I have recently discovered hemp seeds and I am a bit excited about the health benefits of them! They are incredibly nutritious, high in fat, low in carbs, and a good source of protein and fiber. They have a mild nutty taste and are full of Omega 3 and 6 fatty acids. They mix well with macadamia nuts and create a soft chewy texture. I found these to taste soft and cake like. These make a great “on the go treat” or snack for the lunchbox.
Spray silicone molds with canola oil spray. Pour into silicone molds. Or spread mixture into a foil 12” pan.
Makes 20 to 24 Brownies! Make in batches and freeze for up to 3 months.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
brownies
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Ingredients
- 49 g Lily's Dark Chocolate
- 34 g Butter, European
- 16 g Coconut Oil melted in the microwave
- 45 g Macadamia Nuts Ground
- 34 g Hemp Seeds raw shelled hearts
- 3 g Truvia optional
- 1 g Baking Powder
- >1 g salt Pinch of salt
- 30 g Sour Cream not low fat!
- 50 g Eggs about 1 egg
Ingredients
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Instructions
- Preheat oven to 325° degrees. And measure all ingredients on gram scale.
- After measuring the European butter, Lily’s dark chocolate and coconut oil, melt them together in the microwave or in a small pan. Cool for 2 minutes.
- Mix the ground Macadamia nuts, hemp seeds, truvia, baking powder and salt together.
- Mix in the eggs and sour cream together until well blended. Mix all ingredients together.
- Spray silicone molds with canola oil spray. Pour into silicone molds. Or spread mixture into a foil 12” pan.
- Bake for 12-15 minutes in a preheated 325 degree oven.
Recipe Notes
Makes 20 to 24 Brownies! Make in batches and freeze for up to 3 months.
