Churro Squares
This dairy free, gluten free cake is one of my favorite recipes of all time. Inspired by the theme park favorite, the cinnamon sugar topping gives you serious churro vibes while the almond butter makes it a rich, moist and just so so good.
Equipment
- Whisk
- 8x8' baking sheet
- Parchment paper
Ingredients
- 1 cup rolled oats, blended into oat flour about 120g
- 1/4 tsp baking soda
- 1 pinch salt
- 1/2 tsp cinnamon
- 1/2 cup creamy raw almond butter
- 1 large egg
- 1/2 cup maple syrup
- 1 tsp vanilla extract
For the cinnamon sugar topping
- 3 tsp sugar
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350F.
- Whisk together the oat flour, salt , baking soda and cinnamon. In a separate bowl, whisk together the almond butter, egg, maple syrup and vanilla extract.
- Gradually add the dry ingredients into the wet, folding in with a spatula.
- Pour into an 8x8' parchment-lined baking sheet.
- Mix together your sugar and cinnamon to make a cinnamon sugar mix, then sprinkle on top of the batter.
- Bake for 20-22 minutes at 350F, or until you can insert a toothpick and it comes out clean.
- This will last covered in the fridge for 5-7 days.