Baked Churros

1. Preheat oven to 425 degrees. In a small pot, mix 1 cup of water with your agave nectar and salt on medium heat, making sure to stir well so that your agave nectar doesn't stick to the bottom. Add your greek yogurt and continue to stir well. Once mixture has come to a boil, turn off your heat and mix in your whole wheat flour. In a separate bowl, mash your banana and mix well with vanilla extract. Add this mixture to the dough in your pot. Mix well. Line your baking pan with parchment paper and pipe your mixture at 5 inches each, you can either use an icing press or a home made piping bag using a ziplock bag with the tip cut off. Sprinkle a bit of your cinnamon + sugar mixture before baking for 12-15 minutes and then broil a minute at a time until the outside reaches a level of crunchiness you are happy with. Once baked, spray or brush with fat of your choice, roll in your cinnamon and sugar mixture (to taste... i like mine extra cinnamon-y) and cool on a cooling rack. Yields 14-16 churros. What you should get are delicious sticks that are crunchy on the outside, soft and chewy on the inside and perfectly cinnamony and sweet! You can also make them into fun shapes for kids.... or for yourself. Churro sticks, churro rings, churro hearts, churro pretzels... the possibilities are endless!