Category Archives: dairy-free

Canna Butter Get a Break?

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Picture of a large bag of legal weed. Eyes drawn on a hole in the bag making a funny face.
I can’t believe it’s not butter!

Cannabutter (or in this case, since I have a dairy sensitivity and will be using non dairy Margarine, CannaMargarine… Marijuanagarine… Ganjagarine?). 🤷

This is a post about cannabis-infused butter… Aka: weed, kaya, ganja, or the slur “marijuana”.

Hi, my name is Reilly, and I have a college degree from a cooking school (an AAS) and five years of experience working in the restaurant industry. I have worked in the cannabis industry for 2+ years. Cannabutter (A compound word of cannabis and butter), also known as a cannabis compound butter, is a crucial recipe to master for edibles and as a sauce for food. While you could use this as a traditional compound butter, I wouldn’t recommend it since I don’t care for the taste of decarbed weed. More on that term later. Cannabutter is far more effective than the flavor since cooking evaporates the terpenes (the tasty and aromatic compounds) in the cannabis.

In this recipe, I will substitute Earthbound brand Vegetable Oil Spread instead of butter because I am dairy sensitive. This product is vegan and a good 1-to-1 substitute for butter, in my experience. (I am not being sponsored by this brand. I wish I were…)

Song of the post: Mary Jane by Rick James

Washington state Retail cannabis warning label: There may be health risks associated with consumption of this product. Should not be used by women that are pregnant or breast feeding. For use only by adults twenty-one and older. Keep out of reach of children. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. Warning: this product has intoxicating effects and may be habit forming. Smoking is hazardous to your health.
Source

This recipe is for adults of legal consumption age, age 21 here in Washington State USA. The information in this recipe is informational only for places where Cannabis isn’t legal.

Cannabutter

  • 16 oz Earth Bound Vegan Buttery Sticks
  • 16 oz water
  • 28 grams cannabis (my guess, scale broke.)

Total recipe cooking time: 130 minutes.

Cooling time: on counter– 1 hour. In fridge, about 6 hours or overnight.

Equipment

  • 1 baking sheet.
  • Parchment paper for your baking sheet.
  • 1 large saucepan.
  • Optional: 1-liter French press.
  • 1 8×8 glass 2-quart pyrex baking dish.
  • 1 spatula.
  • 1 thermometer.
  • 1 oven/stovetop.
  • 1 refrigerator.
  • 4 cup fine mesh strainer.

TLDR: a blog post instructions:

(Aka Too long didn’t read)

  • Step 1: Grind or breakdown your cannabis into small pieces, no bigger than a pea. Spread it evenly on a parchment covered baking sheet.
  • Step 2: Bake in a 240 degree Fahrenheit oven for 40 minutes. It should be a golden brown color with a strong cannabis aroma. Put aside for a moment.
  • Step 3: Measure 2 cups water into a sauce pan and put it on the stove on medium low. Add your butter and let it completely melt. Be sure to not allow this to go over 220 degrees Fahrenheit. Check temperature with a thermometer.
  • Step 4: Scrape the baked cannabis into the butter mixture and stir gently with a spatula to be sure the cannabis is mixed in.
  • Step 5: Simmer on medium low for 90 minutes, coming back every 20 minutes or so to check the temperature and to stir the mixture.
  • Step 6: Pour and strain mixture into a pyrex glass pan. Ideally you want as little solid material as possible. Allow to cool to room temperature before putting in the fridge overnight to cool.
  • Step 7: Remove the solid top layer of Cannabutter from the pyrex pan, and discard the liquid below the fat.
  • Step 8: Store for later use by putting it in the fridge, or use right away!

Consume Responsibly.

Extended version of recipe, SEO friendly with commentary:

Since my kitchen scale chose today to break… I am not sure how much weed is in this bowl.

A 1 cup glass bowl of various cannabis buds. From a horizontal perspective.

My guess is about a 14 to 28 grams. This bowl usually holds about a cup of dried cereal or liquid. And this is a mix of several cannabis strains. (Which is proof that I have really cut down on my weed consumption.)

Step 1 and 2: Grind and bake your cannabis.

To begin, we will be baking our cannabis to convert the THCA to THC by roasting it in the oven at 240 F for 40 minutes.

This is a necessary step to activate our cannabis. The key is to slowly roast the ground cannabis to golden brown. We do so with a lower temperature, 240 degrees Fahrenheit, for 40 minutes.

In scientific terms, this is called decarboxylation.

Decarboxylation is a chemical reaction that removes a carboxyl group and releases carbon dioxide (CO2). Usually, decarboxylation refers to a reaction of carboxylic acids, removing a carbon atom from a carbon chain. The reverse process, which is the first chemical step in photosynthesis, is called carboxylation, the addition of CO2 to a compound. Enzymes that catalyze decarboxylations are called decarboxylases or, the more formal term, carboxy-lyases (EC number 4.1.1).

Source
Cannabis ground into small pieces. To be Decarboxylated by baking in a 240 degree Fahrenheit oven.
Before baking
Cannabis ground into small pieces. This is after baking for 40 minutes at 240 degrees Fahrenheit.
After baking

Add the activated cannabis buds to the butter on the stove top.

Next, we will be adding the activated cannabis from the sheet pan to the saucepan on the stove top. Turn the heat to a low simmer. The ideal temperature is a simmer, which is 190 F to 210 F.

Step 3: Simmer on low for 90 minutes.

1 pound or 4 sticks of Earth Bound Vegan Buttery Sticks in a sauce pan melting in 16oz water.
1 pound Earth Bound Vegan Buttery Sticks in 16oz water
Melted Earth Bound Vegan Buttery Sticks in 16oz water
Melted Earth Bound Vegan Buttery Sticks in 16oz water
Activated cannabis in Melted Earth Bound Vegan Buttery Sticks.
A picture of the activated cannabis in the “butter”
This is what your finished cannabutter will look like.
This is what your finished cannabutter will look like after 90 minutes simmering.
The steps of simmering the baked cannabis and butter.

Step 4: Strain? Cool. Then Netflix and Chill

Picture 1 of 2 of Cannabutter before it is strained of solids through a French Press.
Most recipes call to use cheesecloth. I got the idea to use my French press instead .
Picture 2 of 2, of Cannabutter before it is strained of solids through a French Press.
Couldn’t fit all the cannabutter liquid in one run.
Just for good measure to get all of the solids out, use a fine mesh strainer.
Picture of strained cannabis solids in a fine mesh strainer.
This is why you double strain.
Top down photo of the strained cannabutter in a glass pyrex pan.
Top down photo of the strained cannabutter
Side view photo of the strained cannabutter in a glass pyrex pan on my kitchen counter.
Side view photo of the strained cannabutter

This long trip is almost over. Now, we will be straining the solids from the butter and allowing it to cool. This will take an hour to cool on your counter to reach room temperature. After that a couple more hours before the fats solidify and we separate that to have our finished cannabutter.

Note: you don’t want to save any of the strained cannabis solids. It tastes awful, and all of the desired psychoactive compounds have been absorbed by the butter fats after all this cooking. Don’t feel bad about throwing it away in your food waste.

The final products, rolled into a log wrapped in plastic, stored in a zip lock bag.

Step 420: Get Baked.

Finally the trip you’ve been patiently waiting for. You can use this Cannabutter as the fat or butter in any cooking recipe, though I recommend using it in baked goods or something with a dominant flavor because this does have its own flavor.

Which is someplace between spent matcha tea and asparagus. Edit a month after I first wrote this: it made me gag trying to eat it straight up. It’s acceptable in edibles, and not too bad added to a strong flavored tea or coffee.

Warning: Whenever consuming edibles, be patient and wait 1-2 hours between doses. 1 dose may last several hours. Consume responsibly.

Pumpkin Spice Cinnamon Rolls

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Pumpkin spice cinnamon rolls in pyrex pan

I started this post last year and didn’t post it because I felt I missed the best time to post it… Because I made them right before Halloween. While delicious and great any time of year, the Pumpkin spice season peaks in October. It’s November… Whatever lol. Without ado, I present Pumpkin Spice Cinnamon Rolls. This recipe is a modified version of a common cinnamon roll recipe. The difference in the dough is about twice as much flour and an additional 1/4 cup of Sukrin Gold – Natural Brown 1:1 Sugar Substitute to compensate for the canned pumpkin and spices. The number of spices may look too much, but it’s intentional. I like bold flavors, and spices are the best part. This is truly one of the greatest recipes I have come up with on my own.

Pumpkin Spice Cinnamon Rolls

I just saw this morning as I was editing this post and did some google searches. What hilarious timing!

@lizzo

Ima tweet about this remix lol

♬ Ima need a cinnamon roll – Judith Rupp

Dough Ingredients:

-Dry ingredients –

  • 5 cups flour
  • 2T ground cinnamon
  • 2 tsp ground nutmeg
  • 1t ground allspice
  • 2tsp cloves
  • 1 T ground ginger
  • 2 T yeast
  • 1 T salt
  • Wet Ingredients –
  • 3T butter or Earth Balance Vegan Buttery Sticks
  • 1/2 cup almond milk
  • 14 Oz pumpkin puree (Note 14oz out of 15oz total from the can)
  • 3/4 cup Sukrin Gold – Natural Brown 1:1 Sugar Substitute
  • 1 egg
  • 1T vanilla extract

Cinnamon-Pumpkin Spice Filling:

  • 3T ground cinnamon
  • 2 tsp ground nutmeg
  • 1t ground allspice
  • 2tsp cloves
  • 1 T ground ginger
  • 1 T salt
  • 2T vanilla extract
  • 6oz or 1.5 sticks of Earth Balance Vegan Buttery Sticks
  • 3/4 cup Sukrin Gold – Natural Brown 1:1 Sugar Substitute

Pumpkin Frosting:

  • 1/2 cup confectioners monk fruit sugar
  • 1 oz pumpkin puree
  • 1 T almond milk

The process:

The core flavors of the rolls... Pumpkin puree, allspice, cloves, cinnamon, nutmeg, ginger.
The core flavors of the rolls… Pumpkin puree, allspice, cloves, cinnamon, nutmeg, ginger.

Step 1:

Grind your spices. Freshly ground spices, ground to a fine powder. It takes 1-2 minutes, but worth it. A good electric grinder achieves this.

In a large bowl, or in a Kitchen Aid mixer, combine the flour, spices, salt, yeast and sugar and whisk together so the dry ingredients are blended together. Which will look something like this:

Blend the spices with the dry goods so it is evenly combined.
Picture of the starting stages of pumpkin spice cinnamon rolls
Step 2: Using the hook attachment on your kitchen aid blender, add the wet goods to he dry. Mix on low until the dough comes together in a sticky mass, then turn to medium speed for about 5 minutes. This is to build gluten in the dough and create its texture.
picture of cinnamon roll dough in the bowl before it the rising step.
Step 3: This is the texture you are aiming for. It is sticky to your fingers, and a solid but sticky mass that is one piece. Make sure to scrape the sides with a spatula and roll it into a ball. Place the dough back into the bowl and cover with a clean towel.
Picture of a kitchen aid bowl with rising cinnamon roll dough in a warm oven with a towel covering it.
Step 4: Place your dough in bowl in a warm place or 100 degree oven (like a warm summer day if you put your hand in the open oven.) for the dough to rise and double in size.
pumpkin spice cinnamon roll dough doubled in size in a kitchen air bowl.
Step 5: Check your dough. This is what it will look like doubled in size or risen.
Picture of flour strewn on a table as a step to kneading cinnamon roll dough.
Step 6: Prepare a space to work your dough to knead.
Picture of dough on floured table.
Step 7: Roll out your dough. I use a rolling pin that I run with flour, and sprinkle flour on the top of the dough to help it from sticking to the table or rolling pin. This is a sticky dough so be generous with the flour.
Picture of spread out cinnamon roll dough and the spice syrup spread.
Step 8: Roll your dough out into a large square shape about the dimensions of a square sheet pan that is about 1 inch tall.
Cinnamon roll spread syrup. Earth balance vegan buttery sticks, sukrin gold sugar substitute, vanilla extract, spices.
Step 9: Melt the Earth Balance Vegan Buttery Sticks in a microwave. Combine with the spices, vanilla extract and Sukrin gold and whisk it until it combined. I let the filling sit while working the dough to give the spices time to infuse into the fat. This is different from most cinnamon roll recipes which separate the butter sugars and spices. It will look a little loose. That’s okay. Simply stir it again real quick before applying to the dough in the next step.
Picture of pumpkin spice filling spread evenly on rolled out dough on a floured table.
Step 10: Spread the filling. You want to leave 2 inches on the edges.
Picture of a rolled up pumpkin spice cinnamon roll roll before it is divided.
Step 11: Roll up the roll.
How to roll a cinnamon roll in gif form
Step 11.5: How to roll a cinnamon roll in gif form that I found online.
Slice the roll into 12 equal pieces https://www.southernliving.com/thmb/eQnDHDw8LcUdsOybqnbOpMd1E6Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc():format(webp)/Cinnamon_Rolls_024-8160f1dd17bf49638f9bc1c410daab5a.jpg
Step 12: Not my picture. Forgot to take one. Divide the dough into 12 pieces.
Picture of pumkin spice cinnamon rolls in a greased pyrex pan before they are to be baked.
Step 13: Spray your pyrex pan with nonstick spray (or brush with cooking oil), then carefully place each piece of the roll in it. Bake at 350 degrees for at least 22 minutes or an internal temp of 200 degrees F.
Cooked Pumpkin spice cinnamon rolls right out of the oven.
Step 14: remove from the oven to cool. It is hard, but be sure to wait at least 20 minutes!
Picture of a hand poking the pumpkin spice cinnamon rolls for the baked texture. A quality check.
Step 15: Check the texture by poking a roll. It should have a springy texture. You can also use a thermometer. Tee temperature should be no more than 200 degrees. Allow to cool to room temperature before applying glaze!
The pumpkin glaze for the rolls in a kitchen aid mixer bowl.
Step 16: While the rolls are cooling, Make the glaze. Combine the powdered monk fruit, the vanilla extract and the canned pumpkin to the kitchen aid. You will have to wash the bowl before blending the ingredients with the whisk attachment. It is done when there are no lumps.
Pumpkin Spice Cinnamon Rolls with glaze applied in the pan.
Step 17: Apply the glaze with a brush evenly across the top of the rolls.
Picture of a finished Pumpkin Spice Cinnamon Roll on a plate.
Serve and enjoy!

Post recipe reflections

I really should start making videos of recipes…

Thank you for reading this post! If you enjoyed this, please let me know below in the comments! If you made this, please let me know what you think! You can subscribe to the blog below. And you can check out previous recipes and cooking-related posts below!

Copyright Reilly Anderson 2022.