Post your favourite edible recipie

[Matanuska Thunder]

sat in the oven overnight with light on

dry to the touch - not tacky

pulled the leather off the baking paper

one area was not dried (means I had the fruit too thick in that area)

colour has darkened and every raspberry seed is visible 

 

about 2000mg of canna oil in there without the use of butter or any oils

just keeping the maths simple, 1gm oil = 1000mg thc (probably closer to 950mg)

I know I need a min of 200mg to feel any effects

so I tore it into 10 pieces of fruit leather (2000mg divided by 10 = 200mg)

(I HAD to taste test this morn)

not sure why I took a photo of an off weight piece

 

2 people have tested this already (plus me)

making more today from the left over apple sauce mix! 

 

problems/issues I found 

the iso oil stuck to the plastic of the hand blender
(will use butter to clean it so that I can 'eat' the butter)

 

the baking paper worked, but the leather was not glossy,

can use plastic wrap, tho must use the 'light-on overnight in the oven' method so the plastic doesn't melt

 

seeds and apple peel, whilst healthy, looks kinda ugly in final product 

 

adding colour made the leather more appealing- but stained my counters

 

I only used a teaspoon-ish of honey for the entire batch of fruit sauce - this canna leather is not sweet nor candy-like 

 

would recommend stronger flavoured fruits to help cover the canna flavour

persimmons are almost in season here, thinking those would make a great tart canna leather 

Edited November 5, 2018 by Matanuska Thunder

[Matanuska Thunder]

Attempting THC Infused Lime Marmalade.

Heated a bit of grain alcohol -added 1gm of rosin. That enabled me to mix the rosin into liquid. That mix goes into the lime/sugar mix when it hits the right ‘set’ .... blah blah blah
(If you want to know the details you need to dm me)

X-mas gifting done the stoner way

Edited December 9, 2018 by Matanuska Thunder

[abrave]

 

I tend to make these the most...

 

White chocolate raspberry brownies, borrowed from the loopy whisk website

 

Ingredients

 

5.3 oz (150 g) white chocolate, roughly chopped

2/3 stick (75 g) Canna butter, cut into small cubes

1/3 cup (70 g) caster sugar

2 eggs

1 tsp vanilla extract

pinch of salt

1/2 cup non-dairy milk

1 cup (125 g) plain gluten free flour blend / almond meal /rice flour, potato flour

1 cup (230 g) frozen or fresh raspberries

 

Instructions

 

Pre-heat the oven to 190 ºC (350 ºF) and line an 8 x 8 inch baking pan with greaseproof/baking paper.

In a bowl above simmering water, melt together white chocolate and canna butter. After they are melted, allow to cool until warm to touch.

Add the caster sugar, eggs + egg yolk, vanilla extract, salt and milk, and mix well until evenly combined.

Sift together gluten free flour and add them to the batter. Mix well until no flour clumps remain.

Transfer the white chocolate brownie batter into the baking pan and "sprinkle" the top with raspberries.

Bake in the pre-heated oven at 190 ºC (350 ºF) for about 25 minutes or until an inserted toothpick still comes out a bit dirty, but the top is a light golden brown colour.

 

 

these are so Yummy!