Fresh doughnuts at home – hold the deep fryer – can be yours in under an hour. This version of traditional churros provides those same warm, cinnamon flavours (and requisite chocolate pairing), in a healthier package.
Dark Chocolate Glaze
Preheat oven to 350ºF. Lightly grease a 12-count non-stick mini doughnut pan with oil. Set aside.
In a large bowl, combine flour, sugar, psyllium powder, salt, baking powder and cinnamon. Stir in almond milk or water, oil and vinegar.
Spoon batter into prepared doughnut pan, filling all the way to the top.
Bake for 12 to 15 minutes, until doughnut are puffed and bounce back when touched. Cool for 5 minutes.
In a small bowl, combine sugar and cinnamon.
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.
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.
Melt white chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave.
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.