Coconut Almond Flour Mini Churros

My coconut almond flour churros bring all the warm, sweet flavor you love with simple, all-natural ingredients. Gluten-free and perfect for clean eating lifestyles, they’re a comforting treat for those mindful of food sensitivities and autoimmune wellness — crispy outside, soft inside, and impossible to stop eating.

Ingredients

2 cups of coconut almond flour

½ cup Tapioca Flour

2 tbsp of coconut sugar

3 tbsp of coconut oil

1 cup of water

2 tsp of cinnamon for the outside coating

2 tsp of coconut sugar for the outside coating

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Add the water, coconut sugar, and coconut oil to a pan and bring to a boil. Remove from heat.

3. Stir in the almond flour and tapioca flour until a sticky dough forms. Set aside to cool for 15 minutes in the refrigerator or freezer.

4. Fill the dough in a piping bag fitted with a small star tip and pipe the dough onto the baking sheet into 2-inch lines.

5. Bake for 10-12 minutes, until golden on top.

6. Cool for just 5 minutes.

7. Combine the coconut sugar with the cinnamon in a shallow baking dish. Roll the churros in the cinnamon sugar while they're still warm.

8. Dip in your favorite frosting.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.