In an attempt to use up the rest of these hemp seeds I got, I decided to try something sweet with them this time since my savory attempt with them last night was so successful.
I used the hemp in two ways this time. First I ground them up and used them as flour and secondly I folded them in whole with chocolate chips and apricots before baking. Chocolate and apricots are quickly becoming one of my favorite combinations, so this bread seemed like a great place to add them.
I baked this bread while I was also roasting some vegetables and seitan, so I hope it doesn't also have some weird broccoli, mushroom aroma to it. Haha. Wish me luck.
update- the bread is delicious, moist, nutty and thankfully has no broccoli taste/scent to it. Everything's coming up Carly!
Banana Apricot Chocolate Chip Bread
1 1/4 cup hemp seeds, divided
3/4 cup organic cane sugar
1/4 cup organic light brown sugar
3/4 cup melted coconut oil (or canola)
1 tbl lemon juice
1 tsp vanilla extract
1 tsp banana extract (optional)
1 1/2 tsp ener-g egg replacer powder
1 cup ap flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking powder
1 cup chocolate chips
1/2 cup minced dried apricots
Preheat the oven to 325.
Toast all of the hemp seeds and set aside.
Beat the bananas with a paddle attachment in a mixer or by hand until completely smooth. Add both sugars and beat until light and thick. Stream in the oil while beating. Add the lemon juice, extracts and egg replacer powder and mix.
Transfer 1/2 cup of the toasted hemp seeds to a spice or coffee grinder and grind into a fine dust.
Add the hemp flour, ap flour, wheat flour, salt and baking powder to the wet. Scraping the sides as you mix.
Fold in the remaining hemp seeds, chocolate chips and dried apricot pieces.
Pour into a greased loaf pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.