Baked Churros

1. 1

   Bring coconut spread and water to a boil in a medium saucepan on high.

2. 2

   Once it boils take pan off the heat and add flour, baking powder and salt.

3. 3

   Then beat in the egg with a handheld mixer-dough attachment.

4. 4

   Place a sheet of un-greased parchment on a baking sheet and preheat oven to 425 F.

5. 5

   Split dough into about 20 evenly sized sections.

6. 6

   Roll dough by hand into straw shapes and place on cookie sheet.

7. 7

   Bake until puffed, about 8 minutes.

8. 8

   Then remove the pan from the oven and carefully slide thee parchment paper out from under the churros (parchment will burn).

9. 9

   Turn the oven to broil.

10. 10

    When its pre-heated return churros to the oven and broil 3-4 minutes or until golden.

11. 11

    Then remove them from the oven.

12. 12

    Churros are traditionally sprinkled with sugar/cinnamon but because these are baked, the sugar wont stick.

13. 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. 14

    Powdered sugar and cinnamon might work fine but the dip was more fun.

* Per serving · 4 servings · Values may vary.

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