Tuesday, 20 February 2018

R Recipes

Sweet Treat: Homemade Hemp Pumpkin Bread

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Pumpkin bread is one of those fabled recipes that everyone imagines gets passed on by a grandmother and cherished till granny’s cursive handwriting fades and the paper it’s written on falls apart. One day you try it at a friend’s house and think, “Yum! Wish I could make that!” though you know you won't even try. 

The thing about bread recipes is that they’re malleable so once you get familiar with a basic recipe you can tweak it to your personal taste, mixing in either your favorite spices and nuts or by adding a hemp protein to make a handy high-protein snack.

If you’re shying away from bread recipes, think about why? Is it because you think they’re complicated? Time-consuming? Involve too many ingredients? Trust me, if I can make it, so can you. I stopped eating bread around ten years ago till I started making my own and it’s no exaggeration to say it’s changed my life. OK, slight exaggeration … it’s definitely changed my kitchen.

Finding an alternative to wheat flour was the key. I use almond or coconut flour mostly, but I’m about to start experimenting with hemp flour (Watch this space for recipes! Coming soon, folks ☺.) There are other alternatives: rice, oat, chickpea, flaxseed and tapioca flour, each one with its own health benefits.

Almond flour is gluten-free, low in carbohydrates (10 grams of carbs in 1 cup of almond flour), high in fiber and protein. It’s also rich in vitamins and minerals including iron, riboflavin, magnesium, potassium, calcium and vitamin E. It’s a good source of protein with 12 grams of protein in a cup of almond flour. Add 2-3 tablespoons of hemp protein for another 15 grams of protein.

On the downside, almond flour is made from almonds (duh) and they’re high in fat. There’s a debate currently raging on the pros and cons of a high fat diet, and we’ll be talking more about it in upcoming posts. Some say, restrict your intake of the polyunsaturated fats found in almonds. Others say, eat more. I can only say I’ve been eating bread made from almond flour for two years and love it. You’ll find the right balance for you. If in doubt, opt for variety, or moderation.

WARNING: It will be impossible to eat this Hemp Pumpkin Bread in moderation. It’s too good! Enough blather! Here’s the recipe:

Hemp Pumpkin Bread


1 ½ cup of Almond Flour
½ cup of Coconut Flour
½ teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground Cloves
2 teaspoons of ground Cinnamon
2 teaspoons of ground Nutmeg
1 egg
125 grams of unsalted Butter
1 cup of Coconut Sugar (also possible to use Raw Honey or Maple Syrup)
500 grams of Pumpkin, wrap in foil and cook in the oven till tender
1 tablespoon of Raisins (optional)
1 tablespoon of Dates, chopped (optional)
2-3 tablespoons of Germinated Hemp Seed Protein 


Preheat the oven to 220°C. Grease a bread pan with coconut oil or butter and/or line it with baking paper.

Blend the dry ingredients in one bowl.

In a second bowl, blend the butter and sugar with a blender. When the mixture is fully, add the egg. (The mixture might look a bit grainy. Don’t worry, that’s OK.)

Add the pumpkin to the mix and blend again. Finally add the dry ingredients, mix the whole lot together into a smooth creamy (tasty) dough. Then transfer it to the bread pan. Cook it for 65 to 75 minutes, and leave it to cool in the oven for 10 minutes.

Preparation Time

20 minutes

Serving Suggestion

A warm slice with your hot beverage of choice.

If it lasts longer than a day, it makes great toast.

P.S. It won’t last longer than a day the first time you make it ☺

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