For many patients and consumers, cannabis is a colorful addition to their morning ritual. With a prolonged delivery and lengthy duration, edibles (when managed correctly) can offer a steady, gradual lift to their day that many habitual consumers cherish. For the health-conscious, infused dry breakfast can be a challenge since oil and butter remain the predominant infusion mediums. However, these condensed fats can be used in a more inventive fashion as a minor ingredient to more complex dishes, reducing fat content as well as the sometimes strong and objectionable cannabis taste.
One satisfying and nourishing option is this nearly-raw cannabis-infused granola. It’s fabulous on its own as a small snack or atop your favorite yogurt for a delicate parfait.
Recipe for Cannabis-Infused Granola
Cannabis Product:
Ingredients:
- 1/4 C almonds, soaked
- 1/4 C sunflower seeds
- 1/4 C walnuts, soaked
- 4 fresh dates
- 1/4 tsp cinnamon
- Pinch of salt
- 2 doses of cannabis-infused oil
Directions:
- Blend the nuts and seeds in a food processor until thickly cut.
- Add the dates and blend into a paste.
- Place the date and nut mixture in a bowl with the cinnamon, salt, and oil. Mix everything together.
- Line a glass dish with parchment paper and spread the mix into a thin layer on top. Dehydrate at 115 degrees for 10 to 12 hours, or at 250 for 18 minutes, or until the top turns a golden brown.
- Let cool and/or refrigerate to allow granola to adhere and solidify.
Note: The amount of cannabis oil specified in this recipe is a very loose suggestion; the actual amount you use should be modified based on the strength of your cannabis oil and the potency you desire. Dosing homemade edibles can be tricky (click here to learn why), so the best way to test for potency is to start with one portion of a serving, wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
Kayla is a writer with an emphasis in holistic health, bioengineering, and nutrition/dietetics.
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