Angel Butter Recipes

  • Angel Butter is most effective in baked goods.  Angel Butter can be used on salads or spread on toast.  Angel Butter can also be used very effectively topically, for muscle or skin issues.
  • Most patients prefer Angel Butter as a substitute for oil or butter in baked goods.  As baked goods, the effect is longer lasting and less Angel Butter is required than when taken by the spoonful.
  • Our recipes are based on 24 muffins or cookies per batch, dose = 1 teaspoon.  Bite Size cookies are 1/2 teaspoon per cookie.  The 4 oz jar of Angel Butter equals 24 teaspoons of Angel Butter.  One teaspoon of Angel Butter contains 9.41 mg of THC and 15.06 mg of all Cannabinoids.
  • Some patients prefer to split their cookie in half or quarters, eating one piece at a time so that the entire cookie is consumed over the course of a few hours or days.
  • Use whatever recipe you prefer.  We recommend the healthiest recipe that you like.  Some patients prefer Duncan Hines Fudge Brownies because they are a simple, complete mix.  Adapt it to meet your taste, but organic ingredients are always healthiest.
  • While healthier ingredients are better for you, the goal is to get the Angel Butter into your body.
Angel Butter PDF Recipes for downloading:

We have posted some of our favorite recipes. 

Please feel free to adjust each of them to your taste. If dairy does not agree with you, try substituting almond milk or coconut milk in place of dairy products.  The main idea is to substitute oils in your cooking & baking with Angel Butter.  

AB Chocolate Chip Cookies

AB Apple Raisins Oatmeal Muffins

AB Banana Muffins

 

Our most popular recipe–

Angel Butter Chocolate Chip Cookies

Gluten Free, No Dairy

Makes 48 bite size cookies with 1/2 teaspoon of Angel Butter per cookie

Pre-Heat Oven to 350°F.  Grease cookie sheet or line a large baking sheet with a silicone mat or parchment paper; set aside.

  • WARM WET INGREDIENTS: Mix in a sauce pan on low heat with a spoon. If you are adding Cannabis Flour, Kief or Hash Oil, stir into the warm Angel Butter.
  • Melt the Brown Sugar into Angel Butter. Set aside to cool while mixing the COOL WET and DRY INGREDIENTS.

1/2       Cup                Angel Butter (melted) and set aside

1/2       Cup                Dark Brown Sugar

  • COOL WET INGREDIENTS: Stir in next 5 ingredients into small bowl w/ spoon and Wisk for 30-45 seconds.  Set aside to thicken before mixing again.

1/4      Cup                 Coconut Milk or Almond Milk

2          tsp                 Vanilla Extract

2          TBSP              Potato Starch

3          TBSP              Honey

1          TBSP              Molasses

  • DRY INGREDIENTS: Mix in a large bowl with a wire whisk.

2          Cups               Gluten Free Rice Flour (substitute as desired)

1/2       tsp                 Baking Powder

1/2       tsp                 Salt

1/4       tsp                 Baking Soda

  • Pour the now cooler WARM WET sauce pan into the COOL WET bowl.
  • Mix with a wire wisk.
  • FINAL MIX:  Mix wet bowl & dry bowl ingredients together until consistent.  Add Chocolate at the very end.

1/2       Cup                 Dark Chocolate Chips (1.5 oz)

  •  Using a 1 tsp, scoop cookie dough, roll the dough into a ball and flatten with a fork on prepared cookie sheet. Dough should be oily on the outside.
  • Bake at 350°F for 14-20 minutes or until done.
  • Transfer to a wire rack to cool completely.
  • Best to wrap and freeze. Cookies can be kept in an air tight container, at room temperature for up to five days.