As fall is turning into winter, we’ve got a line up of fall treats for you to keep the pumpkin, cinnamon, nutmeg, ginger and apples in your bellies.

With a Little Help From Our Friends

This Thanksgiving we were super grateful to all our friends who have been contributing recipes. We picked out few of our favorites from their blogs so you don’t miss a treat!

Our friend Amber over at GOOD SAINT shared this scrumptious recipe that screams fall goodness. If you haven’t ever been apple picking in the fall, you’re missing out on the best part:

Cinnamon Sugar Doughnuts

You can make baked donuts easily with a donut pan- no deep frying required. This recipe is also vegan, and can be made gluten free with flour substitution. Share a batch of cinnamon sugar goodness with a mug of hot apple cider and voila! Cozy fall snack complete.


For the Donuts

  • 1 1/4 cup all purpose (AP) flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract (not the imitation stuff)
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened almond milk
  • 1/3 cup pumpkin puree
  • 2 T LEVO infused coconut oil, melted

For Cinnamon Sugar Mix

  1. Preheat your oven to 350°F and grease your donut pan
  2. In a large mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. In a separate mixing bowl, whisk together the brown sugar, almond milk pumpkin puree, coconut oil, and vanilla.
  3. Mix the dry ingredients into the wet ingredients about 1/2 cup at a time, stirring gently to combine after each addition. Your batter should be on the thicker side and not pourable. Think more like cookies and less like cake.
  4. Once the batter is combined and ready, use a spoon to place the batter into the donut pan. Distribute evenly.
  5. Bake for 10-12 minutes until an inserted toothpick comes out clean and the donuts spring back lightly when pressed. Cool on a wire rack.
  6. While the donuts are cooling, pour the 1/4 of melted coconut oil or vegan butter into a shallow bowl. In a separate shallow bowl, mix the cinnamon and sugar together.
  7. Once your donuts are cool, dip one side into the coconut oil, then dip it into the cinnamon sugar mixture. Gently shake off the excess and dip again for the other side of the doughnut. Be sure to coat & sugar the sides as well!
  8. Try not to eat all of them at once.

Pro tip: These donuts are best enjoyed fresh. If you want to save more for later, place any leftover donuts in a ziplock bag lined with paper towels. Spread the donuts out in one layer and store in the fridge.

Photography and recipes by GOOD-SAINT. Visit their site for more info on plant-based living, including how your LEVO can be a part of a vegan diet.

When we want to ensure great tasting recipes for our flower-infused cooking, we turn to Jeff the 420 Chef. He shared a recipe for our Fall Treats series that you can whip up quickly and have on hand for those spontaneous holiday gatherings. Never show up empty-handed or be left without a snack for guests to enjoy.

Pecan Flower-Infused Caramel Corn

Pour hot sticky liquid over popcorn? Seems odd, but it works. Caramel popcorn is delightful to enjoy and delightfully easier to make than you might think. Use your LEVO infused butter for this recipe and check out our LEVO + Jeff the Chef guidebook on making infusions for a butterier, less flower-forward taste that’s sure to please everyone.

  • 10 cups popped popcorn
  • 1 cup brown sugar
  • 1/2 Dark Corn Syrup
  • 1/2 cup of LEVO + Jeff’s Light Tasting flower-infused butter
  • 1/2 tsp pink himalayan sea salt
  • 1/2 cup packed brown sugar
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup toasted pecans
  • 1 tsp pure vanilla extract
  • Cooking spray, such as Pam
  1. Preheat your oven to 250°F
  2. Line a baking sheet with parchment paper and spray it with the cooking spray.
  3. Place the popcorn on the baking sheet and sprinkle the pecans over top evenly.
  4. Put the baking sheet of popcorn and pecans in the oven to warm and crisp. Keep an eye and a nose on it! Pecans can burn easily.
  5. In a LARGE non-stick saucepan, mix together the born sugar, corn syrup, flower-infused butter, and salt. Over medium heat, stir the mixture constantly until it begins to boil.
  6. Put the spoon down, let the mixture boil for 5 minutes. Don’t stir it!
  7. Remove the saucepan from the heat and stir in the cinnamon and vanilla.
  8. Add the baking soda and watch the syrup foam.
  9. Remove the popcorn and pecans from the oven if you haven’t already and pour them into a large mixing bowl. Raise the oven temperature to 340°F.
  10. Pour the syrup over the popcorn and pecans and stir to coat evenly.
  11. Pour the popcorn mixture back onto the baking sheet and spread it out evenly.
  12. Bake for 35-40 minutes, stirring occasionally to prevent burning.
  13. Remove from the oven and let cool completely.
  14. Break apart and enjoy!

Pro tip: Keep your caramel corn stored in an air-tight container to make it last longer.

This recipe comes to us from our friends at Golden Root. Learn all about the health benefits of turmeric, and snag their convenient powdered mix to get all the goodness of golden milk easily at home.

Golden Root Turmeric Orange Coconut Muffins

These muffins are dairy-free and gluten-free bite-sized deliciousness. Eat more than one and actually feel good about it. They are made with Golden Root turmeric latte mix, which packs all the health benefits of turmeric and a powerhouse of flavor. Try the sugar-free version, which is a bit spicier, or go for the sweetened version if that suits your fancy. Or, put one in the muffins, make a latte with the other, and enjoy them altogether!

  • 6 eggs
  • 1/4 C LEVO coconut oil infusion (plus a bit more for greasing the pan)
  • 1/4 C coconut milk
  • 6 T honey
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1/2 C coconut flour
  • 1/2 tsp baking powder
  • 2 T Golden Root turmeric latte mix
  • 1/2 tsp salt
  • 1 orange, juiced
  1. Preheat your oven to 350°F. Grease cupcake pans with coconut oil.
  2. In a large bowl whisk eggs, coconut milk, honey, vanilla, and orange zest. Add coconut oil
  3. In a medium bowl, add coconut flour, baking powder, turmeric, and salt. Fold dry ingredients into wet ingredients.
  4. Pour the batter into the greased cupcake pans and bake for 25-30 minutes (until lightly browned and a toothpick comes out clean).
  5. Let cool for 5 minutes. Drizzle with orange juice. Enjoy!

Pro Tip: This recipe was made in Denver and needs no altitude adjustments for baking around a mile high.

Photography and recipes by Golden Root. Visit their site for more info on the health benefits of turmeric.

Our friends at Hempsley are a great resource for learning all about the health benefits of herbal infusions. Inspired by a family holiday recipe, this Cinna Honey Butter is sure to be a staple for your holiday meals too.

Cinna-Honey Butter

Bring the spicy and the sweet to your fall treats with this super simple recipe, which comes our way from Kristen at Hempsley. She developed the recipe to jazz up her family’s classic dinner rolls, which are a staple at holiday dinners.

  • 1 stick butter
  • 1/2 C honey
  • 4 sticks cinnamon
  • Add a few drops of tincture after dispensing.
  • Add flower in with the cinnamon and infuse according to your flower preferences.
  1. Break your cinnamon sticks in half and place them in the herb pod. They fit perfectly into the Power Pod with minimal breaking needed.
  2. Cut the stick of butter in half and place it in the LEVO reservoir.
  3. Set your LEVO to 165°F for 1 hour.
  4. Pour the honey into a jar large enough to hold and store the butter.
  5. Dispense your infusion directly over the honey and give it a stir to incorporate.
  6. Serve with bread and enjoy!

Pro Tip: Enjoy your Cinna Honey Butter on some Orange Spiced Muffins!

Photography and recipes by Hempsley. Visit their site for more info on the health benefits of cannabinoids, plus helpful tips for using your LEVO!

Homemade Melted Caramel

Lately the pumpkin pie spice line up is getting all the attention. Don’t forget about the warm sweet goodness of caramel during the fall. Add this quick 5-ingredient caramel sauce to any of your favorite treats. We won’t judge if you eat it straight from the jar either.

Caramel Sauce 101

This sauce can last up to a month in your fridge, if you’re able to resist eating it more quickly. Before you jump into making this 5-ingredient wonder, make sure you know a little bit about making the caramel sauce. Here’s the rundown:

  • Use a big pot: the sauce will bubble in the pot as it cooks and you do not want that overflowing. Giant mess. No fun.
  • Use good ingredients: good butter, good milk, good vanilla. Don’t skimp and your tastebuds will thank you.
  • Choose your color: use light or dark brown sugar and get lighter or darker caramel sauce.
  • Cool down: the sauce will thicken as it cools. If you’re worried you’re doing it wrong because it’s thin, just wait a little, let it cool, and know it’s going to be delicious.
  • 1/2 cup Basic LEVO Butter Infusion (do not sub ghee here because you want the milk solids)
  • 1 cup light or dark brown sugar
  • 2/3 cup heavy cream
  • 1 tsp pure vanilla extract (not the imitation stuff)
  • 1/4 tsp salt
  1. Melt the LEVO butter infusion over medium heat in a large saucepan.
  2. Once butter has melted, add brown sugar and stir for 2 minutes. Adjust heat if sauce beings to boil too much or is not hot enough. You don’t want to burn the sugar, but you do want everything to be warm and incorporated.
  3. Pour in the heavy cream. Gently stir until cream is incorporated. Adjust heat so that the sauce begins to gently bubble and cook. Cook for about 2 minutes.
  4. Remove the saucepan from the heat and add vanilla and salt. Stir until well incorporated.
  5. Pour your hot caramel sauce into a jar and let it cool completely.

The possibilities here are endless…brownies, ice cream, coffee, pumpkin pie, cheesecake, pumpkin cheesecake, apples, apple pie…straight from the spoon…whatever you make, be sure to share with @LEVO_Oil and let everyone know it’s #LEVOmade.

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