1 - Pre-heat oven to 350°F
2 - In a big mixing bowl sprinkle the apples in lemon juice. Toss them in the white sugar, then 1/2 cup of the flour and 1 tbsp cinnamon. Then place these apples in the bottom of a large casserole dish or small roasting pan.
3 - In a separate bowl, combine the brown sugar with the hemp flour, the rest of the white flour and cinnamon.
4 - Melt 3/4 cup of the butter or margerine. Pour this slowly over the flour mixture while stirring. Mix until various size balls appear. Cutting sideways with a spoon works great.
5 - Pour this on top of the apples. Dribble the rest of the butter over the top. Bake for 40 - 50 mins or until the crust is golden brown amd the smell is driving you nuts! Let it cool slightly before serving.
1 - Pre-heat oven to 350°F
2 - In a small skillet quickly sauté the peppers, onions, mushrooms and hempseeds in the oil until lightly browned. Let cool and place in the 2 pre-baked pie shells.
3 - Beat the eggs with the basil, salt and pepper until smooth but not frothy.
4 - Pour the egg mixture over the hempseed mixture slowly. Top with the cheese
5 - Bake for 30 - 40 mins or until the filling has firmed and has a nice golden brown top.
6 - Cool slightly before serving.
1 - Pre-heat oven to 350°F
2 - Mix well the rice, hemp oil, sage and salt. Using your hand works really well.
3 - Add the onion, mushrooms, peppers and hempseeds.
4 - Fill the peppers with the stuffing.
5 - Bake for 1 hour or until a fork can be inserted into the pepper skin easily.
6 - At this point you can top them with cheddar and bake another 10 mins, or eat them right away.
