Julie Dooley of Julie & Kate’s Baked Goods has been working with marijuana-infused foods for five years. She makes cannabutter and canna-coconut oil that can be used in recipes, eaten on crackers or melted on steamed vegetables. Do not heat infused products over 350 degrees, and cannabutter may be stored for 6 months in the freezer, she says.
While you can brew your own cannabutter at home, “the extraction method is long and can really make a house smell,” says Dooley. “Plus there is an optimal brew time, that only an expert (someone like me) really knows. The average patient will follow some recipe they found online and then bake away, using themselves to provide ‘anecdotal evidence’ for accuracy.” She sends her products to a lab for potency testing.
She warns home cooks to take care: “Safety measures must be taken whenever you cook with cannabis in your home kitchen. Make sure that you have proper ventilation, all utensils are for use with cannabis only, keep all cannabis and baked goods away from kids and pets, always label the finished product to prevent unintentional consumption.”
And here is Dooley’s recipe for “Medicated Blondies”
This is a favorite of edibles entrepreneur Dooley, who avoids gluten and refined sugar. The recipe has been tested at high altitude, and it makes 20 mini muffins with 10mg of THC each. If you use Julie & Kate’s lab-tested cannabutter, use approximately 200mg activated THC, which is approximately 3 tablespoons of clarified cannabutter. Then add remaining non-medicated butter as needed.
1 cup all-purpose gluten-free flour of your choice
If the flour blend does not contain these, add:
1/2 teaspoon xantham gum
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter or cannabutter
3/4 cup coconut sugar (or brown sugar)
1 egg, beaten
1 tablespoon vanilla
1/3 cup chocolate chips
1/3 cup walnuts
Preheat oven to 325 degrees.
Mix all dry ingredients, including walnuts, if using.
Mix beaten egg, vanilla and sugar. Add flour mix to this and combine. Add chocolate chips if desired.
Pour into mini muffin cups and bake for 20-25 minutes at 325 degrees. Tops should be a nice golden color.