Lunch: Lemon Fonuts (Vegan and Wheat/Gluten Free)

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Fonuts (Vegan and Wheat/Gluten Free)

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

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 soy milk
1/4 cup vegetable oil
1/2 lemon, juiced
1/2 teaspoon vanilla extract

Instructions

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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.