From Southern California, Waylynn Lucas’ culinary style maintains a fresh philosophy of desserts that are delicate, refined and well-balanced. Lucas, previously the pastry chef for acclaimed restaurants The Bazaar by Jose Andres and Patina, where she earned two perfect four-star reviews from The Los Angeles Times, opened Fonuts in summer 2011. Fonuts is a modern coffee and doughnut shop that offers baked and steamed doughnuts that run the culinary gamut from indulgent to gluten-free to vegan, sweet to savory, and traditional to avant-garde.
- 1 1/2 Cup white rice flour
- 1 1/2 Cup almond meal
- 2 Teaspoon ground cinnamon
- 1 Teaspoon salt
- 8 Very ripe bananas
- 2 Eggs
- 6 Tablespoon sugar (we like organic cane sugar)
- 2 Teaspoon vanilla extract
- 1/4 Cup refined coconut oil (or other oil)
- 1/4 Cup chocolate chips (or to taste)
Mix all dry ingredients together, and wet separately; combine the two together and be careful not to over-mix. Note: If using coconut oil, use a water bath to melt the oil. Lastly, add chocolate chips, as little or as much as you like. We find 1/4 C works perfect.
Bake at 350F degrees for approximately 15 minutes until golden brown-- when touching the center, it should bounce back.