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
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.
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
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
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
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
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.
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.
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)
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.
½ cup almond butter
½ cup coconut oil, melted
3/4 cup coconut palm sugar ( or brown sugar)
2 teaspoons vanilla
1 Tbsp cornstarch
1/4 Tbsp almond milk or water, cold + more if the dough is really dry
1 teaspoon apple cider vinegar
1 cup brown rice flour
1/2 cup millet flour
1 cup gluten-free rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tbsp chia seeds
2 Tbsp hemp seeds
1Tbsp flax seeds
1/2 cup unsweetened coconut flakes
1 cup chocolate chips, dairy-free
Heat your oven to 350F.
In a large bowl combine the almond butter, coconut oil, sugar, and vanilla.
In a separate small bowl combine the ground flax seed, cornstarch, and almond milk (or water). Mix well. Add the vinegar, let it sit for just a second or two and pour it into the almond butter mixture. Stir well.
In a separate bowl mix the dry ingredients: flours, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients. Mix together.
Stir together the dry and the wet ingredients. If the mixture is too dry, feel free to add another tablespoon of almond milk (or water). Then add the coconut and chocolate chips. Mix well.
Drop by tablespoons on a parchment lined baking pan. Bake 10 – 12 minutes.
* Merry Christmas to everyone from Hemproject *
In mixing bowl, beat eggs and sugar.
1/4 cup sugar
In a separate bowl, mix hemp meal, flours, baking powder, baking soda and spices.
1/4 cup hemp seed meal
3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamon
1/4 teaspoon baking soda
Blend olive oil, zest, molasses and applesauce in a measuring cup.
2 teaspoon lemon zest
2 tablespoon olive oil
1 tablespoon molasses
1/3 cup unsweetened applesauce
Alternately add dry, then liquid ingredients to the egg-sugar mix. Stir only until blended.
Pour batter into an 8-inch springform pan greased with a vegetable oil spray.
Top with sauteed apple-almond mix. (See below)
In a saucepan, melt buttery spread. Stir in sugar. Add apples and almond butter. Stir well. Saute for 10 minutes. Stir in vanilla.
2 tablespoon Earth Balance Buttery Spread
2 tablespoon brown sugar
1/4 cup almond butter (all almonds, with no added salt or sugar)
4 apples, peeled and diced (3 cups total cut fruit)
1 teaspoon pure vanilla
3 Tbsp Chia seeds
1 Cup Hemp milk
2 tsp Maple syrup or sweetener of choice (optional)
1/2 tsp Cinnamon
1/4 tsp Ground ginger
1/8 – 1/4 tsp Ground cardamon
1 tsp vanilla
pinch of ground cloves
Mix all ingredients together. Be sure to mix the chia into the milk thoroughly, otherwise you will end up with a chunky pudding. Let sit for 1 hour or in the refrigerator overnight.
After chia has sat and soaked up all the liquid, spoon 1/2 the mixture into a bowl. Layer 1/2 the pomegranate sauce (recipe below) over the chia pudding and top with the rest of the pudding mixture. Spoon the remaining sauce on top.
2 cups dry rolled oats
¼ cup raw shelled hemp seeds
1 medium Granny Smith apple, finely diced (about 1¼ cup)
½ cup pecans, roughly chopped
¼ cup dried tart cherries, roughly chopped
¼ cup cashew butter
5 TBSP pure maple syrup
4 TSP cinnamon
1 TSP vanilla extract
⅛ TSP ground cloves
¼ TSP salt
Preheat oven to 325 degrees.
In a small pot, combine cashew butter, maple syrup and vanilla over low heat. Cook until warm and bubbly, stirring occasionally until mixture is well combined and smooth.
Meanwhile, combine the oats, hemp, apple, pecans, cherries, cinnamon, salt and cloves in a large bowl. Toss to combine well.
Once the syrup mixture is ready, pour it on top of the oats mixture. Stir with a wooden spoon until combined well.
Coat a large baking sheet with cooking spray. Pour the granola onto it, forming a single layer.
Bake for 12 minutes. Remove from oven, toss evenly, then bake again for another 12 minutes.
Remove from heat and allow the granola to slightly cool before breaking into clusters and pouring it into a large bowl.
50g no added sugar milk chocolate
½ cup coconut oil
2 scoops Hemp Protein Powder
1 tsp vanilla extract
2 tbsp cocoa or cacao powder
1 tsp baking powder
½ cup buckwheat flour
4 tbsp almond or hazelnut milk
2 ripe pears, thinly sliced
2 tbsp Sweet Freedom, agave syrup or coconut nectar
Preheat the oven to 190 degrees C and grease and line a loose-bottomed 20cm cake tin with greaseproof paper.
Arrange the pear slices in a uniform pattern to cover the base of the tin. Squeeze over your choice of natural syrup.
Put the coconut oil and chocolate (broken into pieces) in a small pan and heat gently until completely melted. Leave to cool.
Now put all of the remaining ingredients and your melted chocolate sauce in a blender and blend until you have a smooth mixture.
Gently spoon over your pear slices, smooth over evenly and place your tin on a baking tray (it may leak out!). Bake for 30-40 minutes until risen, golden and a skewer comes out clean. Leave to cool.
Run a knife around the edge and remove the cake from the tin – tip upside down onto a wooden or chopping board. Now carefully remove the loose bottom lid and peel off the greaseproof paper – you should hopefully have a nice pattern intact!!
Slice up and serve with Greek yogurt or just on it’s own!
½ cup plain Greek yogurt
3 tbsp hemp seeds
Insert a toothpick into the end of the grape that has a hole. I found it easiest to stand the grape and hold with one hand while I inserted the toothpick with the other.
Place Greek yogurt and hemp seeds in a separate bowls then line a baking sheet with parchment paper.
Assembly the grapes by dipping into the Greek yogurt then immediately into the hemp seeds. Place on the baking sheet. Repeat this process for all the grapes.
Place in the freezer for 2-3 hours (overnight is best) and devour!
Store in the freezer in a plastic bag for up to one month.
Source: Skinny Fitalicious