Cannaflour has been experiencing a surge in popularity and is now being used by many people for cooking. If you’re new to using cannaflour, then you’ll want to know what the ingredients are, how recipes can be made with it, and some of the ideas that can inspire your own creations.
What is cannaflour?
Cannaflour is made from ground up cannabis flowers and leaves. It can be used to make a variety of recipes, such as cannabutter or brownies.
To use cannaflour in the kitchen with recipes (e.g., sauces), just substitute it for flour on any ratio that you’re comfortable with – this substitution will work across different types of cooking techniques like baking, frying, etcetera. The more flower/leaf material that is used to create the cannaflour blend, the stronger tasting your end product will be because there’s less ‘non plant’ content in the recipe. There are some recipes with cannaflour.
With a combination of cannaflour, eggs, and milk, you can make pancakes. The additional ingredients will depend on what the dish is going to be eaten with; sugar may need to be added if it’s going in some sort of sweet oatmeal pancake mix, while salt and pepper are often appropriate for savory dishes like scrambled egg sandwiches that would also use an egg wash before cooking them in butter over medium-high heat.
There are many variations on this basic recipe that can help people adapt their recipes so they don’t have any unwanted carbs: try adding cinnamon into your batter.
- Measure out the dry or liquid cannaflour and eggs using a measuring cup, making sure that you use equal parts (equal amount) for each of these ingredients; For example, if you started with two cups of dry or liquid cannaflour plus five eggs, then add an additional four egg whites from the extra three yolks. Using another measure would still be appropriate; like one part flour mixed with three parts water equals a combination of two cups + six eggs.
- Combine all this in a bowl and mix it together until it becomes thick enough so that when you scoop some up on your spoon it doesn’t fall off right away – Pour this mixture into the frying pan and cook it at medium heat until browned on both sides.
- Add any additional ingredients like fresh fruit, cheese, or nuts, then enjoy!
- In a bowl, mix flour with water until it becomes thick and pasty.
- Add sugar to the mixture, then pour into a frying pan on medium heat. Cook for about five minutes or until brown in color.
- Let cool slightly before adding two eggs (or one whole egg + one yolk) while stirring continuously.
- Put dough mixture back onto frypan at a low heat setting and cook for ten more minutes without burning the bread crust.
- Take out of the oven after cooling again so that you can add butter inside (optional).
Cannaflour pizza crust
- Add cannaflour to a bowl, combine with sugar and pour in vegetable oil. Stir vigorously until the mixture becomes pasty.
- In another bowl, mix together all of your dry ingredients: flour (all purpose or gluten free); baking soda; salt, and cinnamon.
- Pour wet ingredients into the large bowl containing dry ingredients then add butter for savory pizza crusts or browned sugar/stevia if you’re making sweet ones! Mix well so that everything is thoroughly combined before laying out onto a pan lined with parchment paper to form small round dough shapes (about one inch). Bake at 400 degrees Fahrenheit for about 12 minutes on each side unless it’s just a cheesy breadstick type – these only need to bake for about five minutes on each side.
- Pizza recipe has 170 calories, 15 grams of fat, and 34 grams of carbs per serving size which is two dough rounds (one dough round contains 110 calories, 11 g fat, 20g carbs). This can serve four people as a starter or one person if they are having this as dinner!
Cannaflour granola bars
- two cups of oats (I used regular old fashioned rolled oats – any variety will work!);
- one cup of nut butter, almond, or peanut is good choice! I like to use cashew but that’s because it has such a mild flavor. If you’re using crunchy, be sure to stir in some extra honey and maybe just a tablespoon of water if the mixture is dry;
- three tablespoons cannaflour flour;
- quarter teaspoon salt (optional);
- ½ teaspoon cinnamon powder (or more/less depending on your taste preference) (optional);
- One egg white mixed with ¾ cup milk for binder;
- ½ cup shredded coconut for topping.
Stir together all of the ingredients in a bowl, making sure to coat everything with flour and spices. The dough should be thick but not too dry – add additional milk if it’s too stiff or more oats if it’s too wet. Press into an airtight container lined with parchment paper (for easy removal). Top with coconut flakes before baking at 350 degrees F for 30 minutes. Allow cooling completely before cutting into bars. Makes 12-16 small squares depending on how you cut them! Store in a sealed container for up to one week and enjoy anytime as is, heated up, dipped, the options are endless!
Instructions: Preheat oven to 375 degrees F. Sift together flour, baking soda, and salt in a large mixing bowl. In another large bowl, whisk together plant-based milk, apple sauce, olive oil, and vanilla extract. Add the wet ingredients into the dry ones and mix until combined but still lumpy – don’t overmix! Fill muffin cups with batter ¾ full (or however much you want) then bake for 18 minutes or until golden brown on top and springy when touched lightly on the surface of one side. Remove from oven, transfer to a wire rack immediately so they’re easier to handle while hot without sticking to your fingers too badly – if it’s too difficult just wait until they cool down before handling. Serve warm or at room-temperature and store in an airtight container for a few days (if you manage to not eat them all).