Mary White presents “Cooking with Cannabis”!
Dockside has been proud to offer Elevated Education classes to the public since early 2018, and our repertoire of class offerings – and guest teachers – continues to grow! Our next class is right around the corner, and we’re really looking forward to it…
Our SHORELINE location is excited to be hosting Mary White, author of the cookbook Every Day Mary J, for a cooking with cannabis class! Mary will be teaching this class on Saturday, April 13th, from 3-4pm.
At this class, Mary will be giving a brief overview of different ways you can infuse cannabis, guidelines for dosing homemade edibles, and more. Expect to see a live infusion demo with hemp as well!
Curious to learn a bit more about Mary? You can visit her site by clicking here, and check out one of her recipes below!
If you’re interested in attending this class, visit our events page for info on signing up. Space is limited, so please RSVP by emailing info@docksidecannabis.com if you plan on attending!
Mary White’s Orange-Almond Canna Cake
In Mary’s own words, “This is a delicious way to get your medicine, plus it’s gluten free and Paleo friendly. Oh, and super easy and fun to make!”
You’ll need:
- 2 cups (packed) almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- t tsp ground ginger
- 1/2 tsp sea salt
- 3 eggs, beaten
- 2/3 cup honey, plus 1 tsp for glaze
- 1/4 cup canna-oil (you can use our recipe, or Mary’s from her book!)
- 1 large orange, (zest and juice)
- 1 cup raspberries
Preheat oven to 325. Grease a springform pan and dust the inside with almond flour, or prepare a large cupcake tin. In a large bowl, whisk together the dry ingredients. In another bowl, whisk the eggs, honey, canna-oil, and orange zest. Pour wet ingredients into dry ingredients and stir until combined (some lumps will remain), then fold in the berries gently. Pour into the prepared pan and bake 45-50 minutes (25-30 for cupcakes) until the edges are brown and the center is set. Warm the 1 tsp of reserved honey with 1/4 cup of orange juice. Paint this onto the warm cake – it will soak right in – and then let it cool completely. Garnish with whipped cream, copped almonds or pistachios, powdered sugar, or buttercream frosting. This one’s also fun to experiment with; change up the citrus and use lemon instead, swap the raspberries for blueberries, whatever sounds delicious to you!
*All photos and recipe used with permission from Mary White