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Prep Time
30 min
Total Time
25 min
Serves
22

Ingredients

1
shallot(s)
1 clove(s)
garlic
5 ml
olive oil
30 ml
flaxseed
80 ml
water
375 ml
quinoa
250 ml
spinach
250 ml
butternut squash
125 ml
rolled oats
60 ml
sundried tomatoes in oil
60 ml
basil
60 ml
pine nuts
45 ml
quinoa flour
30 ml
tahini
To taste,
salt and pepper

Directions

Step 1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Step 2
In a small skillet, sauté the shallot with the garlic in a little oil.
Step 3
Mix the ground flaxseed with 80 mL (⅓ cup) water and set aside for 5 minutes.
Step 4
Combine all ingredients including the shallot-garlic mixture and the flaxseed together in a large bowl and mix until mixture holds together.
Step 5
Hand shape mixture into compact balls. Place them on plates and place them in the freezer a few minutes before sliding them onto skewers.
Step 6
Transfer brochettes onto baking sheet and bake 20 minutes, turning them with a spatula at the midway point.
Step 7
Serve with homemade tomato sauce.
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Nutritional facts