Hemp flour provides significantly more protein and fiber compared to cereal flour. It also contains abundant minerals: for example, folic acid, potassium, magnesium, iron and zinc. By nature, hemp flour is: gluten-free. Hemp flour is rich in protein and high-quality fatty acids. Hemp and thus hemp flour also contain many vitamins such as vitamin E, B1, B2 and B6. It is also easily digestible and can be "used as a full substitute to animal protein." Thus, hemp flour forms an important source of protein. Proteins contribute to the maintenance of muscle mass and normal bones, and even more, they contribute to an increase in muscle mass. Usage: The easiest way to use hemp seeds is to add them to dough and baked goods. But you can also eat them with cereal or a yogurt, or sprinkle them on a salad. Their slightly sweet and nutty flavor goes well with many dishes. You can also use hemp flour to thicken sauces Recipe suggestion: BIO-LowCarb Quiche Lorraine 250g BIO hemp flour, 5 BIO eggs, 80g BIO butter, 125g BIO bacon or BIO ham, 125g BIO green onion 200ml organic cream, 50g organic grated mountain cheese, salt and organic pepper, organic nutmeg Preparation: Knead a shortcrust dough from hemp flour, butter and one egg. Don't be surprised, this one is a bit crumbly. Shape dough into a ball and chill in the refrigerator for 30 min. Chop onion/spring onion and fry together with bacon, set aside. Beat the remaining 4 eggs with the cream, season with salt, pepper and nutmeg. Fold the bacon and onion mixture and the grated cheese into the egg and cream mixture. Cover the bottom of a springform pan with baking paper. Crumble the dough into the springform pan and press it press it down, pull up the edges a little. Pour the egg-cream-bacon mixture onto the dough, Bake at 180 °C top and bottom heat for 30 - 35 min.
Organic hemp flour
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