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Strawberry Rhubarb Hemp Breakfast Bites


  • 1 ½ cups / 215g hemp seeds
  • ¼ cup / 35g arrowroot
  • ¼ tsp. flaky salt plus more for garnish, if desired
  • 1 tsp. baking powder
  • 1 egg or 1 ripe banana, mashed
  • ¼ cup / 60ml pure maple syrup
  • 2 tsp. vanilla extract or ½ tsp. vanilla powder
  • ½ cup / 85g chopped strawberries
  • ½ cup / 60g chopped rhubarb 2-3 slim stalks
  • expeller-pressed coconut oil for greasing (or muffin liners)


  • Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F / 175°C.
  • Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.
  • In a food processor, blend hemp seeds until they’re a fine powder (don’t go too far or you’ll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine.
  • In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries.
  • Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden.
  • Remove from the oven and let cool completely. Enjoy! Store leftovers in an airtight container in the fridge for five days.
Sarah Britton