Recipe: Lemon Cannarons

Luís Narciso is the Chef responsible for 6 Senses Pastry and specialist in macrobiotic and cannabis cuisine. Today he leaves us this delicious vegan recipe, which can be made with any variety of cannabis.

lemon cannarons

Recipe for about 10 units.

To make the cookie you will need:

50g spelled flour
50g of almond flour
50g softened coconut oil
100g of rice jelly
5 grams of ground cannabis flower
1 teaspoon lemon zest
1/4 teaspoon of vanilla powder
1 coffee spoon full of yeast for pastry
1 pinch of fleur de sel

For the filling:

25g soaked cashews (or cashew butter)
25g of rice jelly
5 drops of lemon essence oil
5 drops of vanilla extract
5 drops of cannabis oil (full spectrum/cbd/thc/others)

Preparation:

Cookie:

Add and knead the ingredients for the dough in a large bowl, with your hands, or in a food processor in the respective function.

After kneading for 1 minute or about 30 seconds in the robot, the dough should come off the hands and the walls of the robot's cup. Adjust the texture with spelled flour or rice milk or apple juice or water if it is too runny or dry, respectively.

Let the dough, molded into a ball and wrapped/covered in film/cup, rest for about 1 hour at room temperature.

Roll out the dough with the help of a kitchen roll on a stone or stainless steel surface greased with coconut oil and cut circles 0,5 cm high with the help of a round rim of 6 cm in diameter. Arrange the discs on general paper on a tray in the oven at 160ºC. Lower to 140ºC after 10 minutes of cooking. Switch off after 15 minutes and leave to dry in the oven without opening the door until cool. The dough should yield about 20 discs.

Filling:

Boil the rice jelly for about 2 minutes in a pan with the soaked and drained cashew nuts, or in the case of using butter, do not boil too much so that it does not burn. At this point add the oils. Grind everything in order to emulsify the whole cashew apple. This cream cannot be too liquid. And it gets thicker as it cools.

Finishing:

Place a teaspoon of filling in the middle of the face of each cookie that was in contact with the tray. Apply only to half of the total amount of cookies. Cover with the other half and press lightly until the cream slides to the edge of the cookie.

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Louis Narciso

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* From an early age, Luís Narciso was passionate about cooking. Among her cooking books and magazines, her first home experiences were a close influence of her grandmother or of leading professional cooks, such as her friend Marco Fonseca's mother, whom she watched in her day-to-day cooking and work. In 2003, he joined the Food Production course at ESHTE (Escola Superior de Hotelaria e Turismo do Estoril), where he acquired technical knowledge and especially the opportunity to do an internship at the Macrobiotic Institute of Portugal (IMP), where he confirmed his fascination with the dynamics of nutrition and the human organism, through vegan cuisine, with nutraceutical principles and ancestral holistic practices, aimed at physical, mental and spiritual balance. He took the Macrobiotics course at IMP and in 2016 he opened an online pastry shop 6 Sentidos — healthy, personalized and gluten-free and macrobiotic-oriented. He is currently a student in the field of health through cannabis and cannabinoids, aromatherapy, superfoods such as cocoa, and "gut healing", in order to regulate and optimize the nervous, endocannabinoid, digestive and intestinal flora systems, with the introduction of foods fermented and probiotics in the diet, with notable benefits for health and physical well-being in general.

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