makes 25 churros

60 minutes


  • 360ml water
  • 30ml rapeseed oil
  • 2 tbsp Sweet Freedom Fruit Syrup
  • 1 tsp vanilla extract
  • 240g wholemeal flour
  • 1 tsp baking powder
  • Sweet Freedom Choc Pot for dipping


  1. Preheat oven to 180 degrees
  2. Mix the baking powder into the flour.
  3. Place the water, oil, Fruit Syrup, salt and vanilla extract into a saucepan.
  4. Bring to the boil, remove from the heat and immediately stir in the flour.
  5. Stir vigorously until you have a nice smooth dough.
  6. Transfer to a bowl and leave for a couple of minutes until cool enough to handle.
  7. Put some of the mixture into a piping bag fitted with a star nozzle and pipe all the mixture onto a large lined baking tray until you have approx 25 x 10-15 cm long churros.
  8. Bake in the oven at 180 degrees for approx 20 mins until cooked.

*We cannot guarantee that this recipe is allergen free.

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