Serves: 2-4Total time: 20 minutes[ratings]

I don’t know if churros are a nationwide thing, or just a west coast thing, but either way, I’ve certainly hallucinated the presence of a churro stand while in the backcountry. 10 miles in to a 15 mile hike, 30 pounds on my back, an empty stomach roaring, and then, a faint whiff of something like cinnamon reminds me of that hot crunchy goodness of a tube of starch and sugar and spices, fried in oil.

Well, you’re certainly not bringing a deep fryer camping with you (although, let’s be honest, plenty of RVs you see at campgrounds probably DO have deep fryers in them), but you can come fairly close to replicating the joy of a hot, fresh churro with this recipe. And, frankly, if you’re putting down 15 mile days, you’ll be eating this so fast you won’t realize it’s not deep fried anyway.

– Recipe courtesy of Sea to Summit. Photo: Robson Hatsukami Morgan/Unsplash


Ingredients

Flour tortillas
Cinnamon
Nutmeg
Nutella or Justin’s Nut Butter Chocolate Hazelnut butter
Coconut oil
Brown sugar


Directions

Spread Nutella or chocolate hazelnut butter over a tortilla. Sprinkle with brown sugar and cinnamon to taste, and roll up tightly. Oil the pan and lightly fry the tortilla on all sides until browned and crispy. Dust with cinnamon and nutmeg. Yum!

Most camp pans, (like the Sea to Summit X-Pans) do not have a non-stick surface (the surfaces are typically polished anodized aluminum) so you will need a little more oil than you would with a non-stick pan. Oil equals calories, which you will burn on the trail tomorrow anyway.

If you want to go for a really decadent experience, melt some chocolate chips in an X-Cup (place the X-Cup in a pot of boiling water, add the chocolate chips and stir). Then dip or drizzle the finished churros.




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