Edible recipes.

S

sunchaser77

Member
Anyone with any good edible recipes using cannabutter? Oh.. and I'm working with only 1 egg. But I'll have most any other ingredient.
 
V

Vincentc808

Member
I don't but if you download the app Massroots its kinda like an Instagram for stoners and people are always posting recipes and such. Goodluck with it, I hope its tasty :)
 
CannaSci

CannaSci

Member
thccbdhealth said:
Vegan...
do share.
Click to expand...
Sure. This recipe can be done as a loaf or muffins, I have been tweaking the ingredients every time I make it. Fits a loaf pan perfectly but I can't remember how many muffins I was able to make last time I did muffins.

Generally I wrap individual servings with saran wrap and then throw them all in a freezer bag into the freezer. I keep 1 or 2 in the fridge at a time, and just restock from the freezer as I consume. I nuke it for 20 seconds from fridge, or 35 seconds from freezer. (1100w microwave). The bread is very dense but tastes amazing. I only taste a hint of pot on the first bite.

2 cups whole wheat flour (I use flour from a local farmers market)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup rice milk (original or vanilla)
1/2 cup infused coconut oil (I make this from trim, hard to say what your potency will be)
3/4 or 1 cup organic cane sugar (or substitute for another sweetener at your desired amount)
3 large mashed bananas
1 teaspoon vanilla extract

Preheat oven to 350F (180C). Grease a 9×5 inch loaf pan or muffin pan with solidified coconut oil.
In a large bowl combine flour, baking soda, salt and cinnamon.
In another bowl mix coconut oil and sugar. Add in mashed banana, rice milk, and vanilla.
Add the wet ingredients to the flour mixture. Don’t overmix, stir until just combined.
Pour the batter in the loaf or muffin pan and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Check it after 60 minutes as oven temperatures might differ.
Remove the pan from the oven and let cool for 15 minutes before consuming or packaging for freezer.
 
CannaSci

CannaSci

Member
CannaSci said:
Sure. This recipe can be done as a loaf or muffins, I have been tweaking the ingredients every time I make it. Fits a loaf pan perfectly but I can't remember how many muffins I was able to make last time I did muffins.

Generally I wrap individual servings with saran wrap and then throw them all in a freezer bag into the freezer. I keep 1 or 2 in the fridge at a time, and just restock from the freezer as I consume. I nuke it for 20 seconds from fridge, or 35 seconds from freezer. (1100w microwave). The bread is very dense but tastes amazing. I only taste a hint of pot on the first bite.

2 cups whole wheat flour (I use flour from a local farmers market)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup rice milk (original or vanilla)
1/2 cup infused coconut oil (I make this from trim, hard to say what your potency will be)
3/4 or 1 cup organic cane sugar (or substitute for another sweetener at your desired amount)
3 large mashed bananas
1 teaspoon vanilla extract

Preheat oven to 350F (180C). Grease a 9×5 inch loaf pan or muffin pan with solidified coconut oil.
In a large bowl combine flour, baking soda, salt and cinnamon.
In another bowl mix coconut oil and sugar. Add in mashed banana, rice milk, and vanilla.
Add the wet ingredients to the flour mixture. Don’t overmix, stir until just combined.
Pour the batter in the loaf or muffin pan and bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Check it after 60 minutes as oven temperatures might differ.
Remove the pan from the oven and let cool for 15 minutes before consuming or packaging for freezer.
Click to expand...
I just made some more muffins and I realized I didn't adjust the bake time in this recipe... it is 45 minutes bake time for muffins and I made 16 with this amount of batter.
 

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