Lemon Fōnuts (Vegan + Gluten Free)

Ah! Donuts. It seems like these sinfully good treats are everywhere in Portland. My hunt for gluten-free versions has left me hanging and craving that classic coffee and donut experience. A couple of years ago I came across the loftier and tastier realms of they sweet treats at Waylynn Lucas' Los Angeles-based, oven-baked donut shop called Fōnuts. These scrumptious baked or sometimes steamed and never fried, fōnuts replicate the donut taste you know and love. My hunt for gluten-free versions has left me hanging and craving that classic coffee and donut experience. A couple of years ago I came across the loftier and tastier realms of they sweet treats at Waylynn Lucas' Los Angeles-based, oven-baked donut shop called Fōnuts. These scrumptious baked or sometimes steamed and never fried, fōnuts replicate the donut taste you know and love.

This Lemon Fōnuts recipe is from Waylynn Lucas' Los Angeles-based, oven-baked donut shop. The lemon glaze creates a perfect balance, sprinkled in blue and yellow sprinkles, solving all cravings.  This recipe makes 6 normal size fōnuts or 15 mini's. (I used blue and yellow in spirit of the Golden State Warriors advancing to the next level in Playoffs!)

I've had this recipe for some time and have been wanting to make them, but never got around to it. Now, that I've made them, I've been wondering what took so long.

What You'll Need

FONUTS:
1 cup white rice flour
1 cup almond meal (fine almond flour preferred)
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 lemons, zested
2/3 cup almond milk or 1/4 live yogurt with a splash of milk
1/4 cup oil (vegetable or canola)
1/2 lemon, juiced or ¼ tsp vinegar
1/2 teaspoon vanilla extract

GLAZE:
1 cup powdered sugar
1 to 2 tablespoons lemon juice (or as needed to make a thick glaze)
Sprinkles

What You'll Need To Know

For the fonuts: Preheat the oven to 350 degrees F.
In a large bowl, mix together the white rice flour, almond meal, brown sugar, baking powder, salt and lemon zest. Set aside. In another bowl, mix together the soy milk vegetable oil and lemon juice. At the wet ingredients to the dry ingredients, and then add the vanilla. Pour the batter into doughnut pans and bake until light and fluffy to the touch, 12 to 15 minutes.

For the glaze: In a bowl, mix together the powdered sugar and lemon juice, adding the lemon juice a little bit at a time until you achieve a thick glaze consistency*. Dip the tops of the baked and cooled fonuts into the glaze and allow to set on a sheet pan or waxed paper.

Recipe makes 6 regular donuts or 14 mini.