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These Recipes & Directions are from Jayne Seymour of Kingston, Ontario, Canada
Submitted by her friend Wolf Gang
Since the following recipes all call for ground hempseed,
Rather than merely grinding the amount called form in one recipe, do up, instead, 5 or 6 cups at a time and store the extra in a bag in the freezer until ready to use.
Generally speaking, the hempseed sold today is very dirty and must be washed. An easy method is to measure a quantity of hempseed into a pitcher; about 1 cup. Fill the pitcher with water and stir the contents. Let sit for a bit. The seeds will float to the top and the grit and stones will sink to the bottom. Slowly pour the seeds into a sieve taking care to not disturb the silt at the bottom and to stop before it begins to spill out with the seeds. Drain the washed seeds and spread out on a T- cloth. Scan the seeds and pick out any obvious longer stems. Repeat this procedure a few times with more seeds.
Regarding grinders, the best machines are those specifically designed for grinding nuts and seeds. These are usually sold as flour mills with optional burr kits. Burrs are made of metal and designed to enable the grinding of soybeans and other hard field beans, millet, damp grains and high oil content seeds and nuts. Mills, on the other hand, are made of stones and are preferred when grinding wheat, rye, barley, oats and other dry grains.
Although commonly found in the average European kitchen, most North American kitchens lack this marvelously hand machine. They can, however be obtained in a wide range of prices, through most Health Food stores or ordered from Mennonite and ?Back-to-the-Land? lifestyle catalogues. Big bread fans may consider investing in the high ticketed electric grinders to supply them with all their flour needs. There is simply nothing quite like a loaf of bread made with freshly ground flour. Hand grinders are inexpensive by comparison and not too tiring to operate on a minimum basis. Please note that neither the modern electric coffee grinder nor the household blender perform a satisfactory job at pulverizing the hard hempseed into a fine consistency.
Hempseeds don?t need to be entirely dry when using a grinder outfitted with burrs. Laying them out on a T-towel after washing adequately soaks up the majority of the excess water. Once seeds are ground, their precious essential oils become exposed to the light and air. To retard rancidity, pack the surplus grindings into a plastic bag and put in freezer for future experimentations.
Hempseeds can be included in many recipes but excel when used in breads and cakes. Their high oil content enables the possibility of cutting back or even eliminating other oils called for. Undoubtedly though, blender drinks are the ultimate way of infesting hempseeds. Besides there being no chewing involved with hempseed?s hard out shells, only swallowing, there is no cooking involved either. This means the enzymes which are found in all uncooked foods and beneficial for digestion have not been destroyed by heat. Also, non of the highly susceptible essential fatty acids due to high temperature exposure. It?s true baking also involves high heat, but basically only the outer crust is exposed to extreme temperatures whereas the inner part cooks within its own steam, enough to kill the enzymes but not enough to damage the oil molecules. Frying however, is not recommended. Hempseed?s healthful fatty acids distort quickly under these conditions. Instead, try lightly toasting bean-based burgers containing hempseed as an alternative.
Inventing recipes using hempseed challenges the imagination.
The following recipes are mere doorways into possible avenues. Enjoy!
Drain and place in large pot. Cover peas with fresh water and bring to boil. Reduce heat to a simmer and cook peas until soft, about 2 – 3 hours. Keep an eye on water and make sure peas are covered throughout the entire cooking period. Drain.
Heat oven to 375 F. Drop walnut-sized balls of dough 3? apart onto greased cookie sheets. Grease bottom of glass. Dip glass in sugar and lightly flatten each cookie. Bake 10 to 12 minutes. Makes about 4 dozen cookies.
Heat oven to 350 F. Form dough into 1? round balls and place onto cookies sheets 2? apart. Make a depression in each cookie ball with your thumb or middle-finger. Fill depression with favorite jam or jelly. Bake 20 – 25 minutes until lightly browned. Makes about 40 cookies.
Dough should be firm like a noodle dough. Knead till it is smooth and longer sticky. Let dough rest for 15 – 20 minutes. Roll out on a floured table-cloth to as thin as possible. Then, work hands between the cloth and pastry, palms down, and encourage, without tearing, the dough to stretch further. Or, alternatively, use a noodle machine to make long paper-thin strips that can be laid side by side, slightly over-lapping, first one way and another layer the opposite way with a brushing of melted butter in between. Pastry should measure 1 1/2? X 3? single layered or 1 1/2? X 2? double layered.
Brush entire pastry surface with a coating of some of the melted butter.
Sprinkle on top a mixture of:
1/4 cup breadcrumbs
1/4 cup brown sugar
4 tbsp. soft butter
followed by the hempseed mixture. Using the cloth, bebin flipping the dough loosely onto itself jelly-roll style, taking care to flip in either end an inch or so as well. Continue to roll right onto a greased cookie sheet. Brush with more melted butter. Heat oven to 400 F and bake for 15 minutes. Remove. Lower heat heat to 350 F. Brush strudel again with melted butter. Sprinkle with sugar and return to oven for 10 more minutes.
Make up a batch of your favourite pastry or try combining:
1 cup white pastry flour
1 tbsp. full-fat soya flour
1/4 tsp. coriander
1/4 tsp. mace
Lightly toss in a mixture of:
3 tbsp. virgin or extra-virgin olive oil
3 tbsp. cold water
Form into a firm dough. Chill. In a bowl combine:
3/4 cup brown sugar
1/3 cup ground hempseed
Roll chilled pastry out and cut into rounds to form pastry shells. Fill shells 3/4 full with hempseed mixture. Heat oven to 450 F. Reduce to 350 F and bake tarts for 15 – 20 minutes, until pastry is golden brown. Let tarts cool completely before removing from pans.
Mix half the crumble (1 cup) with the syrup mixture and pour into prepared pie crust. Sprinkle remaining crumble mixture on top. Heat oven to 450 F. Place pie into oven. Reduce to 350 F and bake for 35 – 45 minutes until puffy and golden.
Dough should be stiff. Add a bit more water if necessary. Turn out on floured board and knead until smooth and no longer sticky. Let rest briefly. Meanwhile, set to boil on high heat a large pot of water. With a pasta machine, roll and cut dough into fine noodles.
If no machine is available, roll as thin as possible and cut into strips by hand. Place noodles in rapidly boiling water for 3 – 5 minutes (no more) and drain. Toss with your favorite sauce or pesto.
Drain and place in large pot. Cover peas with fresh water and bring to boil. Reduce heat to a summer and cook peas until soft, about 2-3 hours. Keep an eye on water level and make sure peas are completely covered during entire cooking period.
2 cups cooked chick peas
1 cup ground hempseed
1/2 cup rolled oats
2-3 finely chopped cloves garlic
juice of 1 lemon
2 tbsp. cilantro
1 tsp. cumin
1/2 tsp cayenne
Form into small, round, flat patties and place together on cooling racks or greased cookie sheets. Flour hands if batter is too sticky. Turn oven to broil and slide the patties closely under the heat. If using cooling racks, set them on an un-greased cookie sheet before setting them under the broiler. Carefully toast the tops of the patties. Turn and carefully toast the other side. If using cooling racks, remove from stove when tops of patties are toasted. Place another cookie sheet over top of the one holding the racks and turn the whole apparatus over. Lift the sheet and racks off of the patties. Toasted side is now face down on new cookie sheet. Return to broiler to continue the toasting. Serve in pitas with tomato and cucumber slices and cover with favorite sauce or salsa. Or, try the traditional Lemon-Tahini sauce:
Beat well, cover and leave for another 10 minutes then stir in:
2 cups rye flour
Continue to work in as needed:
2-3 cups white bread flour
Turn out to knead adding flour to prevent from sticking. Continue kneading until dough is smooth and elastic. Place in greased bowl. Cover and let rise until double; about 2 hours. Punch down, turn out and knead a few more times. Divide dough in half. Shape into oblongs and place on cookie sheets sprinkled with corn meal or set in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Slash tops of loaves with three diagonals and brush their surface with water that has a teaspoon of cornstarch dissolved in it. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.
Turn out to knead on floured board. Continue to knead until dough is smooth and elastic. Place in greased bowl and leave to rise until double, about 2 hours. Puch down, turn out and knead a few more times. Divide dough in half. Shape into oblongs and place on cookie sheets sprinkled with corn meal or set in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Slash tops of loaves with three diagonals and brush their surface with water that has a teaspoon of cornstarch dissolved in it. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.
Cool to lukewarm before adding to the proofed yeast Stir well and add:
2 tbsp fresh orange rind
1 tbsp molasses
1/2 cup ground hempseed
1 cup whole wheat flour
1 cup white bread flour
Beat well, then continue to work in, as needed:
11/2 -21/2 cups white bread flour
Turn out to knead on floured surface. Continue to knead until dough is smooth and elastic. Place in greased bowl and leave to rise until double, about 11/2 – 2 hours. Punch down, turn out and knead a few more times. Divide dough into halves, shape into two loaves and place in greased bread pans. Cover and let rise again till not quite double. Heat oven to 450 F. Brush surfaces with water that has a teaspoon of cornstarch dissolved in it and sprinkle with a dusting of rolled oats. Place loaves in oven and turn heat down to 375 F. Bake for 40 minutes or until done. Turn out and cool on racks.
Heat oven to 400 F and prepare a muffin pan. Stir together in a bowl:
1 egg slightly beaten
1 cup milk
1 tsp vinegar
1/3 cup brown sugar
1/4 cup ground hempseed
2 tbsp virgin or extra virgin olive oil
1 cup grated carrots
In a separate bowl mix together:
1 cup white all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ginger
pinch of nutmeg
Add dry ingredients to milk mixture until flour is just moistened. Fill greased muffin tins 2/3 full. Place in oven. Reduce heat to 350 F and bake till done
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