Hemp Seed Butter

I friggin' love hemp hearts (and seeds).

This powerhouse semilla (that's seed en espanol) is a brilliant source of fiber and alpha-linolenic acid (ALA), which is an omega-3 fat, PLUS just 3 tablespoons of hemp seeds contains nearly 10 grams of protein!

I use them in my cacao drinks, smoothies, and sprinkle them on my salads. I also love to make budda' with them, as an alternative to the PB and almond butter I eat my weight in weekly. Hemp seed butter is a nut-free alternative and is a great substitute to many recipes that call for nuts. Here's the recipe, dear ones!

Hemp Seed Butter

• 2 cup hulled hemp seeds

• 1 teaspoon coconut sugar (or to taste)

• 1/4 teaspoon sea salt

• 2 Tbsp coconut oil, melted (more as needed)

Preheat oven to 400 degrees.

Pour hemp seeds onto baking sheet lined with parchment paper.

Bake for 12-15 minutes, stirring every 3-5 minutes until the seeds are golden brown.

Remove from oven and cool to room temperature.

Add the toasted hemp seeds to a food processor with the coconut sugar and salt.

Pulse the for 60-90 seconds until a flour-like consistency is reached.

Continue to pulse until a dough-like consistency is formed.

Scrape the sides down, break down any clumps, and add the coconut oil.

Turn the food processor on high and run consistently until a creamy texture is achieved, scraping sides as needed.

*Store in heals container in the fridge for up to one month.

Paleolithic Banana Chocolate Cake (Bread!)

Ever wonder about how you can make your fave banana bread recipe better? Well, using coconut flour as the base rather than wheat flour does the trick if you ask me! Not only does it make it gluten free, but it also makes it friendly for those following the paloelithic diet (aka Paleo or Primal diet). PLUS, the coconut flour gives it a cake-like texture and a fiber boost to boot!

I talked a bit about the paleo way of eating and showcased my recipe for banana bread on the Rythmia Facebook page recently. You can check out that short video below, and then keep scrolling for the recipe!

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Paleo Banana Chocolate Chunk Bread

• 1 1/4 cups mashed banana (about 3 medium ripe bananas, mashed)

• 1 teaspoon vanilla extract

• 1/4 cup almond butter

• 2 eggs, at room temperature

• 1/2 cup coconut flour

• 3/4 teaspoon baking soda*

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup chocolate chunks, plus extra for sprinkling on top
  

1. Preheat oven to 350 degrees F. Line loaf pan with parchment paper and spray with nonstick cooking spray.
   

2. Using an electric mixer or stirring by hand, combine bananas, vanilla and almond butter until well combined.
   

3. Add in eggs, one at a time and stir until combined. Add in the coconut flour, baking soda, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
   

4. Pour batter into prepared pan, smoothing the top. Sprinkle more chocolate chunks on top.

5. Bake for 25-35 minutes or until tester inserted into center comes out clean.
   

6. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.