Cinnamon Churro Bites (Baked, GF/DF)
All the churro joy without the frying drama—crispy outside, soft inside, rolled in cinnamon-sugar.
Ingredients
- 1 cup dairy-free milk almond or oat
- 4 tbsp coconut oil or dairy-free butter
- 1⅓ cups gluten-free flour blend
- 4 tbsp egg replacer e.g., Bob’s Red Mill
- 1½ tsp cinnamon
- ½ cup honey powder or coconut sugar
- 1 tbsp brown sugar optional
Instructions
- Preheat oven to 350°F (175°C). Line a baking tray with parchment or a silicone liner.
- Heat milk with coconut oil to a simmer, stirring.
- Remove from heat; stir in flour blend and egg replacer until a soft dough forms (pulls from sides).
- Shape: Roll teaspoon-sized balls and place on tray.
- Bake 40–45 minutes until golden and slightly crisp (check at 35 minutes).
- Coat while warm in cinnamon + honey powder or coconut sugar.
Notes
Coat while warm or the cinnamon mix won’t stick. Quick dip: Coconut yogurt + maple + cinnamon. Keep 2–3 days in a tin; reheat in a toaster oven. Great egg-free option for party snacks.