The crisp autumn air is settling in here on the Lower Mainland. The leaves are changing colours, the temperatures have settled down, pumpkin is back on the menu, and sports are back on TV. Fall is here! From many, as the cozy sweaters and blankets are dug out of hiding, the new season is a time to rejoice.

The transition to fall wouldn’t be complete without some festive baking. But this year, why not spice things up even more and infuse your fall baking with cannabis from your favourite local dispensary?

To kickoff the new season, this article features some of our favourite fall recipes with cannabis. These recipes require homemade cannabutter or cannaoil. If you’ve never done it before, be sure to checkout out Tips for Cooking with Cannabis blog before diving into these fall recipes:

 

Pumpkin Spice Latte

A trues fall favourite, the pumpkin spice latte is synonymous with the season. You could wonder over to your favourite coffee shop and spend $7 on one, or you could buy the ingredients to make lattes yourself all season long.

This recipe is for the coffee lovers, while combining fall flavours of pumpkin, spice and cinnamon.

Ingredients

• 2 cups milk of your choice
• 2 tbsp pumpkin puree
• 1 tbsp sugar
• 2 tbsp cannabutter
• ½ tsp pumpkin spice blend
• ½ cup espresso
• Cinnamon sticks for garnish

Instructions

1. For this recipe, everything happens over the stove. Start by combining the milk, pumpkin puree, sugar, and cannabutter in a saucepan over medium heat. Give it a good whisk until everything is well blended and heated through.
2. Pull your espresso shot and pour it into your serving mug or glass.
3. Remove your mixture from the heat and add the pumpkin spice blend.
4. Then it’s time to combine. Slowly dump your pumpkin mix into your serving mug. If you’ve got a small handheld mixer, now’s a great time to use it.
5. You’re ready to enjoy! Top with a cinnamon stick or your favourite fall garnish.

Recipe credit to Realm of Caring

 

Apple Crisp

The apple is an extremely versatile fruit that has become a staple in fall recipes. And it doesn’t get anymore classic than Apple Crisp. Once you add your cannabutter, this tried-and-true recipe will be taken to another level.

The key to this recipe is finding the best apples. If you can, source locally picked apples from a farm or home nearby for the freshest, juiciest, pesticide-free crunch.

Ingredients

For the apples:

• 10 cups of peeled and sliced apples
• ½ cup white sugar
• 1 tbsp flour
• 1 tsp cinnamon

For the crumble:

• 1 cup flour
• ½ cup brown sugar
• 1 cup quick oats
• ½ cup cannabutter
• ½ tsp baking soda

Instructions

1. Before we start the prep, preheat that oven to 350° F.
2. Now for some elbow grease. It’s time to peel, core, and slice a bunch of apples until you have enough to cover the bottom of your pan – roughly 10 cups worth.
3. Next, mix up your white sugar, 1 tbsp of flour and ground cinnamon and sprinkle it over the apples. After that, add about ½ cup of water over top of the apples.
4. In another bowl, it’s time to get to the crumble part. Combine the oats, 1 cup of flour, brown sugar, baking soda, and cannabutter and mix well.
5. Once the crumble is well combined, add it to the top of the apple mixture.
6. Throw your crisp in the oven for 30-45 minutes and be sure to let it cool before diving in!

Recipe credit to Zahara Cannabis

 

Butternut Squash Soup

For grey and gloomy fall nights, there’s no better dinner recipe than a warming soup. Butternut squash soup does the job nicely, calling on the fall-favourite gourde family to produce a creamy, flavourful soup. And with the addition of cannaoil, you’ll be able to truly unwind after dinner.

Ingredients

• 1 butternut squash
• 1 tbsp cannaoil
• 1 onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1 tsp ginger
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste
• ½ cup coconut milk
• Fresh parsley for garnish

Instructions

1. Starting with the foundation of this recipe, preheat the oven to 400° F and begin peeling and cubing your squash. Line them up on a baking sheet and cover with your cannaoil before roasting for 25-30 minutes.
2. When the squash is almost done cooking, sauté the onion and garlic in a large pot.
3. Next, add the squash to your pot along with the vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper.
4. Bring your new mixture to a boil before reducing the heat and simmering for 10 minutes.
5. Using an immersion blender or handheld mixer, puree the soup and add in your coconut milk.
6. Now it’s ready to serve! Don’t forget to garnish with parsley.

Recipe credit to Elevate Holistics

 

Pumpkin Bars

The recipe is great for an on-the-go dessert or a late-night treat. And the added flavour from the pumpkin makes it a festive option for fall. The optional cream cheese frosting adds a layer of delicious decadence and should certainly not be skipped.

Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tbsp cinnamon
• ½ tsp salt
• 4 eggs
• 2 coups pumpkin
• 1 cup sugar
• 1 ¼ cup cannabutter

Cream cheese frosting:

• 3 oz cream cheese
• ¾ cup butter
• 1 tsp vanilla extract
• 16 oz powdered sugar

Instructions

1. Preheat the oven to 350° F, then we’ll start with the base. In a large mixing bowl, add your flour, baking powder, baking soda, cinnamon and salt. Mix well.
2. In a separate bowl, mix together the eggs with a whisk. When the eggs have formed a consistent mixture, add them to the dry bowl.
3. Next, add your pumpkin, sugar, and melted cannabutter.
4. Grease a pan and dump your mixture onto it before throwing in the oven until an inserted toothpick can be removed clean.
5. Let the bars cool for at least 2 hours – in the meantime we’ll make the frosting. For this, mix the cream cheese, butter and vanilla, then slowly add the powdered sugar. Once it’s mixed, spread it onto the freshly cooled bars. Then you’re ready to enjoy!

Recipe credit to Rise Cannabis

 

Sweet Potato Mash

Mashed potatoes are the ultimate side dish in the fall. But have you tried sweet potato mash? Take your Thanksgiving dinner to the next level with a creamy, orange, festive, and cannabis-infused sweet potato mash. Plus, this recipe is dead easy.

Ingredients

• 2 lbs of sweet potato
• ¼ cup brown sugar
• ¼ evaporated milk
• 1/3 cup cannabutter
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp ginger
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg
• Salt and pepper to taste

Instructions

1. To start, get your oven ready at 350° F. Then grab a large mixing bowl and throw all the ingredients in.
2. Get a hand mixer and blend everything up until smooth.
3. Once smooth, add your mixture to a casserole dish and bake uncovered for about 45 minutes.

Recipe credit to Farmer Jane

 

Before you get started on these yummy fall recipes, you’ll need to make some homemade cannabutter and cannaoil. Pickup some cannabis from a dispensary near you, then crack open our how-to guide for step-by-step instructions.

Cheeky’s Cannabis has locations in Kitsilano and Maple Ridge, plus super friendly staff that can help you find what you need. Drop by today or contact us here.