Cannabis Maple Bannock

Ingredients

• 300 g 10.6 oz All-purpose flour
• 1 tbsp 1 tbsp Baking powder
• 1 tsp 1 tsp Salt
• 1 tbsp 1 tbsp Granulated sugar
• 60 g 2.1 oz Unsalted butter (cold, cubed)
• 180 ml 12.2 tbsp Whole milk or water
• 3 tbsp 3 tbsp Cannabis-infused butter (softened)
• 3 tbsp 3 tbsp Pure maple syrup
• 0.5 tsp 0.5 tsp Cinnamon
• 1 pinch 1 pinch Flaky sea salt (for topping)

Instructions

1. 1
   Preheat oven to 400°F (205°C) and grease a 23 cm (9-inch) cast iron skillet or round baking pan.
2. 2
   Whisk flour, baking powder, salt and sugar. Cut in cold butter until the mixture resembles coarse breadcrumbs.
3. 3
   Add milk all at once and stir until a soft, shaggy dough forms. Do not over-mix. Pat gently into a round disc about 2.5 cm thick.
4. 4
   Place into the skillet. Score the top into 8 wedges, cutting halfway through. Bake 18–22 minutes until golden.
5. 5
   While bannock bakes, whisk together cannabis-infused butter, maple syrup and cinnamon into a smooth glaze.
6. 6
   As soon as the bannock comes from the oven, brush generously with the cannabis maple butter. Sprinkle with flaky sea salt.
7. 7
   Rest 5 minutes, then break or cut along the scored lines. Serve warm. Label clearly.

Pro Tips

• The infusion is entirely in the maple butter glaze — the bread itself is plain, making a non-infused batch easy to prepare in parallel.
• Hot bannock absorbs the glaze rapidly and evenly — do not let it cool before glazing.
• One wedge is one serving. Wait 90 minutes — especially with a meal, as fat slows absorption.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

🍿

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