Getting Creative in the Kitchen with Cannabis



In Canada, cooking with cannabis isn’t under the table anymore.

As the federal Cannabis Act, or Bill C-45, came into effect on Oct. 17, 2018, CBD derived cannabis started making further inroads into home and restaurant kitchens nationwide. According to StatsCan, Canada’s legal cannabis industry grew by 116%
in the first 11 months after recreational marijuana was legalized.

To help illustrate how cannabis can be incorporated into everyday cooking, ONE paired up with hospitality and culinary consultant Chef Anthony Mair to create a series of short documentaries that will help make sense of the new legal cannabis landscape in Canada. Mair is the creative lead, consultant and executive chef behind C6, or Consciously Creative Culinary Cannabis Concoctions Consultancy©, a culinary information and video series that expertly showcases the various ways cannabis-infused meals can be prepared as part of daily menus in homes and in restaurants.

Mair always knew that legalization of cannabis would be ground breaking for the health and wellness and food industries’ varied landscapes.

“I started having dreams about cooking with cannabis in my early twenties,” Mair says. “I wanted to take it out of the dark room and bring it right to the dining room table.”

In ONE’s Cooking With Cannabis video series, Mair takes us from the essential process of decarboxylation, the first step in preparing cannabis for cooking, through to the creation of pastries, bread and pizza dough that all look delectable out of the oven.

Enjoy our Cooking With Cannabis series with Chef Anthony Mair and the accompanying recipes to try out in your own kitchens.


Wake and Bake Puff Pastry Danishes


8 oz of cream cheese at room temperature
3 tablespoons (30 mL) CBD-infused Canna-Coconut Butter
1/4 cup sugar
zest of a lemon and the juice
1 package of frozen puff pastry left at room temperature
fresh berries, jam or fruit preserves of your preference
1 egg
1 tablespoon of water


1. Preheat oven to 400 degrees Fahrenheit.
2. Start out by taking two sheets of thawed puff pastry and sealing the edges together to make one sheet. Using a 3-4” cookie cutter, make 16-18 circle shapes and place them on prepared baking sheets.
3. Score the pastry rounds with a knife, 1/4 inch in from the edge, then prick the inside of the circles with a fork.
4. In a mixing bowl, beat together 1 package of cream cheese, along with CBD-infused Canna-coco butter
5. the zest and juice of one lemon, sugar and vanilla until smooth. Spread approximately 1 1/2 tablespoons of the Canna-cream cheese mixture on top of each round, within the scored border. Then top each round with berries or fruit preserve of your choice.
6. Whisk one egg with one tablespoon of water and brush the edges of each pastry with the egg wash using a pastry brush.
7. Bake for 12 – 14 minutes, or until golden. If eating right away, let cool slightly as the fruit will be hot!


Canna-Pizza Dough


● ¼ cup Canna-Extra Virgin Olive Oil
● 2 envelopes of Active Dry Yeast
● 2 tablespoon cane sugar
● 2 tesapoon kosher salt
● 4 cups unbleached flour
● 1.5 cups warm water


Pour one and a half cups warm water into a large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk Canna Olive Oil, sugar, and salt into yeast mixture add flour stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft free area until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured area and gently need for two minutes before using.

Dough can be stored in an oiled bowl, covered with plastic, in a refrigerator for up to 3 hours.

To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch divided before freezing.

I also use this recipe for herb focaccia bread, sticky buns, soft pretzels and individual apple-cinnamon-custard tarts.


Whole Wheat Bread with Canna-Coconut Oil


● 1 3/4 cups (260 g) whole wheat flour
● 3 tablespoons (30 mL) Canna-Coconut Oil
● 3/4 cup (65 g) bread flour or all-purpose flour
● 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
● 2 tablespoons sugar (or honey or maple syrup)
● 1 teaspoon salt
● 1 cup (240 mL) milk (I use 1% or 2% low fat milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
● 1 egg
● about 1/3 cup additional bread flour


1. Place both flours, yeast, sugar and salt in a large mixing bowl.
2. Stir in milk, followed by Canna-Coconut Oil and egg.
3. Beat on high for 2 minutes.
4. On low speed add about 1/4 cup bread flour until dough forms a mass.
5. Place dough on floured surface and knead 40 turns.
6. Cover and let rest 10 minutes.
7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
8. Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
9. Meantime, preheat oven to 375° F.
10. Bake for 30-40 minutes. After the first 20 minutes, cover the top of the loaf with a foil tent to prevent over-browning.
11. Remove from baking pan onto a cooling rack. Let it cool at least 30 minutes before slicing.


John Wayne Anthony Mair
Consciously Creative Culinary Cannabis Concoctions