Description
These Grain-Free Churro Donut Holes are made with a blend of cassava, coconut, and almond flours rolled in a cinnamon coconut sugar and served with melted dark chocolate for extra churro vibes.
Ingredients
Units
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- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1/2 cup coconut flour
- 1 cup cassava flour
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup maple syrup
Cinnamon Sugar Coating
- Spray oil
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
Chocolate Dipping Sauce
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350 degrees F. Combine the almond milk and apple cider vinegar in a bowl and set aside for about 5 minutes to create a “buttermilk”.
- In a large bowl, whisk together the flours, cinnamon, salt, baking powder, and baking soda.
- Add the maple syrup and the “buttermilk” to the bowl with the flour mixture and stir to form a batter.
- Scoop a heaping tablespoon of batter into your hands and roll into balls and then place into a greased donut hole baking pan (or you can use a parchment lined baking sheet if you don’t have one). Repeat until all batter is gone and then bake in the oven for 13-14 minutes.
- Remove from the oven and allow them to cool completely. Next, make the cinnamon sugar coating by whisking together the coconut sugar and cinnamon in a bowl.
- Spray the donut holes all the way around with the spray oil and then roll them in the cinnamon sugar coating. Serve with melted chocolate if desired. Best enjoyed the same day, store leftovers in an airtight container on your counter for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Cuisine: American