Brown Sugar Banana Bread | Bob's Red Mill

Brown Sugar Banana Bread aka The Best Banana Bread EVER

by Cassidy Stockton in Recipes

Banana bread: the saving grace for thrifty bakers with rapidly browning bananas. At my house, banana bread is a means to an end for using up those pesky bananas that didn’t get eaten fast enough. This recipe, however, takes banana bread to a whole new level. This is a recipe that I would actually set out to make. I would actively age bananas to get the deepest banana flavor in this bread (and have done so).

When this recipe came out of the test kitchen, I knew I could scrap my go-to banana bread recipe and start relying on this one. It’s not as “healthy” as many banana breads claim to be (and, let’s be honest, it’s a claim and not a reality), but it’s sure delicious. This is a perfect recipe to bake and give to a friend, or you just might find you’ve eaten the whole loaf by yourself. Trust me, it’s happened.

Brown Sugar Banana Bread | Bob's Red Mill

Brown Sugar Banana Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  60 minutes

Yield: one 9-inch loaf (12 – 16 servings)

Bread

Simple Topping

  • ¼ cup packed Brown Sugar
  • 2 Tbsp Butter, soft
  • ½ tsp Large Flake or Kosher Salt

Deluxe Topping

  • ½ cup packed Brown Sugar
  • ¼ cup Butter, soft
  • ½ tsp Large Flake or Kosher Salt

Step 1

Preheat oven to 350°F.  Spray a 9-inch loaf pan or line with parchment paper.

Step 2

In a small bowl, combine the ingredients for the chosen topping.  Set aside.  In another small bowl, sift together flour, baking powder and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and Bob’s Red Mill Brown Sugar until fluffy, about 10 minutes.

Step 4

Add vanilla extract and eggs, one at a time, scraping down the sides of the bowl between each addition.

Step 5

Add half of the flour mixture to the butter mixture, followed by the banana puree.  Scrape down the sides of the bowl then add the remaining flour mixture and mix until well combined.  Fold in the pecans.

Step 6

Pour the batter into the prepared pan and smooth the top.  Evenly sprinkle the topping over the batter.

Step 7

Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, about 60 minutes.  Let cool 30 minutes before serving.

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Banana Barley Biscuits F

{Meatless Mondays} Banana Barley Biscuits

by Cassidy Stockton in Meatless Mondays, Recipes

These are not your grandmother’s biscuits. Our banana barley biscuits balance delicately on the line between cookie and biscuit. Serve these biscuits at breakfast for a delicious whole grain addition to your plate, or turn them into a light dessert by topping with whipped cream. We tend to snack on them whenever we need a little pick-me-up, but we’ve also been known to turn them into ice cream sandwiches on a whim.

Adaptations: 

Make these biscuits fully whole grain by using our whole wheat pastry flour. If you can’t find rolled barley flakes locally, rolled oats will do in a pinch. Make these gluten free by using our gluten free rolled oats and our Gluten Free 1-to-1 Baking Flour

Banana Barley Biscuits | Bob's Red Mill
Banana Barley Biscuits

recipe by Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 20 minutes | Cook Time: 20-25 minutes | Yields 32 biscuits

Ingredients

Instructions

  1. Combine sugar and cinnamon and set aside. Preheat oven to 400°F and grease two sheet pans or line them with parchment paper.
  2. Combine mashed bananas, milk and rolled barley flakes and let sit for about 5 minutes.
  3. Sift and combine flour, salt and baking powder. Cut in butter until the butter is about the size of peas.
  4. Add egg whites and vanilla to banana mixture then add flour mixture to banana mixture. Mix until just combined.
  5. Scoop 2 Tbsp of dough per biscuit onto prepared baking sheets. Sprinkle with cinnamon sugar.
  6. Bake at 400°F until golden brown, about 20 – 25 minutes. Serve hot. Serves 16 – 32 (1 to 2 biscuits per serving).
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Red Bean Cake F

Chinese New Year: Marbled Red Bean Cake

by Cassidy Stockton in Gluten Free, Recipes

To celebrate the Chinese New Year and ring in the year of the Goat, we’ve whipped up our version of a traditional red bean cake. Eating desserts on the Chinese New Year symbolizes a sweet, rich year to come. That’s a sentiment we can get behind. Red bean cake might sound very unappealing to some, but it’s surprisingly light and delicious and not terribly bean-y. For more good luck foods, check out this article from Chow. May you have a prosperous and happy New Year.

Marbled Red Bean Cake | Bob's Red Mill

Marbled Red Bean Cake

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  75 minutes | Rest Time:  30 minutes | Cook Time:  45 – 50 minutes

Yield: 20 servings

Cake

  • ½ cup Bob’s Red Mill Adzuki Beans
  • 1 ½ cups Water
  • ¼ cup Brown Sugar
  • 3 cups Bob’s Red Mill Sweet White Rice Flour
  • 2 tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup Butter, soft
  • 1 cup Sugar
  • 2 tsp Orange Zest
  • 3 Eggs
  • 2 cups Milk

Icing

  • 1 cup Powdered Sugar
  • 3 Tbsp fresh Orange Juice

Step 1

Sort and rinse Bob’s Red Mill Adzuki Beans.  Combine in a small pot with water, cover and bring to a boil.  Reduce heat to medium low and simmer until soft, about 60 minutes.  When beans have softened, drain and reserve cooking liquid.

Step 2

Place cooked beans and brown sugar in a food processor and puree, adding water 1 tsp at a time as needed, until smooth.  Set puree aside.

Step 3

Preheat oven to 350°F.  Line a 9 x 13-inch cake pan with parchment paper.

Step 4

In a small bowl, combine Bob’s Red Mill Sweet White Rice Flour, baking soda and salt and set aside.

Step 5

In the bowl of a mixer fitted with the paddle attachment or by hand, cream butter and sugar until light and fluffy, about 10 minutes.  Add orange zest and eggs, one at a time, scraping down the bowl between additions.

Step 6

Add the dry ingredients, alternating with the milk and scraping down the bowl often, until a smooth batter is formed.

Step 7

Mix ½ cup of cake batter with the bean puree to lighten.  Pour the remaining cake batter into the prepared cake pan and smooth top.  Drop large dollops of the bean puree along the top of the cake batter.  Run a butter knife though the bean puree, creating swirls in the cake batter.

Step 8

Bake until the edges begin to pull away from the sides of the pan and a tester inserted in the center comes out clean, about 45 – 50 minutes.  Let cool completely before icing.

Icing

Whisk together the powdered sugar and orange juice until smooth.  Drizzle and smooth the icing over the top of the cake.  Let set before serving.

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Cassidy Stockton Google: Cassidy Stockton
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Whole Grain Cereal Bars | Bob's Red Mill

{Meatless Mondays} Whole Grain Cereal Bars

by Cassidy Stockton in Meatless Mondays, Recipes

By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.

You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.

 

Gluten free? Try our Gluten Free 1-to-1 Flour in place of the Whole Wheat Pastry Flour and use our Gluten Free Scottish and Old Fashioned Rolled Oats in place of the cereals below. Easy peasy.

Whole Grain Cereal Bars | Bob's Red Mill  | vegan, gluten free option

Whole Grain Cereal Bars

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield:  52: 4 x 6-cm bars

Step 1: Preheat convection oven to 350°F.  Line one half-sheet tray with parchment paper.

Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt.  Add chocolate chips and dried cranberries and mix well.

Step 3: In a separate bowl, whisk water, oil and vanilla extract.  Add to dry ingredients and mix well to thoroughly combine.

Step 4: Spread mixture evenly into prepared sheet tray.  Bake until set and slightly golden on top, about 20 minutes.

Step 5: Let cool completely then portion into 4 x 6-cm bars.  Wrap well to store.

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Cassidy Stockton Google: Cassidy Stockton
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Cupcake

Chocolate Chip Cupcakes with Raspberry Frosting

by Cassidy Stockton in Recipes

Chocolate and raspberry go together like chocolate and peanut butter. Okay, maybe not quite that good, but it’s still a winning combination in our book. These cupcakes come from our bakery and sell out as quickly as they are baked. It’s easy to see why, these cupcakes are decadent, perfectly moist and unbelievably vegan. Yep. Vegan cupcakes that taste as good as their more conventional counterparts (so good they even fool Bob). On top of that, they’re made with whole wheat pastry flour. Does it get better than that? We don’t think so.

If raspberry doesn’t suit you, top with whatever type of frosting you like, the magic is in the chocolate chip cupcakes, anyway. Make these today and surprise your loved ones tomorrow with a thoughtful, home baked gift.

Vegan Chocolate Chip Cupcakes with Raspberry Frosting | Bob's Red Mill

Chocolate Chip Cupcakes with Raspberry Frosting

Cupcakes

  • 1 cup Milk (of your choice)
  • 1 tsp Apple Cider Vinegar
  • 3/4 cup Sugar
  • 1/3 cup Safflower Oil
  • 1 tsp Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Chocolate Chips

Raspberry Frosting

  • 4 oz Margarine non-hydrogenated
  • 4 oz Shortening non-hydrogenated
  • 3-1/2 cups Powdered Sugar
  • 2 Tbsp Soy Milk
  • 1/4 cup Raspberry Juice

Directions

Cupcakes

Step 1: Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.

Step 2: Add evaporated cane juice, oil, and vanilla and beat until foamy.

Step 3: Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.

Step 4: Scoop 12 cupcakes. Bake at 350°F for 13 – 15 minutes.

Raspberry Frosting

Step 1: With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.

Step 2: Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.

Step 3: Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.

Makes 12 cupcakes.

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Cassidy Stockton Google: Cassidy Stockton
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marbledcupcakes F

Chocolate Marble Cupcakes

by Cassidy Stockton in Gluten Free, Recipes

In honor of Valentine’s Day, we’re pulling out a few recipes from the archives this week to make your celebrations a little tastier. 

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marbledcupcakes1
These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.

MarbledCupcakes2

Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice

Cake:

  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Cassidy Stockton Google: Cassidy Stockton
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Spicy Veggie Burgers F

{Meatless Mondays} Spicy Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

This veggie burger recipe was submitted by customer Amber Johnson, and we had to make them right away to be sure they were up to snuff. Then we had to make them again because they were so awesome. The Indian flavors give these vegan burger patties an exotic flair that we just cannot get over and the use of brown rice farina helps them hold together better than some veggie burgers. Serve these with the traditional lettuce/tomato/ketchup or take it further with chutney and mustard or amaranth greens. Make these gluten free by choosing gluten free bread crumbs or leaving them out altogether.

Spicy Veggie Burgers | Bob's Red Mill vegan and gluten free

Spicy Veggie Burgers

submitted by: Amber Johnson

Serves 6 – 8 | Prep Time: 30 minutes | Cook Time: 17 – 20 minutes

Ingredients

  • 1/2 cup Bob’s Red Mill Lentils washed & sorted
  • 8 oz Red Potatoes peeled & cubed
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas defrosted
  • 1/2 cup Onion finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/2 tsp ground Cumin
  • 1/4 tsp Curry Powder
  • 1/4 tsp Mustard Seeds (optional)
  • 1/4 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cilantro
  • 1/2 cup Plain Bread Crumbs (optional)

Combine Bob’s Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.

While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.

Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.

Add carrots, peas, onion, garlic, ginger, Bob’s Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.

Divide the mixture into 6 – 8 portions, about 1/3 – 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.

Place formed patties onto prepared baking sheet and bake for 17 – 20 minutes, flipping patties over after the first 10 minutes.

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GF Banana Cream Pie F

Banana Cream Pie (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

It’s February, which means that every recipe you see features chocolate of some variety. We’re not here to say that we don’t love chocolate or that we won’t feature any chocolate-themed recipes, but today feels like a day to shake off the cold weather and bring something a little sunnier into our lives. Banana Cream Pie: luscious, creamy banana filling topped with whipped cream and gloriously surrounded in a delicate, flaky crust. Do we really need to say more?

If you’re still rocking your weight-loss resolutions, by all means, come back later. Pin this recipe for a special occasion and keep on going.

If you don’t need to be gluten free, use your favorite pie crust recipe instead.

GF Banana Cream Pie | Bob's Red Mill

Banana Cream Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 20 minutes  | Chill Time: 80 minutes | Cook Time:  65 minutes

Yield: 8 – 12 servings

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared, formed & frozen
  • 2 ½ cups Cream, divided
  • 1 ½ cups Milk, divided
  • ½ cup Sugar
  • ¼ cup Corn Starch
  • ¼ tsp Salt
  • 3 Egg Yolks
  • 2 Tbsp Butter
  • 1 tsp Vanilla Extract
  • 1 lb fresh Bananas (about 3), sliced ¼-inch thin
  • 2 Tbsp Powdered Sugar
  • ¼ cup dried Banana Chips (optional)

Step 1

Preheat oven to 425°F.  Line the frozen pie shell with parchment paper, cover fluted edges with tin foil and fill shell with pie weights.

Step 2

Bake the pie shell at 425°F for 35 minutes; reduce heat to 325°F.  Remove the pie weights and parchment paper, leaving the foil around the edges, and continue to bake at 325°F until thoroughly baked and golden-brown, 15 – 20 minutes more.

Step 3

In a 3 or 4 quart saucepan, heat 1 ½ cups cream and ½ cup of milk over medium heat until steaming. Keep a ladle or deep spoon at the ready. Meanwhile, sift together the sugar, corn starch and salt.

Step 4

In a medium bowl, whisk together the egg yolks and remaining 1 cup of milk.  Add the dry ingredients and mix until thoroughly incorporated.  Ladle about ¼ cup of the hot cream into the egg yolk mixture, whisking continuously.  Once incorporated, ladle in another ¼ cup of hot cream.  Repeat one more time.

Step 5

While whisking the hot cream over medium heat, slowly stream in the egg yolk mixture.  Continue to cook, whisking continuously, until very thick and creamy, about 10 minutes.  When large sections of the bottom of the pot are visible while whisking, remove the pot from the heat.

Step 6

Scrape the hot cream into a clean, cool bowl, passing through a mesh strainer if desired.  Add butter and vanilla extract and stir until incorporated.  Cover with plastic wrap and let cool 20 minutes.

Step 7

Fold bananas into cooled cream and immediately pour into baked and cooled pie shell.  Cover the top with plastic wrap, making sure it touches the top of the cream, and chill at least 1 hour.

Step 8

Just before serving, whip remaining 1 cup cream and 2 Tbsp powdered sugar to medium peaks.  Remove plastic wrap from pie and top with whipped cream.  Garnish with banana chips, if desired.

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Brown Sugar Banana Flax Popcorn F

Get Seedy with Your Popcorn

by Sarah House in Recipes

Every New Year, we (or a least a LOT of us) make resolutions to get healthy.  We renew our gym memberships, stock our pantry with healthy foods, and cut out snacking all together.  And we do pretty good!  For about two weeks.  Then we find ourselves passing by our coworker’s candy dish a bit more often or justifying those TWO brownies for dessert by thinking that tomorrow’s 30 minute workout will totally negate at least one brownie, right?  I’m not alone here, am I?

Brown Sugar Banana Flax Popcorn | Bob's Red Mill

Yes, I have a sweet tooth.  And a savory one.  I like my snacks!  Total denial of that pleasure won’t make my healthy goals any more attainable.  One of my snacking saviors is the ole movie theater stand-by:  popcorn.

Chia Chile Lime Popcorn | Bob's Red Mill

When I crave something crunchy, I find myself turning more and more often to popcorn.  In my opinion, it’s a contender for the best snack ever.  Crunchy, filling, whole-grain and a breeze to prepare, many a movie night at my house is accompanied by freshly popped Bob’s Red Mill Popcorn.  I’m a sucker for the classic butter and salt but when I’m feeling a bit more exotic or just want to impress my guests, tossing together some herbs, spices and Bob’s Red Mill seeds takes my popcorn from standard to fancy with minimal effort.  Seeds are nutrition and flavor powerhouses that require zero prep.  After I drizzle on melted butter or coconut oil, I toss in my seeds of choice and plop on the couch for some serious entertainment.

Herbed Garlic Hemp Popcorn | Bob's Red Mill

For ½ cup (unpopped) popcorn kernels and ¼ cup melted butter, coconut oil or blend of oils, try:

  • Brown Sugar Banana Flax: 1 Tbsp Bob’s Red Mill Golden Flaxseed Meal + 2 Tbsp brown sugar + 1 tsp salt + ¼ cup crushed dried banana chips
  • Chia Chile Lime: 1 Tbsp Bob’s Red Mill Chia Seeds + 2 tsp hot sauce + 1 tsp salt + zest from one lime (note:  personal fave!)
  • Herbed Garlic Hemp: 1 Tbsp Bob’s Red Mill Hemp Seed Hearts + 1 Tbsp sweet cream buttermilk powder + ½ tsp garlic salt + ½ tsp minced dried rosemary + ½ tsp dried parsley + ¼ tsp ground black pepper
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Hemp Seed Hearts

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

***

Hemp seeds: the mysterious, slightly illicit ingredient that keeps popping up all over the place. The ingredient that is incredibly healthful and delicious, yet still often triggers our firewall. The thing is, though, that hemp seeds are pretty darn nutritious and have nothing to offer those folks who are looking for a “good time.” Like a good kid with a bad friend, hemp seeds are guilty by association. I don’t think I’m wrong to say that’s changing. Many people have gotten over the association and recognize hemp seeds for what they are- a wonderful way to include protein and omega-3s in your diet.

What is it? Hemp seed hearts, aka hulled hemp seed, are small cream-colored seeds about the size of a sesame seed. They have a nutty flavor and nut-like texture, more creamy than crunchy. The term heart is often used to describe the seed without its hull, as in the heart of the seed.

Why would you eat it? Hemp is high in protein and contains all eight essential amino acids, classifying it as a complete protein. Hemp also contains a nice amount of Omega-3 fatty acids. Plus, they just plain taste good, so that’s always a good reason to eat them.

What is it? Wednesday: Hemp | Bob's Red Mill

How do you use it? Hemp seeds are pretty versatile. They have such a mild flavor that they can go sweet or savory. A basic way to enjoy hemp seed is to add it to your hot cereal or smoothie. Hemp can also be added to salads, baked goods and yogurt. Unlike chia and flax, hemp is not as high in fiber, so the addition of hemp will not dramatically alter the outcome of your recipe. We personally love this recipe using hemp in place of pine nuts for pesto. Not only are hemp seeds more nutritious than pine nuts, they’re far cheaper these days.

What about its connection to marijuana? Hemp seeds and marijuana come from the same species of plant, but different varieties and the similarities stop there. Hemp seeds do not contain THC (tetrahydrocannabinol), the active substance in marijuana.

Can you eat it raw? Yes, absolutely. Like nuts, hemp seeds are also wonderful gently toasted.

Can you eat it whole? Yes, hemp seeds do not need to be ground to enjoy the nutritional benefits. If you grind them, you’ll most likely end up with a paste similar to tahini.

Is it vegan? Yes, hemp seed are vegan.

Are Bob’s Red Mill hemp seeds gluten free? No, while hemp is naturally free from gluten, we do not produce our hemp seeds in our gluten free facility or batch test them for gluten.

Hemp Protein Truffles | Bob's Red Mill

Recipes we love using hemp seeds:

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Cassidy Stockton Google: Cassidy Stockton
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