Breads & Savouries

Roasted Broccoli Doughnuts

Roasted Broccoli Doughnuts
Serves
16
Prep in
15 minutes
Cooks in
20 minutes

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.

Key Facts

  • Sugar, Gluten & Dairy Free
  • Prep Ahead - Use Within 1 Week
  • Plant-Powered
  • Family Friendly

Ingredients

  • 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 marine collagen (optional)
  • Drizzle hemp or olive oil
  • Use this recipe for the pesto coating.

Preparation

01

Preheat your oven to 190C, line a flat tray with parchment.

02

Nip any tough ends from the broccoli & roughly chop the celery, toss with the oil & roast for 15 minutes.

03

Turn your doughnut machine on to preheat, I have this one.

04

Add the oats to a food processor pulsing to a fine flour, then add your cooked veg, blending to combine.

05

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. These keep up to 1 week. Add the pesto coating up to 1 1/2-2 hours prior to eating.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables