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    5 Baked Recipes You Need to Try Using Forbidden Fruit Delta-8 THC Flower

    Forbidden Fruit is one of the most sought-after strains in the world, thanks to its indica-dominant effects, potency and intensely satisfying flavor.  While smoking or vaping the flower is the common way to go, you don’t want to miss out on some tasty homemade edibles with this strain – especially Gas Forbidden Fruit Delta-8 THC Flower, which takes your recipes to the next level with fresh, organically grown flower buds infused with our signature delta-8 THC distillate.

    Making Your Cannabutter

    Before you can start baking with our flower, you’ll need to infuse it in butter to make “cannabutter,” which keeps chunks of flower buds out of your teeth and ensures that each and every bite gives you a consistent amount of those magnificent cannabinoids and terpenes.  To make cannabutter, measure 2 cups of flower buds and sprinkle them evenly onto a baking sheet lined with parchment paper.  Bake the buds at 250 degrees for 25 minutes to activate them through decarboxylation.

    Then, give the buds a coarse grind and stick them into a small saucepan along with two sticks of unsalted butter (vegan butter works, too) and a cup of water.  Simmer this mixture on low for 2 and half hours, without letting it reach a boil.  Finally, strain the butter into a jar and refrigerate.  When left refrigerated, your butter can last for up to 6 months. 

    Now, let’s get to the recipes!


    Scottish Shortbread

    If you want a buttery and rich cookie that melts in the mouth, nothing does the trick like Scottish shortbread, which is just as delicious as it is refreshingly simple to make.


    • 2 ½ cups all-purpose flour
    • 1 cup cannabutter, softened at room temperature
    • ½ cup white sugar
    • 1 tsp vanilla extract


    1. Preheat your oven to 300 degrees.
    2. Line a 9-inch pie tin with parchment paper.
    3. Use a beater to combine all of the ingredients into a large mixing bowl.
    4. Continue beating until a dough comes together.
    5. Turn out the dough into the pie tin and press the dough down.
    6. Sprinkle the top with a bit more white sugar.
    7. Bake the shortbread for 25-30 minutes, or until the edges turn a light golden-brown.
    8. Allow the shortbread to cool for about 20-30 minutes before slicing it into thin wedges.


    Peach Cobbler

    Especially during the warmer months, nothing hits the spot like freshly baked peach cobbler, just like grandma used to make.  Well, we can’t promise that grandma would put delta-8 flower in her recipe, but flavor-wise, it’s just as satisfying.


    • 1 29-ounce jar of canned peaches, sliced and drained of its juices, with its juice set aside in a separate bowl
    • 1 cup self-rising flour
    • 1 cup white sugar
    • ½ tsp salt
    • ½ cup cannabutter, melted in a saucepan at low heat


    1. Preheat your oven to 350 degrees.
    2. Line a 9-inch pie tin with parchment paper.
    3. Pour the peach slices into the bottom of the tin, arranging them to form an even layer.
    4. In a separate mixing bowl, combine the flour, sugar and salt using a fork or a whisk.
    5. Sprinkle this mixture evenly over the peaches.
    6. Pour the melted butter over the flour mixture, evenly.
    7. Bake for 40-45 minutes, or until the cobbler topping is golden-brown.


    Garlic Knots

    If you’re more in the mood for something savory, then you’ll want to try these fluffy, buttery garlic knots, which rely on pre-made pizza dough to save you the hassle of making dough from scratch.


    • 1 16-ounce package of store-bought pizza dough
    • 6 tbsp cannabutter
    • 2 tsp salt
    • 4 garlic cloves, peeled and minced
    • 1 tsp dried oregano
    • 2 tbsp grated parmesan cheese


    1. Place the pizza dough on the kitchen counter and wait 30 minutes for it to come to room temperature.
    2. Preheat your oven to 350 degrees.
    3. Line a cookie sheet with parchment paper.
    4. Onto a floured surface, roll out your dough into a rectangle.
    5. Cut the rectangle into about 12 even strips, and then cut each strip in half to shorten its length and end up with 24 even pieces.
    6. Twist each piece into a knot, and then place each knot onto your cookie sheet.
    7. Place the butter, garlic, salt, and oregano into a small pan.
    8. Keep the heat on low while cooking the garlic until it becomes soft.
    9. Use a pastry brush to brush each garlic knot with the butter, garlic, and oregano mixture.
    10. Bake the garlic knots for about 15 minutes, until they turn golden-brown.


    Raspberry Jam Bars

    If you’re all about fresh berries, then these jam bars are going to rock your world.  Perfect for an indulgent breakfast as well as an after-dinner dessert, they always hit the spot.


    • ½ cup cannabutter, melted in a saucepan on low heat
    • 1 ½ cups all-purpose flour
    • 1 ½ cups rolled oats
    • ½ cup packed brown sugar
    • ½ tsp baking powder
    • ½ tsp salt
    • 1 egg
    • 1 cup raspberry jam (or another fruit jam of your choice)


    1. Preheat your oven to 350 degrees.
    2. Line a 9-inch square baking tin with parchment paper.
    3. Into a mixing bowl, combine all of the ingredients except for the jam, and whisk until the mixture comes together.
    4. Place 2/3 of the mixture into your baking tin, roughly, and make sure that it’s spread evenly.
    5. Spread the jam on top, and then sprinkle the remaining mixture on top of that.
    6. Bake for 30-45 minutes, or until the top turns golden-brown.’


    Baked Mac N’ Cheese

    If you prefer a baked recipe that can work as a dinner, you’ve found it.  This scrumptious mac n’ cheese is so rich and delicious you’ll forget that it’s an edible, and also want to enjoy the entire pan.


    • ¼ cup + 2tbsp canna butter
    • ¼ cup all-purpose flour
    • 2 ½ cups milk
    • 1 tsp dried mustard powder
    • 1 tsp paprika
    • About 4 cups of shredded cheeses of your choice (we love a combination of gruyere, gouda and sharp cheddar)
    • 1 tsp salt
    • 1lb cooked macaroni
    • ¾ cup panko breadcrumbs


    1. Into a large pan, combine the butter (minus the extra 2 tbsp) and the flour, and bring the heat to medium-low while whisking constantly.
    2. After several minutes, you should end up with a roux that’s light golden-brown in color.
    3. Once your roux develops, add the milk and whisk vigorously.
    4. Keep whisking on medium-low until the sauce thickens to the consistency of consistency of melted chocolate.
    5. At this point, stir in your mustard powder, paprika and salt, along with 3 cups of your shredded cheese.
    6. While you’re creating your sauce, bring a pot of salted water to a boil.
    7. Once it reaches a bowl, drop in your macaroni, and drain it once it’s cooked but firm rather than mushy.
    8. When the macaroni is drained, pour it directly into the sauce that’s on the pot.
    9. Turn off the heat and stir well.
    10. Preheat your oven to 350 degrees and butter the inside of a baking tray.
    11. Pour the macaroni and cheese mixture in there.
    12. Top with the remaining cheese, along with the leftover 2 tbsp of butter and the panko, to get a crunchy topping.
    13. Bake for about 25 minutes, or until the top is golden-brown and the cheese is bubbling.