Hemp Girl

Showing posts with label gluten free. Show all posts

Chocolatey Hemp Seed Squares

So this making chocolate - the raw stuff, it's messy! And it may not always look as refined and pretty as a Lindt or Haigh's chocolate, but it tastes good - surprisingly good!

The base of this recipe uses three ingredients: coconut oil, cocoa powder, maple syrup. It doesn't set like chocolate, to me it's more like a ganache. The syrup makes it thick and sticky which is where the 'mess' factor comes from.

The end product is very rich and you only need a small piece with a cuppa. Or you could add it to a berry desert, the acidity of the berry will cut through the richness of the cocoa.

Ingredients

1/4 cup melted coconut oil

2/3 cup cocoa powder

4 tblsp maple syrup (or another sweetener of your choice)

2 tblsp hemp seeds

To make

Melt the coconut oil, but be sure not to overheat it. Bring it to just melted.

Add in the cocoa powder and whisk constantly.

Add in the maple syrup and whisk quickly. At this stage it will go all chunky but don't panic!

Place the mix onto a piece of baking paper and gradually mix in the hemp seeds using the knife to fold them through.

Using the knife spread the mix til it's 2cm thick, sprinkle on more hemp seeds and put in the fridge for 30mins.

Remove from the fridge and cut into small squares.

This isn't your usual chocolate and melts quickly once in your fingers so small squares are easiest to eat. If you're planning to share then place it in the freezer in a sealed container for a few hours.
Other flavours you could try are:

Sea salt

Roasted almonds
Frozen berries
Peppermint

Enjoy!

Blossom x

Quick & simple breakfast

Well, life does have a way of getting in the way of this blogging stuff!
I have had some ups and downs with my health, the downs mostly coming from the health professionals I see and they're inability to remember what they said at past appointments...
The ups include going back to one of my loves, bellydancing! Being happy is truly one of the best medicines for any illness.
When my world does go a bit pear-shaped cooking can be one of those tasks that reflects the chaos - it's either simple and tasty or complex and fabulous.
This little breaky is the former - simple, healthy and tasty. A great start to my day when I have to rush to work in the morning.
Spelt bread toasted with organic almond butter spread, chopped banana, cinnamon and lots of hemp seeds.
Delicious, nutritious and filling - a perfect breaky!

ps. Dear readers - I know, I know I promised a regular uodate on the CBD Hemp oil, it will be my very next post tomorrow. I have learnt my lesson on blog promises, technology and full time work not mixing!

Blossom💕

Seed Bars

Well, I said I like simple recipes and I don't think these little bars of goodness could be much easier! So easy and versatile, and takes only a few minutes to make.

Ingredients
1/4 cup hemp seeds
2/3cup of Kapai Puku naked blend
3 tablespoon maple syrup
2-3 tblnspn coconut oil

Throw it all in a bowl, mix, and then press the mix into a container lined with backing paper, put the lid on and pop in the fridge for the night.

For some variations try adding any of the following - dried cranberries, goji berries, almonds, walnuts, pecans, sultanas, raisins. And if you're feeling even more fancy, drizzle some chocolate of your choice over the top.

Lemony cheesecake with hemp seed base

Well this was something of an experiment! After looking at many beautiful images of raw cheesecakes that are gluten free and refined sugar free I was constantly struck at how time consuming they are and how many ingredients they take... I am something of a lazy cook, there had to be a simpler way!

So, I found gluten free Weetbix in the cupboard and mixed in some hemp seeds, coconut oil, maple syrup and shredded coconut. Voila, a cheesecake base was born! The hemp seeds add a lovely texture and nutty taste to the base. I would replace the shredded coconut with desiccated next time.

The next conundrum was the topping. I'm not dairy free but I am on lactose free and low fat dairy, and if possible goat cheese and yoghurt. So, I choose ricotta and low fat cream cheese. I'm still playing with the ratio, and I may try baking the next one with an egg mixed through to see which is best - raw or baked.

For my first attempt I'm quite happy - and it is very tasty. Lemon and maple syrup are a match made in heaven!

Prep time: 10 mins
Mix time: 10 mins

Ingredients

Base / Crust
4 crushed gluten free Weetbix
3 tablespoons real maple syrup
3 tablespoons hemp seeds
1/4 shredded coconut (you can use desiccated too)

Topping
250gm ricotta
1/4 cup low fat cream cheese (a generous 1/4 cup!)
3 tablespoon maple syrup
Juice of 2 lemons

To make
Base
Add the base ingredients in a bowl and blend with a knife or in a food processor for a few minutes. You want a nice crumble consistency.
Put all of the mixture into a spring form base and using the back of a metal spoon, press firmly into the base and smooth the surface so it is even.
Pop in the fridge over night or minimum of 4 hours.

Topping
Add the ricotta and cream cheese in a bowl and blend together until smooth.
Gradually add the lemon juice and then the maple syrup until combined.
Pour on to the base and smooth out the top.
Gently tap the tin on the bench to remove and bubbles and pop in the fridge for minimum of 4 hours.

Serve cold and top with berries.
Enjoy!

Hemp Bliss Balls

I love protein balls but many are just too sweet. I have played around with this recipe and found maple syrup works a dream! You can vary the sweetness to suit your taste buds, mine are a good balance of salt from the peanut butter and sweet from the syrup.

They're super easy to make and delicious!

Prep time: 10mins

Time to make: 10mins

Makes 8 balls

Ingredients
2 tblspn hemp seeds
1 1/2 tspn hemp protein powder
1/4 cup puffed quinoa
2/3 cup peanut butter (I prefer natural peanut butter - crunchy with salt)
3 tspn real maple syrup
1 tblspn coconut oil
2 tblspn coconut flakes (& more to roll the balls in, you can use desiccated)
1 tspn cinnamon

To make
1. Place the peanut butter in a bowl and mix in the hemp seeds, hemp protein powder and cinnamon and mix well using a metal spoon or knife
2. Add the maple syrup and mix
3. Add puffed quinoa and mix gently
3. Add coconut flakes and coconut oil

Using a teaspoon, roll a heaped teaspoon in your hands and then in either coconut flakes or desiccated coconut.
Store in a lined airtight container, use baking paper or brown paper, and keep in the fridge.
Enjoy!

Hemp seed & Banana flour pancakes

These pancakes are so delicious!

The quickest & easiest breakfast treat you can make. The hemp seeds are a perfect taste match for the banana flour, adding a nutty favour and texture.

Banana flour is made from unripe green bananas and is full of potassium. You can use banana flour instead of self-raising or white flour. For one cup of white flour use 2/3cup banana flour. It has a very mild banana flour.

The pancakes are gluten and work just as well without the egg.

Prep time: 5mins

Cooking time: 10mins

Makes 4 large or 8 small pancakes

Ingredients

2 tblspn hemp seeds

1 cup banana flour

1 egg

1 1/2 cup almond milk - (I use Pureharvest which has rice malt syrup)

2 tspns Cinnamon

1 tspn Freshly grated nutmeg

To make

Place all the dry ingredients in a bowl.

Add milk and egg and mix all together with a hand whisk till smooth and no lumps.

Add 2tblspn hemp seeds, cinnamon and nutmeg & stir until evenly mixed.

To cook

*note: you can let your mix stand for 20mins to thicken if you like thick pancakes.

Heat a non stick pan & add in a small amount of coconut oil or butter.

Make sure your own is hot and pour in half cup of the batter slowly

When you start to see small bubbles form and the edges starting to look cooked flip your pancake and cook for a minute.

Toppings

Go for it!!

I love sliced banana, strawberries, goat yoghurt, real maple syrup & hemp seeds.

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