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Hemp Seed Twisty Sticks

30 mins
Serves Makes 36 sticks
Savoury pancakes

Photography by Fay McCormick, HempNZ™

Impress your friends and family with these tasty and easy-to-make twisty sticks. This recipe is perfect for a cheeseboard, antipasto platter, or for dipping. Change them up with whatever flavours you like, e.g. cumin seeds, parmesan, herbs, garlic, chili….


  • ½ cup hemp hearts
  • 1 ½ cups flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ cup low-fat milk or plant milk of your choice
  • 4 Tbs canola/bran oil
  • Optional: ¼ cup parmesan powder or dairy-free alternative


  1. Preheat oven to 190 degrees.
  2. Mix hemp hearts, flour, baking powder, salt, pepper, onion powder, garlic powder, and oregano in a medium bowl. In a separate container mix milk and oil. Add the wet to the dry and mix by hand until a dough is formed.
  3. Roll out between two sheets of wax paper to approx. 20 x 50 cm Cut into 36 pieces by cutting the slab in half and then cutting 18 x 1 cm strips out of each sheet. The pastry should be no more than ¼ cm thick.
  4. Twist each one, place on an ungreased baking tray, and bake for approximately 10 minutes. Turn and bake for another 10 minutes.
  5. Can be stored in an airtight container for up to 5 days but we’re pretty sure you’ll eat them all on the first day!