Canna-Cooking Basics

Ingesting cannabis via food is a popular way to consume the plant. With edibles not yet legalized in Canada, you can create your own infused meals at home with a few quick recipes. Master these foundational additions and you’ll have your Red Seal in canna-cooking in no time.

CANNABIS FLOUR 

Choose how much cannabis you would like to make into flour and place on a baking tray of any kind. You can use parchment paper or aluminium foil to line your baking tray if you prefer. Break dried cannabis into small pieces or grind up coarsely. Bake at 240F for 45 minutes to one hour. To use as flour: grind finely and remove any fibrous matter (a coffee grinder works great for this, but remember to purchase a separate grinder just for cannabis use). To further use in other recipes: leave cannabis in small pieces or coarsely ground. 

Now that you have decarboxylated your cannabis, you can sprinkle it directly onto your food as is, or you can use it in any recipe of your choice; butter, oils, glycerin or you can substitute Cannabis Flour in baking recipes by replacing some of the all-purpose flour.  

 

CANNABUTTER 

Ingredients: 

  • 1 pound (2 cups) unsalted or salted butter, or substitute non-hydrogenated margarine 
  • 1 ounce cannabis buds, coarsely ground or broken into small pieces 

Instructions:   

  1. Melt the butter on low heat in a double boiler or slow cooker.  
  1. Add the cannabis and simmer on low-med heat (200-220*F) for at least 2 to 3 hours, stirring frequently.  
  1. Carefully strain the mixture while warm, press or squeeze the plant matter, to obtain all of the oil.  
  1. Pour the oil into an airtight container, let completely cool before securing the lid. Store in the refrigerator for up to 60 days or can be frozen until ready to use. 

Alternate ways to portion your Cannabutter while still warm, for ease of use: 

  1. Pour directly into ice cube trays and refrigerate. Once butter is solid, remove from trays and either wrap well with plastic wrap or place in air tight container. Ice cube trays on average are approximately two tablespoons per ice cube. 
  1. Line mini loaf pan with plastic wrap, pour directly into individual loaf sections. Once butter is solid, remove from pan and either wrap well in plastic wrap or place in air tight container. Mini loaf pans on average are approximately ¾ of a cup. 

Drizzle over popcorn, spread on toast, toss with cooked pasta, use in baking recipes at a low temperature (325 degrees Fahrenheit or lower) or anything else your heart desires to use with butter.   

 

CANNACOCONUT OIL 

**This recipe demonstrates the water method, which is a sworn practice by many. You can also make this recipe without using water, by simply following the method used in the butter recipe. 

Ingredients: 

  • 1 ounce cannabis buds, coarsely ground or broken into small pieces  
  • 14 ounces of coconut oil 

Instructions:  

  1. Fill a large stockpot halfway with water and add your cannabis. Simmer over low-med heat, stirring frequently for at least 1 hour.  
  1. Add your coconut oil and return to a simmer for an additional 2 to 4 hours, stirring frequently.  
  1. Remove from heat, cool then cover.  
  1. Let the coconut oil mixture sit for two days in a covered pot at room temperature. Then, reheat the mixture until the oil melts.  
  1. Carefully strain the mixture while warm, press or squeeze the plant matter to obtain all the oil.  
  1. Refrigerate the mixture for several hours or overnight. The oil will solidify on top of the water. Separate the solidified oil from the water by hand.  
  1. Pat oil dry with paper towel or a clean dish towel, then melt the Cannacoconut Oil in a sauce pan over low heat until it is liquid.  
  1. Pour into an airtight container, let completely cool before securing lid. Store in the refrigerator for up to 60 days. 

 

CANNABIS OIL 

Ingredients: 

  • 3 cups oil of your choice (ex: olive, vegetable, etc.) 
  • 1 ounce cannabis bud, coarsely ground or broken into small pieces 

Instructions:  

  1. In a double boiler or slow cooker, heat oil on low-med heat for a few minutes until it starts to warm and becomes slightly aromatic. 
  1. Add the ground cannabis.  
  1. Simmer on low-med heat (200-220*F) for 2 to 3 hours, stirring frequently. 
  1. Remove the mixture from heat and allow it to cool.  
  1. Strain the mixture, press or squeeze the plant matter to obtain all the oil.  
  1. Pour the oil into an airtight container, let completely cool before securing lid. Store in the refrigerator for up to 60 days. 

Great to trickle over salad or use in salad dressing recipes, drizzle on sautéed vegetables or cooked pasta, mix with a splash of balsamic vinegar to dip bread, add to mashed potatoes. Also great for homemade ointments, topical creams, massage oil, etc. 

 

 

 

 

 

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