Photos by Povy Kendal Atchison
While there’s nothing quite like the tried-and-true pleasure of partaking in a heavy wake and bake session, there just might be another way to satisfy that morning craving for cannabis that’s just as stoney but doesn’t involve rolling up. Like, literally waking up and baking yourself a bud-filled breakfast.
Although waffles don’t count as baked goods, these delicious, easy-to-make breakfast staples made with teff – a gluten-free, flour alternative – and cannabis-infused olive oil are every bit as good as traditional morning sweets. With about 18 grams of THC per serving, these flavorful waffles are sure to get the morning started off on the right foot. After all, breakfast is the most important meal of the day, right?
Teff is a tiny grain with a mild, nutty flavor that grows predominantly in Idaho in the U.S. and in Ethiopia. High in protein, calcium and amino acids, teff is ground into a gluten-free flour alternative that can be used to make all sorts of baked goods. Its name comes from the Greek phrase, “maskai teff,” which means “the grass of love.” We can’t think of anything more suitable to pair with cannabis, that other grass of love. These healthy waffles are infused with cannabis olive oil for a slight morning buzz.
3/4 cup apple juice or cider
3 tablespoons 20-Minute Cannabis Olive Oil (18 milligrams of THC per serving)
3 tablespoons maple syrup
1 tablespoon vanilla extract
1 ½ cups teff flour
1 tablespoon baking powder
½ teaspoon sea salt
1. Preheat waffle iron.
2. Whisk eggs in a large bowl.
3. Stir in juice, oil, maple syrup and vanilla.
4. Add flour, baking powder and salt. Stir until well combined.
5. Brush top and bottom surface of waffle iron with oil, then ladle in enough batter to cover bottom surface of iron. Close waffle iron and cook until steaming stops or the waffle is golden brown.
6. Serve immediately or keep cooked waffles in a warm oven until ready to serve.
Chris Kilham’s immediate-gratification infused olive oil is a no-mess way to extract full benefits from the plant in less than an hour. When he’s in a hurry, Chris grinds cannabis for this recipe in a coffee grinder, but it makes a mess of the machine. If he has the time, Chris prefers the simple meditation of laying out cannabis on a cutting board and chopping for hours until it’s micro-pulverized. (Hand chopping is a luxury that adds substantially to prep time.) To make his oil, Chris stirs together a quarter ounce of ground, cured cannabis flowers and a quarter cup of extra-virgin olive oil for about 20 minutes and strains it. That’s it. This easy, versatile olive oil staple can be stirred into pasta sauce, brushed on bruschetta and used in many recipes – like our featured Teff Cannabis Waffles.
Makes about 1/4 cup (70 milligrams of THC)
1/4 ounce cured cannabis flowers, finely ground
1/4 cup organic extra-virgin olive oil
fine mesh strainer
1. Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the insides of the grinder, so scrape it out thoroughly. (Be careful about licking the spoon; that’s some potent goo.)
2. Place oil into a 6″ diameter shallow frying pan or saucepan. Using a wooden spoon, continuously stir cannabis into oil over very low simmer for 10–20 minutes.
3. Remove from heat and let cool.
4. Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids.
5. Use oil immediately or transfer oil to a clear or dark bottle or jar with a lid or cork. Label and store in a cool, dry place for up to a year.
Recipes featured are excerpts from “The Cannabis Kitchen Cookbook” by Robyn Griggs Lawrence.