SUGAR-FREE ARTISANAL BOTANICAL CRISPS 🥣🌿✨
A light, toasted, and perfectly crunchy rice cereal treat, bound with a sugar-free vanilla-infused syrup and botanical lipids.
RECIPE INFO:
Category: Gourmet Edible / Snack
Difficulty: Easy
Prep Time: 10 minutes
Setting Time: 45 minutes
Total Time: 55 minutes
Servings: 12 squares
THC per serving: Approximately 10mg per square
TERPENE PAIRING:
Best paired with strains high in Myrcene or Bisabolol. These terpenes offer subtle floral and herbal notes that complement the toasted rice and vanilla bean profile, creating a soothing and refined aromatic experience.
DOSAGE INFORMATION:
Based on 120mg total THC infusion. Each square contains approximately 10mg of THC. Using a clarified butter base ensures a consistent distribution of the infusion throughout the cereal matrix.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Sugar-free alternatives may digest differently than standard edibles. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the butter base)
* 1/2 cup unsalted grass-fed butter (you will use 4 tbsp for this recipe)
* 6 cups puffed rice cereal (sugar-free)
* 1 cup sugar-free marshmallow substitute or keto-friendly fiber syrup
* 1 tsp Madagascar vanilla bean paste
* 1/4 tsp sunflower lecithin
* 1/4 tsp toasted almond extract
* 1 pinch fleur de sel
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into small, uniform pieces.
* Spread in a thin layer on a parchment-lined baking sheet.
* Bake for 40 minutes until golden brown and activated.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1/2 cup of butter in a double boiler over low heat.
* Add the decarboxylated flower.
* Maintain heat between 160°F and 170°F for 3 hours.
* Strain through a fine-mesh sieve and cheesecloth.
* Measure exactly 4 tablespoons of this infused butter for the recipe.
PREPARATION INSTRUCTIONS:
* Lightly grease an 8x8 inch baking pan with a small amount of non-infused butter or parchment paper.
* In a large heavy-bottomed saucepan over low heat, combine the 4 tbsp of infused butter and the sugar-free syrup/marshmallow substitute.
* Stir constantly until the mixture is fully melted and homogenous.
* Whisk in the sunflower lecithin, vanilla bean paste, almond extract, and fleur de sel. Ensure the temperature does not exceed 160°F.
* Remove from heat and immediately add the puffed rice cereal.
* Using a silicone spatula, gently fold the cereal into the mixture until every grain is evenly coated with the infusion.
* Transfer the mixture to the prepared pan.
* Using a piece of buttered parchment paper, gently press the mixture into a uniform layer. Do not pack tightly.
* Allow to set at room temperature for at least 45 minutes before cutting into 12 even squares.
CHEF TIPS:
For the most professional aesthetic, use a hot, dry knife to cut the squares. Wipe the blade clean between each cut. This creates sharp, clean edges and prevents the sugar-free binder from tearing the delicate cereal grains, resulting in a polished, gourmet presentation.
Enjoy the Sugar-Free Artisanal Botanical Crisps responsibly 🥣🌿✨