I had a request for one or two more vegan recipes on here. The simplest thing to do for all you vegan cannabis enthusiasts out there would simply be to replace the cannabutter in any recipes for a vegan version.
However, I appreciate that a lot of baking recipes also contain eggs, so here’s a rather scrum-didily-umptious animal-free recipe for coconut cookies. For this recipe I’m going to suggest that instead of soy margarine which is good for baking, you use coconut oil instead, just to add extra depth and flavour!
A good rule of thumb when dissolving your cannabis into fat is for every 40g of fat, add just over a gram of bud or hash, or just over 2 grams of leaves. Make sure you cook it slowly to ensure that all the THC is dissolved and doesn’t get burned off!
Ingredients
60g cannabis infused coconut oil
1 banana, thoroughly mashed
glace cherries – sliced in half
150g plain flour
125g caster sugar
75g desiccated coconut
Method
- Firstly put your coconut oil and sugar into a bowl and mix together until smooth.
- Mix in the mashed banana.
- Take two large tablespoons of desiccated coconut and keep to one side. We’ll be needing this later! Add the rest of the coconut to the cookie batter, and finally add the flour. Mix this together to form and firm-ish dough.
- Divide the dough into balls approximately an inch or two in diameter and roll these in the coconut you put aside earlier.
- Place these balls onto a lined baking sheet and flatten them ever so slighty. Not too much though, as they will spread out during cooking! Incidentally, make sure you leave space between them, otherwise you’ll end up with one giant cookie. (This may not be such a bad thing!)
- Press half a glace cherry into the middle of each cookie
Bake in an oven pre-heated to 180C for about 15 mins or until they are starting to turn light brown. Remove from the oven, cool and eat!