If you live in Los Angeles, you're in luck: you can head over to Fonuts, the delightful doughnut shop that opened last week. The baked delicacies come in amazing flavors like strawberry buttermilk, chorizo cheddar, and cinnamon sugar. Plus, there are a lot of delicious gluten-free and vegan varieties that make them a great choice for dessert buffets.
But if you're not in L.A., don't worry! I asked Fonuts for some recipes that you can try at home. Read on for the gluten-free banana chocolate recipe that started it all, as well as a vegan, gluten-free lemon recipe and a mouthwatering rosemary olive oil recipe.
Oven-Fresh Fonuts (Photo: Tina Norton)
Looking for more gluten-free ideas? Click here.
Wheat- & Gluten-Free Banana Chocolate Fonut
Makes 10 to 12 doughnuts
1 1/2 cups white rice flour
1 1/2 cups almond meal
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
8 bananas, very ripe
6 tablespoons sugar (Fonuts uses organic cane sugar)
2 teaspoons vanilla extract
1/4 cup refined coconut oil or other oil
Chocolate chips to taste (about 1/4 cup)
1. Heat oven to 350 degrees. Mix all dry ingredients in a large bowl, and make a well in the center. Combine all wet ingredients in a different bowl, mix together, and add to dry ingredients. Stir together, but do not overmix; the mixture should be slightly lumpy. Note: If using coconut oil, use a hot-water bath to melt the oil.
2. Add chocolate chips, as few or as many as you like, and pour the batter into a doughnut pan.
3. Bake until golden brown and the center bounces back to touch, about 15 minutes.
Rosemary Olive Oil Fonut
Makes 10 doughnuts
2 cups flour
3/4 cup sugar
3/4 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup oil
1/2 cup olive oil
2 tablespoons chopped rosemary
3/4 lemon zest
1/2 lemon juice
3 tablespoons pine nuts
Pinch of salt
1. Heat oven to 350 degrees. Mix all dry ingredients in a large bowl, and make a well in the center. Combine all wet ingredients in a different bowl, mix together, and add to dry ingredients. Stir together, but do not overmix; the mixture should be slightly lumpy.
2. Pour the batter into a doughnut pan, and bake until light golden, 10 to 12 minutes. You can pour the batter into a muffin tin or a loaf pan, but cooking times will vary.
3. For the topping, toast the pine nuts in the oven on a baking sheet until they start to turn color. Grin into a powder using a coffee or spice grinder. Add a touch of salt to taste. Place the ground pine nuts in a shallow pan, and dip the tops of the doughnut in the nuts. If the nuts don’t stick, lightly spray the top of each doughnut with olive oil and try again.
Vegan, Wheat- & Gluten-Free Lemon Fonut
Makes 6 doughnuts
1 cup white rice flour
1 cup almond meal (or fine almond flour)
1 teaspoon baking powder
1 cup brown sugar
1/2 teaspoon salt
2 teaspoons lemon zest
1/4 cup vegetable oil
2/3 cup soy milk
1/2 lemon juice
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 to 2 tablespoons lemon juice (or as needed to thin glaze)
1. Heat oven to 350 degrees. Mix all dry ingredients in a large bowl. Mix the wet ingredients, except for the vanilla, in a separate medium bowl. 2. Add the wet ingredients to the dry ones, and stir, being careful to not overmix. Then stir in the vanilla.
3. Pour the batter into a doughnut pan, and bake until light and fluffy to the touch, 12 to 15 minutes.
4. Mix confectioners' sugar with 1 tablespoon lemon juice; if glaze is not pourable, add more lemon juice 1 teaspoon at a time. Drizzle glaze over mostly cooled doughnuts.