Snapshots of life and crafts on our little homestead

Posts tagged ‘Hemp’

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola

Ingredients

  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola

Ingredients

  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.
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Baking Crackers for a Visitor

Tomorrow one of the faculty form the University that I use to work at is coming over to visit and walk the gardens around the house, so I thought that I would bake some gluten-free crackers to serve with cheese and an apple cake as part of the food offering for his visit. The apple cake recipe was posted this past winter and the cracker recipes are listed below.

crackers

Flax and Hemp Seed Crackers

Ingredients

  • ½ cup almond flour
  • ½ cup  ground flax meal
  • 2 tbsp shelled hemp seeds
  • 1 tbsp coconut flour
  • ¼ tsp fine sea salt (plus more to sprinkle on top)
  • 2 Tablespoons melted coconut oil
  • 1 large egg white

Instructions

  1. Preheat oven to 300° degrees.
  2. Mix almond meal, flax meal, shelled hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted coconut oil and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
  3. Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
  4. Bake for 30 minutes, or until completely dry and crisp.
  5. Cool on cooling rack and store in airtight container for up to 2 weeks.

Rosemary Crackers

rosemaryIngredients

  • 1 3/4 cup almond flour
  • 1/2 teaspoon fine sea salt
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp olive oil
  • 1 large egg

Instructions

  1. Preheat oven to 350° degrees.
  2. Mix flour, sea salt, and rosemary in a medium bowl.
  3. In a small bowl whisk together olive oil and egg.
  4. Stir wet ingredients into flour mixture until thoroughly combined.
  5. Roll the crackers out 1/8 inch thickness between two sheets of parchment paper.
  6. Use a sharp knife or pizza cutter to cut into small squares.
  7. Bake for 12-15 minutes, or until lightly golden.
  8. Cool on baking sheet for 30 minutes, then serve or store in airtight container for up to 2 weeks.
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