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Gluten free, dairy free Baked Churros. Great for dipping in coffee or used in place of lady fingers in tiramisu.
Bring coconut spread and water to a boil in a medium saucepan on high. Once it boils take pan off the heat and add flour, baking powder and salt. Then beat in the egg with a handheld mixer-dough attachment.
Place a sheet of un-greased parchment on a baking sheet and preheat oven to 425 F.
Split dough into about 20 evenly sized sections. Roll dough by hand into straw shapes and place on cookie sheet.
Bake until puffed, about 8 minutes. Then remove the pan from the oven and carefully slide thee parchment paper out from under the churros (parchment will burn). Turn the oven to broil. When it’s pre-heated return churros to the oven and broil 3-4 minutes or until golden. Then remove them from the oven.
Churros are traditionally sprinkled with sugar/cinnamon but because these are baked, the sugar won’t stick. So I created a dip of vanilla sugar, cinnamon and enough dairy free coffee creamer (such as Bailey’s Irish Creme) to create a sweet dip for these lovelies. Powdered sugar and cinnamon might work fine but the dip was more fun.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!