This recipe is really easy to adjust with whatever leftovers you have around. I used up the bits she didn’t eat from our taco night last night so they had lots of extra flavour but these would go nice with simple veggies too or anything you fancy adding in. They were my favourite food I’ve made her so far as they were so simple and healthy too – and loaded with protein from the chickpea flour but also all the mashed black beans I added from the night before.
Veggie Frittata Donuts
Ingredients
- 3/4 Cup Chickpea flour
- 1 Cup Water
- 1 Tbsp Olive oil
- 1 Tsp Garlic powder
- 1/4 Cup Grated vegan cheese
- 1 & 1/2 Cup Leftover veggies or whatever you like (We used black beans, avocado, corn, tomato, onions, & roasted pumpkin)
Optional
- 1 Tsp Baking soda
- 1/4-1/2 Cup Nutritional yeast (For an extra cheesy flavour and b12 boost)
- Spray oil (For the moulds)
Instructions
- In a bowl combine the chickpea flour, water, olive oil, and garlic powder and whisk to combine.
- Optional to whisk in 1 tsp of baking powder & 1/4-1/2 cup of nutritional yeast (for a cheesy flavour)
- Add your leftover veggies and grated cheese, stir, then pour in to oiled moulds (Note: I added nutritional yeast half way to half the batter then filled the remaining mould tray).
- Pop the donut moulds on a tray & into the oven at 200c for 15-17 mins until a skewer comes out clean.
- Leave to rest for 10mins then use a plate & flip to remove from the moulds
Notes
Best served warm.
Store in the fridge for 2 days or freezer for 2 months.
Store in the fridge for 2 days or freezer for 2 months.
Did you make this recipe?
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