Ingredients:

  • 1 cup coconut or any other dairy free milk
  • 1 1/3 cup gluten free flour
  • 4 tablespoons dairy free butter/coconut oil
  • 4 tablespoons any egg substitute
  • 1 1/2 teaspoon cinnamon powder
  • 1/2 cup SoulBee Honey Powder
  • 1 tablespoon brown sugar

Instructions:

  1. Done 1 min Preheat the oven to 350o F.
  2. Done 5 min In a medium saucepan combine the dairy free milk and butter. Bring the mixture to boil, stirring occasionally with a wooden spoon.
  3. Done 5 min Add the flour to the saucepan and a pinch of salt, stir. Keep stirring until the mixture pulls away from the side of saucepan. Take it off the burner and let it cool slightly.
  4. Done 5 mins. Add a tablespoon of egg replacer at a time and stir to mix after each one.
  5. Done 5 mins. Scoop a teaspoon of dough, shape it into a ball roughly. Place it onto a baking tray, repeat until all the dough is used up.
  6. Done 45 mins. Bake for 45 minutes.
  7. Done 1 mins. While the churros are cooking, add the SoulBee honey powder, brown sugar and cinnamon to a shallow dish, for dredging the churros.
  8. Done 15 mins. Cool the churros for a minute. Then roll the churros in the cinnamon mixture. Repeat until all done.

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