I have a big bag of hemp flour in my pantry that a generous friend gave to me (knowing that I'm a big fan of hemp) so I'm always thinking of ways to incorporate hemp flour into my baking. I also threw some bright veggies into the mix for extra nutrition as I'm all about eating the rainbow!
The ruby chard is from Sylva Lining Organics - Sylva is a super friendly farmer who has a stall at Murwillumbah Markets every Wednesday morning. She's taught me so much about so many different greens. Ruby chard has all the benefits of kale, but tastes sweeter, and in my opinion, is way prettier!
I do love bread, so you may see a few bread recipes pop up from me, since I find it so difficult to buy Sisi-friendly bread. It's one of my favourite things to experiment with!
If you have any other suggestions as to how I can use my hemp flour I'd love to hear them! Please feel free to comment below.
Ingredients (makes 4-5 servings)
1 carrot, finely chopped
1 small bunch of ruby chard, leaves shredded and stems chopped
1 and a 1/2 cups of raw brazil nuts, ground (be careful not to grind it into butter)
1/4 cup hemp flour
1/2 cup of flax seeds, ground in a coffee grinder
1 and a 1/2 cups filtered water
1/3 cup melted coconut oil
1 tbsp tahini
1 tsp Celtic sea salt
1/2 tsp dried rosemary
few drops of Young Living "Taste of Italy" essential oil blend
hemp, pumpkin and sunflower seeds for topping
1. Mix ground flax and water together, then refrigerate for 10 minutes to thicken.
2. Prepare veggies while flax is thickening.
3. Combine flax gel, coconut oil, and tahini.
4. Add ground nuts and hemp flour and mix well.
5. Mix in veggies, essential oil, rosemary, and salt.
6. Pour into a baking tin and top with seeds.
7. Bake at 170C (fan-forced) for an hour.
8. Allow to cool before slicing and serving.
*Best served toasted with avocado or nut butter.