By Gennifer Strobo
Happy Cinco de Mayo! This Mexican holiday celebrates the Battle of Puebla— which took place in 1862— and today is a popular way to celebrate Mexican heritage. If you want to get in the festive spirit, try this Healthy Baked Churro recipe from Gennifer Strobo, a top IFBB Figure Pro and Bombshell Fitness Director of Operations and Nutrition Specialist.
HEALTHY BAKED CHURROS
1/3 c. Greek yogurt
1 TB honey or maple syrup
1 cup oat flour (You can grind regular oats in a blender using 1 ¼ cup of oats)
1 tsp vanilla extract
1 tsp. PLUS some for sprinkling: cinnamon
Preheat oven to 425 degrees. In a small pot, mix one cup of water with your honey on medium heat. Be sure to stir well so honey doesn’t stick to the bottom. Add the Greek yogurt and continue to stir. Bring all to a boil, turn off your heat and mix in your oat flour. In a separate bowl, mash the banana and mix with vanilla extract and about 1 tsp cinnamon. Add this mixture to the dough in the pot. Mix well. Line your baking pan with parchment paper and “pipe” your mixture onto the sheet. (To do the “piping,” use a zip top bag. Place the dough in it and cut the corner off of the bag. The opening should be about one-fourth of an inch). Each churro should be about 5 inches long.
Sprinkle a bit of your cinnamon and stevia on top of each churro before baking for 12-15 minutes. Then turn oven to broil on high for one minute. Check the churros. Keep broiling for another minute, checking them every 30 seconds to prevent burning. Once they have crunchiness to them, remove from oven. Spray each churro with non-stick spray and place in a zip top bag that has equal parts cinnamon and stevia in it. Shake them in the bag until coated and place on plate to cool.
Makes 15 churros
For More Gennifer:
For appearances, endorsements, etc.: http://www.fmg-fitnessmanagementgroup.com/
For more information on Bombshell, visit http://bombshellfitness.com/.