Cinnamon Hemp Crunch Cereal with Creamy Hemp Milk
Makes 5-7 servings
Ingredients:
- 1/2 cup / 70g Organic Hemp Hearts – Manitoba Harvest
- ½ cup /50g Ground Flaxseed – Manitoba Harvest
- 1 cup / 100g blanched almond flour
- 1 ½ tbsp. ground cinnamon
- ¼ tsp. fine sea salt
- ¼ cup / 35g coconut sugar
- ¼ cup / 60ml unsweetened applesauce
- 1 tbsp. expeller-pressed coconut oil, melted
Instructions
- Preheat the oven to 325°F/160°C.
- In a food processor, pulse the hemp seeds until finely ground. Add the ground flax seeds, almond flour, cinnamon,
salt, and sugar, and pulse to incorporate. - Add the applesauce and coconut oil, and pulse again to mix until a rough ball of dough is formed.
- Place the dough ball on a sheet of parchment paper and place another sheet on top. Using a rolling pin, roll the
dough as evenly as possible, about 2mm thickness. - Remove top sheet, score the dough into small squares.
- Bake about 20 minutes until fragrant and turning golden, then turn the oven off and let the cereal sit in there until
cool. - Break up the pieces, store airtight up to one month.
- (Super Creamy Hemp Milk: blend 4 cups water + ¾ cup hemp hearts; optional add-ins.)
