Baked Churros

• 1 cup Water
• 5 Tablespoons Spectrum Coconut Spread
• 1- 3/4 cup All Purpose Gluten Free Bob's Red Mill Flour
• 1/2 teaspoons Baking Powder
• 1 pinch Salt
• 1 whole Organic Egg, Beaten
• 2 Tablespoons Vanilla Sugar
• 1 teaspoon Cinnamon
• 3 Tablespoons Dairy Free Coffee Creamer

1. Bring coconut spread and water to a boil in a medium saucepan on high.
2. Once it boils take pan off the heat and add flour, baking powder and salt.
3. Then beat in the egg with a handheld mixer-dough attachment.
4. Place a sheet of un-greased parchment on a baking sheet and preheat oven to 425 F.
5. Split dough into about 20 evenly sized sections.
6. Roll dough by hand into straw shapes and place on cookie sheet.
7. Bake until puffed, about 8 minutes.
8. Then remove the pan from the oven and carefully slide thee parchment paper out from under the churros (parchment will burn).
9. Turn the oven to broil.
10. When its pre-heated return churros to the oven and broil 3-4 minutes or until golden.
11. Then remove them from the oven.
12. Churros are traditionally sprinkled with sugar/cinnamon but because these are baked, the sugar wont stick.
13. So I created a dip of vanilla sugar, cinnamon and enough dairy free coffee creamer (such as Baileys Irish Creme) to create a sweet dip for these lovelies.
14. Powdered sugar and cinnamon might work fine but the dip was more fun.

water, spectrum coconut spread, flour, baking powder, salt, egg, vanilla sugar, cinnamon, coffee creamer

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/baked-churros/ (may not work)