HAVE THE MUNCHIES? HERE'S A GLUTEN-FREE WEED BROWNIE RECIPE TO TAKE YOU HIGHER
Shout out to all our Celiac friends and kush-crazy junkies! We put together a gluten-free weed brownie recipe to celebrate the HIGH holidays (we're talking about 4/20 here -- ya get it?!).
This recipe makes about 16 servings. Enjoy responsibly. Or enjoy before one of your next cardio classes like one of our friends did. Read about the experience here.
• 2/3 cup whole of almond flour
• 1/3 cup brown rice flour
• 1 cup chocolate chips
• 6 tablespoons unsalted cannabutter, cut into chunks (Lost the number to your local infused dairy salesman? Here's how to DIY infused butter.
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
1. LIGHT IT UP.
Preheat the oven to 325. Line a metal baking pan (we suggest an 8x8 one) across the bottom and up two opposite sides with parchment paper.
2. MIX IT, MIX IT, REAL GOOD.
Mix the almond flour with the rice flour. Set aside.
3. SUGAR, SUGAR HOW'D YOU GET SO FLY
Put the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Don't have a double broiler? Just put a glass bowl on top of a boiling pot of water. It's pretty easy. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the flour mixture and stir until mixed.
4. SPREAD THE LOVE
Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut and enjoy.
5. FLY HIGH
You did it, Martha Stewart. Now enjoy the fruits of your labor like Snoop.
Need that endorphin high?
We got you, boo. Reserve your spot now.