Healthy Doughnut Do-Over
If the mere thought of rings of fried dough turns you into Homer Simpson, we’ve got a SHAPE-approved alternative: fonuts. Created by L.A.- based pastry chef Waylynn Lucas, these faux doughnuts are baked, so they clock in at nearly half the calories of the typical variety. The concept was born when a friend made some banana bread for the local farmers’ market, says Lucas. “Worried that no one would commit to a full loaf, she baked the batter in a doughnut pan. The results were so popular, we decided to go into business together.” For those beyond striking distance of their West Hollywood shop, we snagged a few of Lucas’ recipes. Bake a guilt-free batch this weekend—unlike Homer, you won’t have to sell your soul for this snack.
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.