I’ve been trying to find a use for Hemp flour since buying a small bag in a health food shop a few weeks ago.  Since my avocado bread was such a yummy success last week, thought I’d try another loaf out and sub some of the ground almonds for hemp flour.  I also added some colourful veggies for added nutrients.  The jury’s still out on this one.  I did like it, but no where near as good as the avocado bread.  The hemp is a bit of an acquired taste, and can be slightly gritty.  Not going to give up on it just yet though and will keep experimenting till I find a perfect use for it.  Other than than, this recipe was pretty good, the loaf had a good shape, consistency and rose pretty well.

Any ideas for uses of Hemp flour much appreciated – I’ve most of the 500g bag still to get through.  The brand I used is by Sun and Seed (although the product doesn’t seem to be listed on their website sorry)

Ingredients (about 4-days worth of breakfast servings)

• 5 Eggs
• 1 red bell pepper (finely diced)
• large handful spinach (shredded)
• 1/2 cup ground almonds
• 1/4 cup hemp flour
• 1/4 cup olive oil
• 1 tablespoon Tahini
• 1 tsp gluten free baking powder
• black pepper and herbs
• mixed seeds to top (pumpkin, sunflower, sesame)