Gluten-Free Churro Donuts
Donut Ingredients
- 1 cup of gluten-free flour (can use all-purpose flour)
- ½ non-dairy milk (can use dairy milk)
- ¼ cup Purecane™ Brown Sweetener
- 3 tablespoons butter (room temperature)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon vanilla extract
- 1 egg white
Donut Topping Ingredients
- ¼ cup Purecane™ zero-calorie Baking Sweetener
- 1 teaspoon cinnamon
Directions
- Preheat the Oven to 350°F and grease a mini donut pan. (8 servings)
- In a medium bowl, combine all of the donut batter ingredients and whisk together until evenly mixed.
- Transfer the batter into a piping bag, and begin to pipe the batter into the donut pan. Fill each donut pan to the top, but do not overfill.
- Place the donut pan into the oven and bake for 12 minutes, or until the donuts are spongy to touch. (careful they are hot)
- While the donuts are baking begin to combine the donut topping ingredients; Purecane™ zero-calorie Baking Sweetener and cinnamon into a medium bowl. Mix until well combined.
- Once donuts are finished baking, remove them from the oven and place donuts into a bowl covering each donut with the sweetener coating. Then place each donut on a wire rack to cool completely. (about 5 minutes)
- Serve and enjoy these tasty treats!
