Marijuana recipes for foodies are the latest hype; natural, healthy and absolutely finger-licking good. Besides, there’s nothing greener than cannabis edibles. Try these recipes below to combine your love of cooking and cannabis.
Pumpkin Spice Pancakes
These flavorful pancakes from The Weed Scene will give you a body high and a full belly.
Ingredients:
2-3 overripe bananas
1 tbsp of lemon juice
1 cup of vanilla flavored soy milk
2 tablespoon of agave nectar
¼ cup of canna-oil
½ cup of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vanilla extract
1 cup of white whole-wheat flour
1 teaspoon of pumpkin pie spice
¼ teaspoon of cinnamon
½ teaspoon of salt
Directions:
In a small bowl, stir together soy milk and lemon juice. Once incorporated, let it rest for five minutes.
In a medium-sized bowl, add both flours, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Mix very well till well-blended and set aside.
With a fork or potato masher, puree the bananas in a large mixing bowl (be sure to leave a few lumps). Add the canna-oil, agave nectar, vanilla, and soy milk mixture; mix well to combine. While you’re still stirring, add the dry ingredients to the wet ingredients Don’t leave any lumps in the batter.
On a medium heat, lightly grease or butter the surface of a skillet, and add a small tester pancake. When it begins to bubble, flip the pancake..
In small discs, set down the pancake batter onto the skillet. Cook for about five minutes on each side, and keep in a warmed oven until ready to enjoy. You can also top the pancakes with maple syrup.!
Vegan Peanut Butter Marijuana Fudge
This velvety and smooth vegan fudge from MarijuanaBreak is a guilt-free dessert option for conscientious deiters..
Ingredients:
1 cup of peanut butter
1 cup of cocoa powder
1 cup of cannabis coconut oil
3 ½ cups of powdered sugar
1 teaspoon of vanilla extract
Directions:
Lightly grease a baking dish with coconut oil or another mild-tasting cooking oil (canola oil or vegetable oil would also work).
Over a low heat, melt your cannabis oil in a medium to large sized saucepan. Use a spatula to mix in powdered sugar. Keep stirring until the ingredients are fully incorporated. Then, stir in the cocoa, peanut butter, and vanilla extract.
Evenly pour the mixture into the greased pan, and place in the refrigerator to cool. Once the fudge is chilled and fully hardened, cut it into squares and indulge.
Vegan Chia Seed Weed Pudding
The buzz around chia seeds is legit for several reasons. These magic seeds. as I like to call them, are not only delicious, but they are also packed with nutrients that give you all the energy you need.
Ingredients
½ cup of chia seeds
1 cup of cannamilk (made with a non-dairy alternative)
1 cup of unsweetened almond, soy or coconut milk
1-2 tablespoons of maple syrup (to taste)
2 tablespoons of vanilla extract
Fruits and other toppings (optional)
Directions:
Blend together your cannamilk, unsweetened non-dairy milk, chia seeds, maple syrup, and vanilla extract.
Empty the mix into separate jars.
Shake or stir the jars well. Then cover them and place them in the fridge covered. Stir the mix every 1-2 hours, at least for the first one or two times. The mix needs around 6 hours to be ready, and it can be stored in the fridge for 5-6 days.
You can add some additional fruits or other toppings like nuts, granola, muesli, etc. on your pudding.
Canna-Banana Vegan Sundae
A concoction of coconut, banana and cocoa infuses your dessert menu with a rich, tropical flavor. While this canna-banana sundae created by Cooking With Laurie and MaryJane is a bit calorie-heavy, the ingredient list is about as natural and green as it gets.
Ingredients:
3 tablespoons of canna-oil
3 tablespoons of cocoa
2 tablespoons of honey or agave nectar
3 bananas, peeled and sliced
2 tablespoons of lemon juice (to prevent the bananas from browning)
1/2 teaspoon of vanilla
1/3 cup of toasted coconut
Directions:
Toss sliced bananas with lemon juice, and then place them in the freezer.
Combine the canna-oil, cocoa, honey or agave, and vanilla in a small bowl. Mix well.
In a food processor, puree the frozen bananas until smooth and creamy.
Divide the pureed banana into four dishes. Top with canna-chocolate sauce and toasted coconut.
