Featured Ingredient: Hemp
In the May issue of Alive magazine, I’ve have a feature article on hemp food. Packed with nutritional highlights, immensely sustainable and crazy versatile in the kitchen, few foods are more cherished to me than hemp.
If you are interested in adding a nutritional boost to your everyday diet, take a look at the article and give one (or all!) of the recipes a try. Just reading the article last night got me hungry for some hemp, so I whipped up these moist and tasty protein packed muffins. Hemp protein is a regular part of my smoothies, but this is my first attempt at baking with it. I’m thinking these would be great for after a workout as the good combination of protein and carbs would help recharge the muscles. You can sub out the currants for other dried fruit such as cherries or raisins.
When it comes to hemp, my go to company is Manitoba Harvest. These guys are a perfect example of building a sustainable food business from the ground up. Their website has a bunch of recipes making use of this superfood.
Hemp Chai Chocolate Muffins
1 1/4 cup whole wheat pastry flour
1/2 cup hemp protein powder
2 chai tea bags, opened
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup turbinado, palm sugar or other sugar of choice
1/2 cup chocolate cow or hemp milk
1/3 cup melted coconut oil or other oil of choice
2 teaspoons vanilla extract
1/2 cup dried currants
Preheat oven to 350°F. In a large bowl, mix together whole wheat pastry flour, hemp protein, contents of chai tea bags, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, sugar, milk, oil, and vanilla. Gently stir together contents of dry and wet bowls until flour is incorporated. Fold in currants. Divide mixture among 10 medium sized greased or paper lined muffin cups and bake for 20 minutes, or until a tester comes out clean. Let cool before unmolding.