Ingredients
4 oz clean seed
1 oz almonds
1 -
Method
Blend all ingredients in a food processor with 2 tablespoons of cold water. Add one pint of water and stir thoroughly. Chill for one hour.
Hempseed Flapjack (4 flavours)
(Extra Hempy, Nutty, Fruity, Coconut)
Ingredients
3 oz vegetarian margarine/soya spread
2 oz light brown sugar
2 level tbs golden syrup (light treacle)
6 oz of oat mix (see below)
Method
Melt margarine, sugar and syrup in large saucepan. Add the oat mixture, mix well and turn into a greased 8 inch baking tray, pressing well down.
Bake in a preheated oven at 180 degrees centigrade/gas mark 4 for 15 to 20 minutes (or until golden brown). Leave to cool for a few minutes then mark into desired pieces. When cool and firm, break into pieces.
Oat mixes:
For Plain Hempseed Flapjack
4 oz oats
2 oz cleaned hempseed
For Fruity Hempseed Flapjack
2 oz oats
3 oz oat/fruit muesli mix
1-
For Coconut Hempseed Flapjack
4 oz oats
1-
1-
For Nutty Hempseed Flapjack
4 oz oats
1-
1-
Ingredients
2 onions (chopped)
8 oz Hempseed Burger Mix
2 cloves garlic (crushed)
3 oz fresh breadcrumbs
1 tbs cold pressed virgin hemp oil
1 tbs vegetable oil for frying
300 ml vegetable stock
1 egg (beaten)
2 tbs soy sauce
Mixed herbs to taste
Salt and Pepper to taste
125 ml sour cream (optional)
Method
Heat vegetable oil in a large saucepan until hot. Fry the onions until soft then pour in hemp burger mix and stir. Pour in vegetable stock and hemp oil and slowly simmer for about 5 minutes stirring every minute, Then take off the heat.
In a bowl, put the breadcrumbs, herbs and garlic and stir in approximately half a pint of cold water then blend in the beaten egg. Leave in the fridge for a few minutes until the mixture has absorbed the water.
Put the stuffing mix into the saucepan and stir until thoroughly blended with the mince mix. Spoon mixture into a meatloaf tin and bake in a preheated oven at 350 degrees Fahrenheit (Gas mark 3) for 60 minutes.
Crunchy Hemp Potato Salad
with Yoghurt Dressing
Ingredients
1/2 lb (225g) potatoes
1/4 pint (140ml) yoghurt
1 spring onion
1/2 cup of toasted hemp seed
1/4-
1/2 teaspoon oregano
1 tablespoon of cold pressed hempseed oil
Salt and pepper to taste
Method
Cook the potatoes until tender. Cool slightly
Put the yoghurt in a bowl. Mince the spring onions and toasted hemp
seeds and add them to the bowl along with the garlic salt, oregano and hemp oil. Mix well.
Dice the potatoes and add them to the bowl.
Mix them in.
Cover bowl and chill thoroughly.
Hemp Salad Dressing
Ingredients
6 tbs cold pressed hemp oil
2 tbs wine vinegar
1/2 tsp ground coriander or cumin
2 cloves garlic (crushed)
juice of 2 lemons
black pepper
Method
Put all ingredients into a screw-
Before using shake until well emulsified.
Ingredients
4 oz toasted hemp seed
1 onion
4 oz millet
1 tbs soy sauce
1 tbs cold pressed hemp oil
1 oz hemp flour (or wholemeal)
1 tbs vegetable oil for frying
1 egg beaten
fresh breadcrumbs
Method
Peel and finely chop or grate the onion.
Cook the millet in twice the quantity of water or water to cover.
Crush the toasted hempseed with a pestle and mortar then mix this with millet, onion, soy sauce and hemp oil.
Shape into small croquette shapes and coat in flour.
Dip in beaten egg and then roll in breadcrumbs before frying in the vegetable oil until crispy and golden brown.
Serve with a salad drizzled with a hemp oil salad dressing.
Ingredients
2 egg yolks
salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
290ml/10 fl oz cold pressed hemp oil
A squeeze of lemon juice
1 tbs white wine vinegar
Method
Put yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon.
Add the oil very slowly whilst continuing beating. The mixture should be very thick by the time half the oil has been added.
Beat in the lemon juice.
Continue pouring the remaining half of the oil but alternating the dribbles of oil with small quantities of vinegar.
Add salt and pepper to taste.
Ingredients
2 cloves of garlic
2 large cups of basil leaves
2 oz toasted hemp seed
2 oz vegetarian Parmesan cheese, freshly grated
150 ml cold pressed hemp oil
salt to taste
Method
Put the garlic and the basil into a blender and mix to a paste.
Add the nuts and cheese, then whilst blending, slowly pour in the oil. Season to taste.
Keep in a covered jar in a cool place.
Ingredients
225 g hemp flour
225 g plain flour or Italian pasta flour
A pinch of salt
4 eggs
1 tablespoon of cold pressed hemp oil
Method
Mix the two flours and salt then sift onto a wooden board. Make a well in the centre and drop in eggs and oil.
Using the fingers of one hand mix together the eggs and oil and gradually draw in the flour. The mixture should be a very stiff dough.
Knead for about 15 minutes or until smooth and elastic. Wrap in polythene and leave to relax in a cool place for one hour.
Roll one small piece of dough out at a time until paper thin. Cut into required shapes.
Allow to dry; hang noodles over the clean handle of a broom suspended between two
chairs; lay small shapes on a wire rack or dry tea-
Ingredients
1 oz butter or margarine
1 large onion (chopped)
4 sticks celery (chopped)
2 cloves garlic (crushed)
2 teaspoons grated fresh root ginger
9 oz Hemp Burger Mix
4 oz basmati rice
690 ml of tinned chopped tomatoes
4 tablespoons soy sauce
Method
Melt butter in a saucepan and lightly fry the onions, celery, garlic and ginger until light brown.
Add the Hemp Burger Mix and stir together for 3-
Spoon half of the mixture into a lightly greased casserole dish and cover with the uncooked rice.
Place the remaining onion and celery mixture over the rice.
Blend the chopped tomatoes and soy sauce together and pour over the casserole.
Bake covered for 30 minutes.