Baked Churros

Preheat the oven to 425 F. Line two baking sheets with parchment paper and spray with cooking spray; set aside.

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.

In a small bowl, combine the egg substitute and vanilla extract. Stir this into the flour mixture until completely incorporated.

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.

In a large plastic or paper bag, combine sugar substitute and cinnamon.

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.

Recipe adapted from Latina Magazine.