mindfully blooming

Yield: 1 loaf (12 slices)     350 F 70 minutes

Ingredients:

4 ripe bananas

4 eggs

6oz vanilla greek yogurt

1/3 cup honey

1 Tbs vanilla extract

1 cup g.f. all-purpose flour

½ cup quinoa flour

¼ cup hemp protein powder (I used Bob’s Red Mill)

¼ cup ground flax meal

1 tsp baking soda

1 tsp xanthum gum

¾ cup Nutella

½ cup mini chocolate chips

Directions:

Preheat oven to 350F.

Grease a 9 x 5 loaf pan.

Beat the bananas, eggs, yogurt, honey, and vanilla extract together.

In a separate bowl mix together the flours, hemp powder, flax, baking soda, and xanthum gum.

Mix the dry ingredients with the wet.

Microwave the Nutella for 30 seconds, or until softened. Mix 1 cup of the banana mixture to the Nutella. Mix until fully incorporated.

Add the chocolate chips to the remaining banana mixture. Then pour into loaf pan.

Add the Nutella mixture on top, using a knife swirl the two mixtures together.

Top with additional chocolate chips and banana.

Bake at 350F for 70 minutes.

Let cool for 30 minutes before slicing. 

Yield: 12 pancakes       

Ingredients:

1 cup white rice flour

¼ cup potato starch

¼ cup quinoa flour

¼ cup hemp protein powder (I used Bob’s Red Mill)

2 Tbs ground flax meal

1 tsp salt

4 tsp baking powder

2 tsp baking soda

1 tsp xanthum gum

3 tsp cinnamon

1 tsp nutmeg

2 eggs

2 cups vanilla almond milk

¼ cup coconut oil, melted

1/3 cup wildflower honey

1 Tbs vanilla extract

2 apples

1 tsp cinnamon

1 Tbs butter

½ cup grade B maple syrup

Directions:

Melt butter in a medium sauce pan.

Slice apples and cover with cinnamon, add to butter once melted.

Stir apples and place over medium low heat, add the maple syrup. Reduce to a simmer.

Combine all dry ingredients, in a separate bowl combine the wet ingredients.

Yield: 12 muffins        350 F 70 minutes

  Ingredients:

1 loaf hemp bread (I used Hemptation)

6 large eggs

2 cans coconut milk

1 cup unsweetened vanilla hemp milk

1 can peaches, in 100% juice

1/3 cup raw unrefined honey

2 tsp cinnamon

¼ tsp nutmeg

  Directions:

Preheat oven to 350F.  Grease a 9x12 baking dish.

Cube your loaf of bread and set aside.

Drain and chop up the canned peaches, set aside.

In a large bowl, beat eggs, hemp milk, and the coconut milk together. Then add the remaining ingredients, saving the bread for last.

Carefully mixt in the cubed bread and pour into baking dish.

Bake at 350 F for 70 minutes.  Let cool for 20 minutes before you cut into it.

Yield: 4 large waffles      

Ingredients:

1 ¼ cup unsweetened vanilla hemp milk

1 tsp apple cider vinegar

¼ cup coconut oil

1 tsp vanilla extract

2 Tbs raw unrefined honey

1 cup white rice flour

½ cup tapioca flour

¼ cup hemp protein powder

2 Tbs matcha powder

2 Tbs acai powder

2 Tbs maca powder

1 tsp baking powder

  Directions:

Preheat waffle iron.

Combine the hemp milk and vinegar, set aside.

In a separate bowl combine all dry ingredients. Then add the vanilla extract, coconut oil, and honey to the hemp milk mixture.

Mix the wet mixture into the dry mix.

Spoon about 3 scoops of waffle mix onto the iron, close and let it cook for approximately 4-6 minutes.

Yield: 15 patties  

Ingredients:

1 lb ground chicken

1 pkg blueberries

8 sage leaves

2 Tbs maple syrup

1 cup hemp hearts

salt & pepper

2 Tbs olive oil

  Directions:

Pulse together the blueberries, sage and maple syrup in a food processor.

Mix together the chicken, hemp hearts, and blueberry mixture.

Form min patties, approximately 2 tablespoons.  

                                       Yield: 12 muffins        375 F 20 minutes

Ingredients:

1 ¼ cup quinoa flour

½ cup hemp protein powder (I used Bob’s Red Mill)

¼ cup ground flax meal

½ cup unsweetened shredded coconut

½ tsp baking soda

½ tsp xanthum gum

4 ripe bananas (darker the better)

1 egg

1/3 cup clover honey

1/3 cup coconut oil, melted

2 tsp vanilla extract

½ tsp lemon extract

3 pkgs blueberries

  Directions:

Preheat oven to 375F.

Spray or line a standard size muffin tin.

Combine the quinoa flour, hemp powder, flax meal, coconut, baking soda, and xanthum gum.

In a separate bowl beat the bananas until smooth, then mix in the egg, honey, oil, and extracts.

Mix the dry ingredients with the wet, then stir in 2 packages of blueberries.

Spoon the mixture into the pan. Fill to the top or tin, or liner.

Top with remaining blueberries, shredded coconut, and hemp hearts.