Gluten-Free Churros



  • 1 cup Gluten-Free All-Purpose Flour
  • 1 tbsp Organic Cane Sugar
  • 1/2 tsp Baking Powder
  • Pinch of Salt
  • 1/2 tsp Cinnamon
  • 1 cup Plant-Based Milk
  • 1/2 cup Coconut Oil + More for Frying
  • 2 Eggs

Cinnamon Sugar Topping

  • 2 tbsp Organic Cane Sugar
  • 2 tsp Cinnamon

Chocolate Sauce


  1. In a small bowl, mix together the dry ingredients and set aside.
  2. In a pot over medium heat, bring the plant-based milk and coconut oil to a simmer.
  3. Once the wet ingredients have lightly simmered, add to the dry ingredients and mix to combine.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Heat a few tbsp of coconut oil in a pan on medium high heat.
  6. While heating, mix together the sugar and cinnamon.
  7. Use a piping bag to pipe churro shapes into the hot oil. Heat and flip each when lightly golden.
  8. Place onto a paper towel to remove some of the oil and then roll in the cinnamon sugar mixture.
  9. Melt Pascha chocolate chips and use as a sauce to dip churros in. Enjoy!

Music credit - Breeze by MBB

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