Gluten Free Churro Donuts

These Gluten Free Churro Donuts will have family and friends flocking to the kitchen with their aromatic perfume of sweet cinnamon.

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Course: Breakfast

Prep Time: 10

Cook Time: 20

Servings:

Equipment

Mixing Bowl
Whisk or mixer
Spatula
Donut pan

Ingredients

Churro Donuts

8 oz applesauce
1 egg
2 tsp vanilla extract
1/4 cup oat milk
2 tbsp Dairy Free butter
2 cups Gluten Free 1.1 flour
1 tbsp baking powder
1/2 tsp kosher salt
1 1/2 tsp cinnamon
1 cup sugar
1/2 cup brown sugar

Churro Topping

1 cup granulated sugar
1 tbsp cinnamon
2 tbsp Dairy Free butter, melted

Instructions

Churro Donuts

Preheat Oven to 350 degrees.
Add the egg, butter, butter, oat milk, and sugar to a mixing bowl. Mix on high for approximately 3 minutes, or until the sugar is dissolved and the mixture is a little foamy.
Add the rest of the ingredients to the bowl. Using a spatula fold in the ingredients until just incorporated.
Spray 2 donut pans with non stick spray.
Add equal amounts of the batter to the donut pans.
Bake for 15-20 minutes, or until golden brown.
Allow to sit for several minutes before removing from the pans.
Let donuts cool before glazing.

Churro Topping

Mix the sugar and cinnamon together.
Brush the tops of the donuts with the melted butter.
Dip the donuts into the cinnamon and sugar mixture.
If adding additional toppings, drizzle on melted chocolate, dulce de leche and/or top with a churro marshmallow.

Notes

These donuts are both gluten free and dairy free. Because I use Gluten Free 1.1 flour you can substitute this for regular AP flour. Additionally I use dairy free milk and butter in this recipe. Feel free to use dairy products, or experiment with different milk alternatives such as almond milk.

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