Recipes for making hemp food with hemp seeds

A Selection of Recipies Featuring Hemp Seeds

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.


Hemp Power Pancakes

Servings: 5 medium pancakes
Preparation time: 2 minutes

Directions:

Use your usual pancake flour mix and add 1 part hemp flour or protein powder to 5 parts of your mix.

Add 1 cup of liquid to 1 cup of your pancake flour mix. Blend well. Cook on an oiled or non stick griddle.

Sweeten to taste with Maple Syrup.

This makes delightful pancake full of fiber, protein and flavour.

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Hemp Flour Power Smoothie

Servings: 1 blender full
Preparation time: Quick

Directions:

Choose some fruit, bananas, apples, berries, kiwis or whatever you have around.

Grab some cold fluid from the fridge, rice milk, hemp milk, soy milk, or cow milk.

Put liquid in blender, add fruit to taste. Add a little sweetener like maple syrup. Add a green booster like spirulina, add two tablespoons of hemp oil and 6 tablespoons of hemp flour or hemp protein powder.

Mix and drink!

Enjoy!

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Hulled Hemp Seed Milk

Servings: About 1 litre
Preparation time: 10 minutes

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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Hemp Protein Granola

Servings: Serves 12
Preparation time: 30 minutes

Directions:

3 1/4 cups rolled oats
1/2 cup and wheat germ
1/2 cup ground flax
1/3 cup sunflower seeds
1/3 cup whole hemp seeds
1/3 cup and hulled hemp seeds
1/3 cup chopped pecans
1/2 teaspoon salt
1/3 cup honey or maple syrup
1/3 cup vegetable oil
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup and raisins or dried fruit
1/4 cup hemp protein

1. Preheat the oven to 325 degrees F (165 degrees C). Line one large baking sheet with parchment paper.

2. In a mixing bowl, combine the oats, wheat germ, flax, seeds, pecans, salt, cinnamon, raisins and hemp protein. In a measuring cup, whisk together the vegetable oil and vanilla. Drizzle over mixture and stir to combine. Spread mixture out onto baking sheet.

3. Bake for 20 minutes, or until golden. Allow to completely cool and store in an airtight container. Lasts up to two weeks.

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Hemp Whole Grain Pancakes

Servings: 3 pancakes
Preparation time: 20 minutes

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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Banana-Hemp Smoothie

Servings: Makes 2 large glasses
Preparation time: Quick

Directions:

1 cup hemp milk or milk alternative
1/2 cup raspberries (fresh or frozen)
1 banana
2 tablespoons hemp protein powder
1 tablespoon honey
3 to 4 ice cubes

Add ingredients to a blender and blend until smooth.

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Hemp Smoothie

Servings: Single
Preparation time: 15 minutes

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 Crepe Batter

Servings: 15 large Crepes
Preparation time: 40 minutes

Directions:

1/2 cup all purpose flour
1/2 cup hemp flour
1 teaspoon corn starch
2 cups of milk
1/8 teaspoon of salt
2 eggs
1 egg yolk
1/4 cup butter

Place all dry ingredients in a medium sized bowl and mix thoroughly.

Add eggs and milk and whisk till smooth.

Melt butter in a small pot or sauce pan, add to flour and add mixture and wisk till well incorporated.

Place in fridge for 30 minutes.

Remove from fridge and wisk before using.

Place a medium non-stick pan on medium heat add 2 ounces of crepe batter to non-stick pan cook on one side for 1 1/2 minutes and flip gently with a spatula cook one more minute and place on a plate till ready to use.
A great way to wake up in the AM.

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Maple Hemp Muffins

Servings: One dozen
Preparation time: 30 minutes

Directions:

2 1/4 cups whole spelt, or 2 cups whole wheat flour plus 1/4 cup hemp flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup unrefined maple syrup
2 eggs
3/4 cup hemp milk
1/2 cup whole or hulled hemp seeds

Preheat oven to 375 degrees. Line a muffin tin with paper cups.

Whisk oil, syrup, sugar and eggs. In a separate bowl, sift dry ingredients together. Add wet to dry until just moist, adding hulled hemp seeds last.

Dispense batter into paper cups, filling 1/2 to 3/4 full. Bake for 20 to 25 minutes, or until inserted toothpick comes out clean.

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Pumpkin, Cranberry Hemp Muffins

Servings: Makes one dozen
Preparation time: 30 minutes

Directions:

1 1/2 cups whole spelt flour or 1 1/4 cup all purpose flour plus 1/4 cup hemp flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
2 eggs
1/2 cup dried cranberries
1 14 oz (small) can of pumpkin
1/3 cup whole or hulled hemp seeds

Preheat oven to 375 degrees. Line a muffin tin with paper cups.

Whisk together oil, sugar, eggs pumpkin and spices. In a separate bowl, sift dry ingredients together. Add wet to dry until just moist, adding hulled hemp seeds last.

Dispense batter into paper cups, filling 1/2 to 3/4 full. Bake for 20 to 25 minutes, or until inserted toothpick comes out clean.

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Fruit and Yogurt Parfait with EFA Rich Hemp Granola

Servings: 4 servings
Preparation time: 15 minutes

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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Ginger Carrot Hemp Smoothie

Servings: Makes 1 large glass
Preparation time: 5 minutes

Directions:

3/4 cup carrot juice
1 tablespoon hemp protein powder
1 tablespoon hulled hemp seeds
1/2 cup apple juice
3 to 4 ice cubes
1/2 inch piece fresh ginger
2 tablespoons yogurt (optional)
Splash of lime (optional)

Add to a blender and blend until smooth.

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Tropical Hemp Smoothie

Servings: Makes 2 large glasses
Preparation time: 5 minutes

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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Rich Banana Chocolate Hemp Smoothie

Servings: Serves 2
Preparation time: 10 minutes

Directions:

1 cup milk or milk alternative
2 peeled frozen bananas
4 ice cubes
2 tablespoons hulled hemp seed
2 tablespoons hemp protein powder
1 tablespoons organic cocoa powder
5-7 drops liquid stevia to sweeten or 2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla

Put all ingredients into blender. Blend until smooth.

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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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Hemp Museli

Servings: 12 Servings
Preparation time: 10 minutes

Directions:

Ingredients

3 cups rolled oats
1/4 cup wheat germ
4 tablespoons raw whole hemp seeds
1/4 cup raisins
1/4 cup dried cranberries
1/4 cut chopped dried apricot
3 tablespoons shredded coconut (optional)
1/4 cup hulled hemp seeds
2 tablespoons sugar (optional)
1 tablespoon hemp protein
1/2 teaspoon cinnamon

Directions

Combine all ingredients. Store in an airtight container in a dark cupboard. Lasts for 3 weeks.

When you are ready to eat it, add to a bowl and include your your favorite milk or see our recipe for hulled hemp milk.

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Banana Fruit Smoothie

Servings: Serves 2
Preparation time: 10 minutes

Directions:

Ingredients

1 cup orange juice
One frozen banana
3/4 cup fresh or frozen berries
1/2 cup yogurt (optional)
Two tablespoons hemp protein powder
5-7 drops liquid stevia or 2 tablespoons honey (optional)

Directions

Place ingredients in a blender and blend until smooth.

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Hemp Granola

Servings: approx. 2 lbs of granola
Preparation time: 40 minutes

Directions:

Ingredients

2 cups Old-fashioned Whole Oats
1/2 cup Wheat Germ
2 tablespoons Dark Brown Sugar
1/4 teaspoon Salt
1/4 cup Maple Syrup
3 tablespoons flavorless cooking oil
1 tablespoon Water
1 cup whole hemp seed
1 cup hulled hemp seed
1/2 cup sunflower seed
1/2 cup cashews
1 cup raisins

Directions

Pre-heat oven to 275 degrees F (135 degrees C). Coat a 9-by-13-inch metal pan with vegetable oil, then set aside.

Mix oats, wheat germ, brown sugar, salt and hemp seed in a bowl. Bring syrup, oil, water to a simmer in a saucepan over low heat. Pour onto your oat and seed mixture, and stir to combine.

Pour mixture onto prepared pan while working the cereal into clumps. Bake for 30 minutes. Stir in the raisins and continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.)

You can double the recipe, but bake the granola in two pans. You also may need to increase cooking time. The key is to bake the granola until it is an impressive golden brown.

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Sugar Free Hemp Granola

Servings: Approx 2 pounds of granola
Preparation time: 40 minutes

Directions:

4 cups Old-fashioned Whole Oats
1/2 cup Wheat Germ
1/4 teaspoon cinnamon
2 cans of frozen apple juice
1 cup whole hemp seed
1 cup hulled hemp seed
1/2 cup sunflower seed
1/2 cup cashews
1 cup raisins

Directions

Pull out the frozen apple juice from the freezer and let it thaw.

Pre-heat oven to 275 degrees F (135 degrees C). Set aside a 9-by-13-inch metal pan.

Mix oats, wheat germ and salt in a bowl. Pour the thawed apple juice concentrate into the oat mixture and blend thoroughly. Once combined, add seed mixture, and mix.

Pour mixture onto prepared pan while working the cereal into clumps. Bake for 30 minutes. Stir in the raisins and continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.)

You can double the recipe, but bake the granola in two pans. You also may need to increase cooking time. The key is to bake the granola until it is an impressive golden brown.

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Protein Shake for Kids

Servings: 4 servings
Preparation time: 15 minutes

Directions:

All you need to make this protein shake is a blender and your ingredients.

Ingredients

2 C Fresh or Frozen Pineapple
4 C Spinach
2 C pure fruit juice (or 1 C of water and 1 C of juice)
2 tbs liquid pure Vanilla
1000mg powdered Vitamin C
1 Frozen Banana
1/4 cup protein powder

Directions

Add the liquid and vanilla and the spinach to the blender and blend until smooth. Then you can add the protein powder and vitamin C powder. At the end, slowly add all of the other ingredients and blend until smooth.

This shake tastes great, your kids will love it! It is green, so call it the alien shake which will be even more popular!

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

Servings: 4 servings
Preparation time: Quick

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 Gomasio

Servings: Serves 500 g
Preparation time: 20 minutes

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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Seitan Hulled Hemp seed Tamales

Servings: Yields six tamales
Preparation time: 20 minutes

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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Cilantro Shrimp Salad

Servings: Serves 6
Preparation time: 20 minutes

Directions:

Ingredients:
1 lb medium shrimp, diced
1 inch ginger, grated
3 thai chili, chopped
1 tablespoon garlic, chopped
1 tablespoon sugar
2 tablespoon nam pla (fish sauce)
1 red onion, finely diced
4 baby bok choy
2 lbs green papaya
2 lbs green papaya
1/2 bunch cilantro
3 tablespoon peanut oil
2 tablespoon hemp oil
2 scallions
1/4 cup toasted peanuts

Procedure:
1. Clean and de-vein shrimp. Dice each shrimp into four equal pieces. Reserve.
2. Combine grated ginger, thai chilies, garlic, sugar, nam pla and red onion. Whisk together. Thirty
minutes before cooking shrimp add marinade to shrimp.
3. Add washed and halved baby bok choy to salted boiling water for three minutes. Place bok choy in an
ice bath until cold.
4. Peel and deseed the green papaya and shred or cut into fine slivers.
5. Pick and wash cilantro leaves and reserve.
6. Heat a frying pan over medium-high heat until it smokes. Add peanut oil and wait an additional
minute. Add the marinating shrimp and cook for two and a half minutes or until the shrimp are
translucent.
7. Add hemp oil, toasted hulled hemp seed, scallions and cilantro leaves
8. Place shrimp over green papaya and baby bok choy.
9. Sprinkle peanuts over the top

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Hulled Hemp Seed Vegetarian Inside-Out Roll

Servings: Serves 6
Preparation time: 15 minutes

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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Hemp Pate

Servings: 2 glass loaf pans
Preparation time: 15 minutes

Directions:

1/2 cup warm water
1/2 cup olive oil
1 onion, peeled and coarsely chopped
1/4 cup tamari
1 large potato, unpeeled
2 carrots, shredded
1 cup hulled hemp seeds
1/2 cup hemp flour
1/2 cup nutritional yeast flakes
1 or 2 cloves garlic
1 1/2 tsp mixed dried herbs of sage, basil, oregano, or marjoram

1. Preheat oven to 350 degrees.
2. Place all ingredients into a food processor. Blend until smooth. Pour mixture into a 2 prepared glass loaf pans. Sprinkle hemp seeds on top to finish the appearance.
3. Bake for one hour or until the top is golden and middle has set.

Vegetables used may vary. For more color add mixed bell peppers and tomato, grated zucchini. Use fresh herbs when available.

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Garlic Hempen Hummus

Servings: Makes 2 cups
Preparation time: 10 minutes

Directions:

2 cups drained chickpeas, plus 1/4 cup of liquid in reserve
1/4 cup tahini
1/4 cup lemon juice
3 tablespoons hemp oil
4 cloves garlic
2 tablespoons hemp flour
1/4 teaspoon cumin
1 tablespoon hulled hemp seed
Salt to taste
Place all ingredients into processor. Add liquid reserve to adjust texture. Add oil to adjust texture if needed. Salt to taste. Sprinkle with hulled hemp seeds.

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Chipotle Refried Beans

Servings: Serves 4
Preparation time: With prepared beans, 20 minutes

Directions:

1/2 lb pinto beans soaked overnight, drained
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons coconut oil, or any heat stable cooking oil
1/4 cup hemp flour
1/2 tablespoon cumin powder
4 cups salted water
1 tablespoons pureed chipotle peppers in adobo sauce
Salt and pepper to taste

1. Add soaked beans to 4 cups salted water and bring to a boil in a large pot. Reduce heat and simmer with lid slightly ajar, until beans are very soft, approximately one hour, the drain the liquid.
2. In a separate skillet, heat oil on medium high heat. Cook onions and garlic until translucent, approximately 5 minutes.
3. Combine contents of the skillet with the beans in the pot. Add cumin, hemp flour, chipotle, salt and pepper. Transfer to a processor and mix, or mash with a potato masher.

Serve with tacos, burritos, tortillas, or over rice.

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Carrot Ginger Soup with Hemp Oil and Honey

Servings: 4 large bowls
Preparation time: 30 minutes

Directions:

Ingredients

1 tablespoon olive oil or any heat stable oil
1 coarsely chopped onion
3 cloves garlic, chopped
1 teaspoon cumin seeds
2 tablespoons fresh ginger, chopped
5 large carrots, chopped
1 potato peeled and chopped
6 cups stock
Salt and pepper
2 tablespoons honey
2 tablespoons hemp oil

Directions

Bring potatoes and carrots to boil in stock.

Heat the olive oil and add the cumin seeds. When you hear them start to pop, turn the heat down. Add the onions, ginger and garlic. Sauté for about five minutes then transfer them to the stock pot. Simmer the ingredients together for about 30 minutes.

Puree with a blender or a processor and add salt and pepper to taste.

Serve with honey and hemp oil drizzled on top.

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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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Arugula, Pear and Hemp Seed Salad

Servings: Serves 4
Preparation time: 20 minutes

Directions:

3 Tablespoons whole hemp seeds
1 head Butter lettuce, rinsed and dried
2 cups Arugula, rinsed
2 ripe Bartlett pears sliced into 1/8 pieces or smaller
1/4 cup balsamic hemp dressing
Salt and pepper to taste

Directions

Lightly toast hemp seeds in a dry skillet on medium high heat for five minutes or until the seeds start to lightly crackle. Allow to completely cool.

Gently tear the lettuce into bite sized pieces. Toss with Arugula and pear.

Drizzle balsamic dressing over salad. Season with salt and pepper. Toss and serve.

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Avocado, Citrus and Hemp Salad

Servings: Serves 4
Preparation time: 15 minutes

Directions:

Ingredients

2 tablespoons raw or toasted whole hemp seeds
1 avocado, diced
1-2 cloves garlic, pressed
1 mandarin or orange, peeled and sectioned
1/2 grapefruit, chopped
Juice of half a lemon
5 cups baby salad greens of your choice
Salt and pepper to taste

Directions

Place all ingredients in a large bowl. Toss. Serve.

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Raw Hemp and Flax Crackers

Servings: Serves 4
Preparation time: 20 minutes

Directions:

Ingredients

1/2 cup hulled hemp seeds
1 large zucchini
1/2 cup ground flax seed
1/4 cup hemp flour
1/4 cup whole hemp seed
2 teaspoons sea salt
1/2 cup purified water

Directions

Put zucchini, flax, hemp flour, ground flax, whole seeds and salt in a food processor. Pulse in hulled hemp seeds and enough water to make it spreadable.

Spread onto a teflex sheet or parchment paper and dehydrate until crispy on one side. Flip and repeat. Cut into desired pieces.

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Roasted Peppers and Toasted Hemp Seeds

Servings: Serves 4
Preparation time: 20 minutes

Directions:

Ingredients

4 mixed bell peppers, halved with the seeds removed
4 tablespoons whole hemp seeds
1/3 cup olive oil
Juice of one squeezed lemon
2 tablespoons balsamic vinegar
1/4 cup fresh rosemary
Pinch of oregano
Salt and pepper taste

Directions

Preheat the oven to broil.

Lightly toast the hemp seeds in a skillet on medium heat for five minutes, or until just crackling.

Lightly whisk together lemon, oil, vinegar and spices.

Arrange peppers on a large glass baking dish. Drizzle mixture over the peppers.

Broil for 10 minutes or until the peppers start to lightly char.

Sprinkle with the lightly toasted hemp seeds. Add salt and pepper to taste.

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Balsamic Hemp Vinaigrette Dressing

Servings: 1 1/4 cups
Preparation time: Overnight

Directions:

Directions:
1 sprig fresh oregano
1 sprig fresh thyme
1 cup hemp oil
1/4 cup balsamic vinegar
salt and pepper to taste

Whisk oil and vinegar together and pour over herbs and spices. Store in a glass jar or container. Refrigerate overnight.

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Vegan Hemp Pesto

Servings: 1 1/4 cups
Preparation time: 15 minutes

Directions:

1/3 cup hulled hemp seeds
2/3 cup hemp oil
3 to 4 large cloves of garlic
1/2 cup nutritional yeast
1 bunch fresh basil leaves
A pinch of salt

Combine in a processor and pulse until coarsely blended.

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Hulled Hemp seed Portobello Ravioli with Hemp Balsamic Sauce

Servings: Yields 4 servings
Preparation time: Approx 40 minutes

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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Wild Rice Salad with Cumin-Hemp Vinaigrette

Servings: Serves 6
Preparation time: 30 minutes

Directions:

Wild Rice Salad:
4 1/2 cups water
1 1/2 cups wild rice
2 ears corn
1 asparagus, diced
1 fennel, diced
1 roasted red pepper, diced

Cumin-Hemp Vinaigrette:
2 tablespoons rice vinegar
1 tablespoons agave nectar
2 tablespoons ground cumin
1/2 cup hemp oil
Salt and pepper

Procedure:
1. Cook wild rice in salted water over medium low heat for about 1 hour. Wild rice is properly cooked when the rice grains begin to burst.
2. Separately, place fennel, asparagus and corn in salted water. Cook until tender and then place in ice bath. Remove corn from cob. Combine with diced fennel and asparagus.
3. Oil and season red pepper. Place on open flame and allow the skin to bubble and burn on all sides.
Place in bowl and cover with plastic wrap to allow the pepper to steam. After 20 minutes, peel skin away
and discard. Dice pepper and mix together with other vegetables.
4. Combine rice vinegar, agave, cumin in a blender. Slowly add hemp oil and allow to emulsify.
5. Mix vinaigrette with rice-vegetable mixture. Serve room temperature.

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Avocado Salad with Hemp-Balsamic Reduction

Servings: Serves 4
Preparation time: 15 minutes

Directions:

Ingredients:
3 ears of corn
1 cucumber
1 red onion
1/4 cup loosely packed mint
1/4 cup hulled hemp seed
1/4 cup hemp oil
1 cup balsamic vinegar
4 avocados
8 oz fresh salad mix

Procedure:
1. Shuck corn and roast in the oven for 10 minutes. Remove corn kernels from cob by running a knife alongside the cob
2. Peel and dice cucumber into corn kernel sized cubes
3. Peel and dice red onion into similar size
4. Fold mint leaves and thinly slice
5. Combine mint, corn, cucumber, hulled hemp seed and red onion in bowl and cover with hemp oil. Season with salt and pepper
6. Over medium heat, reduce one cup of balsamic vinegar until it is syrupy (about 12 minutes) Let cool.
7. Slice avocado in half. Carefully remove skin leaving two perfect halves.
8. Place washed fresh salad mix in the center of the plate and put two avocado halves on top. Fill the avocado with the corn-mint salsa. Drizzle with balsamic glaze.

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Spinach Walnut Hemp Manicotti with Eggplant Puree

Servings: Serves 4
Preparation time: 40 minutes

Directions:

Hemp Pasta recipe
Filling:
1 tablespoon vegetable oil
1 small clove garlic, chopped
1 lb spinach
3 oz walnut
2 tablespoon hemp oil
4 oz cream cheese
2 oz heavy cream
1 tablespoon sliced basil

Eggplant Puree:
1 eggplant
1/2 cup olive oil
8 cloves garlic
2 sprigs thyme

Procedure:
1. Make pasta dough and roll out to the “1” setting.. Cut into 5X7 rectangles and keep refrigerated and covered.
2. Heat vegetable oil over medium-high heat. Add chopped garlic, walnuts and cleaned spinach. Saute
for about 1 minute until spinach has wilted. Place mixture in blender and puree.
3. Place pureed mixture in a bowl. Incorporate hemp oil, cream cheese and heavy cream. Wash and dry basil leaves. Thinly slice basil leaves and combine. Reserve.
4. Peel eggplant and cut into cubes. In a medium sized saucepan add eggplant, olive oil, whole peeled garlic cloves and thyme sprigs. Let this mixture slowly simmer over low-medium heat for about twenty minutes. The garlic should be soft and lightly brown. If the garlic begins to burn it should be discarded.
Allow mixture to cool for 30 minutes and puree in a blender until velvety. Season and reserve.
5. In salted boiling water add pasta sheets and cook for about one and half minutes. Remove from
water and pat dry. Heat spinach mixture and add to center of manicotti and roll. Heat the eggplant mixture to slightly warmer than room temperature and serve.

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Hemp Tortillas

Servings: Around 5
Preparation time: 30 minutes

Directions:

2 cups All Purpose Flour
2 cups hemp flour
6 Tbsp Corn oil
1 tsp cornstarch
3/4 to 1 cup warm water
salt and pepper

Combine flours, salt and pepper and cornstarch, add corn oil and rub into flour with fingers until it resembles small peas.

Add warm water a little at a time until the mixture forms a ball not to wet or dry.

Let it rest at room temperature for 30 minutes.

Roll out thin and fry in a lightly oiled pan for 2 minutes each side.

Hempy and crispy.

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Root Vegetable Hemp Cakes

Servings: 4 Hemp Cakes
Preparation time: 40 minutes

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 15 bars
Preparation time: 15 min, then cooling and baking

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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Roasted Tomato and Hemp Bruschetta

Servings: 4 Bruschetta
Preparation time: 15 minutes

Directions:

3 tablespoons toasted hemp seeds
5-6 medium tomatoes, coarsely chopped
1/4 cup chopped, fresh basil
6 cloves garlic, pressed
1/2 cup extra virgin olive oil
Salt and pepper to taste

1. Heat oven to 325 degrees.
2. Arrange tomatoes, basil, and garlic in a shallow glass baking dish.
3. Drizzle the olive oil over the tomatoes, toss to coat.
4. Place dish in oven and roast until tomatoes are sizzling and soft, about 1/2 hour.
5. While roasting tomatoes, place raw hemp seeds on a dry skillet on medium high heat. Toss gently until hemp seeds are crackling and golden to dark brown on the outside. Should take around 5 minutes. Remove from heat.
6. Remove tomatoes from oven season with salt and pepper and hemp seeds, allow to cool slightly.
7. Serve warm over pasta or on crusty bread.

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Buttermilk Hemp Vinaigrette

Servings: 1/2 cup prepared dressing
Preparation time: 15 minutes

Directions:

Buttermilk Hemp Vinaigrette

1/4 cup buttermilk
2 tablespoons hemp oil
2 tablespoons white wine vinegar
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mixed fresh herbs of your choice such as basil, thyme, or oregano

Put ingredients into a blender and blend on very low until herbs are well chopped and mixed.

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Hempen Pizza Crust

Servings: 1 large pizza crust
Preparation time: 40 minutes

Directions:

Ingredients
1 cup all-purpose flour
1/4 cup hemp flour or hemp protein powder
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
2. In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
3. Bake in preheated oven for 20 to 25 minutes, until crust is set.
4. Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

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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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Sautéed Spinach and Garlic over Kamut Rotini

Servings: Serves 4
Preparation time: 20 minutes

Directions:

Ingredients

1 tablespoon extra virgin olive oil
2 cloves garlic, pressed
Salt and pepper
1 pound kamut rotini
½ cup hulled hemp seeds
1 tablespoon hemp oil
2 bunches trimmed, washed spinach

Directions

Bring 2 liters of salted water to a boil. Add the rotini. Cook on medium heat, uncovered for 12-15 minutes.
While the pasta is cooking, heat the olive oil in a pan on medium high heat.
Sautee the garlic for 1-2 minutes.
Before the garlic begins to brown, add spinach and cook until just wilted. Add a generous pinch of salt, then remove from heat.
Drain the rotini. Transfer to a large pasta serving bowl. Toss with spinach and garlic, hulled hemp seeds, and hemp oil. Sprinkle with freshly ground pepper. Serve with slices of tomato or avocado.

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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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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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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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Thai Hemp Noodles

Servings: Serves 4
Preparation time: 30 minutes

Directions:

Ingredients

3 tablespoons whole hemp seeds, toasted in a dry skillet
1 16 oz pkg dry pasta-linguine
6 cloves garlic, pressed
5 tablespoons sugar
4 tablespoons cooking oil
1/4 cup rice vinegar
1/4 cup soy sauce
2 T chili sauce
1/4 cup hulled hemp seeds
2 tablespoons hemp oil
3 green onions
1/2 cup chopped fresh cilantro

Directions

Cook pasta according to normal. Drain. Transfer to a serving bowl.

Over Medium heat, heat cooking oil and garlic. Simmer softly for one minute. Dissolve sugar into oil. Add soy sauce, vinegar, chili sauce. Remove from heat. Add hulled hemp seeds, hemp oil, onions and cilantro. Garnish with toasted hemp seeds.

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EFA- Rich Oatmeal Chocolate Chip Cookies

Servings: 2 dozen cookies
Preparation time: 15 minutes

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:

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 Custard

Servings: 3 servings
Preparation time: 30 minutes

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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Lemon Poppy Seed Hemp Loaf

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

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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Vanilla Cardamom Hemp Bars

Servings: One dozen
Preparation time: 30 minutes

Directions:

1/2 cup whole hemp seeds
1/2 cup hulled hemp seeds
1/2 cup rye flour (or flour of your choice)
1 cup chopped dates
1/4 cup olive oil
1/2 cup honey
2 eggs
1 teaspoon ground cardamom
1 teaspoon vanilla extract
Pinch of salt

1. Preheat the oven to 350 degrees. Grease a square glass baking pan.

2. Beat together the sugar, eggs, vanilla and cardamom.

3. Using a wooden spoon, stir hemp seeds, dates and flour into the mixture.

4. Bake for 17-20 minutes until lightly golden. Allow to cool then cut into 12 bars.

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Spicy Gingerbread

Servings: 3 dozen cookies
Preparation time: 30 minutes

Directions:

1 cup organic crystallized cane juice
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 cup olive oil
1/2 cup organic soymilk or regular
1 cup organic blackstrap molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups whole spelt flour
1/4 cup organic hemp flour

Directions:
Preheat oven to 375 degrees.
Blend all wet ingredients plus crystallized cane juice. Stir the dry ingredients and then combine them with the wet ingredients. When the dough is mixed smooth, roll out and cut in to cookies, or flatten spoonfuls onto a cookie sheet lined with parchment paper.

Bake for 10 to 12 minutes.

Let cool and serve!

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Hemp Macaroons

Servings: Makes 12
Preparation time: 20 minutes

Directions:

Ingredients

1/2 cup coconut butter, or any type shortening
½ cup milk, dairy or non
1 1/2 cups sugar or honey
1/4 cup hemp flour, can be substituted with rice, barley or oat flour
1/2 cup shredded coconut
2 cups rolled oats
1/2 cup cocoa powder
1/2 cup hulled hemp seeds
Pinch of salt
1/4 cup chocolate chips (optional)

Directions

In a saucepan over medium heat, combine coconut butter, milk and sugar, stirring constantly.

Turn off heat. Add the remaining ingredients as they appear.

Drop by spoonfuls onto a cookie sheet lined with parchment paper.

Allow to cool.

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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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EFA Rich Oatmeal Raisin Cookies

Servings: 2 dozen
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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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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