GLUTEN-FREE HEMPCAKES
Coming across hemp seeds in the supermarket recently, I had to take some home to try.
Hulled hemp seeds (hemp hearts) are touted as one of the new superfoods. Containing all nine essential amino acids, heaps of vitamins and minerals and with an almost perfect balance of Omega 3 and Omega 6 oils, hemp seeds are said to be the most nutritionally complete food source in the world.
They’re said to help with weight loss, improve skin, relieve joint pain and arthritis, aid in digestion, lower blood pressure and lots more.
If you’re expecting to hate the medicine, though, the good news is that hemp seeds are quite delicious, even more so when they’re cooked: toasted and sprinkled on salads, for instance, or sauteed in stock and butter like couscous.
They also add a rich nutty flavour and texture to baked goods, as in these thoroughly agreeable Gluten-free Hempcakes.
Eat them on their own or as a substitute for oatcakes, with a slice of cheese and some quince paste.
I can’t tell you yet how well they keep I’m afraid. They never last long enough to find out.
Jan
GLUTEN-FREE HEMPCAKES
Makes 12-14 depending on thickness
80 gm hulled hemp seeds
60 gm brown rice flour
50 gm flaked almonds, roughly chopped
40 gm desiccated coconut
2 tablespoons golden flaxseed, ground
2 tablespoons psyllium husks
½ teaspoon sea salt
80 gm butter, melted
80 gm golden syrup
Line a large oven tray with baking paper. Heat oven to 170°C.
Combine dry ingredients in a bowl. Add butter and syrup and stir to combine well.
Rest mixture in the fridge for 5-10 minutes to firm up a little before rolling out.
Roll mixture out between 2 sheets of baking paper to about 8mm thick.
Cut into rounds with a cookie cutter and transfer hempcakes to the oven tray.
Push the offcuts together, roll again and continue cutting into rounds until all the mixture is used.
Bake for 13-15 minutes or until gold brown.
The cookies will still be soft when removed from the oven but will firm up as they cool.
TIP:
For a vegan version substitute butter with 1/3 cup coconut oil. Maple syrup can be used instead of golden syrup if you prefer.