Can’t believe it’s not nuts! How to Make Hemp Seed Butter
Today is the day you try something new. It could be making one of these hemp seed butter recipes but it could also be striking up a conversation with a stranger about cats, going to lunch alone, or hitting up a Beyonce dance class. The decision is up to you – we can help with hemp seed butter and cheer you on from the sidelines for the rest.
If you’ve chosen hemp seed butter, good choice. While we would enjoy watching you break it down to 7/11 as much as your friend/boyfriend/girlfriend/mum/dad/colleague [delete as appropriate], we’re also pretty into hemp seeds. These are the base of your butter, and when we say they’re a small but mighty seed, we mean it. Packed full of Omega-3s, plant-based protein (with all 20 amino acids) and super high in dietary fibre, they’re some of the most powerful seeds around.
So, how do you make hemp seed butter? If you’ve ever made a nut butter before – peanut, almonds, cashew – you know how easy they are. Hemp seed butter is no different. It’s a simple case of toasting some hemp seeds, getting a blender and chucking them in with any other ingredients you choose. There’s nothing like smugly placing your own homemade hemp seed butter on the table at brunch while knowing it took you roughly 5 minutes to make.
The best part? It’s nutty delicious without the nuts. So everyone’s welcome to the table (and more praise for you). These recipes are totally nut-free, gluten-free and dairy-free. For the savoury variety, we add hemp oil – perfect spread over crackers, added to salad dressings or dunked with veg. For the sweet hemp butters, drizzle over warm porridge, spread on baked goods or simple drizzle over seasonal fruits. If you’re up for baking, try any variety with this hemp and chickpea bread by Romy London.
1. Hemp Seed Butter Original
This is your basic hemp seed butter. The grandma of the hemp seed butters, without whom none of the cacao, cinnamon, pumpkin seed butters spin-offs would be possible. We love to make this as a quick mid-morning or mid-afternoon pick-me-up. Spread on some rye crackers or dunk in some fresh veg. It works great in salad dressings too.
How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 2tbsp of Good Hemp Extra Virgin Oil and 1 tbsp salt (to taste)
2. Pumpkin & Hemp Seed Butter
We found out about this butter from our old friend Natural Nourishment (otherwise known as Phoebe Liebling) who makes pumpkin seed butter for her morning porridge. We love this spread on rye bread with some smooth sun dried tomatoes or crunchy radishes.
How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown and leave to cool for 20 minutes. Roast 1 ½ cup of pumpkin seeds in the oven until golden brown. Put in blender with 1tsp Good Hemp Extra Virgin or Original Oil
3. Sunflower and Hemp Seed Butter
You’re starting to get the picture right? Pick your favourite seeds and make some hemp butter. This is an omega party with all the gang – that’s chia, flax and hemp – plus a B complex baby (that’s sunflower seeds). How to eat it? You guessed it – crackers, veg, spread on toast, or in your sandwiches. Mix with some extra hemp oil and vinegar for a tasty dressing.
How to make: Toast ½ cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 1 cup of roasted sunflower seeds, 1 tbsp chia seeds, 1 tbsp flax seeds, Good Hemp Extra Virgin or Original Oil (add as necessary)
4. Chocolate hemp seed butter
Ok so you’ve had enough of the healthy stuff. Well we don’t care, we’re going to give you more healthy stuff. This is however a sweet hemp seed butter using hemp milk (instead of oil) with some cacao powder and maple syrup. Dip with fruit, drizzle over porridge or spread on some waffles. Remember that homemade mason jar.
How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with ¼ cup Good Hemp Seed Milk, 1 ½ tbsp cacao powder, 1 ½ tbsp maple syrup (or to taste), coconut oil (optional)
5. Cinnamon hemp seed butter
One for those winter nights in front of the fire (or radiator) with your hemp milk hot chocolate, this cinnamon hemp seed butter is toasty and warm. Spread over some warm bread, baked goods (like a dairy-free banana bread) or stir into your morning bowl of oats.
How to make: Toast 1 cup of Good Hemp Seed Hearts on the hob for 5 minutes until golden brown. Leave to cool for 20 minutes then blend with 2 tbsp cacao powder, 2tbsp agave or honey, 1 ½ tbsp cinnamon, salt (to taste).
Good Hemp shares the secret of creating a delicious and healthy homemade vegan hemp seed butter! Simple recipe with delicious results, try it today!
A Beginner’s Guide to Making Weed Butter
This guide is excerpted from The Art of Weed Butter by Mennlay Golokeh Aggrey. It’s part of the Healthyish Guide to Cooking With, Eating, and Truly Enjoying Weed in collaboration with Broccoli. Check out their spring issue, and click here to read more about how to make cannabis delicious.
Listen, you don’t have to be a master chef or cannabis connoisseur to make legit weed butter. You just need to be well-informed, patient, and organized. At the end of the day, making cannabis butter is just a very efficient way of consuming weed. It’s inconspicuous, versatile, and approachable. And I really enjoy how cannabutter helps to minimize the stigma of weed—especially in the black community. It means everything to me when middle-aged black women, like my 80-year-old great Auntie Mildred, can be provided with options like cannabis edibles to help find relief from pain symptoms.
With the same principles as making weed butter, you can create infused sesame chili oil to drizzle on rice dishes, or elevated coconut oil to use for your next face oil mask.
The following recipe loosely translates into 30 mg of THC per tablespoon of oil or butter. Your perfect dose will vary, but 10 mg is standard. Start by testing ¼ teaspoon of the weed butter you make and wait for about an hour. Take note of how you feel and let your body tell you whether this is a good amount, if you need more, or if you need less. Erring on the side of caution will ensure that you actually enjoy yourself and have a positive experience.
Step 1: Decarboxylation
The first thing you’ll have to do is decarboxylate your cannabis. Also known as “decarbing,” this requires you to bake your weed, allowing the THC, CBD and other cannabinoids to activate. Also, it allows for lipids in butter and oil to easily bind to your weed for the ultimate cannabis infusion.
- ½ ounce of weed
- Hand grinder or scissors
- Glass baking dish or sheet pan
- Preheat the oven to 220° F.
- Gently break apart the desired amount of weed using a hand-grinder, scissors, or with hands until it’s the perfect consistency for rolling a joint— fine, but not too fine. Anything too fine will slip through cheesecloth (or a joint, for that matter). You want your cannabutter and oil to be clean and as clear as possible.
- Evenly spread your plant material onto the glass baking dish or sheet pan. Pop in the oven on the center rack for 20 minutes if using old or lower quality weed; 45 minutes for cured, high-grade weed; or 1 hour or more for anything that has been recently harvested and is still wet.
- Check on the weed frequently while it’s in the oven, gently mixing it every 10 minutes so as to not burn it. You will notice that the color of your herb will change from bright green to a deep brownish green. That’s when you know it has decarboxylated.
Step 2: Cannabutter Stovetop Infusion
If you have weed, fat, time, and a kitchen, you can make weed butter with this method.
- 1½ cup water
- 8 ounces clarified butter, melted butter, or oil
- ½ ounce decarboxylated cannabis
- Medium saucepan
- Wooden spoon
- Thermometer, optional cheesecloth and/or metal strainer
- In a medium saucepan on very low heat, add water and butter.
- When the butter is melted, add the decarboxylated cannabis. Mix well with a wooden spoon and cover with lid.
- Let mixture gently simmer for 4 hours. Stir every half hour to make sure your butter isn’t burning. If you have a thermometer, check to make sure the temperature doesn’t reach above 180°.
- After 4 hours, strain with cheesecloth or metal strainer into a container. Let the butter cool to room temperature. Use immediately or keep in refrigerator or freezer in a well-sealed mason jar for up to six months.
How to use weed butter:
I’ve been slipping a little weed into a lot of recipes that aren’t in my cookbook. Most recently, I combined one tablespoon of canna-infused olive oil with 3 tablespoons of non-weed virgin olive oil to dress this juicy Charred Raw Corn salad. (It came out to 30 mg for the entire dish, and 7.5 mg per serving). It blew my mind. And not because I was stoned. I also have this thing for eating hot soup all year long, and my most recent soup fix was Chicken and Rice Soup with Garlicky Chile Oil. I spiked the garlic chile oil with weed, swapping in two tablespoons of canna-infused sesame oil for two tablespoons of vegetable oil. You can also sub a few teaspoons of infused oil into baked goods, like breakfast blondies or chocolate tahini brownies.
Find more recipes for cooking with cannabutter in The Art of Weed Butter, available for $10 on Amazon or wherever books are sold.
Learning how to make weed butter is simple. You don’t have to be a master chef or cannabis connoisseur, just organized.