• Vanilla Kush is one of my most favorite strains to bake desserts with. The sweet vanilla flavors of this strain heighten any dessert that it is baked within. Apple crumble bake is a wonderful and warm dessert that will satisfy the soul. This is a simple recipe that will be sure to satisfy any apple lover. Delicious and simple, it can be served as a dish to share with loved ones for a healtheir verison of a dessert or to satify your own apple cravings. Serve warm with fresh cream or hazlenut creamer poured over it. Want to make it more sinful? Add some vanilla bean ice cream.

    Mise en place:

    4 cups peeled, corded and sliced apples of your choice
    1/4 cup water
    3/4 cup all-purpose flour
    1 cup coconut sugar
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup butter with 1 tablespoon reserve infused with 6 grams Vanilla Kush 


    Preheat oven at 350 degrees. While the oven is heating up, take the 1 tablespoon reserve and lightly butter a 10 x 6 pan. Place the apples into the pan evenly and add the water on top of them.

    In a separate bowl combine the flour, spices, and salt. Cut in the remaining butter until the mixture turns into crumbles. Sprinkle the mixture over the apples and cover with tinfoil. Bake at 350 degrees for 40 minutes. At the end of 40 minutes, take the tinfoil off and bake uncovered for 5 more minutes until crumble gets a little more crispy. Keep on eye on the crumble through the entire baking process, as all ovens vary in temperature fluctuations. Use your own judgment on time if the dish is cooking faster in your oven then stated above and adjust accordingly.

    This dish serves 6 people with 1 gram of activated flower per serving. Serve warm either by itself, with a little cream poured over it or a la mode. Enjoy :)

  • The scent of fresh baked blueberry muffins wafting throughout the kitchen air during the winter is a simple pleasure in life. Eating one of these delicious creations is something that should be of mandatory indulgence. These gluten free muffins are bursting with the flavors of blueberry while teasing your tongue with hints of lemon zest. Enjoy for breakfast on the go or enjoy during brunch with tea.

    Mise en place:

    4 eggs
    1 1/2 cup gluten free flour (make sure it is made out of white rice flour)
    1 cup yellow cornmeal
    1 cup sugar
    1 cup vanilla rice milk
    1 cup whole blueberries
    1/2 cup Blueberry Kush vegetable oil
    2 tablespoons lemon zest
    3 teaspoons baking powder
    2 teaspoons xantham gum
    1 teaspoon vanilla extract
    1/4 teaspoon salt


    Preheat your oven to 350 degrees. In a large bowl, add all of the dry ingredients and the lemon zest. Now add the eggs, Blueberry Kush vegetable oil, vanilla rice milk, vanilla extract and lemon zest. Carefully stir with a whisk until well combined.

    Line a muffin pan with papers then fill each liner half way full with muffin batter. Using a spoon or your fingers, gently heap a small pile of blueberries in the middle of the batter. Using the remaining batter, cover up each blueberry plie until the batter is very close to the top of the liner.

    Bake for 15-18 minutes, or until a toothpick comes out clean. Serve and enjoy!