Roasted Broccoli Doughnuts

  • Serves 16
  • Prep in 15 minutes
  • Cook 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


  • 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.


  1. 01

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

  2. 02

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

  3. 03

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

  4. 04

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

  5. 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.

About Me

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

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