Soft Ginger Bread Made With Grand Daddy Purple & Sweet Potato

 

It’s a soft cookie. (Well, 32 to be exact and they contain the pulp from a whole ounce of pot.)

No one should really need to say any more.

Well, maybe that they’re made with sweet potato…

Oh, and the cannabis pulp that was left over after I infused coconut oil with an ounce (30 grams) of Grand Daddy Purple.

That Might Be Nice To know Along With A Few Other Things Like:

The ingredients needed:

  • 4 small sweet potatoes (Cooked until very soft. I pressure cooked them for 20 minutes along with the ginger.)
  • 2 inch chunk of ginger (peeled)
  • 1 cup green banana flour
  • 1/2 cup of sorghum flour
  • 1 tsp baking powder
  • 1/2 tsp of pink Himalayan salt
  • 1 1/2 tbsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 2 eggs
  • 1/3 cup of Swerve (a sugar replacement made with fruits and vegetables)
  • 1/3 cup of maple syrup
  • 1 tsp vanilla extract
    2 tbsp of water mixed with 1/2 tsp baking soda
  • 1/4 cup of the strain of cannabis pulp of your choice (this is the plant material that is recovered after a coconut oil infusion has been filtered.)

I used a strain called Grand Daddy Purple. It sets the tone for a late afternoon or early evening of relaxation. Once eaten, this strain offers a smooth and consistent body stone.

And Let’s Not Forget The Directions

  • Peel and cook the sweet potatoes and the chunk of ginger, until very soft. (I pressure cooked it for 20 minutes.)

Once peeled, I cubed the potatoes and cooked them along with the whole piece of peeled ginger that you can see in the photo (below).

  • Preheat the oven to 350 degrees F.
  • Blend the flours, baking powder, salt, cinnamon and nutmeg.

In the photo (above) you can see what green banana flour looks like.

Sorghum flour looks very similar. Both Sorghum and green banana are finely milled flours.

I like to use a food processor to evenly blend ingredients when I make medicated baked goods.

  • Transfer the blended dry ingredients to another bowl and add the eggs, Swerve, maple syrup and vanilla extract to the food processor and blend well.
  • Dilute 1/2 tsp of baking soda in 2 tbsp of water and add it to the egg mixture. Blend well.
  • Add the sweet potatoes.

  • Blend until the batter is smooth and creamy.

  • Add the cannabis pulp and blend very well. (About 2 minutes).

You know that the cannabis pulp is blended all the way through when the colour of the batter is evenly darker in colour all the way through.

  • Add the dry flour blend and mix this thoroughly through the mixture.

This will thicken the batter substantially.

  • Drop the batter evenly onto a (lined or oiled) baking sheet.

  • Bake the cookies at 350 degrees F for 16 minutes.
  • Transfer to a cooling rack, once baked.

  • Proceed to get baked yourself.

It turned out to be a fantastic bake thanks to Grand Daddy Purple.

I welcome your comments and I invite you to follow me on my journey…we will never be turning down a good bake.

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