Recipes for making hemp food with hulled hemp seeds

A Selection of Recipies Featuring Hulled Hemp Seed Hearts

Here is a small selection of our recipes. To view all of the hand picked recepies we have prepared for you, please visit The Hemp Cookbook webiste.

MORE RECIPES HERE

If you would like to print out one of these recipes, please click on the PRINT link to open the recipe in a printer friendly window.


Watercress and Peashoot Blossom Salad with Pumpkin Oil Hulled Hemp Seed pesto

Servings: 4 servings
Preparation time: Quick

Directions:

Directions:
2 Bunches Watercress, cleaned and trimmed
1 bunch snowpea blossoms
1 bunch scallions, rinsed, blanched and shocked
2 tablespoons chopped garlic
1/2 cup pumpkin oil
1/8 cup hulled hemp seed

In a food processor combine scallions, garlic and hulled hemp seed. Blend on low. Begin to add oil to emulsify.

Add salt and pepper to taste.

Toss watercress and peashoot blossoms, add salt and pepper.

Add approximately 3 tablespoons of pesto to salad and toss with hulled hemp seed.

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Hulled Hemp Seed Milk

Servings: 1 litre
Preparation time: 10 minutes

Directions:

Directions:
Boil some water in a kettle. Prep one cup of hulled hemp seed. Pour hot water into a blender and add hulled seed.

Blend until completely mixed. Let the mix cool for a minute then pour it through a cheese cloth.

Take the remaining liquid and chill or drink on the spot.

Great for smoothies, cereal, anywhere you might use milk!

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Hulled Hemp Seed Gomasio

Servings: Serves 500 g
Preparation time: 20 minutes

Directions:

Directions:
Start with 2 cups of hemp seed. Lightly toast them in the oven at around 175 degrees C. Mix in 6 tablespoons of sea salt.

Add a little cayenne pepper to taste.

Makes a nice addition to any meal.

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Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce

Servings: Yields 4 servings
Preparation time: Approx 40 minutes

Directions:

Directions:
12 square wonton skins
6 large portobello mushrooms, cut into cubes
1 bunch scallions, sliced thin
1 teaspoon sesame oil
2 tablespoons chopped garlic
1 tablespoon soy sauce
1/2 cup balsamic vinegar. Reduced by half
1/2 cup hemp oil
1 tablespoon shopped garlic for sauce
2 eggs lightly whisked for an egg wash
1 tablespoon peanut oil
1 tablespoon hulled hemp seed

Sauté 2 tablespoons garlic in sesame oil for 20 seconds, add portobellos and scallions. Saute for approximately 3-4 minutes until liquid from mushrooms has evaporated. Deglaze with soy sauce, and remove from heat Reserve in a bowl.

Bring 2 quarts of salted water to a boil and reduce to a simmer. Submerge 3-4 wonton skins and cook for 30 seconds, work in batches.

Remove from pot and place in cold salted water to shock.

Place on a sheet tray covered with plastic wrap, and light oil to avoid drying out. Begin to fill wonton skins 2 at a time. Place approximately 1 tablespoon of mushroom mixture in the middle of a wonton skin, then using a brush, slightly moisten edges with egg wash and fold skins into triangles. Finish remaining raviolis.

In a large saute pan, add 1 tablespoon of peanut oil and chopped garlic. Add raviolis to reheat, or you may steam.
Cook until garlic is lightly browned, remove raviolis and stir in balsamic vinegar. Remove from heat and stir in hemp oil.

Place raviolis on a plate, drizzle with sauce, and garnish with hulled hemp seed.

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Seitan Hulled Hemp seed Tamales

Servings: Yields six tamales
Preparation time: 20 minutes

Directions:

Directions:
8 oz. Of seitan
1/2 cup hulled hemp seed
1 cup corn meal
2 ears of corn, remove kernels with knife
2 eggs
1 cup flour
1/8 cup sugar
1 tablespoon baking powder
Pinch of salt
1 cup milk
2 tablespoons butter
2 corn husks
1 bunch scallions, slice thin
2 tomatoes, chopped small
1 small Spanish onion, small dice

Combine dry ingredients in a mixing bowl and whisk together.

Add wet ingredients to the dry, and stir until mixture is combined.

Refrigerate for 30 minutes.

Remove mixture from refrigerator and combine with seitan.

Lay out corn husks and fill with cornmeal mix, then wrap.

In a bamboo steamer over boiling water, steam tamales for 7-8 minutes to heat thoroughly.

Combine corn, tomatoes, garlic, scallions and onions in a bowl.

Salt and pepper to taste. Top with a tomato salsa.

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Hemp Whole Grain Pancakes

Servings: 3 pancakes
Preparation time: 10 minutes

Directions:

Directions:
1/2 cup spelt flour
1/2 cup brown rice flour
1/2 cup hemp flour
4 dates, pitted
1 egg (optional)
1/2 tablespoon baking powder
Pinch of salt
1 cup of hemp milk, or alternative
1/3 cup hulled hemp seeds

1. Combine flours, powder, salt and hulled hemp seeds. Set aside.
2. In a blender, mix egg, milk and dates. On a low speed, add dry ingredients until mixed thoroughly.
3. Heat a lightly oiled skillet on medium low heat.
4. Cook evenly on each side, flipping when bubbles form on the surface.

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Hulled Hemp Seed Vegetarian Inside-Out Roll

Servings: Serves 6
Preparation time: 15 minutes

Directions:

Directions:
Ingredients:
1 cup jasmine rice
2 cups water
1/2 seasoned rice vinegar
1 tablespoon salt
1 tablespoon sugar
6 stalks asparagus
1/2 avocado
1 green onion
2 tablespoon wasabi
6 sheets nori (seaweed)
1 cup hulled hemp seed

Procedure:
1. Rinse rice in water. Combine rinsed rice with 2 cups of water and cook over low-medium heat until rice is tender.
2. In a separate saute pan combine vinegar, salt and sugar and bring to a boil. Once the sugar and salt dissolve, add it to the already cooked rice. Let rice cook quickly by either fanning it or by agitating the rice with a fork.
3. Put a pot of salted water on stove to boil. Once water has reached a boil add asparagus. Cook
asparagus for 1 minute and 30 seconds. Refresh in an ice bath.
4. Cut out a very small sliver of avocado. Reserve.
5. Wash the green onion.
6. Add 1 tablespoon of water to the wasabi powder. Mix well.
7. Place rice on bamboo mat the same area as the nori sheet. Spread a half a teaspoon of wasabi
paste across the rice. One inch from the bottom place the vegetables. Lay the nori sheet on top of the rice and the vegetables. Slowly fold the bamboo mat over and begin to roll the rice over the vegetables as if making a jelly-roll.
8. Spread hulled hemp seed on flat work surface and roll the maki in the hulled hemp seed. Slice with sharp knife.

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EFA- Rich Oatmeal Chocolate Chip Cookies

Servings: 2 dozen cookies
Preparation time: 15 minutes

Directions:

Directions:
3/4 cup olive oil
1 1/2 cup organic sugar
1 tablespoon molasses
2 eggs
1 teaspoon vanilla
1 3/4 cup whole spelt flour
2 cups rolled oats
1/4 cup organic hulled hemp seeds
1/4 cup organic flax seed
1/4 cup organic hemp flour
1/2 cup organic dark chocolate chips
1 teaspoon baking powder
1/4 teaspoon soda
Directions:
Preheat oven to 375 degrees. Blend wet ingredients together by hand or with a mixer. Add sugar. In a separate bowl, blend dry ingredients together including chocolate chips. Place thick spoonfuls of batter onto a cookie sheet lined with parchment paper. Shape and press each cookie with a fork. Bake 8 to 10 min, or until barely browned.

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Banana Crumb Hemp Muffins

Servings: 10 muffins
Preparation time: 35 minutes

Directions:

Directions:
The crumb topping is what makes these banana muffins stand apart from the ordinary. They’re scrumptious! Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in approx. 35 Minutes.

Ingredients
1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1 cup hulled hemp seed

Directions
1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2 In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3 In a small bowl, mix together brown sugar, flour, cinnamon and hulled hemp seed. Cut in butter until mixture resembles coarse cornmeal.
Sprinkle topping over muffins.
4 Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Hemp Smoothie

Servings: Single
Preparation time: 15 minutes

Directions:

Directions:
1 cup water
1/2 cup Hulled Hemp Seed
1 teaspoon honey
3 pears peeled and cored

Place hulled hemp seeds in a small bowl
Bring water to a boil and pour over hulled hemp seeds. Cover and place in fridge for 30 minutes or until cold.

Place pears, honey and hemp mixture in a blender and blend till smooth for about 3-4 minutes.

Pour serve, and enjoy.
This smoothie is more then 40% protein and is very high in EFAs.

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Hemp Custard

Servings: 3 servings
Preparation time: 30 minutes

Directions:

Directions:
Ingredients

1 cup milk
1 cup hulled hemp seed
1/8 cup maple syrup
1 egg and 1 egg yolk

Directions

Pre-heat oven to 275 F.

Place milk in a small pot and bring to a boil then remove from heat.

Place hemp seed in a small bowl and pour the milk and maple syrup in with the hulled hemp seed, cover lightly with plastic wrap.

Let rest for 10 minutes, then place ingredients in a blender at high speed for 3 minutes or until smooth.

Remove ingredients from the blender and place in a small bowl. Add the eggs and wisk.

Place hemp mixture in four 4 ounce ramekins or coffee cups and place in an oven proof pot with hot water half way up the sides of the ramekins or coffee cups.

Cover pot and place in oven.

Bake for 30 to 35 minutes or until firm when you wiggle the custard.

Remove from the pot and refrigerate.

Serve when cool.

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Root Vegetable Hemp Cakes

Servings: 4 Hemp Cakes
Preparation time: 40 minutes

Directions:

Directions:
1 large or 2 medium parsnips, peeled
1 medium carrot, peeled
3 shitake mushrooms
1 small onion, peeled
1 cup hulled hemp seed
1/4 cup hemp flour
1 clove of garlic sliced thin
1 Tbs minced ginger
2 green onions sliced in 1/4 inch pieces

Preheat oven to 300 F
Cut parsnip in half lengthwise. If it is a large parsnip, cut it into 4 pieces.
Cut carrot lengthwise in half.
Quarter onion.
Place carrots, parsnips and onions on a well oiled baking sheet and place in oven. After 10 minutes add shitake mushrooms.
Bake for 10-15 more minutes or until everything is soft.
Remove from oven and let cool to room temperature.
Place all ingredients in a food processor and puree for 3 minutes.
Remove ingredients from processor, place in a medium sized bowl and refrigerate for 30 minutes.
Form mixture into 2 6 ounce patties or 4 3 ounce patties.
Place medium fry pan on medium heat with 2 ounces of oil in it .
Flour each side of the patty and fry till golden brown on each side.
Place patty in a 350 F oven for 5 minutes and serve.

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Garlic Polenta with Hemp

Servings: Around 10 bars
Preparation time: 15 min, then cooling and baking

Directions:

Directions:
1 1/2 cups cornmeal
3 cups water
2 1/2 tablespoons extra virgin olive oil
1/2 cup hulled hemp seeds
2 bay leaves
Pinch of salt
1 clove garlic, pressed

1. Bring polenta and bay leaves to a boil, and then reduce heat to low. Stir until mixture thickens. Add the olive oil, hulled hemp seeds and salt pressed garlic.

2. Spread polenta on to a piece of parchment paper about 1 inch thick and allow to cool. Remove bay leaves at this stage if desired-however they make for an attractive appearance.

3. Cut polenta into bars.

4. Brown both sides of the polenta in a lightly oiled skillet.

5. Serve with slices of tomatoes, fresh herbs or as a side with grilled salmon.
These can also be baked at medium until golden. Appx 350 degrees

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Lemon Poppy Seed Hemp Loaf

Servings: Makes one loaf
Preparation time: Less than 1 hour

Directions:

Directions:
3 cups spelt flour
3/4 cup hemp milk or milk of your choice
3 tablespoons honey
3 tablespoons olive oil
2 eggs at room temperature
Pinch of salt

Filling:
1/4 cup lemon juice
1/4 cup hulled hemp seeds
1/4 cup poppy seeds
1 1/2 teaspoons active dry yeast
3 tablespoons honey
Zest of one lemon
1. In a saucepan, gently warm milk, honey, oil and salt.
3. Combine flour and yeast in a mixing bowl, alternating with the eggs, and beat in the warm milk mixture for 3 minutes. Knead 10 min. on a floured surface. You may have to add flour to make stiff dough.
4. Place dough in an oiled bowl and allow to proof in a warm, draft free area.
5. While dough is rising, make the poppy seed mixture by bringing the lemon juice and poppy seeds to a boil. Add honey, hemp seeds and lemon zest. Allow to cool.

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Fruit and Yogurt Parfait with EFA Rich Hemp Granola

Servings: 4 servings
Preparation time: 15 minutes

Directions:

Directions:
3 cups sliced strawberries
3 cups blueberries
2 bananas, sliced
2 1/2 cups granola
4 1/2 cups yogurt
2 tablespoons hulled hemp seeds to garnish

1. Layer the bottom of a serving bowl with the blueberries, and a generous sprinkle of granola. Top with 1/3 of the yogurt. Continue to build layers repeating until last layer of yogurt. Top with a garnish of hulled hemp seeds.

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Hemp Majoon

Servings: Makes 2 cups
Preparation time: 20 minutes

Directions:

Directions:
1 cup chopped dates
1/2 cup raisins or currants
1/2 cup hulled hemp seeds
1 teaspoon each of ground nutmeg, anise seed, and ginger
l/2 cup honey
1/2 cup water
2 tablespoons hemp oil (leave out until final step)

Put all ingredients (except oil) into a small saucepan on medium heat. Cook the mixture (add more water if needed) until the ingredients have softened and can be blended together. After mixture cools, add hemp oil and stir. Seal in a jar and keep refrigerated. Can be used on crackers. bread and as a pastry filling.

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Tropical Hemp Smoothie

Servings: Makes 2 large glasses
Preparation time: 5 minutes

Directions:

Directions:
1 cup pineapple juice
1 partially frozen banana
1/4 cup hulled hemp seeds
2 tablespoons hemp protein
3 tablespoons coconut milk
4 to 5 ice cubes for desired consistency
3-5 drops liquid stevia (optional)

Add to a blender and blend until smooth and creamy. Add ice cubes if needed.

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Yogurt-Hemp drink with Cucumber

Servings: Serves 2
Preparation time: 10 minutes

Directions:

Directions:
1 cup yogurt
1/4 cup hulled hemp seeds
3 slices cucumber
A pinch of salt
2 cups club soda, chilled
ice

Blend yogurt, hemp and cucumber. Add by spoonfuls into half-filled glasses of club soda and ice.
This drink is a good way to replace electrolytes.

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Hemp Crusted Coho Fillets

Servings: 5 portions
Preparation time: 30 minutes

Directions:

Ingredients

5 single portion coho fillets appx. 2 inch thickness
3 tablespoons olive oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried herbs such as basil, oregano or dill
125 ml spelt flour
1 heaping tablespoon hemp flour
1 heaping tablespoon hulled hemp seed

Directions

Preheat oven to 400 degrees.
Rinse salmon under cold water and pat dry. Remove skin.
Combine flours hulled hemp seed and spices.
Dip the fillets in flour mixture both sides.
Place on cookie sheet lined with oiled parchment paper

Drizzle with olive oil.
Turn halfway through.

Bake 8-10 minutes on each side.

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Marinated Tofu Cutlets with Hemp and Stir Fried Vegetables

Servings: Serves 4
Preparation time: 30 minutes

Directions:

Ingredients

Tofu:
1 package extra firm tofu, cut into 1 inch slices
1/4 teaspoon dry mustard
2 tablespoons hulled hemp seeds
2 cloves garlic, pressed
1/4 cup liquid soy or tamari

Veggies:
2 tablespoon extra virgin olive oil or any heat stable cooking oil
2 teaspoons minced ginger
4 cups of your choice of mixed vegetables such as, collard greens, Swiss chard, broccoli, bell peppers, mushrooms, green beans
4 scallions
1 tablespoon liquid soy to taste

Directions

Create marinade by mixing garlic, mustard and liquid soy.
Marinade hemp seeds and tofu for no less than one hour. Drain.
Sprinkle hemp seeds in a shallow dish and press onto each side of the tofu slices.
Heat 1 tablespoon olive oil in a skillet on medium high heat. Add the tofu and sauté both sides until just browned. Set aside in a warming dish on a low temperature oven.
Heat 1 tablespoon olive oil the same well heated skillet and start.

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Curried Hemp Couscous and Lentils

Servings: Serves 4
Preparation time: 30 minutes

Directions:

Ingredients

2 1/2 cups vegetable stock
1 1/2 cups couscous
1 tablespoon olive oil or any heat safe oil
4 medium chopped tomatoes
1/4 cup raisins
3 teaspoons curry powder
1/4 teaspoon ginger powder
3 cloves minced garlic
3/4 cup fresh cilantro
½ cup chopped green onions
2 1/2 cups cooked and drained lentils
1/2 cup hulled hemp seeds

Directions

Bring 2 cups of the vegetable stock to a boil and add the couscous. Cover then turn off heat.

Heat the oil in a pan on medium-high heat. Cook tomatoes, ginger, curry powder, garlic and broth. Sautee for five minutes, then stir in the lentils and raisins.

Present dish in a large bowl with lentil mixture topping the steaming couscous. Toss with cilantro, green onions and hulled hemp seeds.

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Oatmeal Hemp Burgers

Servings: 12 burgers
Preparation time: 40 minutes

Directions:

Ingredients

4 cups rolled oats
4 cups boiling water
1 clove garlic, pressed
2 tablespoons coconut oil, (or any heat safe cooking oil) for frying
1 can tomato paste
1 small onion, chopped
3/4 cup hulled hemp seeds
1/3 cup engevita yeast
1 teaspoon curry paste
1/2 teaspoon cumin
1/2 teaspoon ginger powder
2 tablespoons hemp flour
1/2 teaspoon salt

Directions

Preheat oven to 350 degrees.

Sautee onion, until translucent. Set aside

In a large dish, combine boiling water and rolled oats. Allow to cool until workable.(5-10 minutes)

When it has cooled, add hulled hemp seeds, flour, onion, spices, paste and garlic.

Form into balls. Place on a cookie sheet lined with parchment paper and press down to form 1 inch patties.

Bake for 15-20 minutes, or until golden.

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Green Bean Salad with Hemp and Goat Cheese

Servings: Serves 4
Preparation time: 10 minutes

Directions:

Ingredients

1/2 cup hulled hemp seeds
2 lbs green beans, washed and trimmed
8 cups water
2 teaspoons apple cider vinegar
2 tablespoons hemp oil
1 medium tomato, chopped
1/2 cup fresh goat cheese, crumbled
Salt and pepper

Directions
Toast the hulled hemp seeds on a dry skillet heated to medium high. Toss continuously until they are lightly browned.

Bring water to a boil, add green beans and cook slightly, until they are just tender, approximately five minutes. Set aside.

Toss the hemp seeds, green beans, tomato, cheese, hemp oil, cider vinegar, salt and pepper. Allow the salad to chill completely and serve at room temperature.

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Quinoa, Hemp and Roasted Carrot Salad

Servings: Serves 4
Preparation time: 20 minutes

Directions:

Ingredients

2 pounds of baby carrots
1/2 cup hulled hemp seeds
4 garlic cloves, pressed
3 tablespoons lemon juice
1/4 cup extra virgin olive oil or any heat stable oil
2 cups quinoa, rinsed
3 1/2 cups water
3 green onions, chopped
Chopped fresh basil, oregano, thyme etc.
Salt and pepper

Directions

Bring water to a boil and add the rinsed quinoa. Allow to boil for three or four minutes, cover and reduce heat until water is absorbed, approximately ten minutes. Set aside.

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper. Toss carrots with olive oil and garlic. Roast on the baking sheet for 15 minutes. Allow to cool.

Toast hulled hemp seeds on a dry skillet heated to medium high. Toss continuously until lightly browned.

Toss carrots hemp and quinoa with lemon, green onion and herbs. Allow to fully chill and serve at room temperature.

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Hempen Date Squares

Servings: 1 Dozen
Preparation time: 40 minutes

Directions:

Ingredients

Crust:
1 1/2 cup rolled oats
1 1/2 cup spelt flour
1/2 cup hulled hemp seeds
1/4 teaspoon baking soda
1/4 cup hemp flour (optional)
3/4 cup honey
3/4 cup olive oil or any heat safe cooking oil

Filling:
1 pound pitted dates
1 cup water
3 teaspoons lemon juice
2 tablespoons spelt flour for sprinkling

Directions

For the crust. Combine all ingredients to create crumbly mixture.

Press half of the into a glass 9 inch square baking dish that has been lightly greased with olive oil.

For the filling. Combine dates, water and lemon juice in a saucepan. Cook on medium high heat stirring constantly until the mixture thickens.

Spread mixture over crust then sprinkle with 2 tablespoons of spelt flour.

Top with the remaining crust mixture.

Bake at 350 degrees for 20-25 minutes. any heat safe cooking oil

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Green Goodness Hemp Smoothie

Servings: Serves 2
Preparation time: 15 minutes

Directions:

Ingredients

2 frozen ripe bananas, peeled
2 cups additional fruit (eg. pineapple, mango, pear or grapes)
3/4 cup hulled hemp seeds
3 cups fresh spinach leaves
1 cup juice or milk of your choice
2 tablespoons hemp protein

Directions

Place all ingredients in a blender and blend until smooth. Pour into glasses and serve.

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Sunshine Smoothie

Servings: Serves 1
Preparation time: 10 minutes

Directions:

Ingredients

1 banana, peeled
1 ripe mango skinned and pitted
1 cup orange juice
6-8 ice cubes
1/2 teaspoon vanilla
1/4 cup hulled hemp seeds
1 tablespoon hemp protein

Directions

Place contents in blender. Blend until smooth. Pour into tall glass.

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EFA Rich Oatmeal Raisin Cookies

Servings: 2 dozen cookies
Preparation time: 30 minutes

Directions:

Ingredients

3/4 cup olive oil
1 1/2 cup organic sugar
2 eggs
1 teaspoon vanilla
1 3/4 cup whole spelt flour
2 cups rolled oats
1/4 cup organic hulled hemp seeds
1/4 cup organic flax seed
1/4 cup organic hemp flour
1/2 cup organic raisins
1 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon cloves
1/2 teaspoon cinnamon

Directions

Preheat oven to 375 degrees.

Blend all wet ingredients plus crystallized cane juice by hand or with an electric mixer. In a separate bowl, blend dry ingredients together including raisins. Place thick spoonfuls of batter onto a cookie sheet lined with parchment paper. Shape and press each cookie with damp fingers to prevent sticking.

Bake 8-10 min or until barely browned.

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Lentil Hemp Burgers

Servings: 6 patties
Preparation time: 90 minutes

Directions:

Ingredients

2 cups lentils, rinsed, boiled and drained
1/4 onion, cubed
2 cloves garlic
1/2 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon oregano
1 tablespoon hemp flour
1/2 cup rolled oats
1 cup hulled hemp seed
1 egg
Salt and pepper
Olive oil for cooking

Directions

In a food processor, pulse together lentils, vegetable, onion, garlic, herbs, flour, oats, seeds and egg.

Drop by spoonfuls onto a cookie sheet lined with parchment paper. Shape into disks. Chill for at least an hour before cooking. Fry on oiled skillet heated on medium heat, until golden brown (approx. 3 min) on each side.

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Citrus Pear Hemp Cake

Servings: 1 Cake
Preparation time: 2 hours

Directions:

Ingredients

Crunchy Topping:
1/3 cup honey
3 tablespoons hulled hemp seeds
1 1/2 tablespoons spelt flour
2 teaspoons olive oil or any heat safe oil

Cake:
2 cups chopped pears
1/2 cups raisins
1 1/4 cups honey
1/3 cup olive oil or any heat safe oil
2 eggs
2 teaspoons lemon rind
2 teaspoons orange rind
2 teaspoons vanilla
1 1/2 cups spelt flour
1/4 cup hemp flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup orange juice
1/2 cup milk or alternative milk

Directions

For the topping:

Combine all the ingredients to form a crumbly mixture. Set aside.

For the cake:

Beat together all wet ingredients including citrus rind.
In a separate bowl, stir together the remaining dry ingredients.

Add wet to dry until just moistened.

Prepare a 10 inch glass baking dish by coating with a thin layer of olive oil or any heat safe oil and pour one half of the batter in.

Layer the fruit and cover with the remaining batter.
Sprinkle the topping mixture evenly over the cake.

Bake at 350 degrees for 45 to 50 minutes or until evenly browned and baked in the middle.

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Hempentashen

Servings: Around 3 cups
Preparation time: 15 minutes

Directions:

Ingredients

2 cups prune or apple butter
1/2 cup of hulled hemp seeds
1 tablespoon lemon juice
1/2 to 1 teaspoon ground cinnamon
1/2 cup hemp protein powder

Directions

Thoroughly blend the ingredients. Good on bread, crackers, and in cookies. Seal in a jar and refrigerate.

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