Ever wonder what to do with that coffee tin full of Swazi/Malawi/Jaat pips you have been collecting? Here is the perfect solution
Ingredients
3 cups hemp seeds
4 cups rolled oats
1/2 cup sugar, preferably brown sugar
2 teaspoons ground cinnamon
2 cups cake flour
250 gram cake mix (dried fruit mix)
1 teaspoon salt
1/2 cup honey or golden syrup
1 egg, beaten
250 gram butter
2 teaspoons vanilla extract
1 teaspoon baking soda
2 tablespoons of apricot or strawberry jam
Method
Blend the hemp seeds in a food processor until you have a crunchy paste with a dough like consistency. Do not run the blender too fast or you will just get a hot sticky mess. Hemp seeds are very oily.
Mix in all the dry ingredients except for the baking soda.
Melt the butter and syrup in a jug and then add the baking soda and mix it until it froths up.
Add all the wet ingredients and mix to make a sticky dough. Put the dough in the fridge for at least 30 minutes or it will be too sticky to work with.
Pre-heat your oven to 160 deg C and grease a large flat baking tray.
While the oven is heating press the dough into the baking tray to make a layer about 1 cm to 1.5 cm thick.
Bake for about 20 minutes but make sure the biscuit does not burn. After taking the tray out of the oven let it cool for about 5 minutes and then cut the biscuit into squares or bars. Do not try to remove the biscuit until they are properly cool or they will break and crumble.
Options
Replace the butter with cannabutter if you want the biscuits to get you high.
Replace the butter with 1/2 cup hemp, canola or olive oil.
Add or replace some of the hemp seed with chopped nuts or peanuts.
Replace the egg with 1/2 cup milk powder or you favourite flavoured protein shake powder. Add 1/2 cup of water to the mix as well.
Deluxe Version
Lay the bars out on some wax paper making sure there is space between each bar. Now pour molten chocolate over the bars and let them set.
