Cinnamon Hemp Crunch Cereal with Creamy Hemp Milk
Makes 5-7 servings
Ingredients:
- 1/2 cup / 70g Manitoba Harvest Hemp Hearts
- ½ cup /50g ground flax seeds
- 1 cup / 100g blanched almond flour
- 1 ½ Tbsp. ground cinnamon
- ¼ tsp. fine sea salt
- ¼ cup / 35g coconut sugar
- ¼ cup / 60ml unsweetened applesauce
- 1 Tbsp. expeller-pressed coconut oil, melted
Directions:
1. Preheat oven to 325°F/160°C.
- In a food processor, pulse the hemp seeds until finely ground. Add the ground flax seeds, almond flour, cinnamon, salt, and sugar, and pulse to incorporate. Then add the applesauce and coconut oil, and pulse again to mix until a rough ball of dough is formed.
- Place dough ball on a sheet of parchment paper and place another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness (not quite paper thin). Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size (mine were about 1.5cm / .5” square).
- Place in the oven to bake for about about 20 minutes until fragrant and turning golden around the edges, then turn the oven off and let the cereal sit in there until cool (this will help dry it out and make them extra crisp).
- Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature.
Super Creamy Hemp Milk
Makes 1 litre / 1 quart
Ingredients:
- scant 4 cups / 1 litre water
- ¾ cup / 100g Manitoba Harvest hemp hearts
- Optional add-ins:
- sweetener (stevia, dates, honey, maple syrup…)
- vanilla
- sea salt or pink salt
Directions:
1. Place all ingredients in the blender and blend on high until smooth (this make take a couple minutes).
2. Pour directly into a sterilized bottle and store in the fridge for up to 5 days.
