Vegan Nutella/Churro Dipped Baked Donuts
1 cup all purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 tsp baking powder
2 tbsp canola oil
1 1/2 tsp ener-g egg related mixed with 2 tbsp warm water
2 tsp vanilla extract
1/2 cup of unsweetened almond milk
2/3 Justin’s Hazelnut Spread, melted
1 stick Earth Balance, melted
2/3 cup sugar
2 tbsp cinnamon
Preheat the oven to 350
Spray a mini muffin tray with cooking oil spray (I used Pam)
In a large bowl whisk together the dry ingredients. Make a well in the center and add in the oil, egg replacer, vanilla, and almond milk.
Spoon the batter into each muffin hole, about 2 tsp. worth.
Bake for 10-15 min, or until they are golden brown.
Cool the donuts for 5 min.
Melt the earth balance in a microwavable bowl.
Melt the hazelnut spread in a microwaveable bowl.
Stir together the sugar and cinnamon.
Dip the cooled donut in the melted earth balance, and then into the hazelnut spread, and lastly into the sugar mixture.