Healthy Churros Cake: Sugar-Free, Wheat-Free and Easy to Make | Marcelo Horta

Churros cake! Imagine with me cinnamon, dulce de leche, now you don't want sugar or wheat, right? So let's go for a healthy version! If you don't know me, pleasure, I'm Chef Marcelo Horta. I am a specialist in breading and healthy confectionery. I have already trained more than 25,000 students. I am graduated by Le Cordon Bleu and owner of Cozinha Crunch, in the brand at the origin. And before you ask me, you don't need to write down any ingredient. We'll leave everything ready for you here in the video description. And this recipe here is one of those that I'm even ashamed to teach, because it's so simple. Basically, we're going to mix everything, put it in the oven, bake it, stuff it and this delight is ready. Instead of wheat flour, we're going to use my gluten-free flour mix. And I'll also leave the recipe here in the video description for you to make at home. And it doesn't depend on those expensive versions that sell in the supermarket, right? And this dulce de leche there, Chef, which one did you use? I made a homemade one and I'll also leave it here in the description for you to make at home. Oh, and if you fell from the parachute, if you got here now, leave a like on this video. Subscribe here on our channel and activate the notifications. Here's a healthy, new recipe every week. I'm going to make this recipe in the mixer for a matter of practicality. But this dough is very light, very delicate, it's easy for you to make by hand. And the first thing I'm going to do is take the sweetener to the mixer. If you want to use sugar, just don't use refined sugar. So let's use the sweetener and the eggs. Let's beat this up until it turns white. Since it's a simple recipe, it's going to take an oily flour to make it healthier. I'm going to use this mixer, which is a racket mixer. Now, with my cream already beaten, I'm going to incorporate all the liquids. That is, the fat and the milk. For the fat, I'm going to use coconut butter. You can use the fat you want. You can use ghee. Remember that ghee is not safe. For those who can't, use milk. But the ideal is that you use vegetable fats, okay? So stay there. Coconut butter, coconut oil, palm oil or oil of your choice. Always in the same amount that I'm using in the recipe. The same thing for the milk. I'm using a vegetable milk. And here we don't use animal protein. Why? Because we avoid lactose and casein. But you can use the milk of your choice. Here, we're going with almond milk. Now I'm just going to mix it a little bit and add the dry ingredients. Almond flour and the flour mix, no doubt. And of course, to give this face of churros, this smell of churros, we need cinnamon. Cinnamon to taste. I'm going to put an indication for you in the ingredients. And the last ingredient, the chemical yeast. We always mix the chemical yeast at the end because it reacts with water. So I'm going to mix it now. And at this moment, of course, your oven has to be preheated to 180 degrees. I don't like to do this last mix in the mixer. Why? Because this mix is more delicate. I don't want to lose the air that was incorporated into the dough. And I want to make sure there's no piece of dough stuck on the sides of my bowl. So mix it by hand. I don't know if you know, but I have an online community where we have live classes every 15 days, always making sugar-free, milk-free and gluten-free preparations. And if you want to know more, I'll leave the link here in the video description. You may be saying, Chef, but that's it, that's the recipe, that's it, that's it. Now it's time to put it in the oven, take it to the oven, do the toothpick test for about 35 to 45 minutes. It's ready, let's go to the top. So, this is our wonderful churros cake, in its healthy version. So, did you like it? Write here in the comments what you think. Now I need to finish this class because we need to eat. Amen. Bye-bye.