Donuts… Homer Simpson isn’t the only one who drools at the thought of them. But there is always that guilty little voice whispering around the gorgeous taste of a donut saying “saturated fats”. The voice gets louder when I have the donuts’ evil twin “Cronuts” (croissant-doughnut hybrid) which is over double the unhealthy fats. I’m happy to say that I have found a silencer to the voice in the form of the “Fonut”.
[Fō•nut] n. – A doughnut that is baked and/or steamed, never fried.
Fonut creators, L.A. pastry chef Waylynn Lucas, and gluten-free baking wiz Nancy Truman created these tasty treats as a healthy alternative to fried donuts. They have a shop in West Los Angeles that offers traditional, vegan & gluten-free fonuts. If you can’t get to their shop, try making your own.
Today’s Lemon Fonut recipe contains less than 2 grams saturated fat, with the extra bonus of being vegan and wheat/gluten free.
Rona, my culinary school partner in crime, introduced me to fonuts. We haven’t cooked in the same kitchen together since our training at New School of Cooking and we decided to remedy that by making fonuts together. We found recipes on the Internet from the fonut creators themselves.
Rona decided to make the Banana Chocolate Fonuts and I took on the Vegan Lemon Fonuts. Both recipes are called for almond meal and rice flour to replace the usual all-purpose flour. It was my first time baking with rice flour, which turned out to be a good experience as the taste was good with only a slightly different texture.
We were pleased with the results of these simple recipes. The Banana Chocolate Fonuts were like your Grandmother’s banana bread if it was made at Dunkin Donuts by Willy Wonka. For the recipe click here.
The Lemon Fonuts were lighter and more cake-like than the banana chocolate one. You could eat quite a few of these and still not feel full. I am not sure that is a good thing.
- 1 cup white rice flour (I used Bob’s Red Mill)
- 1 cup almond meal (fine almond flour preferred)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons lemon zest
- ¼ cup vegetable oil
- 1 cup brown sugar
- ⅔ cup soy milk
- 2 tablespoons lemon juice
- ½ teaspoon vanilla
- 1-2 tablespoon lemon juice (or as needed to make thick glaze)
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
- Mix dry ingredients including lemon zest and set aside.
- Mix all wet ingredients except vanilla in a Kitchen Aid mixer.
- Slowly add dry ingredients to wet mix.
- Add vanilla after mixing dry ingredients. Mix well.
- Lightly grease a doughnut pan and fill molds ¾ full.
- Bake at 350F degrees in doughnut pans for 12-15 minutes or until light and fluffy to the touch. Place fonuts on a cooling rack.
- Whisk together powdered sugar, and 2 tablespoons lemon juice, adding more juice if necessary.
- Spoon glaze on top of fonuts.
- Optional: top with lemon zest
If you want to see the fonut creators Waylynn and Nancy in action, they will be doing a cooking demo next weekend in Culver City, CA. You will will be able to sample the fonuts and try the appliances they are using, with a chance to win Best Buy gift cards or breakfast at Fonuts.
What: Baking demonstration with Pastry Chef, Waylynn Lucas and gluten-free, baking whiz Nancy Truman of Fonuts
When: Saturday, October 5th, 1:00-4:00pm
Where: Best Buy, 10799 Washington Blvd. Culver City, CA
If you don’t have a donut pan, why not make Dofomuffins?
I think I am going to submit that word to Webster.
…and then, she paused for thought.