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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 5 cups cooked quinoa
- 5 cups cooked brown lentils
- 4 eggs
- 1 cup frozen spinach, defrosted and pureed
- 1 cup carrot, grated (or pureed)
- 1 12 cups oats, ground to a flour
- 12 cup whole wheat flour
- 3 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 teaspoon garlic
- 1 teaspoon salt
Method
- Preheat oven to 350°F.
- Combine all ingredients except eggs in a large bowl.
- Taste & adjust seasonings as desired.
- Add eggs and stir well to combine.
- Scoop onto greased baking sheets and bake for 25-30 minutes or until tops are browned and cooked through.
- Scoops do not spread much as they cook.
- Serve with tahini sauce or by themselves.
- Freezes very well.
