“Fonuts” versus Donuts
Leave it to the health conscious folks of Los Angeles to come-up with a healthful version of the deep-fired ring shaped cake known as the donut (or doughnut). Presenting the "Fonut" (faux nut), made with healthy ingredients, it is baked instead of fried so you don't have to feel guilty about having one or more with your morning cup of Joe.
These dunkers are Never Fried
Fonuts are made by applying a method of steaming and baking at a high temperature. The combination of elevated heat and moisture produces an airy texture. The company also makes wheat/gluten free and vegan versions of their tasty treats.
From traditional to unusual, there are so many delectable flavors to choose from. An option you might consider is to get one of each, or two or three . . .
On the menu: Glazed, Banana Chocolate*, Chocolate, Hazelnut*, Peach**, Lemon**, Strawberry Buttermilk, Rosemary Olive Oil, Peanut Butter & Jelly, Chocolate Peanut Butter, Hawaiian, Chorizo Cheddar, Rum, and Cinnamon Sugar. (*Wheat/Gluten Free; ** Wheat/Gluten Free & Vegan.)
These baked doughnuts have been described as "cakey" and delicious. People are amazed that a healthier version of their morning favorites can taste so good. Baked fresh daily with quality ingredients, seasonal fruit and a limited amount of sugar, I would be surprised if they weren't yummy! These flavorsome sweets are made with ingredients similar to those used by pastry chefs at high-end restaurants.
Described as "The donut’s hipper, healthier cousin," the fonut was created by pastry chef Waylynn Lucas (The Bazaar by José Andrés) and Nancy Truman.
Where to Find FÅnuts
If you're in the Los Angeles area, you can find these lighter versions of the donut at: (fonuts) - 8104 W. 3rd Street, L.A. (323) 592-3075. You can also get more information at Fonuts.com, and follow them on Facebook and Twitter.
You can have all of the flavor of your favorite donuts without the saturated fat or excessive calories. So why have a plain old donut when you can enjoy a mouthwatering healthier version, the Fonut, bon appetit!
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