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    5 Baked Recipes You Need to Try in the Kitchen Using Gas AK-47 Delta-8 THC Flower

    Here at Gas Canna, customers can’t get enough of our AK-47 Delta-8 THC Flower.  Why?  Mainly, because it packs a serious punch of sativa power.  This 65% sativa-dominant strain comes from locally sourced CBG flower, and offers uplifting, mood-boosting properties without making you feel groggy or sleepy.  Meanwhile, it’s infused with pure, lab-tested delta-8 THC distillate so that you can enjoy a nice, satisfying high.

    While many people choose to smoke or vape these beautiful buds, more and more of our customers are finding out that they make for some exceptional homemade edibles.  If you want to get creative in the kitchen, here are some recipes that will allow you to turn this flower into a tasty baked treat at home.

    Making Your Cannabutter

    Before you can start baking, you’ll need to make some cannabutter. 

    1. First, grab 2 cups of raw AK-47 buds.
    2. Bale them at 250 degrees on a parchment-lined baking sheet for 25 minutes, as this will decarboxylate the flower to “activate” the compounds.
    3. Next, place 2 sticks of unsalted butter and a cup of water into a saucepan.
    4. Then, grind your flower coarsely and throw it into the pan as well.
    5. Now, place the heat on low and simmer for 2 and a half hours, making sure the mixture never boils.
    6. Strain the butter into a jar and cover before refrigerating (homemade butter can last for up to 6 months refrigerated).


    Blueberry Muffins

    If you want to get your day started off right with this daytime sativa strain, then blueberry muffins are the way to go.  An excellent breakfast, they’ll give you those uplifting effects to get you through the first half of your day.


    • 1/2 cup cannabutter, softened at room temperature
    • 3/4 cup granulated sugar
    • 1 large egg
    • 1 ½ tsp vanilla extract
    • 1 ½ cups all-purpose flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1/2 cup milk
    • 1 cup fresh or frozen blueberries


    1. Line your muffin tin with cupcake liners.
    2. Preheat your oven to 375 degrees.
    3. Combine the butter and sugar into a large mixing bowl and beat until fluffy.
    4. Slowly add the egg and the vanilla, beating until well combined.
    5. Gradually pour in the flour, beating at the same time, followed by the salt and baking powder, until you have a smooth mixture.
    6. Beat in the milk, mixing until the batter just forms.
    7. Use a spatula to fold in the blueberries evenly.
    8. Fill each cupcake liner 2/3 of the way up with the batter.
    9. Then, bake the muffins for 28-30 minutes, or until a toothpick inserted into the muffin comes out clean.


    Peach Pecan Crisp

    If you’re looking for a fruity dessert that’s both decadent and light at the same time, this peach pecan crisp will do the trick.  Serve it with a scoop of vanilla ice cream and you have yourself the ultimate sweet and creamy treat.


    Peach Filling:

    • 2 ½ lbs fresh peaches that have been pitted, peeled and sliced into wedges
    • 3 tbsp brown sugar
    • 1 tsp cinnamon
    • 1 tbsp flour

    Pecan Crisp Topping:

    • 1 cup all-purpose flour
    • 8 tbsp brown sugar
    • 1 tsp salt
    • ½ cup finely chopped pecans
    • 1 cup cannabutter, chilled and chopped into small cubes


    1. Preheat your oven to 350 degrees.
    2. Grease a 9-inch pie tin.
    3. Mix together all of the filling ingredients using a spoon or your hands, until well combined.
    4. Place this mixture into the pie tin.
    5. In a separate mixing bowl, combine the flour, brown sugar, salt, and pecans.
    6. Add the butter and use your hands to break it up in the flour until you get a coarse, pebbly texture.
    7. Pour this topping evenly over the peaches.
    8. Bake the crisp for 15 minutes, or until the top is golden-brown, and you can see the peaches bubbling underneath.



    Another great daytime snack is granola, which can be enjoyed by the handful or mixed with milk or yogurt.  Again, since AK-47 is considered a great daytime strain, enjoying it in granola form is an excellent way to treat yourself to the strain’s properties while satisfying your taste buds.


    • 5 cups rolled oats
    • 1 ½ cups chopped nuts of your choice
    • 1 cup raisins or dried fruit of your choice
    • 1 cup pumpkin or sunflower seeds
    • 1 cup cannabutter, melted in a saucepan at very low heat
    • 1 cup maple syrup or agave nectar
    • 2 tsp cinnamon
    • 2 tsp nutmeg
    • 3 tsp salt


    1. Preheat your oven to 325 degrees.
    2. Line a large baking sheet with parchment paper.
    3. Mix all of the ingredients together in a large mixing bowl, making sure that the ingredients are blended evenly.
    4. Pour out your granola onto the baking sheet, and use a spatula to press the granola down - this will help create those yummy granola clusters.
    5. Place into the oven and bake for about 45 minutes, or until the granola is golden-brown.


    Chocolate Chip Cookies

    Few baked treats are as classic as chocolate chip cookies, which you can enjoy at any time of day.  Of course, these are no ordinary chocolate chip cookies, since each bite gives you a heavenly serving of delta-8 THC, CBG, and fresh sativa-dominant terpenes.


    • 1/2 cup cannabutter, softened at room temperature
    • 1/2 cup unsalted butter, softened at room temperature
    • 1 cup granulated sugar
    • 1 large egg
    • 2 tsp vanilla extract
    • 2 ¼ cups all-purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2 cups chocolate chips


    1. Preheat your oven to 350 degrees.
    2. Line 2 large baking sheets with parchment paper.
    3. Beat together the butter and the sugar until fluffy.
    4. Add the egg and vanilla extract, beating until smooth.
    5. In another mixing bowl, combine the flour, baking soda, and salt - whisk together.
    6. While beating the wet ingredients mixture, slowly pour the dry ingredients in until a dough forms.
    7. Using a spatula, gently fold in the chocolate chips without overworking the dough.
    8. Scoop out about a tablespoon of the dough at a time, placing them onto the baking sheet, spaced out by about 3 inches.
    9. Bake the cookies for 20 minutes, or until the cookies are golden-brown on the bottom.


    Veggie Frittata

    For something savorier, this delicious, veggie-packed frittata makes the perfect brunch dish – or dinner, for that matter.


    • 1 dozen eggs

    ½ cup grated parmesan cheese

    • ½ cup grated mozzarella
    • 5 tbsp cannabutter
    • 1 white or yellow onion, peeled and chopped coarsely
    • 2 cups fresh spinach leaves
    • ¼ cup black olives, roughly chopped
    • 1 red bell pepper, chopped
    • Salt and pepper to taste


    1. Preheat your oven to 375 degrees.
    2. Beat the eggs in a large mixing bowl before adding the cheese and butter.
    3. In a large skillet, place the butter, followed by the onion, spinach, black olives, and bell pepper.
    4. Cook on low until the pepper and onion are translucent.
    5. Pour the eggs over the vegetables.
    6. Cook for about a minute until the edges of the egg are set rather than runny.
    7. Place the skillet into the oven and bake for about 10-12 minutes - don’t let the eggs get brown on top, but make sure that the eggs are fully set by gently wiggling the skillet.
    Remove from the oven and slice into wedges.