Ananda Food, page-10

You are correct: don’t cook with hemp oil unless you are sure the temperature will not rise above 165C. It turns nasty and toxic above that point, all nutritional benefit gone.

Treat hemp oil like you would an expensive bottle of single origin first cold pressing virgin olive oil: vinaigrettes, other salad dressings, make hemp mayonnaise! Hemp hollandaise sauce would probably work because the temperature would be low enough (would still need butter for flavor), drizzle on pasta, vegetables. Add to anything cold you might think of olive oil for.

For flour, make sure Mrs Fox knows to mix it with something else for baking which provides gluten. 1 part hemp to 3 or 4 parts something else is a good starting point. There are many many hemp flour recipes on the Google. A pure hemp flour baked good will just crumble to dust. Homemade pasta, if egg based, and mixed with at least a little wheat flour might work, but I’ve never tried it.

If you are handy brewing beer...you can use it for that. We had a German friend of the company back in the day who made us a few batches of hemp beer that he made by fermenting the hempseed cakes (the byproduct of oil pressing and raw material of hemp flour) and adding hops. Some smart micro brewer will hopefully reproduce that soon and become a big client. It was good!