Unlike infused butter and oil, cannabis flour involves cooking with and consuming the whole plant. We don’t use the stems, but we use all the leaves and buds. A good bang for your buck. Of course, you don’t have to use leaves if the bud is all you have. Just note that bud-only cannabis flour is a little bit more potent.
The technique here is the easiest, quickest way to make it, and the canna-flour keeps for months and months, at the minimum, in a tightly sealed jar kept cool and out of the sunlight. Not only is it a fiber boost and loaded with great nutrients and medicine, but it’s also a super simple preparation.
The only downside might be the taste—if you have an aversion to cannabis flavor, this might not be the method for you. That said, with the right amount of sugar and spice you can make anything nice. I made French toast last week with crumbs from granola, coconut shreds, and canna-flour. Superb.
Make the canna-flour:
- Place cannabis on a rimmed baking sheet in a 240°F oven for 45 minutes to activate the THC (decarboxylate). Allow cooling.
- Transfer cooled cannabis to a food processor or a clean coffee grinder. Process the cannabis until it becomes a very fine powder.
- Store in an airtight container in a cool, dark, dry place until ready to use. Use within 3 months for optimal freshness.
Use the canna-flour
To use, replace up to ¼ (25%) of the flour the recipes calls for with your cannabis flour. Sift the regular flour and cannabis flour together right before using in your recipe to blend the two together. Sifting together is very important for consistent dosing throughout your baked goods.