Fall Edibles

 

Now that fall is approaching, new edibles ideas are aplenty with the arrival of flavors like pumpkin, apple and fall spices. Read on for some treats to make for a fall hike, a long drive leaf peeping or an afternoon of apple picking.

Did you know? The terpene caryophyllene that is found in high amounts in cloves, as well as cannabis, is an anti-inflammatory and gastroprotective.

Pumpkin Streusel Bread

Bread:

3½ cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

½ tsp. ginger

½ tsp. ground cloves

½ cup vegetable oil (slightly warmed)

Cannabis concentrate (coconut oil, hash oil, kief)

½ cup applesauce

1½ cups sugar

½ cup brown sugar, packed

4 eggs

1 15-ounce can pumpkin puree

⅔ cup water

Streusel:

½ cup brown sugar

½ cup flour

2 tsp. cinnamon

¼ cup unsalted butter, melted

½ cup walnuts (optional)

  1. Preheat oven to 275°F. Spray 3 7x3in. loaf pans with nonstick cooking spray; set aside.
  2. In a large bowl, mix flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves; set aside.
  3. In a large bowl, combine oil and cannabis concentrate. Add applesauce.
  4. Stir in sugars until combined; add eggs one at a time.
  5. Stir in pumpkin until combined. Add water.
  6. Sprinkle half of your flour mixture over the wet ingredients and mix until just combined.
  7. Add the remaining flour mixture, and mix until just combined.
  8. Pour batter evenly between the prepared pans and set aside.
  9. In a bowl, whisk the sugar, flour and cinnamon until combined. Stir in the nuts.
  10. Drizzle melted butter over the mix and stir with a spoon until your mixture is combined but still lumpy.
  11. Sprinkle streusel over the top of each pan and cover completely.
  12. Bake 35-40 minutes or until tester comes out clean.

Roasted Butternut Squash with Cranberries and Cinnamon Ginger Glaze

Ingredients:

1 medium butternut squash

3 tablespoons olive oil

1/4 cup honey

1/2 teaspoon curry powder

1-1/2 cups fresh cranberries

Salt and pepper to taste

Glaze:

¼ honey

½ tsp ginger powder

½ tsp cinnamon powder

2 Tbs butter, melted

Cannabis concentrate (coconut oil, hash oil, kief)

  1. Peel and seed your squash, and cut into 1 ½ in. cubes
  2. In a large bowl, toss squash with olive oil, honey, curry and cranberries until evenly coated. Spread in a single layer on a greased baking sheet.
  3. Roast butternut squash at 400°F 15-20 minutes or until squash is tender and cranberries have softened and burst. Remove from oven and season with salt and pepper to taste.
  4. Combine cannabis concentrate with melted butter until incorporated. Add honey, ginger and cinnamon and simmer on stovetop for 10 minutes.
  5. Drizzle on cooked squash and serve!

Hot Buttered Cider  

Ingredients:

½ cup unsalted cannabutter

¼ cup light brown sugar

1 tsp vanilla extract

1 tsp cinnamon

1 tsp nutmeg

½ tsp allspice

8 cups apple cider (plain, not spiced)

  1. In a mixer, beat butter and sugar until combined. Add spices and mix.
  2. Transfer to an airtight container and refrigerate for 48 hours to allow the flavors to develop.
  3. Heat cider, and divide between 8 cups.
  4. Add 1 tablespoon spiced cannabutter to each cup, stir and enjoy.

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