Churros with Raspberry Sauce

Total time: 50m
Preparation Time: 50m

For 20 pieces

Nutritional Information

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


  • Raspberry Coulis
  • 200 g frozen raspberries, defrosted
  • 40 g icing sugar
  • 1 lime, use only the juice
  • Choux Pastry Dough
  • 2.5 dl Water
  • 75 g lactose free butter
  • 0.25 tsp. salt
  • 0.5 vanilla pod ', cut open lengthways
  • 140 g gluten free flour (Schär)
  • 0.5 tbsp. ground psyllium
  • 1 pinch gluten free baking powder (Dr. Oetker)
  • Adding the eggs
  • 4 eggs, whisked
  • Frying the churros
  • oil to deep-fry
  • 5 tbsp. sugar
  • 0.5 tsp. cinnamon

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  • Raspberry Coulis

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

    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 wooden 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.
  • Adding the eggs

    Using the whisk attachment on a hand mixer, stir in the eggs
  • Frying 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.

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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.

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