1/ Soak the seeds in a bucket, ensuring that the hempseeds are entirely covered by the water (5 cm above the seeds).
2/ Leave to soak for 48 hours.
3/ Cook the hempseeds for 45 minutes in the water they were soaked in (until germs appear on the seeds).
4/ Store the seeds in an airtight container, with the liquid they were cooked in.
Composition: hempseed (1 to 6 mm)
Raw protein: 19,5%
Crude oils and fats: 32,1%
Mineral matter: 4.8%
Crude fibre: 16,9%
Moisture content: 7.5%