Here are 5 weed edible recipes without sugar we bet you didn’t know you could make!
Let’s face it friends, sugar is sweet but sinful. It’s the cause of so many diseases, inflammation, gastric issues, Diabetes and the list goes on and on.
Sugar alternatives can be bitter and claim to have the exact same taste as ‘real’ sugar, but unless they’re processed in a certain way, you’re not going to be happy with the replacements.
Of course, you can always use hemp-infused sweeteners like stevia with hemp sweeteners. They actually taste wonderful and don’t leave an unappetizing after-taste.
Great for coffee, cooking, baking, and sprinkling on all of your delectable weed edibles.
Weed Edible Recipe #1: Cannabutter
Isn’t butter basic? No friends, it is not! Butter is the foundation of so many of the recipes we cook and bake. Having this recipe on hand, with a bunch of batches ready to go can infused any dish in minutes!
It just takes a little preparation in advance, and yes, in my personal experience you can freeze your weed butter for up to 2 weeks without any issues. This has been my experience though, may not be yours.
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You'll need this later. I used scissors to cut them up perfectly for these wraps.
Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn't sticlk.Repeat with all wraps, and leave them to hang out for a while.
While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don't let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!
Line your cookie sheets with parchement paper unless they're silicone
Combine all of the ingredients into a large mixing bowl.
Note: The batter will be thick and heavy
Portion 1/4 cup mounds of cookie dough onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
Bake for about 12-15 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.,alternatively in the freezer for 2-3 weeks.
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As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
