RECIPE: Roasted Broccoli Doughnuts

Sometimes I surprise myself.

And sometimes I provide my sister with side splitting levels of entertainment.

This was an occasion when I achieved both.

Yes my darling sibling never fails to be amazed by my creativity with vegetables, & in all honesty I’ll take her merciless teasing if it means I get to eat her doughnut too.

The End.

Makes 16 mini doughnuts

  • 100g tenderstem broccoli
  • 50g celery
  • 100g gluten free oats
  • 1 large organic egg
  • 1/2 cup almond milk
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 tablespoon apple cider vinegar
  • Pinch Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 scoops Planet Paleo Marine collagen (optional)
  • Drizzle hemp or olive oil

Click here for the pesto coating recipe

  1. Preheat your oven to 190C, line a flat tray with parchment.
  2. Nip any tough ends from the broccoli & roughly chop the celery, toss with the oil & roast for 15 minutes.
  3. Turn your doughnut machine on to preheat, I have this one.
  4. Add the oats to a food processor pulsing to a fine flour, then add your cooked veg, blending to combine.
  5. Add the rest of the ingredients, blending until you have a smooth batter then use a spoon to fill your doughnut moulds & cook for 5-6 minutes until golden.
  6. Turn out into a wire rack to cool, use within a week adding your pesto up to 1-2 hours before serving.

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