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Veggie Frittata Donuts

Servings 12 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.