This is a snack that is healthy, crunchy and chewy.
Tempe is made from soybeans like tofu, but since it is made from whole soybeans which are fermented, it contains more protein, DHA Omega 3, iron, magnesium and Vitamin B12. It is from Indonesia, and I first tasted it in Bali, where they eat it with rice, marinated in soy sauce and fried with peanut oil. I love the texture of tempe – when it is fried, it is like cooked peanuts with peanut paste. When it is roasted, like for this snack, it becomes crunchy like a nut brittle. Paired with sliced carrots that are roasted long enough to have the dehydrated/sun-dried chewy texture, it is a perfect finger food to bring with you for a picnic. And a great addition to lunch boxes.
I roasted this batch while we were having breakfast, and we packed them for our last outing to the beach before packing our bags.
I am thinking the tempe and carrots will be a great snack for the long haul back home…
Slow Roasted Tempe and Carrot Snacks
One pack of tempe
2 tablespoon brown rice syrup, honey, Agave nectar
1 tablespoon flaxseeds
1. Preheat oven to 350 degrees
2. Cut the temps into small cubes. Wash, peel and cut the carrots into thin wedges.
3. In a bowl, toss the tempe, carrots, rice syrup/honey/nectar and the flaxseeds together.
3. Line a baking tray with the tempe and carrots. Roast for 45 minutes, or until the tempe is golden and crunchy, and the carrots have reduced in size and curled up.
4. Let cool and serve at room temperature. You can drizzle a bit of honey/Agave when you serve it as well.