Miso Crunch Salad Topping

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Prep Time: 5 mins | Cook Time: 15 mins | Makes: 3 1/2 C

Ingredients

• 4 Tbsp miso paste

• 1 Tbsp extra virgin olive oil

• 1 Tbsp lemon juice

• 1 lemon, grated zest only

• 1 c buckwheat groats

• 1 c pumpkin seeds

• ½ c hemp hearts

• ½ c sesame seeds

• ½ c flax seeds

• 1 tsp dried turmeric

• 1 tsp garlic powder

• 1 tsp black pepper

Directions

1. In a bowl, mix miso paste, olive oil, lemon juice, and lemon zest. Add buckwheat groats, pumpkin seeds, hemp hearts, sesame seeds, flax seeds, turmeric, garlic powder, pepper, and salt (only use if your miso paste is not very salty). Mix well.

2. Spread out on a parchment-lined baking sheet and bake in a 275 degree oven just long enough to dry it out, about 15 minutes. Pull the baking sheet out and toss everything around a couple of times during the baking to ensure it dries evenly.

3. Once cooled, store in a jar in the fridge for two weeks. Freezes well. Sprinkle on salads, soups, hummus, or dip avocados into it for crunch.

Nutrition: (per 2 Tbsp) Calories: 100 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 107 mg | Carb: 7 g | Protein: 4 g | Fiber: 2 g | Calcium: 40 mg | Iron: 1.8 mg | Potassium: 110 mg.

Providence Heart Guide 2023
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