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
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 2/3 cup soy milk
- 2 tablespoons lemon juice
- 1/2 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
Makes 9 fonuts in a regular sized donut pan.
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.
Dofomuffins! That’s hilarious! So those are some super healthy treats! They both look lovely, Cathy! I’m not surprised that they turned out so well-I think you have a magic kitchen! 😉
Thanks Christina, you will have to come cook with me sometime.
Oh nom & double nom! I actually have a donut pan to try your lovely nummies. I’m glad you straightened out the do, fo, cro & mo of it. I’m going in for the fo, coffee in hand! 🙂
LOL Leslie. Have you ever baked a gluten free cake? I know they didn’t do that back in the day, but just wondering if you encounter that at the office when you bake cakes.
So if you have these with coffee, would that be called cof-fo-donuts? They were tasty, whatever you call them!
That is right Rona, and since I am having them with tea, they are now tea-dofumuffins. 🙂
How funny! I have to try the Lemon fonuts for sure!!! You can have a lot of fun with these…….
Thanks Pamela! I we had a lot of fun making these and naming the muffins! Hope you try them.
Wow, this makes a great base, and I could see using coconut oil and other combos instead of lemon if I want. But after I binge on them, I might call you a mo-fo. 😛
Bwaah ha ha Adair! Don’t hate me because they are good. 🙂
Dorothy at Shockingly Delicious
Da lemon, dam lemon…they have my name on ’em.
Dorothy, they are shockingly delicious for being extra healthy!
Fresh Food in a Flash
Your photos are always so beautiful. The fonuts look delicious!
Thanks Patricia, I hope you try the fonuts. 🙂
Lail | With A Spin
Healthy and delicious!
Thanks Lail for stopping by. Hope you enjoy the fonuts!
Never heard of Fonuts! Thanks for introducing me to those guilt-free sexy little thangs! Loved the simplicity in the recipe and sheer cuteness in the look of the compelling Fonuts 🙂
Nice, thoroughly enjoyable, informative post, as always.
Hi Nusrat, thank you for always being your encouraging and beautiful self.
Haha…. Love those fonuts…:) And yes I love donuts too, still got to try the cronut though, but the fat content is not really something you really want. This does look like a great alternative!
Thanks Simone. It is always nice to have options when we want to eat healthier.
Lynne @ CookandBeMerry
Dofomuffins!! Jeez, you make me laugh out loud…
LOL Lynne! They made us laugh coming up with the name.
Fonuts! I love it! These look great!
Thanks Adri, you might also like the recipe for chocolate fonuts.
FONUTS… WOW… I may actually have to get into the kitchen after a long hiatus! These look yummy and respectably healthy!
Thanks Cheri. If this is what is takes to get you back in the kitchen YIPPEE! 🙂