Bananacanna Folana Nut Bars

September 9, 2017

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Yield:

24 pieces; serving size should be determined by titration to achieve desired effect

Equipment:

13 by 9-inch glass baking pan, small bowl, large bowl

Ingredients:

1 cup Aunt Sandy's 10x Cannabutter

1 tablespoon regular butter for greasing pan

1 1/2 сuрs all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2/3 cup chopped walnuts

3/4 cup packed brown sugar

1 large egg

1 1/2 Cup mashed bananas (2 to 3)

1 teaspoon vanilla

INSTRUCTIONS:

Preheat Oven to 350°.



Grease baking pan with regular butter.



In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and walnuts and gently mix together.



In a large mixing bowl combine cannabutter with sugar and blend until it is a creamy consistency.



Add the egg to the cannabutter and sugar mix and blend the mixture again.



After the eggs are blended completely in, add the mashed bananas and vanilla. Blend the mix again until smooth.



Gradually add the small bowl with the flour, nuts, and baking ingredients to the creamy mixture while continuing to blend until they are well mixed.



Evenly spread the batter into the greased pan.



Bake 30 minutes or until a toothpick inserted comes out clean.



After cooling, remove from pan.



Cut into 24 pieces (4 by 6 pattern).



Store bars in airtight food storage containers or appropriate food storage bags.

The shelf life of these bars is 5–7 days at room. temperature, 7-10 days refrigerated, three plus months frozen.

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