Gluten Free, Dairy Free & Egg Free Baked Churro Balls

  • Preheat the oven to 350o F.

  • In a medium saucepan combine the dairy free milk and butter. Bring the mixture to boil, stirring occasionally with a wooden spoon.

  • 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.

  • Add a tablespoon of egg replacer at a time and stir to mix after each one.

  • 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.

  • Bake for 45 minutes.

  • While the churros are cooking, add the SoulBee honey powder, brown sugar and cinnamon to a shallow dish, for dredging the churros.

  • Cool the churros for a minute. Then roll the churros in the cinnamon mixture. Repeat until all done.

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