September 01, 2012

Blackcurrant & Gooseberries Hemp Slices

During the short period when blackcurrant and gooseberries were in season, earlier this summer, I made these snack bars. We had taken them for a beach picnic. I had forgotten about them until I stumbled upon pictures I had taken at the time. As we had really loved them, I decided to make them again today, this time with blueberries, raspberries and the first blackberries I picked in the wild this morning (but any berry of your choice will do). Taking a bite of these bars, I was first surprised with the earthy taste of the hemp flour. Soon enough comes the tartness and juiciness of the berries. The two seem to make a great combo. It was also my first time using hemp flour. Hemp flour is made by milling whole hemp seeds and has a rich nutty flavour and a dark green colour. But it is also high in essential fatty acids and proteins and is gluten free. I like mixing it with rice flour to balance the strong nutty taste of the hemp.

Have a great weekend x

Gooseberry & Blackcurrant Hemp Slices – makes 8 bars

• 1 punnet gooseberries (about 150g)
• 1 punnet blackcurrant (about 150g)
• Juice of ½ lemon
• 2tsp vanilla sugar
• 85g brown rice flour
• 85g hemp flour
• 100g porridge oats
• ½ tsp baking soda
• 100g honey
• 100g coconut oil

1. Place the berries in a small saucepan with the lemon juice and vanilla sugar. Cook on a medium heat for about 20min until they form a purée.
2. Preheat the oven to 180°C.
3. In a large bowl, mix the flours with the baking soda and porridge oats.
4. In a small saucepan, heat gently the coconut oil and honey until melted and liquid.
5. Mix the liquid with the flour mix until large crumbs form.
6. Line a 20cmx20cm square dish with parchment paper and spread half of the mixture in it, pressing it gently. Add a layer of berries. Finish with a layer of the dry mixture. Press gently with a spatula or the back of a spoon.
7. Place in the oven for 35-40min. Leave to cool down before cutting into slices and serving.

Barres au Chanvre, Groseilles à Maquereau et Cassis – pour 8 barres

• 1 barquette de groseilles à maquereau (environ 150g)
• 1 barquette de cassis (environ 150g)
• Jus d’1/2 citron
• 2cc de sucre vanillé
• 85g de farine de riz complète
• 85g de farine de chanvre
• 100g de flocons d’avoine à porridge
• 1/2cc de bicarbonate de soude
• 100g de miel
• 100g d’huile de noix de coco

1. Mettre les groseilles et cassis dans une petite casserole avec le jus de citron et le sucre vanillé. Cuire à feu moyen environ 20min jusqu’à l’obtention d’une compote épaisse.
2. Préchauffer le four à 180°C.
3. Dans un saladier, mélanger les farines de riz et chanvre avec es flocons d’avoine et le bicarbonate de soude.
4. Dans une petite casserole, faire fondre l’huile de noix de coco avec le miel jusqu’à l’obtention d’un mélange liquide.
5. Verser le liquide dans le mélange sec et mélanger jusqu’à l’obtention de miettes grossières.
6. Couvrir un plat à four carré de 20cmx20cm de papier sulfurisé. Y répartir la moitié du mélange de miette et presser avec le dos d’une cuillère. Ajouter la compote de fruits rouges. Finir par une couche du mélange sec. Presser légèrement avec une spatule ou le dos d’une cuillère.
7. Enfourner pour 35-40min. Laisser refroidir avant de couper en tranches.

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