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.