- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 25 mins
- Serves
- 22
Ingredients
- 1
- shallot(s)
- 1
- garlic
- clove(s)
- 5
- olive oil
- ml
- 30
- flaxseed
- ml
- 80
- water
- ml
- 375
- quinoa
- ml
- 250
- spinach
- ml
- 250
- butternut squash
- ml
- 125
- rolled oats
- ml
- 60
- sundried tomatoes in oil
- ml
- 60
- basil
- ml
- 60
- pine nuts
- ml
- 45
- quinoa flour
- ml
- 30
- tahini
- ml
- 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.
