Easy Recipes for Making Edibles

Edibles are a blast to eat, and their long-term potency makes them perfect for relaxation or extended relief of your medical symptoms. If you’ve never tried making them before, there are a ton of easy weed edibles recipes you can try out. We’ll teach you how to make easy edibles in just a few steps, and we’ll also give you more easy edibles ideas to try once you’ve mastered the art of infusion.

Ready to start munching your way to more munchies? Good! Here are four of our favorite easy weed edibles recipes along with instructions on how to properly prepare your cannabis for edibles and infused oils for the maximum effect.

Step 1: Choose Your Weed Strain and Potency

Your first step is to choose the right strain for your personal enjoyment. Note that eating cannabis produces dramatically different effects than smoking or vaping.

Even so, the strain you use will have similar effects compared to if you smoked it. For instance, making edibles from a sativa strain might make you feel more mentally stimulated, while an indica strain might make you feel deeply relaxed.

If you have medical symptoms you want to relieve, select the same strain you would use when smoking for your edibles. Weed strains effective at treating depression might make you feel content when eaten, and the best weed for insomnia will be all but guaranteed to have you taking a nap.

Once you select your strain, you want to measure out your dosage as precisely as possible. Ideally, your strain is labelled with the quantity of THC and other cannabinoids per gram. If not, look up your strain’s typical traits and then estimate from there.

You’ll also need to estimate how many portions come out of each batch you make to predict individual dosage. Say, for instance, you make a half pound (227g) of cannabutter from weed containing 250mg of THC. Your brownie recipe calls for 1/2 cup of butter, equalling around 113g of butter and 124mg of THC. If this recipe makes a pan of 12 brownies, then each brownie will have about 10mg of THC.

Even if you are making a rough estimate, write it all down! You want to be able to control your dose. A typical dose for an adult weighing about 68kg would be 10mg. If you consume too  much THC, you’re gonna not going to have a good experience.

Step 2: Decarboxylate

When you smoke or vape marijuana, you chemically transform it in a way that makes its cannabinoids accessible to your body. You need heat to make this happen. Without heat, you would  feel little to no effects.

Decarboxylating (sometimes shortened to decarbing) duplicates this process in your oven without actually burning up your weed. Temperatures around 105 °C to 120 °C are best for decarbing. At this medium level, the cannabinoids change chemically without burning off anything you want. Temperatures above 150 °C will be enough to burn everything, so keep your oven low.

Preheat your oven and then spread your freshly ground cannabis on a cooking tray with a piece of parchment paper below it. Cook for around 30-45 minutes – just enough for the weed to change color to a dark greenish brown.

Every 10 minutes or so, you can pull the pan out and gently shake it so that it all heats evenly.

As an alternative to carboxylating, you can skip to the next step and combine ground weed and your preferred fat and then cook at a low-medium temperature for 4-6 hours. Or, you can place the combination in a slow cooker for 12-14 hours. This method takes longer and requires more precision, so decarbing before infusing is almost always an easier way to go.

Step 3: Infuse Your Decarbed Weed Into Fat

Not only do you have to decarb weed to make it digestible, but you also have to dissolve it into some form of fat. While that sounds gross, oil and butter are both types of fat you’re used to cooking with.

You can simmer your decarbed weed in your substance of choice, including:

• Canola oil
• Butter
• Coconut oil
• Vegetable oil
• Olive oil

Your ratio of oil/butter to cannabis should be about 1 cup of oil to 10 grams of decarbed cannabis.

Note that olive oil and other oils have a set smoke point. In other words, you don’t want to heat it up too high or it will scald, tasting nasty. For this reason, try to use the recommended oil in your recipe and according to your temperature. Olive oil might be best for pan frying foods or mixing into a dressing, while canola oil and butter are better for baking.

To infuse, simply stir your decarbed weed into your oil or fat of choice. Since you’ve already decarbed it, you don’t need to simmer it for hours and hours.

Instead, just heat the marijuana and oil mixture on low heat for around 45 minutes to an hour, stirring frequently. Make sure the temperature does not get high enough that the mixture is boiling or burning.

Once the mixture is sufficiently heated and infused, you can strain it through a cheesecloth into a container. Do not squeeze out the last bit from the cheesecloth, since this will fill your substance with nasty-tasting chlorophyll and tannins.

Store this mixture in an airtight container. It keeps for about a week, but you can freeze it for later use. Some people think that freezing taints the flavor, though, so consider making just enough infused oil for you to use in the next few days.

Our 4 Favourite Recipes for Easy Weed Edibles

Now that you’ve gone ahead and created infused oil or butter, the sky’s the limit for what you can do with it! You could even eat the butter on its own, although, we wouldn’t recommend trying that.

Instead, use the recipes below to learn how to make easy weed edibles you can whip up and enjoy!

Cannapancakes

You’ll Need:

• 3 tablespoons melted cannabutter
• 1 egg
• 1¼ cups milk
• ½ teaspoon vanilla extract
• 1½ cups flour
• 3½ teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt

How to Make It:

1. Mix your dry ingredients (flour, baking powder, salt, and sugar) first in a bowl. Then, mix your wet ingredients (milk, vanilla, beaten egg, melted butter) in a separate bowl. Make a pocket in your dry ingredients and pour in the wet slowly, being careful not to splash. Beat with a spatula until the mixture is roughly consistent. Don’t overstir since this can lead to gummy-tasting pancakes!
2. Heat a frying pan or griddle on medium-high. Grease the pan with a dollop of oil (or cannabutter!). With a ladle, spill around ¼ cup of batter onto the surface for each pancake. Cook until the edges form a disc on the bottom, then flip. You want each side to be golden brown.

Try serving it with fresh fruit and even more cannabutter as a spread!

Canna-Coconut Oil Brownies

You’ll Need:

• ¼ cup canna-coconut oil
• ⅓ cup regular coconut oil
• 3 eggs
• ½ teaspoon vanilla extract
• ½ ounces unsweetened chocolate
• ¾ cup all-purpose flour
• ¾ teaspoon salt
• 2 tablespoons cocoa powder
• 1 cup packed brown sugar
• ¾ cup chopped macadamia nuts, pecans, or almonds (optional)
• Shortening or unsalted butter (for greasing pan)

How to Make It:

1. Preheat your oven to 177 °C (350 °F) and line a baking pan with parchment paper. Grease the paper to prevent sticking.
2. Combine flour, salt, and cocoa powder into a mixing bowl.
3. Using a medium saucepan, melt both types of coconut oil and your chocolate together over very low heat. Stir constantly to avoid burning. Remove heat and allow to cool for 4-5 minutes. Stir in brown sugar. Next, beat in the eggs and vanilla extract together thoroughly.
4. Add your chocolate mixture to your dry mixture slowly. Fold this batter with a spatula. Make the mixture consistent, but don’t overstir since this will make your flour gummy.
5. Pour batter into your baking pan and bake for 25 to 30 minutes. You’ll know the brownies are done when you can insert a toothpick or a knife and have just a few crumbs come out rather than liquid batter.
6. Allow to cool, then slice into portions and serve.

Add sliced strawberries and ice cream for an even more delectable treat!

Budsamic Vinaigrette

You’ll Need:

• ½ cup cannabis-infused olive oil
• ¼ cup balsamic vinegar (or your preferred type of vinegar)
• 1 tablespoon dijon mustard
• 1 garlic clove, finely minced
• Salt, ground pepper, and onion powder to taste
• 1 tablespoon brown sugar (optional)

How to Make It:

1. In a bowl or blender, combine your vinegar, mustard and garlic. Optionally, add in sugar, which helps cut the flavor of the canna-oil. Blend or whisk until smooth.
2. Add in canna-oil slowly, whisking constantly or blending in between drizzles.
3. Season with salt, pepper, and onion powder to taste.

This recipe is dead simple to make, and it’s the perfect addition to any salad or fresh greens. You can also toss into dishes like pasta salad or avocado chunks mixed with fresh-diced tomatoes and red onion.

Crispy Chicken Breast Cooked in Canna-Coconut Oil

You’ll Need:

• ¼ cup canna-coconut oil
• 450 grams (1 lb) boneless, skinless chicken breast
• Plastic wrap

For breading:

• ½ cup all purpose flour
• ¼ cup bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• ½ teaspoon onion powder

For egg wash:

• 2 eggs
• ¾ cup milk
• 1 teaspoon thai fish sauce or worcestershire
• 1 tablespoon sriracha or hot sauce (optional)

Serving suggestion:

• 2 cups cooked rice
• One can black beans
• One can Rotel (diced chilis and tomatoes)
• Shredded pepper jack cheese

How to Make It:

1. On a large cutting board or plate, place chicken breasts and cover with plastic wrap. Beat with the palm of your hand or the smooth side of a tenderizing hammer until breasts are flattened.
2. Heat coconut oil in large frying pan on medium-high heat.
3. Combine all your dry breading ingredients and mix together with a whisk or spoon.
4. Beat together eggs, milk, fish sauce and sriracha until egg whites and yolk are completely separated.
5. For each chicken breast, wash liberally in the egg wash mixture and then dredge through the breading mixture until completely coated. Gently set in pan and cook for around 3-5 minutes on each side until golden brown. You can cook several at once, but don’t overcrowd the pan. You may also need to replenish the oil if the breasts absorb too much while cooking. Chicken should be firm and have no pinkness when cut into.
6. When each chicken breast is done, allow to cool on baking rack or a plate covered in paper towels.

If serving over rice, start the rice as the first step of this recipe. Also, simmer the black beans combined with Rotel in a small saucepan on low heat. Assemble each plate by placing the cooked chicken breast atop a portion of rice, and then cover with black beans and shredded cheese.

Alternatively, you can serve the chicken breasts over pasta and marinara sauce or all by themselves with your favorite veggies.

Enjoy Your Easy Edibles!

We hope you enjoyed these easy weed edibles recipes and are inspired to make them for yourself in your very own kitchen. Click here to find out more about different cannabis strains and which ones to try with your edibles. Bon appetit!