This is quite the addictive snack; so addictive that I managed to eat a few portions before I even finished making it. Not to worry, the abundance of hemp in this recipe (in various forms) makes it a guilt free snack that you should be proud of yourself for eating.
Start by making the flatbread. The deep olive green tint of hemp flour and hempseed oil gives this flatbread a rich, dark color, which is contrasted brilliantly by the bright yellow/orange of the Mango Hempseed Chutney. Brace yourself, this is the easiest bread you will ever make.
For the flatbread, you will need:
1 cup hemp flour, plus more for rolling
1 cup all purpose flour
¼ tsp ground cumin
2 tsp salt
2 tbsp hemp seed oil
¾ cup hot water
Whisk together flours, cumin, and salt. Whisk in the oil. Continue to whisk while adding the water, and stop when the mixture becomes moist enough (there is a good chance you may not need all of the water). Once dough begins to form, bring it together with your hands, and knead on a floured surface to form an elastic ball of dough.
Divide the dough into 10 equal pieces and roll into balls. Let rest at room temperature 15 minutes.
This 15-minute window gives you the perfect opportunity to begin working on the chutney.
Mango hempseed chutney:
- 1 ½ cups hulled hemp seeds
- 4 tbsp vegetable oil
- ¼ tsp red pepper flakes
- 1 mango (about 12 oz), medium dice
- 3 oz red onion, medium dice
- ½ tsp grated ginger
- ½ cup golden raisins
- 1/3 cup apple juice
- 3 tsp apple cider vinegar
- ¼ cup honey
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- ½ tsp salt
Toast the hempseeds in a dry pan over medium heat, stirring occasionally, about 1-2 minutes. Transfer the toasted seeds to a plate, and set aside.
Heat the oil in a medium saucepan. Add the red pepper flakes, sauté. Add the onions, and sauté for 1-2 minutes until slightly softened. Add ginger, and cook for another minute. Stir in the mango and raisins.
In a medium bowl, whisk together the wet ingredients and spices – the apple juice, vinegar, honey, coriander, and cinnamon. Add this liquid mixture to the saucepan. Stir in the toasted hemp seeds. Season with salt. Bring to a boil, and reduce heat to low. Cover loosely and simmer for 20 minutes.
While the chutney simmers away, we get back to our flatbread.
Sprinkle your work surface with flour. Using a rolling pin, roll each ball into a thin disk, about 1/8-inch thick. Lightly grease a non-stick pan with canola or vegetable oil and heat over medium-high heat. Place the flatbread into the pan, and cook 50-60 seconds per side. Sprinkle with salt. Repeat with all of the flatbreads.
When all is done, spoon some chutney on your flatbread, and enjoy!