Recipe By @Growthegrin
Hemp Gold Seed Oil Aioli with Sweet Potato Fries With Sweet Potato Fries
1/2 cup aquafaba (liquid from a can of chickpeas)
1 tsp Dijon mustard
1/2 - 1 tsp sea salt
1 tbsp apple cider vinegar
3/4 - 1 cup Hemp Gold Seed Oil
Juice 1/2 lemon
1 garlic clove, minced
Using either a blender, a small food processor or a hand help immersion blender add the aquafaba. mustard, apple cider vinegar and half of the sea salt and blend until combines. Then on a very low setting slowly (and the key is slowly) add in the oil - if you add it to quickly the sauce will be too runny and won’t thicken up. then after about 2-3minutes and all the oil has been added, it should have thicker up and turned creamy. Add in the lemon juice, garlic clove and more salt if needed and blend until combined.
Transfer to a jar and store in the fridge, this will thicken it up a little more.
For the sweet potatoes;
2 large sweet potatoes, cut into wedges
1 tbsp hemp seeds
1 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp Italian herbs
1 tsp sea salt
1 tbsp avocado oil
Pre heat oven to 180C.
Add everything to a bowl and mix with your hands.
Lay the wedges on a baking sheet, not overcrowding the baking sheet.
Bake for 30 minutes, or until crispy. Let sit for 5 minutes. Enjoy with aioli and some Sriracha.
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