Hemp Heart Gomasio Recipe
Recipe by Margaret of PaleoGirl99
This traditionally Japanese condiment is delicious sprinkled on vegetables, rice or cauliflower rice, or on top of salads. Once you try it you will find lots of other uses for this simple but delicious and nutritious sprinkle.
Traditional gomasio is made with sesame seeds, but I make mine with hemp hearts to boost the nutritional punch. Cup for cup, hemp hearts have more than twice the protein and less than a 1/3 the carbs of sesame seeds and are packed with healthy omega fatty acids. Win win win! This simple but delicious condiment can fit in to so many dietary templates...vegetarian, vegan, paleo, primal, low carb, and keto to name a few. Give it a try!
Total time: 20 M
1 cup hemp hearts
1 tsp sea salt
Optional Mix Ins: You can change up the flavor by adding in any of the following:
1 tsp onion powder
1 tsp garlic powder
1 tsp dulce seaweed flakes
- Serving Size: About 1 tbsp
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: mg
- Sodium: 0mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
In a medium skillet toast the hemp hearts at medium heat. Stir frequently. They will all start to turn quickly, so keep a close eye on them. You want about half of them turn golden brown.
Remove the pan from the burner and let the hemp hearts cool about 10 minutes.
Transfer seeds to your Blendtec blender. A Twister Jar is ideal, but a Wildside+ or Fourside jar will work as well.
Add in 1 tsp of sea salt.
Pulse on the lower spectrum of speeds until about half of the seeds are pulverized. You want some remaining whole seeds to give the mixture some texture.
Store in a shaker jar or sealed container.
You can make the traditional version by swapping sesame seeds for the hemp hearts.