Mary Miso - Recipes for every day - Cookbooks
50g buckwheat
80g cashew nuts
30g sesame
1 tea spoon chili flakes
1 tea spoon paprica powder
1 table spoon coconut blossom sugar
zest and juice of 1 lemon
salt
2 zucchini
150g deep-frozen edamame
1 table spoon apple vinegar
1 table spoon lemon juice
3 table spoons olive oil
½ chili flakes
salt and pepper
Preheat oven to 160°C (upper- and lower heat)
Put buckwheat, cashew nuts and sesame into a bowl.
Mix chili flakes, paprica powder, coconut flower sugar, lemon zest and juice and add to the bowl.
Spread on a baking tray lined with baking paper and bake 20 minutes.
Cut zucchini with a julienne peeler into stripes.
Cook edamame in salted water one minute. Rinse shortly in cold water, drain and mix with zucchini. Marinate with apple vinegar, lemon juice, olive oil and chili flakes. Season with salt and pepper.
