I N G R E D I E N T S
3 cups of broccoli, chopped
3 ribs celery, chopped
2 large carrots, shredded
1 medium onion, diced
1 medium green bell pepper, chopped
2 garlic clove, minced
2 tsp vegetable bullion
2 tsp onion and garlic powder
1 tsp Himalayan pink salt
1 ½ cups water
2 cups rolled or quick oats (may use less)
2 tbsp coconut or avocado oil, divided
D I R E C T I O N S
1. Preheat oven to 350.
2. In a food processor, add broccoli, carrots, onion,
celery, bell pepper, garlic and process until finely
chopped, pausing and scraping the walls if
necessary. Set aside.
3. Place water in a pot and bring to a boil then add
garlic and onion powder, vegetable bullion and salt
and then ingredients from the food processor.
4. Allow to cook for 5 minutes then remove pot from
heat and add enough oats to thicken mixture and 1
tbsp coconut oil. Mix well and allow to cool.
5. Coat a cookie sheet with remaining oil. Scoop the
cooled mixture with a large ice cream scoop, press
gently to pack and form a cake with your hands.
Place on cookie sheet 2 inches apart. Bake for 30
minutes flipping carefully after 15 minutes. Serve hot
on a bun or as a breakfast patty.
S T O R A G E
Double the batch to store for later.
Refrigerate covered for up to 3-4 days or freeze in
an airtight container for up to 2 months