Hemp Powered Apple & Blueberry Loaf

Serves makes 1 loaf

Time 1 hour

Ingredients

Dry Ingredients

1½ cups whole grain spelt flour or oat flour

½ cup hemp protein powder

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp ground nutmeg

Pinch of salt

Wet Ingredients

2 Grannie Smith apples, grated (with the peel on for extra fibre)

¼ cup maple syrup or honey

2 eggs (or flax eggs for a vegan option)

⅓ cup extra virgin olive oil 

2 tsp vanilla extract

½ cup light milk (or plant-based milk for vegan option)

Mix-ins

¾ cup fresh or frozen blueberries (tossed in a bit of flour to prevent sinking)

2 tbsp hemp hearts (for sprinkling on top)

Greek yoghurt or almond butter, to serve (optional)

Method

Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.

In a large bowl, whisk together the flour, hemp protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, whisk the eggs (or flax eggs), then stir in the grated apples, applesauce, maple syrup, oil, vanilla, and almond milk until well combined.

Gradually fold the wet ingredients into the dry ingredients. Be careful not to overmix.

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan. Sprinkle the hemp seeds on top for an extra crunchy, nutritious finish. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serve warm with a drizzle of almond butter or a dollop of Greek yoghurt for extra creaminess.