Gut-Friendly Paleo Churro Bread

Makes 10-12 slices

enter CHURRO BREAD. A bread for cinnamon sugar lovers (when I was younger, my favourite treat would be white bread (absolute NO seeds in sight please) slightly toasted, slathered in butter and sprinkled with a cinnamon sugar mixture - perfection). So basically… I created a gut-friendly version that has all of those heavenly flavours packed into one slice. I’ll warn you though.. it’s highly addictive.

a note on cassava flour

Cassava flour is a grain-free flour that is the best 1-1 gluten-free flour to wheat flour. Made from the tuber cassava (I fell in love with it whilst on holiday in the Pacific islands; think cassava puddings, cake, chips, bread), the flour makes for the perfect substitution as it’s not too drying, dense or gummy. I love that it has a very neutral flavour and can be used in a variety of baked goods like my

In New Zealand, I’ve found the best quality and price cassava flour at GoodFor, or online HERE or it may be stocked in your local health food shop.

churro bread batter ingredients

1/3 Cup melted butter

1 Cup granulated sugar (raw cane, maple, coconut etc)

2 large room-temperature eggs

1 Cup yoghurt (unsweetened & can use df OR dairy) 

1 1/2 Cup cassava flour  (not packed)

1 tsp baking powder 

1 1/2 tsp baking soda

pinch of salt

1/2 tsp cinnamon 

Cinnamon Filling:

3/4 cup coconut sugar

1 1/2 Tbsp cinnamon

Method

Preheat the oven to 180C. Combine the melted butter and sugar in a large mixing bowl. Stir vigorously until the butter and sugar are creamed together, then add the eggs & whisk well.

Add the yoghurt, cassava flour, baking powder, baking soda, salt, and cinnamon. Stir until everything is well combined and no lumps remain! The batter will seem thicker than a usual muffin or banana bread batter.

 Combine the cinnamon-filling ingredients in a small bowl. Spread half of the batter evenly into a lined loaf pan. Sprinkle a little over half of the cinnamon filling mixture over the batter. Spread the rest of the batter evenly on top. Sprinkle the remainder of the cinnamon mixture over & swirl ever so slightly with a knife into the batter.

Bake for 45-50 minutes. The bread should bounce back when gently pressed and a toothpick inserted into the centre should come out clean. Let the bread cool in the pan for 10 minutes before lifting it out to finish cooling it on a wire rack.

You can use whatever icing recipe you wish, I used a simple icing sugar and milk recipe that I drizzled on top. Store any leftover bread in an airtight container at room temperature for up to 2 or in the fridge for up to 5 days. The bread can also be frozen and thawed without icing. I recommend heating before serving to ensure the perfect texture!

nom nom nom - happy baking!