Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.
The hippies were right about a lot of things. Organic foods, yoga, cannabis… those cats in the 60s were ahead of the curve when it came to envisioning a healthier, local food system that nourishes its customers while sustaining the broader community. Today, we’ve seen many of the dreams of the flower child generation come to fruition, with legal cannabis just around the corner, yoga studios on every block and a growing movement in favor of local, organic foods.
In fact, the hippie cereal of choice – granola – has been so ubiquitous in progressive circles that it became a slang term for those who embrace a groovy, eco-conscious lifestyle, as in, “Man, that chick is so granola, you know?” Combine all of these positive trends together in the birthplace of socially-responsible eating, California, and you end up with wonderful small businesses like Green Gold Baking Company creating all-organic, health-positive, gluten-free, absolutely delicious cannabis-infused granola bars, cookies and crackers.
Founded by Peter Lograsso and Brandi Buttari in 2013, this gourmet, high-end edibles company focuses on low dose treats made from excellent ingredients, elevated with just enough cannabis for a pleasant experience that’s not too overwhelming. “Find out what your niche is,” Peter says, “for many people, overpowering THC just isn’t necessary” in an edible product, adding “I don’t want my customers to be tied to a couch!”
Peter starts with his favorite strains, sativas like Blue Dream or AK-47, and indicas like Pitbull, making custom blends before Brandi infuses into coconut oil and combines with gluten-free flour mixes, whole grains and alternative sweeteners like honey, agave or coconut nectar for natural treats with “that Whole Foods feel.”
Everything is lab-tested at The Werc Shop so patients can reliably know what type of experience they will enjoy. “The biggest problem with edibles is not knowing what you’re getting,” Lograsso says, “how big of a bite from a 1000 milligram edible do you have to take to get that small dose you want? I need patients to look at our labeling and be able to trust us,” adding that with low dose edibles, people are less likely to accidentally overdose themselves due to impatience, ignorance or sheer hunger.
Brandi’s Road Trip Bar is a moist, chewy, chocolatey granola bar, created for friends on the go, perfect for bringing to a summer festival, camping trip or chill vacation. The version retailed by Green Gold contains a scant 25 milligrams of THC per package, just right for a relaxing low dose in a satisfying portion size that won’t completely knock you out! Obviously, the potency of your homemade Road Trip Bars will vary depending on the THC content of your cannabis-infused coconut oil, so you can adjust the dose to your personal preference. Just remember to start slow! Eat only a small amount and wait at least one hour before consuming any more cannabis-infused food. Always wait for your road trip to reach its destination, and never consume edibles before driving.
Green Gold Road Trip Bar
-1/2 cup (4 ounces) cannacoconut oil (recipe follows)
-3/4 almond butter
-1/2 cup packed light brown sugar
-2 tablespoons vanilla extract
-1/3 cup honey (or coconut nectar)
-2 1/2 cups (8 ounces) old-fashioned rolled oats
-1 1/2 cups (4.5 ounces) raw sliced almonds
-1/2 cup (1.25 ounces) shredded unsweetened coconut
-3/4 cup (4.5 ounces) semisweet chocolate chips
-1/2 cup (2 ounces) oat bran (or 1/2 cup old-fashioned rolled oats ground to powder in the blender)
-1/4 cup (1.25 ounces) finely chopped walnuts (or any seed/nut of choice)
-1/4 cup dried cranberries (or any dried berry of choice)
-1/2 teaspoon ground cinnamon
-1/2 teaspoon kosher salt
Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with parchment paper, leaving extra paper around the edges to pull the finished product out of the pan.
First, combine all of your dry ingredients in a large mixing bowl.
In a large saucepan, combine the wet ingredients: cannacoconut oil, almond butter, brown sugar, vanilla, honey, and 2 Tablespoons water.
Cook over medium heat, stirring frequently, until you have uniform syrup. Remove from heat. Add the dry ingredients: oats, almonds, coconut, chocolate chips, oat bran, nuts or seeds, and cinnamon. Stir until the dry ingredients are thoroughly coated.
Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top. Sprinkle the salt over the top.
Bake until the edges darken, 35-40 minutes (check at 25 minutes, because ovens vary). The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting it into 16 squares (you can go for 32 squares for better portion control).
Simple Cannacoconut Oil:
-2 cups of coconut oil
-1 cup of ground cannabis
Combine coconut oil and cannabis in a Crockpot on the low setting and leave for 24 hours.
Return and pour the oil through a strainer, removing the cannabis plant material and saving the oil in a glass bowl. Let the cannacoconut oil cool to room temperature and then place the glass bowl in the refrigerator for several hours, until the oil solidifies. Melt your oil over a double boiler on low and pour into containers for storage or use immediately in a recipe.