Posts tagged ‘baking with hemp’

October 8, 2011

hemp granola bar perfection

I am glad after all these attempts I hadn’t give up on making granola bars, otherwise I never would have made it to this place of granola perfection. I have had many a pan of granola bar turn into brittle crumbly tooth chipping cereal, or worse… softy chewy falling wads of oats. I have had them all, and from a baker who doesn’t especially enjoy graonla bars… I was all set to put my attempts aside forever, except that my family loves them and is always buying boxes of $7 over-packaged organic granola bars box at the store… which I wince at time and time again.

This recipe was inspired from the whitewater resort recipe book, only I put my standard SOLE spin on it.. whole grains, vegan, no GMO, less sugar, you know the drill.

So if your anything like me and your shoulders hackle at the thought of another failed attempt.. then you have my word this recipe will bring you to the delicious state of granola bar perfection.

warm your oven to 350

While its warming toast the following items in it for 10-15 minutes (depending on what temp you put them in at)

1 cup coconut

1 cup hemp seeds

1 cup mixed seeds (sunflower, millet, sesame, flax, and chia)

meanwhile in a large bowl combine

1 cup oil (I used 1/4 hemp oil, 3/4 grape seed oil)

1.5 cups almond butter

2 tsp vanilla

1 cup organic rice syrup

1 cup cane sugar or brown sugar

blend well then add:

6 cups oats (I used half quick oats and half rolled)

1 cup dried fruit

1 cup chocolate chunks

all the toasted seeds and nuts

 

Once eveything is combined well press mixture into a silpat sheet lined 18×12 baking tray and cook for 25 minutes. It should be just golden when it;s ready to come out of the oven, allow to cool for about 5 minutes before cutting bars (in the pan still) then allow them to cool entirely.

 

 

 

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March 8, 2011

Punk Rocker Chocolate Drops

I couldn’t decide what to call these fabulously chocolate-y  vegan cookies, but I found the inspirational starting point for this recipe at the post punk kitchen, thus my Punk Rocker Chocolate  title. I tweaked this recipe a bit by taking out the standard wheat flour and replacing it with a blend of Buckwheat /Hemp and Kamut (I posted this as a WF/GF recipe because brown rice flour would be ideal in place of Kamut to keep this GF, however I just ran out and my partner is OK with ancient wheat grains, new discovery on the allergy front… yeah!)

I have a small confession to make… I actually HATE cookies. I know you are thinking no one on the planet hates cookies, and I know this is a true fact, because back in my city life I owned two cookie companies, and I did pretty well catering to the cookie cravings of the rest of the planet. Ok so now you’ll understand that after a decade of  making millions of cookies I don’t actually eat them, crave them, or enjoy them almost ever. Well this morning something happened… the universe has shifted, because I actually ate 3 of these! 3!

This speaks volumes at just how wicked these babies are!

YOU’LL NEED

2 cups organic (gluten free if applicable) Oats

1/2 + 1/3 cup buckwheat flour

1/2 cup kamut flour (or Rice flour for GF cookies)

1/3 cup hemp flour

2/3 cup cocoa powder

3/4 tsp baking powder

1/2 tsp. baking soda

pinch of sea salt

1 cup organic cane sugar

1/2 cup hemp seeds

2/3 cup chocolate almond milk (you could use regular)

2/3 cup canola oil

2 tsp pure vanilla

1 cup fair trade dark chocolate chips.

Portion cookies and bake on baking parchment at 350º for  12-16 minutes.(depending on how big you make the cookies) I used a 1 oz mechanical ice cream scoop and yielded 30 super stellar cookies!

February 24, 2011

Divine Hemp Chocolate Brownie

Divine Hemp Chocolate Brownies: Gluten Free, Lactose free, High Protein, Ultra gooey.

Yum, the other day I was totally inspired by this cocoa-ee brownie recipe I found online here and I gave it a whirl at the cafe, and it turned out pretty darn good… I wanted to make it a little more chewy and I really wanted to use my great new Organic hemp flour… So I gave it a SOLE kick at home and it turned out just right! Super dense, really rich and the dates I added injected a caramel sauce like element which threaded it’s way through the whole brownie. When I remake this I will use a dark chocolate, cut into little chunks and sprinkled on the top rather than the milk chocolate bits I had in hand… alternatively a boozy chocolate gnache would be elevate this brownie to white tablecloth dessert!

The only dairy in these brownies came from our sweet little hens.

In a mixer bring together;

2 fresh eggs

1 Tbsp vanilla

1 tsp sea salt

9 whole dates, pitted and torn into quarters

2 Tbsp each: unsulphured molasses, honey, and brown rice syrup

1/2 cup of almond butter

1/2 cup of organic hemp flour

1/2 cup pure cocoa power

1/2 cup of chocolate pieces (I just cut up a chocolate bar)

1 tsp baking power

Combine everything together and pour into a prepared small square pan.

Sprinkle the top with organic hemp seeds and more pieces from your chocolate bar.

Bake at 325º for 20-25 minutes. Don’t worry about pulling a toothpick clean, the inside will set as it cools. Just make sure the top is firm-ish

dig in while they are warm.. its so worth burning your fingers for!