Welcome to Eating Green, a cooking show hosted by @chefjordanwagman where we redefine Cannabis infused food. Our goal is to teach everyone how to make infused and non infused food using very few ingredients.
Today Chef Jordan Wagman will be making Kick Ass Granola, simply the greatest granola you will ever make and eat. It’s the perfect snack in the morning, noon and night! The secret to this recipe is the second toasting, allowing the maple syrup to reduce and become candy-like!
Infused Kick Ass Granola (makes about 12 cups (3 L))
What you’ll need:
2 cups (500 mL) unsweetened shredded coconut
2 cups (500 mL) cacao nibs
2 cups (500 mL) pure maple syrup
1 tbsp (15 mL) cannabis oil (CBD dominant)
4 cups (1 L) gluten-free whole oats
2 cups (500 mL) raw almonds
Preheat oven to 300 F
On separate parchment paper or silicone pad – lined baking sheets, evenly spread oats and almonds and transfer to the preheated oven.
Toast oats and almonds until golden brown and aromatic, about 25 minutes.
Remove oats, almonds and pumpkin seeds and set aside.
In a large mixing bowl combine coconut, nibs, maple syrup and cannabis oil and foldwell to combine. Set aside.
Add oats and almonds to the coconut and cacao mixture and stir well to combine.
Turn oven down to 250 F. Evenly spread the granola mixture over parchment or silicone pad –lined baking sheets and transfer back to the oven.
Bake until mixture sticks together and dry to the touch, about 2-2.5 hours. Remove from heat and cool to room temperature.
Transfer to an air-tight container and store at room temperature for up to four weeks.
