Cannabis Sourdough Crackers
Made with almost 100% discard, vegan too!
Ingredients
- 4 to 6 g cannabis "shake" (trim), ground finely
- 50 g (3 1/2 Tbsp.) coconut oil
- 600 g (4 cups) discarded sourdough starter
- 14 g (3 tsp.) sea salt
Instructions
- Combine cannabis and coconut oil, and melt until it is liquid. There is no need to decarboxylate the cannabis, since we are baking it for long enough in the crackers to activate its potency.
- Stir starter well before adding to bowl (it can settle out as it sits). Combine starter, infused oil, and sea salt together and mix well into a thin batter.
- Preheat oven, setting on convection bake or bake to 350°F/177°C.
- In the center of each of two half-sheet sized pans lined with parchment paper or a silicone mat, pour half the batter.
- Tilt each pan to spread the batter out into an even, thin layer.
- Place pans into oven.
- After 15 minutes, the batter will firm up. Remove pans and score the batter into bite sized (1 inch or 2.5 cm) squares with a pizza cutter or dough scraper. Rotate pans and switch trays to other racks to ensure even cooking.
- After another 15 minutes, rotate pans and switch trays. Break up and flip the crackers over, so that they brown evenly on both sides.
- After another 15 to 20 minutes, When the crackers are golden brown, remove from oven. Break up into squares. Let cool and crisp up. Store in an airtight container in a cool dry place.