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Almond Hemp Crackers


    Almond Hemp Crackers

    You can find almond flour at most health food stores or make your own by grinding up skinless, blanched almonds into a fine powder in a food processor.


    2 Tbsp (30 mL) hempseeds
    1 1/2 cups (350 mL) almond flour
    1 large egg white, lightly beaten
    1 Tbsp (15 mL) extra-virgin olive oil
    1/4 tsp (1 mL) sea salt
    6 Tbsp (90 mL) hempseed butter

    Preheat oven to 350 F (180 C).

    In dry skillet, toast hempseeds over medium heat for 2 minutes, stirring often, or until golden.

    In bowl, combine hempseeds, almond flour, egg white, olive oil, and sea salt until everything is slightly moist.

    Transfer mixture to parchment- or silicone-lined baking sheet. Cover mixture with a piece of parchment paper and roll out to an 8 x 12 in (20 x 30 cm) rectangle, being careful that the edges are as thick as the middle to prevent burning. Remove top sheet of parchment paper and carefully cut into 12 crackers with paring knife.

    Bake until golden brown, about 13 minutes. Let cool before handling. Spread crackers with hempseed butter.

    Makes 12 crackers.

    Each serving contains:
    213 calories; 10 g protein; 17 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates; 2 g fibre; 58 mg sodium

    source: "Hooray for Hemp", alive #343, May 2011


    Almond Hemp Crackers




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    Mandarin Orange Chocolate Almond Cake

    Mandarin Orange Chocolate Almond Cake

    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.