VEGAN CHURRO DOUGHNUTS

INGREDIENTS

Doughnuts

1 cup all-purpose flour

½ cup granulated sugar

1 Tbsp psyllium powder or ground flax meal

1 tsp ground cinnamon

1 tsp baking powder

¼ tsp salt

¾ cup unsweetened almond milk or water

¼ cup grapeseed oil or olive oil (not extra-virgin), plus more for pan

1 tsp apple cider vinegar

Cinnamon Sugar

1 Tbsp granulated sugar

2 tsp cinnamon

Dark Chocolate Glaze

⅓ cup finely chopped dark chocolate or chocolate chips

2 tsp coconut oil

⅓ cup finely chopped white chocolate or white chocolate chips

2 tsp coconut oil

DIRECTIONS

Doughnuts

1. Preheat oven to 350ºF. Lightly grease a 12-count non-stick mini doughnut pan with oil. Set aside.

2. In a large bowl, combine flour, sugar, psyllium powder, salt, baking powder and cinnamon. Stir in almond milk or water, oil and vinegar.

3. Spoon batter into prepared doughnut pan, filling all the way to the top.

4. Bake for 12 to 15 minutes, until doughnut are puffed and bounce back when touched. Cool for 5 minutes.

Cinnamon Sugar

1. In a small bowl, combine sugar and cinnamon.

2. Tap out donuts from pan and roll in cinnamon sugar while still warm (there will be extra, which is used to garnish later). Place donuts on a plate.

Dark Chocolate Glaze

1. Melt dark chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave. Follow the same instruction for white chocolate.

1. Melt white chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave.

2. Using a spoon, drizzle either dark or white (or both) glaze over donuts. Sprinkle with remaining cinnamon sugar. Serve immediately or let chocolate set. Store leftovers airtight at room temperature.