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“Medical” Gluten-Free Raspberry Cough Crumb Bars

Bars of “Medical” Gluten-Free Raspberry Cough Crumb Bars on a plate.

Edibles

“Medical” Gluten-Free Raspberry Cough Crumb Bars

Raspberry Cough is one of my favorite Sativa dominant hybrids (70/30) and it lends a deliciously sweet tropical floral note to any dessert treat you bake it into. The flavor notes will be even sweeter if you can find a Raspberry Cough strain that was flushed with brown sugar before harvesting.

These gluten-free raspberry cough crumb bars can be enjoyed at any time of the day and will crush a sweet tooth craving in an instant. The Raspberry Cough strain creates an alert minded yet peaceful state of awareness when consumed. It is perfect for treating depression, motivating a tired body like caffeine, reducing anxiety and centering the spirit. If you plan on spending time outdoors doing physical activities such as trail hiking, snowboarding or running, then this edible will do the trick for you.

On the other side of the coin, the hybrid properties are also great for staying at home and defragmenting your thoughts through meditation, cleaning the house, or enjoying your favorite medicated meal with friends. Enjoy!

Mise en Place for bars:

1 cup organic gluten free flour
1 cup organic gluten free rolled oats
3/4 cup reduced sugar organic raspberry jam
1/2 cup Raspberry Cough-infused organic raw coconut oil at room temperature
1/2 cup organic light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon Himalayan pink sea salt

Crumb Topping:

3/4 cup organic gluten free flour
1/2 cup Raspberry Cough-infused raw coconut oil at room temperature
1/2 cup organic sugar
1 teaspoon cinnamon*

Directions:

Preheat your oven to 350° F and grease an 8-inch square pan with cooking spray. In a large bowl, combine the organic gluten free flour, organic gluten free rolled oats, organic brown sugar, baking soda and Himalayan pink sea salt. Mix all the dry ingredients together until fully incorporated and then add ½ cup Raspberry Cough raw coconut oil. Use your hands or the back of a large wooden spoon to blend the dry ingredients into the raw coconut oil until it becomes a crumb mixture.

Press this mixture into the bottom of your 8-inch greased pan. Make sure as you are doing this that the mixture remains level in the pan. Now using another spoon or spatula, spread the reduced sugar organic raspberry jam on top. Be sure to get the jam as close to the edge of the crumb bar base without touching the walls of the pan.

In another bowl combine your crumb topping ingredients of organic gluten free flour, organic sugar, ½ cup Raspberry Cough-infused raw coconut oil, and 1 teaspoon cinnamon (if desired to add a little warmth and spice). Stir all the ingredients until fully integrated into a crumbly topping. Now take your crumb topping and sprinkle it over the raspberry jam evenly. Place into the oven and bake for 35 to 40 minutes or until the top is lightly browned. Cool completely then cut into either six large bars or 12 small ones.

In this particular recipe I have tailored it so that it is left to you as the medical patient to dose your Raspberry Cough raw coconut oil as you see fit. Keep in mind both the raspberry bar itself and the crumble topping call for Raspberry Cough-infused raw coconut oil so dose accordingly.

For heavier users, I would recommend extracting a half-ounce of Raspberry Cough medical grade buds of kief into 1 cup raw coconut oil. At this dosage, if the pan is cut into six servings it will contain the equivalent of 2.33 grams of dried bud per bar or roughly 200mg of THC and if the pan is cut into 12 servings the bars will contain roughly 1.16 grams of dried bud per bar or roughly 100mg of THC.

For new users, start smaller by blending an eighth of an ounce or less into a cup of raw coconut butter. At this dosage if the pan is cut into six servings it will contain the equivalent of 0.6 grams of dried bud per bar or roughly 50mg and if the pan is cut into 12 servings the bars will contain roughly 0.25 grams of dried bud per bar or roughly 25mg of THC.

Originally published in issue 11 of Cannabis Now Magazine.

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