Raw Hemp Corn Chips

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Gluten Free Seed: Hemp Seeds

Hemp has been used for centuries for fiber, but today the seeds are a source of food for people and animals. It is grow in numerous countries around the world including Spain, China, Japan, Korea, England, France, Africa, North Africa, Egypt and Ireland. Currently, China is the largest producer. Unfortunately, the US considers hemp an illegal drug (plant leaves are used as marijuana), so Hemp Seeds are imported to the states.

Hemp Seeds are high in protein, fats, omega-3 and omega-6 fatty acids, fiber and iron. The seeds have a very nutty flavor — similar to sunflower seeds.

Uses for Hemp Seeds:

Sprinkled on top of foods such as stir fries, cereal or salads
Blended into baked goods for extra crunch
Ground into flour and used to make pancakes, muffins, breads, cookies and bars
Made into dairy free milk
Made into oil
Sprouted and added to salads and other dishes

Our featured recipe is Hemp Corn Chips. If you have a food dehydrator, these corn chips will be considered raw (temps below 108 degrees!)

Raw Hemp Corn Chips

6 cups corn (kernals-fresh or frozen)
1 cup hemp seeds
10 cups sunflower seeds (soaked-6 cups before soaking)
2 3/4 cups water
1 1/2 cups flax seeds (ground into a meal)
1 1/2 tablespoons celtic sea salt
1 lime, juice of

Directions:

1 Puree corn in a food processor until creamy. Place in a mixing bowl.
2 Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
3 Spread 2 1/ 2 cups of the batter on a 16″ dehydrator tray covered with a Teflex sheet.
4 Cut into desired shapes: triangles, squares, circles, etc.
5 Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
6 Makes approximately 175 chips.