Spinach, Pepper and Hemp bread

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)
Method
  • Pre-heat oven to 180 degrees Celcius.
  • Whisk the eggs, oil and tahini, then mix in the flours & baking powder.
  • Stir in the diced pepper and spinach till all the mixture is well coated.
  • Add seasoning, extra herbs if you like.
  • Spoon into a oiled loaf tin, and top with mixed seeds.
  • Bake in the oven for 1 hour.
  • pop out of tin when finished – the bottom should sound hollow when tapped.
  • Cool on a wire rack.
So far I’ve eaten it for breakfast with a spread of tahini or almond butter (plus extra boiled egg on the side today as I was so hungry after an early morning Fitter London kettle-bell class)

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