Happy Cinco De Mayo …

The tastiest Mexican treat is the one and only CHURRO!

Fair goers carni’s, and theme park lovers crave these delicious Mexican delights …

So why to turn the most popular mexican dessert into the most loved breakfast treat by all!

Ingredients:

Donut Holes:
  • 1 cup rice flour
  • 1 tablespoon coconut palm sugar
  • 1 teaspoon baking soda
  • 2 tablespoons melted coconut oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup coconut creamer or almond creamer
Filling:
  • ⅓ cup of homemade Hazlenut Spread *(see directions below)

Directions … 

In a food processor combine 1 cup of raw hazelnuts, 1/4 cup of dark cacao chocolate, 1/2 tsp of vanilla, and 1/8 tsp of salt.

Coating:
  • 1 tablespoon grass-fed butter
  • ⅓ cup palm sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon of nutmeg

For Donuts and Coating: 

  1. In a large bowl, whisk all of the dry ingredients together. Next, add the oil, egg, vanilla and creamer. Whisk the batter until smooth and lump free.
  2. Place Hazlenut spread in donut batter and stir until completely mixed.
  3. I use my trusty Donut Maker spray it with non stick spray and fill each donut holder with a tablespoon of batter. If you do not have a donut maker you can make in the oven with a mini muffin tin. Set oven to 350 degrees.
  4. Spoon the batter into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden and a toothpick inserted into the centre of a donut comes out clean
  5. In a small bowl melt butter, then combine with nutmeg, cinnamon, and sugar.
  6. Dip the donuts lightly covering them and evenly coated.
  7. Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.

Happy Cinco De Mayo!

Fit Chic

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