Crunchy oven roasted mung beans

Details

20 min

12 h

vegan

Ellen
(BerlinKitchen)

Ingredients

200 g Rapunzel mung beans
2 tbs Rapunzel olive oil Crete P.G.I., cold pressed
2 tsp Rapunzel sea salt with iodine

Optional:

1 tsp curcuma powder
1 tsp curry powder
1/2 tsp cayenne pepper

Details

20 min

12 h

vegan

Ellen
(BerlinKitchen)

Method

Soak mung beans overnight in water.

Next day preheat the oven to 345 °F/175 °C. Mix the mung beans with olive oil and salt and spread them out evenly on a baking sheet. If you like you can dust the beans with additional spices. Roast them for about 15 minutes and turning them frequently. Let them cool in the oven until they are golden brown and crispy. Enjoy!

Ingredients

200 g Rapunzel mung beans
2 tbs Rapunzel olive oil Crete P.G.I., cold pressed
2 tsp Rapunzel sea salt with iodine

Optional:

1 tsp curcuma powder
1 tsp curry powder
1/2 tsp cayenne pepper

Details

20 min

12 h

vegan

Ellen
(BerlinKitchen)

Rapunzel Products

Mung beans

Olive oil Crete P.G.I., extra virgin

Sea salt with iodine