Berry Chill Cobbler
We love a good friendsgiving, and getting the chance to whip up some delicious dish that doesn't require a lot of effort in the kitchen.
After trying Laurie & Maryjane’s CBD granola, it was a no-brainer that we had to incorporate it into this year's holiday dessert menu.
The granola is made with gluten-free oats, so of course we opted for the almond flour for this recipe, keeping everything GF. The granola has 20 mg of CBD per serving (⅓ cup), and the whole bag is 120 mg of CBD (or six cups). If you portion out our recipe below into six serving sizes, then every individual would consume 20 mg of CBD – keep those cozy vibes going!
The ideal way to portion out the granola is with six ramekins, but you can also use a baking dish. Serve with a scoop of ice cream or by itself and enjoy!
INGREDIENTS SERVES 6
Preheat your oven to 325° and spray ramekins with a non-stick spray.
Combine the berries, sugar, almond flour, lemon zest and juice into a large bowl.
In another bowl, combine the granola, softened butter and cinnamon mixture until all pieces of granola are covered with butter.
Spoon out the granola topping and place on top of each berry ramekin so that the berries are covered.
Bake for 25 minutes, until the berries are bubbly.
Serve warm and with a scoop of vanilla ice cream!
Honey Roasted Brussels & Butternut Squash
With its festive colors and sweet, savory goodness, this dish will be a delicious hit at your next friendsgiving. We used Jacksonville’s own Bee Friends Farm Wildflower CBD Honey, which has 20 mg of high-quality CBD per one-tablespoon serving. This six-serving recipe calls for 3 tablespoons, plus 2-4 tablespoons for an optional finishing drizzle. Depending on how much you choose to use, each person will enjoy about 10-23 mg of CBD per serving.
INGREDIENTS SERVES 6
Roasted Brussels Sprouts:
Preheat the oven to 400°.
Toss Brussels sprouts in olive oil and salt.
Roast in the oven for about 20 minutes or until edges start to crisp.
Toss cubed butternut squash in olive oil, honey, and cinnamon. Roast at same temp for about 20 minutes or until they turn golden brown.
In a large bowl, combine roasted Brussels sprouts and butternut squash, cranberries and lightly toasted pecans.
For a little extra sweetness, drizzle on some more honey.
Toss it and serve warm!
Sweet Potato Casserole with Marshmallows & Pecans
In any form, sweet potatoes are a fundamental part of turkey day. Combine this sweet potato casserole with Jacksonville’s Bee Friends Farm Wildflower CBD Honey and enjoy that sweet, savory, cozy goodness.
INGREDIENTS SERVES 10
Peel and cut sweet potatoes into chunks, then place into a large pot of salted water. Bring to a boil and reduce heat to a medium/low and simmer until tender (20 minutes).
Tip: Use a toothpick to stab potato chunks to test softness.
While sweet potatoes boil, preheat the oven to 350° and grease a deep casserole dish with butter.
Once sweet potatoes are softened, pour into a strainer and transfer to a large bowl.
If you do not have a potato masher, use a utensil with a flat bottom to break up softened potatoes.
Once sweet potatoes are mashed, mix in half the pecans, brown sugar, cinnamon, vanilla extract, and butter into the mashed sweet potatoes.
Transfer mixture into a prepped casserole dish.
Cover the top with a layer of marshmallows and the remaining pecans.
Bake in preheated oven until marshmallows are browned (25 minutes).
When serving the sweet potatoes, drizzle Bee Friends Farms Wildflower CBD Honey on top.
Gluten-Free Cozy Bruschetta
Sometimes it’s best to keep things simple. And if you’re among the culinary-challenged, you’ll appreciate this easy-to-make, gluten-free bruschetta recipe that has a total cook time of 15 minutes.
If you keep up with our blog, you’ve probably read about our obsession with Pot d’Huile’s Hemp-infused Olive Oil. With full-spectrum CBD, the olive oil tastes fantastic; it’s the perfect alternative to boring regular olive oil. Opt for Pot d’Huile in this bruschetta recipe to make things a little cozier this friendsgiving.
INGREDIENTS SERVES 8
Toss diced tomatoes, basil, parmesan cheese and garlic.
Mix balsamic vinegar, olive oil, kosher salt and pepper.
Serve on toasted gluten-free bread slices of your choice.