- 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.
- Sugar, Gluten & Dairy Free
- Prep Ahead - Use Within 1 Week
- Family Friendly
100g tenderstem broccoli
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.
Preheat your oven to 190C, line a flat tray with parchment.
Nip any tough ends from the broccoli & roughly chop the celery, toss with the oil & roast for 15 minutes.
Turn your doughnut machine on to preheat, I have this one.
Add the oats to a food processor pulsing to a fine flour, then add your cooked veg, blending to combine.
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.