for 20 pieces

Raspberry sauce

200 g	frozen raspberries, defrosted
40 g	icing sugar
1	lime, the whole juice

Choux pastry

2 ½ dl	water
75 g	lactose-free butter
½	vanilla pod, cut open lengthwise; only use the scraped-out seeds
¼ tsp	salt
140 g	gluten-free flour (Schär)
½ tbsp	ground psyllium
1 pinch	gluten-free baking powder (Dr. Oetker)

To mix in the eggs

4	eggs, beaten

To deep-fry the churros

	oil, for deep-frying
5 tbsp	sugar
½ tsp	cinnamon

How it's done

Raspberry sauce

Purée the raspberries with the icing sugar and lime juice, cover and chill.

Choux pastry

Bring the water, butter, vanilla seeds and salt to the boil, reduce the heat. Combine the flour, psyllium and baking powder, add all at once, stir with a risotto spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.

To mix in the eggs

Using the whisk attachment on a hand mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter)

To deep-fry the churros

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown. Remove and drain on paper towels. Mix the sugar and cinnamon, toss the churros in the sugar.

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