It is always fun to make festive meals with friends and family to celebrate some holiday cheer during the holiday season. This year, make the holidays more festive with this holiday-friendly edible.
Cooking with Cannabis is easy for the most part. With a few minor adjustments to any traditional holiday recipe, you can infuse Cannabis into your holiday meals.
Step One: Preparing your Cannabis for Cooking
To prepare the Cannabis for cooking, you will first need to activate the compounds found in Cannabis through a process called decarboxylation. Please don’t panic; it is not complicated. The decarboxylation process means heat-activating your Cannabis to create a chemical change that “activates” the cannabinoids.
To decarboxylate your Cannabis, you will need:
- Finely ground cannabis flower
- A baking tray
- Parchment paper
- Preheat your oven to 250 degrees F. Line your baking tray with parchment paper.
- Lay out your cannabis flower on the paper, spreading them out evenly.
- Place the tray with the cannabis flower in the oven and bake for 30-45 minutes.
- Remove the cannabis flower and allow it to cool.
- Store your decarboxylated cannabis in an airtight container, such as a glass Mason jar.
Now that you’ve prepared your Cannabis for cooking through the decarboxylation process, you are ready to bake your favorite cannabis-infused holiday recipes:
Cannabis-Infused Honey Fennel Gingerbread
This recipe makes a single 2-pound gingerbread cake.
- 6 ounces canna-butter (see recipie below)
- 1 cup water
- 1/4 cup olive oil
- 3/4 cup honey
- 1/4 cup milk
- 1/4 cup full-fat plain yogurt
- 2 large eggs, beaten
- 1 1/2 cup unbleached white flour
- 2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon fresh grated ginger
- 2 teaspoon crushed fennel seed
Make canna-butter at least one day ahead of time:
- Add water and 1 pound of butter to a saucepan and simmer at low heat. As the butter melts, add in 1 ounce of your decarboxylated ground cannabis.
- Maintain low heat and let mixture simmer for 3-4 hours, stirring occasionally.
- Pour cannabis-infused butter in airtight container and keep in the fridge to harden.
- Preheat the oven to 325 degrees. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
- Place 6 ounces of cannabis-infused butter and honey in a medium saucepan on low heat until the butter is melted (you will have leftover butter that can be used later).
- Remove from heat and add the olive oil, milk, yogurt, whisking until mixed. Place aside to cool.
- In a medium-sized mixing bowl, whisk together the flour, ground ginger, baking powder, and baking soda.
- Place the fennel seeds into a small skillet set at medium-low heat for a few minutes to toast. Transfer them to a cutting board and crush the seeds.
- Add the crushed fennel, fresh ginger, and eggs to the honey mixture in the saucepan. Mix well.
- Pour the honey mixture into the dry mix, one-third at a time, whisking gently between each addition.
- Pour combined batter into loaf pan and spread out evenly. Place the loaf pan into the oven and bake for 50-60 minutes or until top is shiny and golden and inserted knife comes out clean.
- Remove pan from heat and allow it to cool in pan for about 15 minutes before placing it on a rack to cool another 30 minutes before slicing and serving.