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Blueberry Vanilla Graham Protein Smoothie
Breakfast

Blueberry Vanilla Graham Protein Smoothie

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine coconut water, banana, blueberries, kale, spinach, dates, almond butter, hemp seed hearts, flax seeds, oats, and protein powder in a blender. Cover and puree until smooth. Top with graham cracker crumbs.

By veggiesbycandlelightcom

Peanut Butter Hemp Cookies
Snack

Peanut Butter Hemp Cookies

4.7

Prep
20 min
Cook
9 min
Total
29 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix flour, raisins, hemp seed hearts, baking powder, and baking soda together in a bowl. Beat brown sugar, white sugar, butter, and applesauce together in a bowl using an electric mixer until smooth and creamy; add peanut butter and beat until smooth.
  3. 3 Beat eggs and vanilla extract together in a bowl; stir into peanut butter mixture. Mix flour mixture into peanut butter mixture until a smooth dough forms. Roll dough into small balls and place on a baking sheet; press each with a fork to flatten.
  4. 4 Bake in the preheated oven until golden brown, about 9 minutes.

By Heather Hedstrom

Gluten-Free Chocolate Chip Hemp Seed Cookies
Lunch

Gluten-Free Chocolate Chip Hemp Seed Cookies

4.8

Prep
25 min
Cook
8 min
Total
63 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
  3. 3 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
  4. 4 Place cookie dough in the refrigerator to firm up, at least 20 minutes.
  5. 5 Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
  6. 6 Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

By Christine

Pecan, Lemon, Ginger, Hemp, and Chia Scones

Pecan, Lemon, Ginger, Hemp, and Chia Scones

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes.
  3. 3 Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.
  4. 4 Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
  5. 5 Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.

By Kameron

Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones

Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones

4.8

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  2. 2 Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
  3. 3 Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
  4. 4 Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
  5. 5 Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
  6. 6 Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.

By Kameron

Superfood Bar
Appetizer American

Superfood Bar

5.0

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Line a 9x13-inch baking pan with parchment paper.
  2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
  3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
  4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
  5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches