Baked Churro Holes- with cinnamon coconut yogurt sauce

Well, again, no words. This is a much healthier version than the deep- fried traditional recipes and the yogurt dip is light as well! These are great for kids’ parties and at a dessert table after a buffet. #healthiertreats #glutenfree #kidstreats #funtreats #easytreats #healthychurros

Makes 48 amazing holes

Preheat oven to 350 degrees

INGREDIENTS

Coconut Cinnamon Yogurt Sauce-

· 1 cup very thick, custard-like coconut yogurt, or you can regular vanilla yogurt

· 1 tsp maple syrup

· ¼ tsp cinnamon

Mix and store in a container in the refrigerator, unless you are using right away please leave it out.

Churro Hole Dough-

Dry Ingredients-

· 3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking flour

· 2 tsp baking powder

· 1 tsp pink salt

· 1 tsp cinnamon

· ½ tsp nutmeg

Wet Ingredients-

· 1 cup organic cane sugar

· 2/3 cup organic butter, room temperature

· 1 tsp vanilla

· 2 large organic pasture eggs

· 1 cup organic half and half

Cinnamon Sugar Coating-

· 1 cup melted organic butter

· 1 cup superfine sugar

· 1 Tbsp cinnamon

INSTRUCTIONS

Mix the dry ingredients with a whisk well and set aside. In an electric stand mixer, beat the butter and sugar until fluffy, about 2 minutes. Add the eggs and vanilla just to blend. Add the flour alternately with the half and half. The dough will be sticky. Spray mini muffin tins with coconut oil. Place a tablespoon of the batter in each tin and bake 15-18 minutes. Make the cinnamon sugar coating in a small bowl and set aside. Melt the butter and set aside. Remove from holes the tins, and immediately dip in the butter, then roll in large bowl with the cinnamon and sugar making sure each hole is coated evenly. Serve with the side of Yogurt Sauce.

*NOTE- If you want vegan, just replace with your favorite vegan butter and for the half & half, use the heaviest plant-based creamer (I use SoDelicious Vanilla Coconut Creamer)