BANANA & BERRY HEMP SEED PUDDING

Ingredients :

2 just ripe (not overripe) bananas, peeled (if too ripe, the flavor can be overwhelming)
2 cups (300 g) organic berries
2 Tbsp (30 ml) light coconut milk (or almond milk)
optional: maple syrup or pitted dates to taste
2 Tbsp (20 g) hemp seeds*
2 Tbsp (24 g) chia seeds
1/8 tsp ground cinnamon

Method :
Add bananas, berries, and coconut milk to a food processor and mix to combine. Then taste and adjust sweetness if needed, adding either maple syrup or pitted dates (optional) and blending to combine.
Next add hemp seeds, chia seeds, and cinnamon (see photo), and pulse to combine. Transfer to 3-4 serving dishes (I love these ones from World Market).
Cover and refrigerate to chill for at least 2 hours, preferably overnight. Will keep in the refrigerator for 3-4 days.
Enjoy

Cherry Hemp Breakfast Pudding

Ingredients :

1 cup of Coconut Milk1 bag of frozen dark cherries
1/2 tsp vanilla or almond extract (optional)
1 tsp hemp seeds
1 tsp chia seeds

Method:
Pour the bag of cherries and the can of coconut milk into a small pot.
Heat on low for 5 minutes to melt the cherries
Puree mixture with a hand/immersion blender
Pour into 4 ramekins and cover
Chill in refrigerator overnight

Enjoy

CHERRY HEMP SMOOTHIE

Ingredients :

1 large organic apple (or 2 small), peeled, cored, and chopped

1 large organic pear, peeled, cored, and chopped

2 organic celery stalks, chopped

1 lb. bag frozen organic cherries

1 frozen banana, chopped

3 tbsp raw shelled hemp seeds, plus more for topping

1 tbsp ground flax seeds

juice of 1 lemon

1/4 tsp ground cinnamon

1/2 tsp vanilla extract

water or coconut water, as needed

unsweetened dried cherries, for topping

Method :

In a large blender, blend apple, pear, celery, and lemon juice with enough water to roughly combine the ingredients. Add the hemp seeds, cinnamon, vanilla, frozen cherries, and frozen banana. Blend until fully incorporated, adding water as needed.

Evenly distribute the smoothie between two 16 oz. jars or glasses (you may have some leftover) and top each smoothie with a teaspoon of hemp seeds and a small handful of dried cherries.

Enjoy

Source : Veggies & Gin

CHEW HEMP PROTEIN BAR

Ingrediends:

Dry
1½ cup hemp protein powder, chocolate flavor (or original just add more cocoa)
½ cup hemp seeds shelled
½ cup cocoa powder
½ cup walnuts, ground into a coarse flour
½ cup pumpkin seeds, whole
¼ cup chia seeds, ground
¼ cup dried mulberries
2 tablespoons cacao nibs (optional)
2 tablespoons spirulina powder
¼ teaspoon pink himalayan sea salt
dash of ground cinnamon
Wet
1½-2 cups dates, about 20 pitted
½ cup dried tart cherries
5 tablespoons coconut oil, melted
1 heaping tablespoon almond butter
½ cup water (start with ¼ and add gradually)
1 teaspoon vanilla extract

Method:
Dry
Coarsely grind walnuts and chia seeds. Pour into a large mixing bowl and combine all remaining dry ingredients (hemp powder, seeds, cocoa, pumpkin seeds, mulberries, cacao nibs, and seasonings). Set aside.
Wet
Combine all wet ingredients in a high speed blender or food processor. This mixture is very thick and sticky so you’ll need a powerful kitchen appliance or mix in small batches. Start with ¼ cup of water in this mixture.
Pour wet ingredients into the large mixing bowl with dry ingredients. This is where you can adjust the water and pay close attention to how much you use.
Using your hands (the best tools for this!), massage and combine the mixture until everything has come together to form a large ball.
If the mixture gets too wet, simply add more cocoa or hemp protein powder. If the mixture isn’t wet enough, try adding more coconut oil or a few more dates. The desired texture is a thick, chewy, sticky bar.
In a 8×8 or 9×9 inch parchment lined pan, evenly spread the protein bar mixture into the pan. Using your hands and fingertips firmly press the mixture into an even layer until it’s even and smooth on top.
Chill for at least 2 hours in the fridge.
Cut into small pieces or 12 whole bars.
Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.

Enjoy

Apple Tarte With Hemp Seed Crumb Topping

Ingredients :

For the crust:
1 1/2 cup Jeanne’s all purpose gluten free flour mix (or same amount of all purpose flour if not gluten free)
1/2 teaspoon salt
1/4 cup sugar
110 gr cold butter (1 stick)
1/4 cup cold milk beaten with 1 egg yolk

For the apples:
2 tablespoons (15gr) granulated sugar
zest of half a lemon
2-3 medium apples (I used 3 medium winesap apples)

For the hemp seed topping:
1/4 cup Jeanne’s all purpose gluten free flour mix (or same quantity regular flour)
1/4 cup granulated sugar
1/4 cup unsalted butter, super cold
3 tablespoons raw hemp seeds

Creme fraiche or whippped cream to serve (optional)

Method :
For the crust:In bowl of electric mixer fitted with paddle attachment, and salt on medium speed until well-combined. Slowly add sugar and flour and mix well. Add the egg yolk /milk mixture and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.
Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round.
Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready).

Preheat oven to 350F and position a rack in the middle.

For the apples:
In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar.
peel, core and thinly slice the apples. Arrange loosely in the tart pan.

Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, butter and hemp seeds until the mixture resembles coarse sand.
Spread over the apple.

Bake tart for 40 to 50 minutes. Let cool to room temp and serve with generous dollops of creme fraiche or whipped cream.
Enjoy