Recently hemp seeds and hemp produced for human consumption became legalized in Australia. To celebrate this nutritional milestone, I came up with this awesome new recipe that uses these hemp babies.
BUT FIRST, WHY SHOULD YOU CARE ABOUT HEMP?
1. Fibre content is insane!
Hemp seeds are a rich source of both soluble and insoluble dietary fibre, which help keep the gastrointestinal system functioning happily.
2. Nutrient density.
Hemp seeds are a nutritional powerhouse. In addition to their wonderful macronutrient profile, they’re a rick source of vitamin E, calcium, magnesium, iron, zinc and B vitamins.
3. Complete protein source.
Hemp seeds are a high-quality plant-based source of protein. The most abundant protein in hemp seeds is Edestin is a globulin protein unique to hemp seeds and is believed to aid digestion
4. Healthy fats.
The promising ratio of omega-6: omega-3 polyunsaturated fatty acids and the presence of GLA (gamma linolenic acid) make hemp seeds a highly attractive “superfood”.
5. Other purported health benefits…
…include improving skin conditions, lowering inflammation, improving menopause and PMS symptoms, aiding brain function and balancing mood, lowering the risk of chronic disease and supporting musculoskeletal functions.
WHY WAS HEMP ILLEGAL IN AUSTRALIA?
Hemp is derived from a similar plant to cannabis. Being a nanny state, it was therefore illegal to consume in Australia. But hemp contains INsignificant intoxicating properties. It won’t get anyone high. Australian regulators have finally come to their senses and legalized hemp consumption.
Pecan & Hemp Seeds Banana Bread
Recipe type: Snacks
Prep time: 10 minsCook time: 50 minsTotal time: 1 hour
Bread can be kept wrapped tightly and in an airtight container for 3-4 days. Warmer temperatures will reduce this time. Bread can also be freezer.
1¾ cup Wholemeal flour
1½ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
⅓ cup Caster sugar
½ cup Pecans, chopped
1 cup Banana, mashed
3 tbs Milk, any
¼ cup Hemp seeds / hearts
1 tbs Vanilla
Preheat the oven to 180 degrees Celsius.
Brush a bread tin with oil and/or lace with baking paper.
Whisk together the flour, hemp seeds, baking powder, baking soda and salt. Stir in the pecans.
Beat the eggs until combined.
Add the sugar, banana, vanilla and milk to the eggs and beat to combine.
Add the dry ingredients and mix on low speed to combine.
Pour into the bread pan and sprinkle some extra seeds and/or pecans on top.
Bake for 45-50 minutes until a skewer comes out dry.
Allow to cool slightly on a wire rack until turning onto the rack to cool completely.
Store in an airtight container.