yes, we have no ed­i­bles

Sup­plies of cannabis-in­fused good­ies have grown scarce in Toronto; luck­ily bak­ing your own stone is easy as pie

NOW Magazine - - CANNABIS NOW - By ERIK TANNER

The feds won’t be rolling out their plans for mar­i­juana ed­i­bles un­til at least a year af­ter recre­ational weed be­comes le­gal Oc­to­ber 17. And ed­i­bles sup­plies in Toronto have grown scarce with the on­go­ing crack­down on store­front dis­pen­saries. The only le­gal way to get a hold of them is through a doc­tor’s pre­scrip­tion, and you need to have a le­git­i­mate ail­ment to get a pre­scrip­tion.

That leaves you with mak­ing your own. What could be more whole­some? Imag­ine your own “spe­cial” cookie jar kept hid­den away for il­lus­tri­ous high oc­ca­sions. Bak­ing your own stone is as easy as pie. If you’re not the home­maker type, don’t de­spair. There are a num­ber of easy recipes to make cook­ies and brown­ies without hav­ing to go through the com­pli­cated steps of car­bon­at­ing your weed. Some chefs like to gen­tly dry their cannabis in the oven for about 20 min­utes (at no more than 115 Cel­sius) be­fore us­ing it in a recipe. This process is called de­car­boxy­la­tion and in­creases the po­tency of your ed­i­bles and may also im­prove taste. I skip it and still have been very happy with the re­sults. Oil is an es­sen­tial in­gre­di­ent. Any cook­ing oil, such as olive oil, canola or but­ter, when com­bined with mar­i­juana loosens the THC from the plant, mak­ing the psy­choac­tive in­gre­di­ent di­gestible for hu­mans.

Just as you won’t get high if you eat raw cannabis, you won’t get high if you omit the oil from your cook­ing. Here are three quick and tasty treats you can make in a pinch with in­gre­di­ents in your kitchen.

FOR WHEN YOU HAVE ONLY A GRAM OF WEED AND HAVE A HAN­KER­ING FOR A POW­ER­FUL HIGH: GRAM PANCAKE FOR TWO

In­gre­di­ents 1 gram weed ground to a pow­der 2 tea­spoons cook­ing oil or but­ter ½ egg beaten 2 tea­spoons flour 1 tea­spoon sugar Your favourite jam Di­rec­tions In a heat-re­sis­tant small bowl, com­bine your weed with oil or but­ter and gen­tly warm over low heat on the stove­top for two to three min­utes. Re­move, let cool and then stir to­gether with egg, flour and sugar un­til well com­bined into a bat­ter.

Pour into a hot, oiled skil­let over medium-high heat and cook un­til un­der­side is brown on edges. Flip and cook un­til done (about two min­utes).

Add your favourite jam on one side. Fold in half to make a half moon and cut in half to make two serv­ings. Great with your af­ter­noon tea or cof­fee.

FOR WHEN ALL YOU HAVE LEFT IN YOUR STASH IS SHAKE AND YOU NEED TO FEED A SMALL PARTY: CHEATER WEED BROWN­IES AND COOK­IES

In­gre­di­ents Any name-brand brownie or cookie mix Di­rec­tions Most mixes come with about 500 grams or 2½ cups of pow­der. It is es­sen­tial that any mix you buy in­cor­po­rates oil or but­ter. I rec­om­mend boost­ing the oil or but­ter called for by about 25 per cent. Then fol­low the pack­age in­struc­tions, com­bin­ing 1 part pow­dered cannabis leaves to 2 parts cookie or brownie mix. And voilà.

FOR TLIVENING UP ANY GATH­ER­ING: ALICE B. TOK­LAS’S HASHISH FUDGE Gertrude Stein’s con­fi­dante and lover pub­lished The Alice B. Tok­las Cook­book in 1954. It in­cluded the recipe for “haschich fudge.” Tok­las called this fudge “the food of par­adise.” Rec­om­mended eat­ing: no more than two pieces.

In­gre­di­ents 1 tea­spoon black pep­per­corns 1 whole nut­meg 4 av­er­age-sized sticks of cinnamon 1 tea­spoon co­rian­der ½ cup chopped mix­ture of stoned dates, dried figs, shelled al­monds and peanuts ¼ ounce weed warmed over the stove for two or three min­utes and ground to a pow­der ¾ cup sugar 1 stick or 8 ta­ble­spoons soft­ened but­ter Di­rec­tions Us­ing a mor­tar and pes­tle, pul­ver­ize pep­per­corns, nut­meg, cinnamon and co­rian­der, then com­bine the spice mix­ture with dates, figs, al­monds and peanuts in a large bowl. Add weed and knead to­gether. Com­bine sugar and but­ter un­til smooth. Add to fudge mix­ture and mix thor­oughly. Con­tinue to knead un­til the mix­ture can be rolled into balls about the size of a wal­nut.

Ac­cord­ing to Tok­las, you should be prepared for hys­ter­i­cal fits of laugh­ter and thoughts that might take you to “many si­mul­ta­ne­ous planes.” Erik Tanner is a Toronto-based writer spe­cial­iz­ing in busi­ness and life­style re­port­ing. He is the coau­thor of High­lights: An Il­lus­trated His­tory Of Cannabis. news@nowtoronto.com | @nowtoronto

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