Baked Cinnamon Churros with Chocolate Dipping Sauce
Cinnamon churros with a delicious chocolate dipping sauce!
Ingredients
· 2 eggs or 2 flax eggs
· 1 cup almond flour
· 1 cup 1 to 1 gluten free flour
· 2 tsp baking powder
· 2 tsp vanilla extract
· 1/3 cup pure maple syrup
· 1/4 cup coconut oil, melted
· 2/3 unsweetened nut milk (coconut, almond, cashew)
Cinnamon sugar:
· 2 tsp cinnamon
· 3 tbsp coconut sugar
Chocolate sauce:
· 1/2 cup vegan chocolate chips melted
Directions
· Preheat oven to 350 F
· Line baking tray with parchment paper
· In a small bowl, mix together cinnamon & coconut sugar for cinnamon sugar and set aside
· In a small bowl mix together 2 tbsp flax and 4 tbsp water. Let sit until mixture becomes gelatinous (or use 2 eggs)
· In large bowl mix together all dry ingredients. Then add in maple syrup, coconut oil, vanilla & unsweetened nut milk. Mix together well
· Take a large ziplock and pour mixture into ziplock
· Cut a small hole at the corner of the ziplock (this is how you’re going to do the piping)
· Start squeezing the ziplock to make your churros (I made 25 of them) onto the parchment paper
· Bake in oven for 10 minutes
· While they are baking, in a small bowl, microwave your chocolate chips for approximately 50 seconds. Stir it around and set aside.
· Remove churros from oven, spray each of them with avocado spray
· Sprinkle cinnamon sugar mixture on top of churros
· Put churros back in oven on broil for 1 minute to 1 minute 30 seconds- make sure to watch them!
· Let cool slightly so they don’t fall apart, dip in chocolate sauce & enjoy!
About me
Nicole is a Toronto based Holistic Nutritionist who specializes in weight loss, digestion, and healthy eating. She is also the founder of NUTRITIOUSLY NICOLE, a brand, Instagram, blog, and nutrition practice.
