I use this sweet and savory mix to top salads, pastas, baked potatoes, and even to have as a meal of it’s own. The base of this recipe is red beans and buckwheat. (Buckwheat is actually gluten free.) Before I start, I have to soak both. I do this the day before allowing the beans and the buckwheat to soak over night. Once they have soaked, I rinse them before adding them to my blender with my seasonings.
To start you will need a cookie sheet, parchment paper, and an oven preheated to 400°.
When I cook dry beans, I never use the enclosed seasoning packet. However, I don’t discard it either. I save it for recipes like this one. No worries if you don’t have one. This is what you should use:
I use a teaspoon of each except the tomato paste and maple syrup. I use two teaspoons of those ingredients. Now blend.
At this point, the mixture will smell good enough to eat but it’s not done yet. Spread the mixture into a thin layer on the parchment paper and bake for ten minutes. Now it’s done!
If you are using this with your breakfast, I would suggest drizzling with more maple syrup and let it bake another two minutes. It can be sliced or crumbled and it freezes well. To use after freezing, simply fry or bake.