SHARE THESE HEMP FOOD RECIPES WITH YOUR CUSTOMERS TO HELP THEM UNDERSTAND THE USES OF HEMP AS A FOOD PRODUCT.
Hemp Coconut Smoothie Bowls
1 cup coconut milk (from a can, or coconut milk beverage from a carton)
2 cups frozen strawberries
2 large ripe bananas
1 tbsp. hulled hemp seeds
Optional: Fresh brown coconuts (To halve & pour smoothie bowl into! A bowl works too!)
Unsweetened coconut flakes
Hulled hemp seeds
Carefully break two coconuts in half and empty out the coconut water, save if you can. If you cannot find coconuts, a bowl works too!
In a blender add the coconut milk, frozen strawberries, bananas, and one tablespoon of hemp seeds.
Blend on high for about 1 minute, until thick and creamy.
Pour smoothie base in the coconut halves and top with raspberries, edible flowers, coconut flakes, buckwheat groats and more hulled hemp seeds , serve immediately & enjoy!
Sweet Cranberry Hemp Bars
1 3/4 cups gluten-free oats (or organic oats)
1/3 cup gluten-free flour (or whole wheat flour)
1/3 cup hulled hemp seeds
3/8 teaspoon guar gum (or xanthan gum)
1/4 teaspoon fine sea salt
6 tablespoons coconut oil
6 tablespoons coconut nectar
1/4 cup dried cranberries
Preheat over to 160c. Line an 20 x 20 cm square pan with parchment paper, with a little extra over the side.
Mix together all dry ingredients – oats, flour, hulled hemp seeds, guar gum (or xanthan gum) and salt in a large bowl.
Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 45 seconds and stir to combine. Pour the coconut oil mixture into the oat mixture. Fold in the dried cranberries.
Spoon the batter into the prepared pan and smooth it into the corners and the side evenly.
Bake for 25 minutes (rotate the pan from front to back halfway through baking).
Transfer the pan to a wire rack to cool for 15 minutes and then put in the freezer for an hour before cutting into 16 bars.
Basil Hemp Dipping Sauce
1/2 cup soaked cashews
1/4 cup water
6 fresh basil leaves
1 garlic clove
2 tablespoon lemon juice
2 tsp red wine vinegar
1/2 tsp sea salt
2 tbsp hulled hemp seeds
2 tbsp hemp oil
Blend all ingredients in a blender until smooth. Use as a dip for veggies or crackers.
Hot Detox Hemp Burgers
1 cup raw cashews
2 cups filtered water, for soaking the cashews
2 tbsp. ground flaxseeds (freshly ground if possible)
1⁄4 cup filtered water, for soaking the flaxseeds
1⁄4 cup chopped red onion
1 cup hulled hemp seeds
1⁄2 cup raw sunflower seeds
3 tbsp. coconut aminos (or gluten-free tamari sauce)
1 tbsp. dried basil
1 tsp. pink rock or gray sea salt
1 1⁄2 cups kasha (toasted buckwheat groats)
2 cups grated carrots or unpeeled sweet potatoes (using a food processor)
1⁄2 cup dried cranberries (sweetened with apple juice)
In a small bowl, soak the cashews in 2 cups water for 1 hour. Drain well.
In another bowl, combine the ground flax and 1⁄4 cup water and set aside for about 5 minutes until it gels.
Preheat the oven to 150°C, and line 2 baking sheets with parchment paper.
Using a food processor, puree the soaked cashews until smooth.
Add the flax and the remaining ingredients, except for the kasha and carrots, and process until well combined. Then add the kasha and carrots, and the dried cranberries if using, and pulse, to avoid overmixing, until the mixture starts to form a ball.
Using your hands, shape the mixture into patties (about 1⁄4 cup each).
Place the patties on the baking sheet and bake for 25 minutes, flipping halfway through. Makes 16 patties. Will keep for up to 4 days in the fridge or up to 3 months in the freezer.
Unique sells the following hemp food brands – Hemp Foods Australia, Sani Hemp and EM Superfoods. For more information on these brands and the products they offer, contact us, or add them to your online order here.