A Guest Recipe for Delicious Hemp Ice Cream and Hemp Pancakes by Cyclist Sharon Laws.
Hemp is ideal because it is a complete protein containing all eight essential amino acids, it is also easily digested unlike other non-dairy protein sources such as soy, and it is low in saturated fat.
The bananas help replenish carbohydrate stores and are a valuable source of vitamin C, vitamin B-6 and manganese. The high potassium levels also help maintain a healthy balance of fluid.
Recipe: Banana-Hemp Ice Cream
- 1 ½ frozen bananas chopped
- 2-3 heaped tsp hemp protein powder
- 1 tsp chia seeds
- 1 tsp almond paste
- Toppings – goji berries, almond slices & cinnamon
Blend all the ingredients together into an ice cream consistency. This is easier if you leave the bananas to thaw slightly. I use a stick blender as it is quick and easy to clean and I can travel to races with it.
You may like to add a small amount of almond milk or similar to improve the consistency.
Spoon into a ramekin and top with goji berries, almond slices and some cinnamon.
Recipe: Banana-Hemp Protein Pancakes
- 1 banana
- 1 egg
- 3 heaped tsp hemp protein powder
- 3 heaped tsp blanched ground almond flour
- Pinch of salt
- Toppings – yogurt, goji berries, dried cranberries, pumpkin seeds, sliced almonds & cinnamon
Mash the banana in a small pot. Whisk the egg in a cup using a fork.
Add the whisked egg to the mashed banana then add the hemp, almond flour and salt. Mix together until it becomes a batter-like consistency.
Pre-heat a small frying pan
Add the batter mixture to the hot pan, when one side is cooked, flip the pancake and cook the other side.
Serve on a plate and add your choice of toppings!