From the June/July 2016 issue
By The Paleo Cavewoman


  • 1/2 cup water
  • 7 TBSP softened ghee
  • 1/2 tsp fine sea salt
  • 1/2 cup cassava flour
  • 1/4 cup arrowroot
  • 3 eggs
  • 1 tsp coconut palm sugar
  • 1 tsp cinnamon
  • 1 cup frying oil


  • Combine the cassava flour, arrowroot powder and salt in a small bowl.
  • Over low heat, melt the ghee in the water. Once brought to a low boil, quickly add in the flour mixture. Stir quickly until a ball is formed (30 seconds).
  • Remove from the heat and let cool for about 5 minutes.
  • Add 1 egg at a time, stirring vigorously after each addition. The dough will look stringy and oily; that’s normal. Just keep stirring and making a ball.
  • Once all of the eggs have been incorporated and the dough is well blended, spoon the dough into a piping bag.
  • Heat your oil of preference in a deep pot or a deep fryer. (I use coconut oil.)
  • Once the oil is hot enough, carefully pipe the dough into the hot oil.
  • Fry until golden brown on each side,about 1 minute per side.
  • Remove the churros from the oil and place on a plate prepared with a paper towel to absorb the extra oil.
  • Mix the palm sugar and cinnamon, and sprinkle over the churros while still hot so they stick!