Description
A lighter and healthier twist on traditional churros, made with whole wheat flour and coconut sugar.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- Cinnamon sugar for coating (coconut sugar and cinnamon mixture)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the whole wheat flour, coconut sugar, baking powder, cinnamon, and salt.
- In another bowl, combine the applesauce, almond milk, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Scoop the mixture onto the baking sheet, forming small bite-sized pieces.
- Bake for 10-12 minutes or until golden brown.
- Remove from the oven and let cool slightly.
- Roll each bite in cinnamon sugar before serving.
Notes
Store any leftover churro bites in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 bites
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg