Cannabis Infusion, THC edibles


Posted, Edited and Photos Added by Valkyrie Extractions Admin

Original Article by Staff


Today we are going to learn how to make delicious cannabis infused donuts. However, first we need to learn how to make one of the most important ingredients that we are going to need…cannabis infused cooking oil.

Cannabis infused cooking oil is one of the easiest methods of infusing food because of its versatility. You can use infused oil in baking, salad dressings, stir fries, or any other recipe that requires oil.

When choosing an oil, it is dependent on what you plan on making. Coconut and olive oil are the most common choices; coconut oil has a milder taste and can therefore be used for more dishes, whereas olive oil is the staple cooking oil for most kitchens.




1 cup of ground cannabis flower (or less for milder potency)

1 cup of cooking oil of your choice (for our donuts we will be using coconut oil)



-Strainer or cheesecloth

-Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)

-Double-boiler, slow cooker, saucepan, etc.



Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis to a fine powder.

Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for 4-6 hours, stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning.

Note: whatever method you choose, temperature of the oil should not exceed 245°F.

Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.

                                                               NOW ON TO THOSE MOUTH WATERING DONUTS 🙂




These donuts are perfectly delicious plain, but we encourage you to get creative and decorate them like little Easter eggs.

Send us your photos and we’ll feature them on our social media links.

This recipe uses a cannabis infused coconut oil. Ensure that you have tested your batch’s potency before using it in the recipe so you can accurately dose the recipe. The amount of infused oil you use will depend on its potency and your personal tolerance level. You can add as much or as little as you like.



1 cup all purpose flour

1/2 cup whole wheat white flour

1/2 cup sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup milk

1/3 cup sour cream

2 teaspoons vanilla

3 tablespoons of cannabis infused coconut oil



Preheat oven to 375 degrees.

Combine flour, sugar, banking powder and salt in a bowl.

In a separate bowl, whisk eggs, then add milk, sour cream, vanilla and oils.

Add wet ingredients to dry ingredients and stir until combined. Batter should be on the thick side.

Fill greased donut pan 2/3 full and bake for 8-9 minutes.

Cool for several minutes, then remove donuts from pan and cool on rack.

Once cool to the touch, you are free to ice and decorate your donuts.




Until next time…

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