GF Vegan Baked Churros

Since making diet changes, I’ve found or created allergy-friendly substitutes for just about anything and everything from cakes to donuts to waffles to quiche, barbacoa, mozzarella, milkshakes and beyond . . .

However, a healthier version of a fried cinnamon sugar coated confection like a churro is not something you see everyday, and certainly not a task I embarked on up to this point.

Highly processed vegetable oils, gluten, eggs and dairy are ingredients that many of my audience limit (or in some cases must avoid) in order to maintain health. 

So my version of the classic churro is:

*Baked rather than fried/low in oil

*Gluten free and vegan thanks to Chelsea Approved mixes 

*Coated in coconut sugar for caramelized flavor/less refined sugar

They’re still . . . 

Delicious

Heavy on Cinnamon

Hand-held

Sweet and dessert-worthy

Served with AMAZING dipping sauces (because who wants a plain boring churro??)

Enjoy these with your loved ones! They’re truly the perfect treat for sharing <3

GF Vegan Baked Churros

You need: 

1 c Chelsea Approved pancake mix

1 c Chelsea Approved snickerdoodle mix

1/2 c applesauce

1/2 c unsweetened non-dairy yogurt

2 tbsp oil

1/4 c water

4-6 tbsp sifted coconut flour, enough to create a thick but sticky dough

Coating: 2 tbsp melted coconut oil or vegan butter, 3 tbsp coconut sugar, 1/2 tsp ground cinnamon

Method:

Combine the applesauce, yogurt, oil and water in a large bowl and mix well.

Stir in the baking mixes.

Add coconut flour until a thick but sticky dough forms. It should be thicker than cake batter but thinner than cookie dough

Pipe onto parchment or a silpat using a star tip

Bake at 375 degrees for 8-10 minutes or until edges are golden and churros fill springy.

Cool completely than peel off the paper/silpat (for best results, flip upside down first!)

Dip each churro in melted butter/oil and coat in cinnamon coconut sugar

Serve with dipping sauces below! 

Salted Almond Chocolate Ganache:

2 oz chopped salted almond chocolate bar (or add your own chopped almonds + sea salt)

2-3 tbsp non-dairy milk

Chop chocolate into small pieces and place in a bowl

Heat milk to a simmer, pour over chocolate.

Wait 30 seconds then stir.

Serve warm or room temperature.

Caramel: 

2 tbsp almond butter

1 tbsp maple or date syrup

1 tbsp coconut or brown sugar

2 tsp vegan butter or coconut oil

2 tbsp coconut milk/cream

Pinch sea salt

Melt the butter and sugar in a small saucepan.

Reduce heat and stir in the coconut milk, date syrup and almond butter.

Whisk or stir and allow to thicken slightly.

Once partially cooled, serve with fresh churros.