A twist on the Hemp Breakfast Bites from the blog, these zesty treats are perfect for an anytime treat! Making your own hemp “flour” in a food processor takes mere seconds and provides such a moist and tender end result filled with satiating protein and nourishing fats.
These breakfast bites can easily be made vegan by using a ripe banana, but I definitely prefer the texture when an egg is used.
Black Sesame – Orange Hemp Breakfast Bites
Ingredients
- 1 ½ cups / 215g hemp seeds
- ¼ cup / 35g arrowroot powder
- ¼ tsp. flaky salt, plus more for garnish, if desired
- 1 tsp. baking powder
- 1 egg or 1 ripe banana, mashed
- ¼ cup / 60ml pure maple syrup
- 1 tsp. vanilla extract or ¼ tsp. vanilla powder
- zest of one orange
- ¼ cup / 35g black sesame seeds (substitute with brown)
- expeller-pressed coconut oil for greasing (or use reusable muffin liners)
Directions
- Preheat oven to 350°F / 175°C. Line a 12-cup muffin tin with parchment or silicon liners, or lightly grease with coconut oil.
- In a dry skillet over medium heat, toast sesame seeds until fragrant and starting to pop. Remove from heat and let cool.
- In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine.
- In a medium bowl, whisk the egg or banana, maple syrup, vanilla extract, and orange zest together. Add the hemp seed flour blend, and stir to combine. Thoroughly fold in the toasted and cooled sesame seeds.
- Divide the batter evenly into each prepared cup. If desired, sprinkle a few sesame seeds on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden.
- Remove from the oven and let cool completely.
- Enjoy! Store leftovers in an airtight container in the fridge for up to five days, or freeze for up to 1 month.
Notes
Makes 12
