CBD Banana Cake With Almond-Butter Cream Icing Gluten Free

Cannabidiol or CBD is a non-pyschoactive cannabinoid. That means, when it’s ingested it won’t create a head high or body sedation like THC will.

CBD does, however, bring a lot of other useful benefits to the table.

It’s great for controlling both pain and inflammation anytime you want to have complete cognitive control.

Many people who suffer from inflammatory diseases and chronic pain choose to use a cannabis strain that’s high in CBD during the day and then they switch to a high THC strain at night. THC along with CBN provide longer restorative sleep. This quality and quantity of sleep is essential for the endurance level of anyone living with disease or pain.

This Banana cake contains 2 ounces (60 grams) of cannabis pulp. It’s from a strain of cannabis called Treasure Island. The pulp is the plant material that is left over after it’s been used to infuse a butter or an oil.

Treasure Island contains 17% CBD

That makes this a perfect “ANYTIME I have pain (but still need to function and speak in non-interrupted sentences because I remembered all the words) cake.

I eat it for breakfast.

To make it, you’ll need:

Dry  Ingredients

  • 2/3 cup of sorghum flour
  • 1/3 cup of coconut flour
  • 1/2 tsp of baking powder
  • 1/4 tsp of baking soda (set aside in a small glass dish)
  • 1/4 tsp of xantham gum
  • 1/2 tsp of pink Himalayan salt
  • 1 tsp of ground cinnamon
  • 1/4 tsp of ground nutmeg
  • 1/8 tsp of cardamon

Directions:

  1. In a food processor blend all the dry ingredients together except the baking soda. (Keep it set-aside. Empty the processor bowl and set the dry ingredient blend aside as well.)

Wet Ingredients:

  • 3 large ripe bananas
  • 2 eggs
  • 1/2 cup of maple syrup
  • 1/3 cup of whole 18% cream (I used water-buffalo milk because I prefer it for my body.)
  • 1/4 tsp of vanilla bean paste
  • 1/3 cup of cannabis pulp
  • 1 tsp hot water mixed well with the baking soda

Directions:

  1. Blend all the wet ingredients together except the cannabis pulp.

Preheat the oven to 350 degrees F and add the cannabis pulp to the wet mixture.

Below is a photo of what the cannabis pulp looks like when it is frozen. I often freeze it after I strain it from infused oil if I don’t want to bake with it straight away. Once it’s thawed, add it to the food processor and blend it into the wet mixture really well.

Once the pulp has blended evenly through-out the mixture, the entire mixture will be a much darker colour. This indicates that the cannabis is evenly distributed through-out the entire cake.

Add the dry ingredients and blend again really well.

Oil a 10 inch cake pan and bake for 55 minutes at 350 degrees F. Start checking the cake for its level of bake at the 45 minute mark. You want it to be cooked evenly in the centre. This is determined when you can insert a toothpick into the centre of the cake, pull it out and the toothpick comes out cleanly without any batter adhering to it.

After 10 minutes of cooling in the pan, remove the cake and let it cool on a rack while you make the almond-butter cream icing.

Icing Ingredients:

  • 1/2 cup (or 140 grams) of pure creamed coconut
  • 1/2 cup of almond-butter or any nut-butter of your choice
  • 1/3 cup of 18% whole cream or 1/3 of a cup of the milk of your choice
  • 1/3 cup of maple syrup
  • 1/2 tsp of pure vanilla extract 

Directions:

  1. Add all ingredients to the bowl of a food processor and blend until you achieve a smooth and creamy consistency (approximately 1.5 minutes).

Apply the icing to the cake and refrigerated it for 3 hours before serving to let the icing set and become firm.

Enjoy a pain-free day!

Almond Butter Cannabis Cookies, Gluten-free

These are gluten-free, almond butter cookies that contain 2 ounces of cannabis pulp.

I have added 1 ounce (or 30 grams) of Chem Dawg  and 1 ounce (or 30 grams) of a strain called Teslin.

This “cannabis pulp” is the left-over bud material that is a by-product of infusing coconut oil.

Many people think that when they infuse a butter or an oil with cannabis, the cannabis is completely stripped of its potency. This is not the case.

Even After An 8 Hour Infusion 

Once strained from the infusion (butter or oil) the remaining cannabis pulp will still contain approximately 48% of its original psycho-active, capability. The pulp freezes really well so you don’t have to bake with it on the same day that you strain it from your infusion. I often just label the container with the name of the strain and I freeze 1 ounce (or 30 grams) in each small freezer-safe container. This makes it easier to measure when you do want to make a medicated edible.

Cannabis Pulp Is Perfect To Use In Baking

Start by gathering the ingredients.

Dry Ingredients:

  • 1 cup of gluten-free all purpose flour (I use Bob’s Red Mill.)
  • 1/2 cup of finely ground walnuts
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp Pink Himalayan salt
  • 1/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 3/4 cup of dark chocolate chips + 1/4 cup to garnish

Directions:

Add all the dry ingredients (with the exception of the baking soda) to the bowl of a food processor and blend to combine. Set the blended dry ingredients aside in another bowl.

Wet Ingredients:

  • 1 tsp of hot water mixed with the baking soda
  • 3/4 cup of maple syrup
  • 1/2 cup of almond butter
  • 1/4 cup of unsalted butter
  • 2 eggs (at room temperature)
  • 2 oz of cannabis pulp (The strains of your choice.)
  • 2 tsp of pure vanilla extract

Directions:

Mix the baking soda with the hot water in a small glass and set aside. Add all the ingredients (except the cannabis pulp and the baking soda water) to the bowl of the food processor and blend well. Add the baking soda water and blend again. Then add the cannabis pulp and blend really well.

Add 3/4 of a cup of chocolate chips to the top of the batter in the bowl of the food processor. Just pulse this into the batter in 3 pulses. The goal is to leave the chips intact.

Place the batter in the fridge and let it chill for 1 hour. (Yes, a whole hour.)

While you wait for the batter to chill, prepare your cookie sheet by oiling it and lining it with parchment paper. (Don’t forget to preheat the oven to 350 degrees F once you take the batter out of the fridge.)

 

Once chilled, drop batter onto the baking sheet using a generous tsp amount. Garnish the top of each cookie with 3 whole chocolate chips. Bake for 13 minutes but watch them carefully after the 9 minute mark. You want to take them out, just as they are starting to brown around the edges. Let them start to cool on the cookie sheet for 3 minutes before you move them to a cooling rack.

This recipe yields 40 soft and chewy cookies, that freeze really well and are meant to be safely enjoyed one at a time. They can be stored in an air-tight container to keep them soft and chewy. 😉