I received a sample of Manitoba Harvest in the mail last week, and I have been sprinkling their Raw Shelled Hemp Seeds on my salads, smoothies, and smoothie bowls. Nutritionally, they are the powerhouse of seeds. In 3 tbsp they have 10g of protein, 10g of omega 3&6’s, and only 3g of carbs. More protein and omega’s than flax or chia seeds, and the least amount of carbs! They taste a bit like sunflower seeds, with a slightly nutty flavour. Naturally gluten free, low in carbs and high in protein makes this seed beneficial for every diet out there.


Sprinkling them on your salads or smoothies is one easy way to enjoy them, but immediately I  wanted to bake with them. These Raspberry Quinoa Hemp Squares turned out great! Breakfast on the go or a snack in the afternoon. You’ll find a way to fit them in 🙂


You will need:

  • 1 1/2 cup rolled oats
  • 1 cup cooked quinoa
  • 1 tsp baking powder
  • 1/3 cup coconut sugar
  • 1/4 cup hemp seeds
  • 2 organic eggs
  • 2 tbsp almond butter
  • 2 medium bananas, mashed
  • 1 lemon, juiced
  • 1 cup fresh raspberries
  • honey to drizzle on top


Preheat oven to 350F and line a 11×7 or 9×9 pan with parchment paper. In a large mixing bowl combine the mashed banana, eggs, almond butter, lemon juice. In a separate bowl, combine the oats, quinoa, baking powder, sugar, and hemp seeds. Then pour into large bowl with wet ingredients. Batter will not be runny. Fold in the raspberries. Pour into the parchment lined pan. Bake for 35 minutes.

Transfer to wire rack, let cool 15-20 minutes. Drizzle with honey. Then cut into squares and continue to let cool on the rack overnight. Transfer to air tight container.