Coconut oil–it can be used for just about anything. It's anti-viral, aids nutrient absorption, makes skin, teeth and hair beautiful. And now, legally in Washington and Colorado, if prepared properly, it can get you high as fuck.
In cooking, people use coconut oil for everything from smoothies to chicken soup to salad dressings, but nutritional wisdom and stoner tradition intersect perfectly in the form of baked goods, most commonly as “special” brownies. But we're not freshmen in college anymore and it's time to move on from that box of Betty Crocker hydrogenated insta-mix. Here's a recipe for sourdough ganja brownies that's sure to satisfy elitists foodies and your little acne-ridden brother alike. Butter works for extracting THC as well if you prefer that flavor, but it burns easily. Any oil should do–except olive, supposedly–but why not use a GMO-free, healthy and delicious one with a high smoke point.
Honestly, the sourdough flavor is completely eclipsed by the chocolate, and could be skipped if you don't keep a starter. But if you want to make the brownies slightly more easily digestible and need an excuse to give your starter a good feed, have at it.
1 1/4 cup dark chocolate, chopped
1 cup coconut oil
3/4 cup unrefined sugar
1 teaspoon salt
1 teaspoon ground cloves
2 teaspoons vanilla extract
2.5 tablespoons cocoa powder
1 cup sourdough starter, or 1/2 cup flour and 1/2 cup water
1/2 – 1 ounce dank ass weed
pecans, dates, chocolate chips and whatever the fuck else you want in there.
Heat oil on medium-low and add finely ground ganja. The THC will bind with the fat in the oil. Stir occasionally with a wooden spoon for 20-30 minutes, then remove from heat, let cool and strain through a coffee filter. The oil should be noticeably darker. Preheat oven to 325 and butter a baking pan, line with parchment, and butter the parchment. Jimmy-rig a double-boiler by placing a mixing bowl in a pan of simmering water. Combine the infused oil and chocolate and stir until melted.
Whisk in the sugar, salt, vanilla and clove. Add one egg at a time, whisking between each. Stir in cocoa powder and slowly mix in sourdough starter. Add any nuts, dried fruit or other munchies, pour into a pan and bake for 40 minutes, until a fork inserted in the center comes out clean.
Allow to cool on a drying rack then cut into slices. Eat only a small amount at first and wait two hours to gauge their strength.