Whole Grain Churros

  • Cook Time 00:15:00
  • Prep Time 00:20:00
Our take on a classic dessert, with a sprouted whole grain twist! Enjoy on Christmas morning with the family, or when you feel like you just need something sweet.


  • Angelic Bakehouse Sprouted Whole Grain Bread
  • 3 eggs
  • 1 cup peanut butter
  • 1 apple, diced
  • 3 tbsp. butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 pinch of salt
  • 1 tsp ground cinnamon
  • Caramel, Icing, or melted chocolate for drizzle.


  1. Start by cutting off the four sides of crust on your Angelic Bakehouse Sprouted Whole Grain slices of bread.
  2. Using a rolling pin, flatten each slice of bread.
  3. Once the slice of bread is flattened, spread a thin layer of peanut butter across one side.
  4. Add a small spoonful of diced apples. Be sure not to overfill, as the slice of bread will be more difficult to roll up.
  5. Roll up and place open side down so churro does not come undone. (Add a small layer of peanut butter to open side to seal churro if needed.) Complete steps 1 - 5 with desired amount of churros.
  6. Next, in a medium sized bowl scramble three eggs.
  7. In another medium sized bowl, combine and mix sugar, brown sugar, salt and cinnamon. Set aside.
  8. Coat each churro in egg wash.
  9. Melt 1 tbsp. of butter in a pan over medium heat and add churro. Pan fry on all sides until golden brown, about 1 minute each side. Add other 2 tbsp. of butter throughout cooking churros. Be sure the pan doesn't reach too high of a heat, or the butter could burn.
  10. After pan frying churros, evenly coat in cinnamon sugar mix. Don't be shy, be sure to coat heavily!
  11. Once coated, drizzle caramel over churros. (This can be substituted for icing or melted chocolate as well!)
  12. Enjoy with a cold glass of milk, hot cup of coffee or tea!