3446 Mt. Diablo Blvd.
Lafayette, CA 94549

Store Hours

Mon – Fri 10:00 – 05:30
Sat. – 09:00 – 02:00

We love Jicama. This delicious Bulbous root vegetable is described by some as a cross between a turnip and an apple. Jicama is composed of 86-90% water so it has a low score on the glycemic index. Additionally, jicama is great for digestion and is high in Vitamin C making it a great addition to your diet. Jicama is very versatile and can be shredded on top of salads, cut into sticks to dip into your favorite sauce or made into delicious churros! Today we are sharing a no sugar Jicama Churro recipe that is guaranteed to be a crowd pleaser.

Check out our video on how to make Jicama Churros below:


-Jicama cut into sticks (You can get precut jicama, we recommend cutting it from the whole vegetable as it tastes fresher and crunchier)
-2 Tbsp melted coconut oil
– 1 ½ Tbsp Ceylon cinnamon (We like Oaktown spice in Oakland, California)
-1 Tbsp Saigon cinnamon
-1 Tbsp coconut sugar (optional)
-1/2 Tbsp alcohol free vanilla
-1/2 Tbsp Himalayan salt


-Preheat oven to 420F and line baking sheet with parchment paper
-Mix Jicama sticks in coconut oil and vanilla.
-When fully coated, mix in cinnamon and salt until completely covered.
-Spread sticks out on a baking sheet
-Bake for 30 minutes, check sticks then flip to the opposite side. Bake for another 20-25 minutes until crispy to the touch.
-Wait until cooled and enjoy!