Two activities have risen to prominence in a new way during this period of quarantined life: smoking weed and cooking really good food at home.
And with increased awareness around respiratory health, the two are being combined with renewed gusto. But a redundant regimen of infused chocolate and candy gets old, and not everyone lives down the block from a recreational dispensary. The good news is that you don’t have to shop at a dispensary to enjoy a variety of tasty edibles. And the even better news? You don’t have to spend money on a Magic Butter machine or hours making cannabis butter either.
If you’ve got some flower, creativity, and time to kill, preparing your own homemade edibles could be a matter of minutes away.
Edibles are one of the most popular ways to consume marijuana. In fact, many new users prefer edibles to smoking. But some people would rather make their own concoctions than rely on pre-made ones. So what are the easiest edible recipes to make?
If you want to know how to make cannabis edibles fast and easy, we’ll go over a few good recipes for your ground cannabis and tips so that you can create your own stoner snacks.
30-minute Marijuana Firecrackers Recipe
In order for ground cannabis to work in food, you have to decarb it – the cannabinoid THCA in your pot won’t get you high unless it is heated and converted into THC, and your body doesn’t get hot enough to do that. Usually, in making edibles, you decarb the weed first before either using it as a raw ingredient or using it to make cannabutter, hash butter or even kief butter. This recipe can decarb your weed while it’s baking.
Firecrackers are amazingly easy and have only three ingredients: graham crackers, Nutella or some other similar spread and some ground cannabis. The strength of your medible will depend on the strength of your weed, we suggest going very low THC for your first outing if you are just learning how to make marijuana edibles.
Here’s what you do:
- With your trusty hand-cranked grinder or electric grinder, shred your ganja greens as finely as possible – we recommend a half-gram of weed (or more) per cracker; the number of crackers to sprinkle your ground cannabis on is up to you.
- Preheat your oven to 325 degrees Fahrenheit/162 degrees Celsius.
- Snap your graham crackers in half – they handily come perforated – so that they are a square.
- Spread the Nutella (or as an alternative for those with nut allergies you could use whipped feta, sunflower seed butter, nut-free chocolate spread or coconut butter) on one half of each cracker – some put plain ol’ peanut butter on the other half, jelly might be an alternative for that.
- Sprinkle your ground cannabis evenly across the crackers – both sides should have some kind of spread on them to glue the weed down and the halves together.
- Put both halves together.
- Wrap each cracker-spread-and-weed sandwich in tin foil.
- Bake for 25-30 minutes, depending on oven – check one at the minimum time to make sure they don’t burn.
- Remove your firecrackers from the oven and enjoy!
Since cannabutter is essential to so many edible marijuana munchies, we’ll start with that before we give you any more recipes and ideas for (relatively) fast cannabis cooking. Another benefit to pot butter is that you can easily put a little in everything from soup to coffee to reheated leftover pizza, anything served hot, and it will melt in and diffuse, instantly cannabisizing your food or beverage.
The fat in the butter bonds with the cannabinoids in the weed and helps your body absorb and store the THC better and longer. If you add coconut oil to the recipe, then your pot potency potential increases because coconut oil has among the highest concentration of saturated fats, or MCT (medium-chain triglycerides), which are a strong binding agent for cannabinoids like THC.
This recipe works for cannabis butter as well as cannabis veggie oil.
What you need:
- 1 1/4 cups of salted or unsalted butter (your preference); or, if making veggie oil, then 1 1/4 cups cooking oil (olive, vegetable, canola, or corn oil)
- 1/2 ounce of fresh ground cannabis
- 4 cups water
- 1 resealable jar with lid or storage tub
What to do:
- Decarboxylate your weed – spread the ground ganja herb on a cookie sheet, pop in a slow cooker or an oven set at a relatively low heat of 220 degrees Fahrenheit (104 degrees Celsius) for half an hour, remove from the oven.
- Add the ground decarbed weed and other ingredients to your slow cooker and cook on low for four to six hours. You are now making cannabutter in a slow cooker – and you thought they were just for making roasts!
- Place a cheesecloth-lined strainer over a large mixing bowl and proceed to strain the liquid from the slow cooker through the cheesecloth.
- Next pour a large pan or kettle of boiling water over the full strainer to wash through any surplus butter or oil clinging to the marijuana plant material.
- Allow the pot plant matter in the strainer to cool, then squeeze out as much liquid as possible before discarding.
- Use a spoon or ladle to skim oil or melted butter off the water.
- Now strain the butter or oil one more time by pouring it through a double layer of cheesecloth again – to remove as much of the remaining plant particulates as possible – into some form of airtight tub (like Tupperware) for the butter or a resealable canning jar for the oil.
Brownies are a classic edible. Here’s the easiest way to do it. Find a brownie mix that requires oil, heat ground up marijuana with the oil, then pour that oil into your brownie mix. Then just follow the instructions and you’ve got some simple brownies!
- Preheat your oven to somewhere between 104°C and 113°C. Place your weed (grinded) in an oven safe container. Heat it in the oven for 30–40 minutes. This will decarboxylate your weed, meaning that all cannabinoids become bioavailable.
- Pre-heat your oven to 190 degrees Celsius.
- Put your butter in a bowl and place it in the microwave for 20 seconds. You want it to melt into a gloopy, pasty consistency.
- Mix your freshly ground up cannabis into the butter.
- Add all of the sugar, flour, milk, cannabis butter, eggs, plus anything else you want to your mixing bowl. Mix everything together until you get a batter with a nice even consistency. This may take a few minutes, but it will ensure your cannabis is spread evenly as possible throughout the cake mix. Note: if the mix is a little bit too dry, add a splash of extra milk; if it is too wet, add some extra flour.
- Grease your cake tin with non-stick spray, or line it with non-stick baking paper.
- Carefully pour your cake batter into the tin, spreading it around so that it is evenly distributed.
- Place your tin in the oven and leave for 25 minutes to bake.
- After 25 minutes, stab the centre of the cake with a skewer. If it comes out clean, it is ready, if batter sticks to it, leave the cake in the oven for another 5 minutes.
- Allow the cake to cool for about 20 minutes in the tin; then place it upside down on the wire rack and remove the tin, allowing it to cool for a further 30 minutes.
- Once cooled, decorate the cake with anything you want.
You know all that kief that’s left over in your grinder that you don’t know what to do with? Here’s something simple to do: put it in some cookie dough. You should probably heat the kief in an oven for a little bit first, but otherwise you just stick it in the dough, put the dough in the oven and you’ve got yourself some Kief Cookies!