Cooking with Hemp
Hemp seeds are one of the by-products of farming industrial hemp and is a great source of plant-based nutrients. The seed can be processed into several different food products such as hemp oil, flour, protein, and hemp hearts. This environmentally friendly crop is great for the planet, and almost as importantly - you.
Hemp seeds have a delicious nutty flavour and like chia and flax seeds they contain an array of minerals and nutrients including iron, zinc, magnesium, and manganese. Hemp however provides a comparatively higher amount of these minerals per serving and is a complete protein, which contains all the essential fatty acids the body needs to build your immune system.
When it comes to cooking with hemp you can use the flour as a gluten free and keto friendly replacement to conventional flour, and the oil in salad dressings much like olive oil. The protein can be used a plant-based replacement to whey in shakes and smoothies and he hemp hearts can be used to make hemp milk or sprinkled into or onto anything you can think of - savoury or sweet.
Here are a few recipes you can try at home using some of Country Boys Collectives hemp range:
Cinnamon Oatmeal & Hemp Cookies
Yield: 4/6 cookies
- 128g rolled oats
- 96g whole grain flour (try using hemp flour)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 2 Tbsp coconut oil
- 32g maple syrup
- 1 tsp vanilla extract
- 1 large organic egg
- 32g hulled hemp seed
- Pre-heat oven to 180c and line a baking tray with parchment paper.
- In a mixing bowl add all your dry ingredients and mix well.
- In another bowl combine your coconut oil (melted), maple syrup and vanilla extract. Whisk until mixed well.
- Add egg and whisk again until you have a smooth consistency.
- Now add your dry ingredients and mix with a spatula until fully combined.
- Leave mixture for 10 minuets.
- Spoon mix onto lined baking tray with enough space between each cookie. Flatten the dough slightly and shape with the spoon.
- Bake cookies for 12 to 15 minutes. keep your eyes on mix and don’t over-bake them.
- Remove from oven and leave to cool for a few minuets. Then place cookies on a cooling rack and allow to cool completely.
Eat fresh or store in a sealed container.
Berry, Banana & Hemp Seed Pudding
Yield: 3/4 portions
- 2 ripe bananas
- 256g organic berries (if frozen thaw first)
- 2 Tbsp alternative milk
- maple syrup or pitted dates (optional to taste)
- 2 Tbsp hulled hemp seeds
- 2 Tbsp chia seeds
- ⅛ tsp ground cinnamon
- Add your bananas, berries, and alternative milk to a jug blender or food processor and mix until combined. Taste and adjust sweetness by adding either maple syrup or pitted dates (optional) and blend again.
- Now add your hulled hemp seeds, chia seeds and cinnamon, mix until fully combined. Then transfer to 3/4 serving dishes (any tumbler or glass will do).
- Cover and refrigerate to chill for at least 2 hours, preferably overnight.
Will keep well in the refrigerator for 3-4 days.
Hemp & Lemon Hummus
Yield: 8 portions
- 250g cooked chickpeas
- 75g hulled hemp seeds
- 2 large cloves garlic
- 2 organic lemons juiced
- ¼ tsp organic lemon rind
- 6 Tbsp tahini
- 2 Tbsp hemp oil
- 4 Tbsp water
- 1 tsp salt
- 1 tsp ground coriander
- Start by crushing your garlic, juice your lemon and finely grate your lemon rind.
- Now blend all the ingredients together with hand-blender/jug blender or food processor until it has a creamy smooth texture.
- Garnish with a sprinkle of the hemp hearts.
- Store in a sealed container in the fridge.
Cacao and Hemp Protein Balls
Yield: 10/15 balls
- 65g hemp flour
- 2 Tbsp hemp protein
- 32g peanut butter
- 2 Tbsp maple syrup
- 32g cacao powder
- 2 Tbsp coconut oil
- 500mg Chocolate & Hazelnut or Vanilla CBD oil (optional)
- To decorate:
- 1 Tbsp chia seeds
- 1 Tbsp hulled hemp seed
- 1 Tbsp desiccated coconut
- 1 Tbsp cacao powder
- First put all the ingredients in a food processor or jug blender and blitz until a smooth texture.
- Now in separate bowl combine the decorating ingredients.
- Roll the protein ball mixture into tablespoon-sized balls and roll in the decorating mixture until coated.
- Place on a baking paper lined tray and refrigerate for at least 30 minutes before serving.
Keep in a sealed tub in the fridge.
Yield: 4 portions
- 275g organic wholemeal flour
- 125g hemp flour
- 4 organic eggs
- 1/2 Tbsp Olive oil
- 150ml tepid water
- Salt to taste
- Mix together your two flours in a bowl, add salt and create a well in the centre of your flour.
- Add your olive oil and slowly pour your tepid water in with one hand as you bring the mix together with the other.
- When the mixture has formed a dough, place onto a lightly floured surface.
- Knead the dough lightly for 5 minuets to ensure that it is well mixed. Cover with cling film and allow to rest for an hour.
- Take your dough and place on a flat, clean, and lightly floured surface. Cut into 3/4 sections, take one section at a time, and cover the rest to prevent drying out.
- Roll your first section out until paper thin, then fold in on itself and repeat this a couple of times. Once rolled out for the final time, cut into roughly 7mm strips and gather together in roughly tied 'nests'.
- Alternatively, you can use a pasta maker to roll it out if you have one available to use. Repeat this process until you have used up all of your dough.