Infused Irish Soda Bread for St. Patrick's Day

Did you tune into our Easily Baked with Ardent series? Thanks for joining us if you did, and if you missed the kickoff, it’s our new, monthly cooking show that teaches our audience beginner-level, from-scratch, infused recipes with the aid of Ardent technology, right on Instagram Live. In our first live webisode, we discussed infusing cannabutter to make Irish soda bread. In case you missed it, let the Saint Patrick’s Day spirit live on all year with this fantastic, long-lasting bread.

Irish soda bread is a yeast-free bread that rises with the help of baking soda. With few ingredients and no wait time for rising, this simple bread makes a delicious, versatile edible that can be eaten over the course of a few meals.

How to get started

Decarboxylate your cannabis plant material in the Ardent Nova or FX, by running one cycle or by using the A1 setting for THC-rich material and A2 setting for CBD-rich material. Infuse butter into the Nova or FX using the silicone Concentrate and Infusion Sleeve, specific to whichever device you own, or the Ardent Vessel. Strain out the spent material and toss it out or store for future use. If using the FX, attach the Infusion Press to the unit (without the Sleeve or Vessel) to separate the raffinate from the infused butter. Refrigerate until hardened.

A note on dosing: check your flower or concentrate’s label to identify the percentage of THCa in the product you’re decarbing. In the Nova or FX, which both provide anywhere between 97-100% activation, one gram of starting material at 23% THCa should yield about 200 mgs of edible THC. After removal of the acid molecule, which weighs 13% of your starting material, you’ll multiply the starting percentage by .87% to identify the dose in your finished product. Just move the decimal point one space to the right.

Equipment Needed

  • Ardent Nova or FX
  • Ardent Vessel (optional, for cannabutter storage)
  • Mixing bowl and wooden/silicone mixing spoon
  • Cake pan, pie dish, cast iron skillet, or parchment-lined baking sheet


  • 4 ½ cups all-purpose flour
  • 1 ¾ cup buttermilk
  • 1 egg
  • 3 tablespoons sugar (can also use cannasugar if you have it on hand)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 5 tablespoons cannabutter, refrigerated
  • Raisins, to taste


  1. Mix together buttermilk and egg in a bowl and place to the side.
  2. In another bowl, add flour, sugar, baking soda, and salt. Combine. Mix in the cold butter with your hands until it’s crumbly and well mixed.
  3. Combine wet and dry ingredients together. Add in the raisins.
  4. Preheat the oven to 400 degrees F.
  5. Knead the dough on a floured surface and place it in an oiled pan.
  6. Cut an X in the top of the dough, per tradition, and allow it to bake for 45 minutes.

Making your own infused Irish soda bread to celebrate St. Patrick’s Day? Tag us on Instagram for the chance to be featured on our page.

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