Thanks to Gail Davis at Vegsource for this recipes from her “Hemp is Good for You” article.
Note: Some brands of rice and nut milks do contain soy lecithin. If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.
- 1 cup oatmeal
- 3/4 cup rye flour
- 1/4 cup hemp seeds
- 2 tablespoons agave nectar or 1 tablespoon maple syrup
- 1 tablespoon melted Earth Balance spread
- 1/2 cup rice or almond milk
Combine oatmeal, 3/4 cup of the rye flour, hemp seeds, agave nectar, and Earth Balance together. Slowly add the milk until a firm but slightly sticky dough forms. Scrape out dough onto a wooden board or counter. Knead in the rest of the rye flour until the dough stiffens a little. Wrap in saran wrap and chill for one hour.
Preheat oven to 350 degrees. Roll out dough to about 1/4 inch thickness. Use a cookie cutter and cut into cute shapes. (I use little hearts.) Place on lightly greased cookie sheets. Bake for 15 minutes. Turn off oven and let biscuits rest until cool in the oven with the door closed. Store in airtight container for up to 2 weeks.