Nutty Hemp 'Scramble'

Nutty Hemp 'Scramble'


Nutty Hemp 'Scramble'

Here's one of my absolute favourite breakfast recipes for when you want something quick, easy, filling and nourishing. This actually came together as a bit of an experiment and I loved it so much I had to pop it in the program. Like a delicious sweet porridge, except pan-fried to become chewy, creamy and crunchy.

I love using hemp seeds, because they're loaded with omega-3's, which help us reduce inflammation and support our cardiovascular health. Plus, they have a delicious nutty and creamy flavour that make them great for both sweet and savoury recipes.

For a limited time you can get a FREE 250g pack of Aussie grown Ananda Hemp Seeds with every signed copy of Eat More Vegangrab yours here.



    40 g (1/4 cup) hemp seeds, plus extra to serve
    1 ripe banana sliced into discs
    1 tablespoon coconut cream tinned
    1 tablespoon peanut butter or tahini
    pinch of salt to season, optional
    1/4 cup pecans roughly chopped
    2 tablespoons desiccated coconut
    1/4 teaspoon ground cinnamon
    1/4 teaspoon vanilla bean extract, powder or pod
    1/2 tablespoon coconut oil for frying
    1 tablespoon coconut yogurt to serve, optional


    Simply combine half of the banana and half of the pecans with the hemp seeds, coconut cream, nut butter, pinch of salt, vanilla bean, shredded coconut, cinnamon and a pinch of salt. Use the back of a fork to mash everything together well into a thick paste.

    Heat the coconut oil in a fry pan over medium heat and add your mixture, scrambling until golden brown and charred on the outsides and warmed throughout. Use a spatula or wooden spoon to separate it slightly if it cooks like a pancake.

    Serve warm topped with the coconut yogurt, some extra hemp seeds and remaining pecans and sliced banana, enjoy!

    SERVES 1

    Simply multiply the ingredients to make extra for the week ahead, or to serve the whole family.

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