What comes to mind when you hear the word “Churro?” I think of Disneyland and the sweet sugary smell that permeates the park. In America, it is common to dip Churros in a combination of cinnamon and sugar, but it is not standard in other countries. True story.
In Cuba, Churros are straight and filled with fruit, and in Brazil they are filled with chocolate, both of which sound delicious. In Argentina, Peru, Chile and Mexico they are filled with caramel or dulce de leche or a combination of chocolate and vanilla. YUM. And if you have the oppotrunity to travel to Uruguay you might find a savory Churro with melted cheese. Basically what I am saying is that the only rule is there are no rules for Churros.
For the purpose of this recipe, these Churro donuts will be of the cinnamon sugar variety. They are really easy to make, assuming you have a donut tin. If not, go buy one… you wont be dissapointed. Like most of the recipes on my blog, this one is vegan, gluten free and paleo. However, I used two new ingredients that I discovered at the Natural Products Expo West last weekend and I can not wait to share them with you.
First is the vegan egg replacer from a company called neat (lowercase on purpose). It was towards the end of the day on Sunday when I wondered up to their booth and started to chat with the guys. I mentioned how I have a cooking blog, and love to bake but eggs are one thing that sometimes I find hard to substitute. Without hesitation the owner, Phil gave me their last bag to take home. I was over the moon and could not wait to test it out. The story of the brand is really touching so if you have some time head to their websiteto learn more and watch the video in the ABOUT section. Proof that sometimes the obstacle is the way.
I want to note that at first the batter had a weird taste that I think was from the egg replacer so you might experience this too. However, once I baked the donuts, I couldnt even tell so do not be alarmed if the batter tastes a little off- it should all work out in the end. (KAY- lets hurry and get to the end then!)
The next product is Monk Fruit sweetener from In The Raw. I chatted with the team at the expo and was very curious about this new product. They said that it is almost cup for cup in baking recipes and was told there was really no after taste. They were right. These donuts do not have a weird flavor at all that is very common with sugar substitues. I was given a coupon and bought a bag at Whole Foods today to test it out for myself.
Obviously you can use a homemade vegan egg and any sweetner you want and still achieve fantastic DONUTS. yay. So enough rambling already, here is the recipe:
Makes 6 DonutsWhat you need:
1 1/2 cup almond flour
1/2 cup arrowroot flour
3 tsp baking powder
1 tsp cinnamon
1/2 tsp pink salt
2 vegan eggs – I used “neat Egg Replacer”
1 cup monk fruit sweetener or sweetner of choice, like xylitol, coconut sugar, palm sugar
1/4 cup xylitol or sweetener of choice
1 tsp vanilla extract
3/4 cup almond milk
3 Tbsp coconut oil, meltedGlaze as needed (see recipe below)
Extra sugar/sweetener of choice and cinnamon for dustingMethod:
Preheat the oven to 375 degrees.
Combine the almond flour, arrowroot flour, baking powder, sweeteners/sugars, cinnamon and salt in a large bowl and mix well.
In a small bowl add the vegan “neat” eggs, vanilla extract, and coconut milk. Using a hand mixer, blend until smooth and well combined.
Pour the wet ingredients into the dry, and use the hand mixer to blend until well combined.
Add the melted coconut oil and blend again until all ingredients smooth and mixed evenly. TASTE IT! adjust if necessary.
Generously spray your donut pan with coconut oil spray, and spoon as much batter will fit into a ziplock bag.
Snip one of the corners off of the bag, and pipe the batter into the donut mold. Fill the mold about 3/4 full. You will have about 6 donuts. Maybe 7.
Smooth the batter by tapping the donut tray on the counter and if needed use you finger or spoon to smooth out any uneven spots.
Bake the donuts for 10 minutes. Check with a tooth pick to confirm they are done. Remove donuts from oven, and allow to cool on a wire rack.
If needed grease the donut pan again for any remaining batter.
Once donuts are completely cool, dip them into your glaze. Let the glaze cool completely by being on the counter for 10 minuets. Then dust with a mixture of crystalized sugar and cinnamon. I used xylitol, but you can use any sugar/sweetener you want. I just added equal parts in to a bowl, mixed around and then sprinkled on top of donuts using my fingers.
To make the glaze, I melted 1 1/2 tbsp coconut oil, added in about 1 1/2 tbsp xylitol and mixed well. Then slowly added in a tiny bit of almond milk at a time, until it reached a gel like consistency. Multiply this recipe as many times as needed to cover donuts.
Enjoy these CHURRO donuts!