20 piece

Nutritional Information

Contains 139 Kcal, 2g Protein, 12g Carbohydrates, 9g Fat


  • Raspberry sauce
  • 200 g frozen raspberries, defrosted
  • 40 g icing sugar
  • 1 lime, use only the juice
  • Choux pastry
  • 2.5 dl water
  • 75 g lactose-free butter
  • 0.25 tsp salt
  • 0.5 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 140 g gluten-free flour (Schär)
  • 0.5 tbsp ground psyllium
  • 1 pinch gluten-free baking powder (Dr. Oetker)
  • To mix in the eggs
  • 4 eggs, beaten
  • To deep-fry the churros
  • oil for deep-frying
  • 5 tbsp sugar
  • 0.5 tsp cinnamon

View these products


  • Raspberry sauce

    Purée the raspberries with the icing sugar and lime juice, cover and chill.
  • Choux pastry

    Bring the water, butter, vanilla seeds and salt to the boil, reduce the heat. Combine the flour, psyllium and baking powder, add all at once, stir with a risotto spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.
  • To mix in the eggs

    Using the whisk attachment on a hand mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter)
  • To deep-fry the churros

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown. Remove and drain on paper towels. Mix the sugar and cinnamon, toss the churros in the sugar.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home