Gluten-Free Sweets with a Twist: Cannabis-infused Snack Recipes
Craving something sweet for your next snack time, and perhaps a new way to dose? Look no further, because lucky for you, we have crafted some easy, elevated, gluten-free recipes! Our gluten-free sweets are cannabis-infused to take your snacking and symptom management to the next level. Whether you're looking to incorporate cannabis into your daily meals or try a new way to enjoy your "daily greens," we've got you covered. Before we dive into our mouth-watering recipes, check out our tips and tricks to make your gluten-free baking experience even better.
Gluten-free Edible Tips and Tricks
If you're following a gluten-free diet, cooking and baking can be challenging at first, but with a few tips and tricks, you'll be able to create delicious gluten-free meals and treats in no time.
To help you do that with the utmost confidence keep these suggestions in mind:
- Follow the gluten-free recipes carefully for the best results.
- If you're sensitive to the unique flavors of gluten-free flour, try adding an extra measurement of vanilla or other spice.
- Allow baked goods to cool completely before slicing, and keep in mind that thicker slices are best for gluten-free baked goods.
- Oven temperatures vary, so using thermometers and timers is key!
- Always keep an eye on your baked goods - but don't open the oven to frequently to allow your snack to stabilize!
- Start with an infused base, and incorporate into recipes, like...
Gluten-free Cannabis-infused Honey
- 1 c honey
- 1/4 oz decarboxylated cannabis (to learn more about decarboxylation at Zen Leaf, our sister dispensary!)
- 1 cheesecloth
- 1 piece of string
- Slow cooker
- Mason jar
- Wrap the decarboxylated cannabis in the cheesecloth and tie it off tightly with a string.
- In the glass mason jar, place the honey and bundled, decarboxylated cannabis, then close the lid.
- Take a hand towel and place it at the bottom of the crockpot, underneath the jar add water to the crockpot and submerge the jar up to the honey.
- Heat the crockpot till it reaches roughly 200°F, then set your slow cooker to low heat for 8 hours.
- Every hour or so, swirl the honey around in the jar and burp it (open the jar) to release pressure.
- At the 8-hour mark, remove the jar from the slow cooker, then the cheesecloth from the jar using tongs.
- Squeeze the honey out of the cheesecloth into the jar to ensure none of your precious infused honey goes to waste.
Now that we have our cannabis-infused honey ready, we can continue on with our other recipes, as they include infused honey as an ingredient! We can use this versatile sweetener to create several easy snack recipes for a delicious, gluten-free edible.
Gluten-free Mini Apple Pizzas
- 2 apples
- 1 T lemon juice
- 2 T peanut butter (or preferred spread, like almond butter or cottage cheese)
- 1 T canna-honey
- Toppings (optional): sliced bananas, blueberries, raspberries, mixed seeds, coconut, ground cinnamon
- Mixing bowl
- Apple corer
- Start by coring apples, then slice them into round pieces like a pizza.
- In the mixing bowl, add enough cold water to submerge your sliced apples. Add the lemon juice to prevent your apples from browning, then your sliced apples.
- Let the apples sit for 3-4 minutes, then drain.
- Spread the peanut butter on one side of each apple slice.
- Top your mini apple pizzas with your favorite toppings - sliced bananas, blueberries, mixed seeds, or whatever else you have in your pantry.
- Drizzle your canna-honey across the top of the mini apple pizzas at your desired dose of cannabinoids.
- Savor your quick, easy, and healthy gluten-free edible snack!
Gluten-free Chewy Blueberry Oat Bars
- 2 c gluten-free rolled oats
- 2 ripe bananas
- 1/2 c unsweetened shredded or flaked coconut
- 1/2 c dried blueberries
- 1/2 t vanilla extract
- 1/4 t sea salt
- 1/4 t ground cinnamon
- 2 T canna-honey
- Large mixing bowl
- Round or square baking dish
- Parchment paper
- Preheat your oven to 350°F.
- Line the baking dish with parchment paper and set aside.
- Using the large mixing bowl, mash the bananas with a fork till smooth.
- Add the remaining ingredients into the mixing bowl and mix with mashed bananas until evenly combined.
- Pour the oat bar mix into the parchment-lined baking dish and using a spatula press the mix down firmly until compact and even.
- Bake the mix for 22-25 minutes, or until the mix is firm and the edges are golden brown.
- Remove from the oven and let the blueberry oat bars cool for at least 10 minutes before slicing them into 9 bars.
- The final step? Enjoying your gluten-free sweet treat!
Gluten-free Oatmeal Peanut Butter Balls
- 1 3/4 c gluten-free rolled oats
- 1/4 c hulled hemp seeds
- 1/4 c flax meal
- 2 T cacao nibs
- 1/2 t ground cinnamon
- 1 c natural peanut butter
- 1/4 c canna-honey
- 1 t pure vanilla extract
- Large mixing bowl
- Small cookie scoop
- Add all of the dry ingredients (rolled oats, hemp seeds, flax meal, cacao, and cinnamon) into the large mixing bowl. Mix to combine.
- Add the peanut butter, canna-honey, and vanilla extract to the dry ingredients. (Note: before adding to the mix, if the peanut butter seems too thick, microwave it for about 10 seconds to thin it out.)
- Using a spatula, mix all the ingredients well until a dough-like substance forms.
- Use the cookie scoop to measure dough, then form into balls by pressing and rolling gently. Repeat until all the mixture is gone.
- Enjoy your gluten-free edible immediately, or stored in the refrigerator to be eaten later!
Bonus Recipes: It's not a sweet-treat post without a few baked goods. These two seem to be a favorite among the gluten-free community - gluten-free banana bread and cookie dough! Instead of infused honey, try cannabutter, a favorite infusion method for many cannabis edible bakers.
Gluten-free Banana Bread
- 3 c old-fashioned gluten-free rolled oats
- 1 1/2 c mashed, ripe bananas (about 3-4 bananas)
- 1/2 c granulated sugar
- 2 t baking powder
- 1 t baking soda
- 3/4 t kosher salt
- 3 eggs
- 2/3 c cannabutter
- 2 T honey
- 1 T vanilla extract
- 1 1/2 t cinnamon
- 1 t melted cannabutter, for greasing your pan (creates a wonderful, golden-brown hue)
- Turbinado sugar or granulated sugar for topping
- Loaf pan
- Preheat your oven to 375°F.
- Grease the bread pan with melted cannabutter and set aside.
- Finely mash bananas and set aside.
- Using the blender, add the oats and blend until they are finely ground and look similar to flour.
- Add the granulated sugar, baking powder, baking soda, and kosher salt to the blender. While stirring, add eggs, cannabutter, vanilla extract, honey, and cinnamon to the blender.
- Blend the ingredients until you have a smooth batter. As you blend, your ingredients may stick to the sides of the blender; be sure to scrape the sides to ensure you get a smooth texture with all ingredients.
- Add 3/4 cup of banana and blend on low setting until smooth. Then, stir in the remaining 3/4 cup of mashed bananas with a spatula until slightly lumpy.
- Pour the batter into the bread pan and top with turbinado sugar or granulated sugar.
- Bake for 50-55 minutes, or until a toothpick comes out almost clean.
- Remove from oven and cool the bread in the pan completely until room temperature. Run a butter knife along the edges of the pan separating the bread from the pan and turn the pan upside down onto a plate or cutting board.
- Slice the banana bread into thick slices; remember, the the thicker the better for gluten-free bread.
- Eat up!
Gluten-free Cookie Dough
- 1/2 c unsalted cannabutter, softened
- 1/4 c granulated sugar
- 1/2 c brown sugar, packed
- 1 T pure vanilla extract
- 1 c gluten-free all-purpose flour
- 1/4 t salt
- 1/2 c mini chocolate chips
- Vegetable oil
- Medium-sized mixing bowl
- Cookie scoop
- Parchment paper
- Baking sheet
- Preheat oven to 350°F.
- Spread the gluten-free flour across the baking sheet and heat in the oven for 5-10 minutes. Don't let the flour brown!
- Remove from oven once the flour has reached 165°F, then cool.
- Combine softened butter, granulated sugar, brown sugar, and pure vanilla extract using a medium-sized bowl, mix until smooth.
- Then, sift flour and salt together and mix with other ingredients until fully combined, creating a dough.
- Stir in chocolate chips using a spoon or spatula.
- Grease your cookie scoop lightly using the vegetable oil and line your second baking sheet with parchment paper.
- Place your dough balls onto the parchment-lined baking sheet and place in the freezer for 20 minutes.
- Remove from the freezer and enjoy!
- Store leftover cannabis-infused cookie dough in the refrigerator in an air-tight container...if you have any left, that is!
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Incorporating cannabis into your gluten-free sweets and snack recipes can add a fun and unique twist to your cooking. From cannabis-infused cookie dough to gluten-free cannabis brownies to healthier options like blueberry oat bars, there are endless possibilities to explore. If you're looking for more delicious gluten-free sweets and snack recipes, be sure to subscribe to MÜV's email list, were you'll get updates of new blogs with more recipes for amazing treats. Thanks for reading, and happy cooking!
Content Writer for MÜV and Zen Leaf. Britt began exploring cannabis as a recreational user attempting to treat her migraines and depression. Finding success, she began to realize the many benefits of cannabis for a multitude of ailments. Her new-found knowledge prompted a move to Colorado, where she was able to medically treat her son with ADHD and aid her family in becoming healthier and happier. Realizing her passion for cannabis, she turned it into a career. Joining the industry as Medtender and moving into management gave Britt the knowledge needed to become a writer for a local cannabis culture magazine in Oklahoma and a leading voice in cannabis compliance.