Ingredients

• 1 cup water
• 2 tbsp coconut oil (instead of butter)
• 2 tbsp coconut sugar (or monk fruit sweetener)
• 1 cup gluten-free flour blend (or ½ cup rice flour + ½ cup almond flour)
• 1 egg (optional, for fluffier texture — skip for vegan)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt

For coating

• ¼ cup coconut sugar (or monk fruit / erythritol)
• 1 tsp cinnamon

For dipping

• ½ cup melted dark chocolate (85% cocoa, no added sugar)
• 1 tbsp coconut milk (to make it smooth and creamy)

Instructions

1. In a saucepan, bring water, coconut oil, coconut sugar, and salt to a boil.
2. Stir in the gluten-free flour until a dough forms; let cool slightly.
3. Mix in egg (optional), vanilla, and cinnamon until smooth.
4. Load the dough into your KneadEat Churro Maker and press churros onto a parchment-lined baking tray (for oven) or onto parchment strips for easy transfer to the air-fryer basket.
5. Freeze for 30 minutes to help them hold shape and crisp up.
6. Bake at 400°F (200°C) for 18–20 min or air fry at 375°F (190°C) for 10–12 min, until golden.
7. While warm, roll in the cinnamon–coconut sugar mix.
8. Serve with melted dark chocolate + coconut milk dip.