Lemon Fonuts (Vegan and Wheat/Gluten Free)
- 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
- 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice (or as needed to make a thick glaze)
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.