Ingredients:3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 teaspoons of crushed cannabis (1.5-2 grams)
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 teaspoon of Cannabis oil
1 pinch ground cayenne pepper (optional)
Directions:
In a medium bowl, mash together the avocados, lime juice, cannabis oil and salt. Mix in onion, cilantro, cannabis, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

This recipe takes about 15 minutes to make and makes about 40 mini pancakes.
Ingredients

• 1½ cups flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2 tablespoons sugar
• 1¼ cups milk
• 2 tablespoons melted butter
• 1–2 tablespoons cannabutter *, melted and cooled
• 1 egg, lightly beaten
• 1 banana, sliced (optional)
• ½ cup raspberries (optional)
• Syrup (optional)
• 2 teaspoons canola oil (for use in pan or griddle)

Directions

• In a medium bowl combine the dry ingredients. In another bowl whisk together the milk, melted butters, and egg.
• Gently pour the milk mixture into the dry; mixing until dry ingredients are moistened—some lumps are fine.
• Heat a pan or griddle with the canola oil to medium. Using a tablespoon, pour the batter onto the pan. You can do a few at the same time; just allow room to use a spatula to flip the pancakes. The pancakes will bubble and tiny holes will form on the top of the pancake, signaling time to flip to the other side. Pancakes should take about two minutes per side.
• Pile the pancakes on a platter and top with sliced banana and berries and a drizzle of syrup.

* The amount of cannabutter used depends on the strength of the THC and the potency you desire. Start with the small portion of a serving and wait one to two hours to make an informed decision on whether to consume more.

Making cannamilk is easier than cannabutter:

• Pour a half gallon of milk into a pot and heat to simmering – do not let it boil!
• Add ½ ounce finely ground cannabis and let simmer for a half hour, stirring gently.
• Strain through a doubled cheesecloth into an airtight container, let cool, cover and refrigerate for use.

 
INGREDIENTS:
o 1 cup quick-cooking oats
o ¾ cup flour
o 1 ½ tsp baking powder
o 1 ½ tsp ground cinnamon
o ¼ tsp ground nutmeg
o ¼ tsp salt
o 1 ½ tbsp coconut oil, melted and cooled slightly ( or substitute Cannabutter, slightly melted)
o 1 large egg white
o 1 tsp vanilla extract
o ¼ cup pure maple syrup
o 5 tbsp nonfat milk
o ¾ cup red apple, finely diced
o CBDistillery’s CBD Oil, desired amount
 
DIRECTIONS:
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the coconut oil, egg white, vanilla, and CBDistillery’s Oil
3. Stir in the maple syrup and milk.
4. Add in the flour mixture, stirring just until incorporated.
5. Fold in the apple.
6. Chill the cookie dough for 30 minutes.
7. Preheat the oven to 325°F and line a baking sheet with parchment paper.
8. Using a spoon and spatula, drop the cookie dough into scoops onto the prepared sheet, and flatten to the desired thickness.
9. Bake at 325°F for 9-11 minutes.
10. Cool on the pan for 10 minutes before turning out onto a wire rack. Serve and Enjoy!
 
Please note: Leftover cookies will keep for at least one week if stored in an airtight container in the refrigerator.