Review on 🔋 Power Up with Anavii Hemp Hearts Protein: Unlocking a Natural Protein Powerhouse by Beth Smith

I used to buy hemp protein powder, it was dark green-brown, coarse and with a strong flavor. It's a different thing altogether, a very fine powder, almost pure white with a very subtle tinge of green. Here is a macro photo of this powder in a teaspoon. The taste is quite different, pleasantly nutty but not sharp at all. I like to add protein powder to gluten-free bread to make up for the missing gluten protein. I still want my bread to be an efficient carb delivery system so I'm not one of those health freaks trying to make bread with pure protein powder, but replacing the protein powder with just some of the flour is great for toning the body enrich. Bread. The fine texture, light color and mild nutty flavor of this protein powder makes it a great addition to my bread recipe. I prefer it over soy or pea protein as it's softer and the subtle nutty flavor makes the bread richer. Here is my bread recipe. I adapted it from Allergy-Free Alaska's gluten-free homemade bread recipe. In a blender fitted with a dough hook: 2 ¼ cups warm water 2 ½ tablespoons sugar 2 teaspoons yeast Wait a few minutes for the yeast to activate. Once it starts bubbling, add: 1/4 cup powdered psyllium husk (key to the gluten texture of this bread) 1 tablespoon ground chia seeds (I use the white ones for a refined look) 1 cup tapioca starch ⅓ cup hemp protein powder 2 ⅔ cup other gluten-free flour (I used 1 cup gluten-free rolled oats, 1 cup masa harina, and ⅔ cup white rice flour for the bread pictured here, but I've used a lot of different things and they all work really well.) 1 1/2 teaspoons salt 2 tablespoons tablespoons butter, stir in Mix thoroughly until you get a good bread dough texture. For the bread in this photo, I placed the dough in my Solar E Chef vacuum tube solar cooker with homemade reflectors and left it in the sun to rise and bake. Or, if you don't have a solar cooker, shape it into a bread pan or something. The dough is not as elastic as gluten dough, but can be shaped quite easily. Let rise in a warm place and bake at about 375 F until done. To make a pizza crust from this dough, use olive oil as the oil and press into an oiled cast iron skillet. Let the cake rise, partially bake, then add the filling and bake the rest. (Baking before adding the toppings prevents soaking.) Here's a photo of a vegan pizza with a crust infused with this hemp protein powder. It was delicious.