As a fellow Instagram friend stated this morning, when we teased a picture of these lovely bites in process of being finished… “who doesn’t love churros???” (Shay from Hooked on Paleo @hookedonpaleo, follow him over on Instagram, m’kay!) Right?! What’s not to love? Cinnamon, coconut sugar…fluffy donut, DUH! Churro’s are a traditional long strip of fried pastry, coated in cinnamon and sugar ~ we just wanted to pair them up with a mini donut and see how it worked out and of course use Paleo friendly ingredients! Well, it of course worked out fabulously!
No need to say much more other than they are made, of course, with our favorite Otto’s Cassava Flour! Can you tell we’re having a blast making things in our kitchen with this amazing flour!?
Let the donuts cool a bit before they take the dip into the melted butter…they’re a bit squishy while they’re still warm and you don’t want to leave finger indentations on them!
Enjoy these so very much!!
mini churro donuts
a fun mini donut full of flavors of the ever popular churro
- 1 c Otto’s Cassava Flour
- 1 t baking powder
- 1 T Ceylon cinnamon
- ¼ t Redmond Real Salt
- 2 T coconut sugar
- ¼ c grass fed butter, softened
- ¼ c maple syrup, room temperature
- ¾ c full fat coconut milk, room temperature
- 1 t vanilla
- 1 egg, room temperature
- coating ingredients
- 3 T coconut sugar
- 1½ t Ceylon cinnamon
- 2 additional T coconut sugar
- ¼ c grass fed butter, melted
- In a medium sized bowl, whisk together the cassava flour, baking powder, cinnamon and salt – set aside.
- In a separate medium sized bowl, add softened butter & coconut sugar and mix until fluffy with an electric mixer.
- Add maple syrup, coconut milk, vanilla & egg to butter mixture and mix till well combined.
- Add flour mixture to liquid & mix until all ingredients are combined, batter will be thick which is perfect for filling your donut maker or tray.
- We use a plastic bag with the tip cut off to pipe our batter into our donut maker, you can also use a pastry bag…whichever method, fill with batter and prep your donut maker or donut pan and bake according to manufacturers instructions.
- Our Babycakes donut maker takes about 4½ minutes to cook ours up, baking in oven trays may take a bit longer.
- Remove cooked donuts to a cooling rack and let cool completely before coating
- Prep coating while donuts cool. We use a spice grinder and grind the first 3 T of coconut sugar and the cinnamon together so it’s more of a powdered sugar, pour that into a shallow bowl and then add the remaining 2 T coconut sugar and give it a good stir. This just gives the coating a little bit more texture. This step is not necessary, we just like the variety it gives you.
- Place melted butter in a shallow pan or bowl.
- Dip one donut at a time into the melted butter & let any excess drip off, then quickly into the cinnamon/sugar mixture, tossing the bowl around to coat, the less you actually touch it while the coating is going on the better, otherwise you’ll have little finger prints without coating.
- Place back on cooling rack, the coating should firm up as it sits.
- We got about 14 mini donuts and they are very rich…but oh my are they delicious!