Baked Churros

• 1 cup Water
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Salt
• 1/3 cups Light Or Reduced-fat Butter
• 1 cup All-purpose Flour
• 1/2 cups Egg Substitute Or You Can Sub 2 Eggs For The 1/2 Of Egg Substitute
• 1/2 teaspoons Vanilla Extract
• 1/4 cups Sugar Or NuNaturals Presweet Tagatose
• 1 teaspoon Cinnamon, Ground

1. Preheat the oven to 425 F. Line two baking sheets with parchment paper and spray with cooking spray; set aside.
2. In a medium size pot, combine water, brown sugar, salt, and butter; bring to a boil. Remove from heat and add flour, stirring with a large wooden spoon until well blended.
3. In a small bowl, combine the egg substitute and vanilla extract. Stir this into the flour mixture until completely incorporated.
4. Spoon the dough into a pastry bag with large star tip (I used Wilton #1M). Squeeze dough onto the baking sheet in 4-inch strips, leaving space for each churro to expand. Bake for 10-13 minutes or until lightly golden brown.
5. In a large plastic or paper bag, combine sugar substitute and cinnamon.
6. When the churros are done, remove pan from the oven and set it on a rack. Let the churros sit for about one minute (don't wait much longer because you want the churros to be hot) to harden up a bit then add them into the bag with the cinnamon and sugar mixture. I added about 5 churros at a time. Seal bag and shake to coat the churros. Serve warm.
7. Recipe adapted from Latina Magazine.

water, brown sugar, salt, butter, allpurpose, egg substitute, vanilla, ubc, cinnamon

Taken from tastykitchen.com/recipes/holidays/baked-churros-2/ (may not work)