Description
With respect to dosing, if you have one, use a ruler to cut the brownies. Were there no weed involved, this would be embarrassingly fussy. But there is weed involved! Carefully cut pieces mean reliable dosing, for cannabis with 20% THC, an 8×8″ pan cut into 12 pieces shakes out to about 8⅓ milligrams THC per piece.
This is right for many, but some prefer less, and others want more. You do you. For a smaller dose, cut 16 pieces for about 6¼ mg THC per piece. For a larger dose, cut 9 pieces for about 11 mg THC per piece. If this is your first time trying an edible, go small—you can even cut 32 pieces for 3⅛ mg THC per piece. Resist the urge to eat more if you’re not feeling anything. The effects can kick in within 30 minutes but might take 2 hours or more.
If you have a decarboxylator, it dramatically helps dispel the smell! Otherwise, know that your kitchen will smell like weed while baking and cooking the oil. I have a decarboxylator but wanted to write a method everyone could use. If you want to cut down on the smell, open the windows and burn some Nag Champa like a true hippie!
Ingredients
Canna-Coconut Oil:
- ½ g cannabis flower (I used sativa)
- ½ cup coconut oil
Brownies:
- 3/4 cup rolled oats (or hemp seeds)
- 3/4 cup walnuts
- 1 cup stoned medjool dates (pit removed)
- 1 teaspoon vanilla extract
- 2 heaping tablespoons cacao powder
- 1/2 teaspoon cinnamon
- Pinch nutmeg
- Pinch coriander (optional)
- Pinch of salt
- 3-4 tablespoons of coconut oil infused with cannabis.
- Chopped peanuts
Glaze:
- 1 tablespoon each of almond butter, maple syrup, and cacao powder
Instructions
Decarboxylate your cannabis.
- Place a rack and an oven thermometer in the middle of the oven; preheat to 225° F.
- Using your fingers, gently break up ½ g cannabis flower into raisin-size pieces and spread out in an even layer on a parchment-lined baking sheet.
- Bake, gently tossing every 10 minutes or so to avoid burning, until weed turns brownish green (indicating it has decarboxylated), 10–20 minutes if using old or lower-quality weed, 15–30 minutes for cured high-quality weed, or 45–60 minutes for anything recently harvested and still damp.
- Let cool on baking sheet.
To make Canna-Oil:
- Grind or break down cannabis. A grinder will break your weed into an even consistency, but you can just as easily use your hands. Keep in mind that anything small enough to fit through a strainer will end up in your finished product, so don’t grind your cannabis into a fine powder.
- Heat oil and decarbed cannabis.
- Add oil and decarbed cannabis to a double-boiler, slow cooker, or saucepan and simmer on low for 2-3 hours. Make sure the oil temperature stays between 160-200ºF.
- Put a mesh strainer or cheesecloth over the oil container and pour the oil/cannabis mixture through it. Do not squeeze it out—this will add more chlorophyll to your oil and make it taste more vegetal. Discard the plant material.
- The oil will have a shelf life of at least two months and can be extended with refrigeration.
- Label the bottle.
Brownies:
- Pulse the oats and walnuts in your food processor until they become a powder. Add the rest of the ingredients and process until they all stick together.
- Press into a parchment-lined 8×8 baking dish and put in the fridge to set for a few hours.
- Spread on your glaze.
- Top with chopped peanuts.
- Enjoy!
Notes
DISCLAIMER
Recreational cannabis is not available in all states. State laws impact what dispensaries can and can’t sell to recreational customers and certified patients. Not every type of product, consumption method, dosage form, or potency mentioned on this blog will be permitted in all locations.
You assume full responsibility for using your best judgment when cooking with cannabis and seeking information from an official food safety authority if you are unsure. You must also take care to not physically injure yourself by coming into contact with hot surfaces, sharp blades, and other kitchen hazards. It is your responsibility to review all listed ingredients in a recipe before cooking to ensure that none of the ingredients may cause a potential adverse reaction to anyone eating the food based on recipes featured in this blog post.
This includes allergies, pregnancy-related diet restrictions, etc. Please consult with your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result.
The author disclaims liability for incidental or consequential damages and assumes no responsibility or liability for any loss or damage suffered by any person as a result of use of the information provided in this blog post. The author assumes or undertakes no liability for any loss or damage suffered as a result of the use of any information found on this Website. From time to time, this Website will publish content with recipes. All such recipes have been tried and used successfully, but results may vary from person to person.
Consult your medical professional before using any recipe if you have concerns about how you may individually react to the use of any particular recipe or ingredient. By voluntarily creating and using any recipe provided here, you assume the risk of any potential injury that may result.