Gluten-Free Egg-Free Churro Bites (Light Vegan Donut Holes)

Ingredients:

• 1/2 cup white rice flour, plus more for dusting
• 1/3 teaspoon active dry yeast
• 1/2 teaspoon gluten-free baking powder
• 1/16 teaspoon salt
• 1/16 teaspoon ground cinnamon (optional)
• 1 tablespoon organic (evaporated cane juice) sugar
• 6 tablespoons water
• 1 tablespoon white kidney/cannellini bean juice from drained canned beans* (Eden)
• 1 tablespoon vegetable shortening (Spectrum) or vegan margarine (Earth Balance), melted and slightly cooled
• 1/8 teaspoon pure vanilla extract
• Oil, for deep-frying
For Cinnamon-Sugar for Rolling:
• 2 tablespoons organic sugar/evaporated cane juice
• 1/3 teaspoon ground cinnamon-sugar

Instructions:

1. In a small bowl, sift together the flour blend, yeast, baking powder, salt, and cinnamon; set aside.
2. In a separate bowl, whisk together the sugar, water, kidney bean liquid, melted shortening, and vanilla until the sugar granules dissolve.
3. Add the wet mixture all at once and stir together using a silicone spatula.
4. Gather the dough into one mass, place oiled plastic wrap directly over the dough, and set in a warm (80F) environment for at least 40 minutes or up to 4 hours.
5. Preheat the oil in a deep-fryer, electric skillet, or deep saucepan or pot with a thermometer to 360°F.
6. Place the dough on a lightly floured surface. Lightly dust the top of the dough with flour and pat it out to 3/4 to 1-inch thick.
7. Using a rounded measuring teaspoon, scoop up a heaping spoonful of dough and roll somewhat into a ball, if desired. If the dough sticks to the spoon, scoop it out using a butter knife.
8. Place the dough in a slotted metal spoon or spatula and gently place into the heated oil and fry for 2 minutes. Remove from the oil using the same slotted utensil and transfer to the paper-towel-lined plate to drain.
9. Whisk together the cinnamon and sugar and roll each warm churro bite into the sugar mixture to coat all sides. Enjoy!

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