Fall is right around the corner, and we’re so ready for some easy and comforting Fall CBD recipes for those cooler days. If you love everything about Autumn, like pumpkin spiced lattes, apple pies, and those warm-me-up type of treats, you’ll want to check out these top selected recipes with a CBD twist. Whether you are a curious CBD newbie or an experienced veteran, these fun delectable delights are going to be a great hit for you and your friends. There’s just something comforting about trying out new recipes using seasonal ingredients and sharing it amongst your favorite people. We can all use a little more love through food this season! So, here we go…
Pumpkin CBD Dark Chocolate Chip Bread
We found this fantastic Healthy Pumpkin Chocolate Chip Bread recipe from Well Plated by Erin and added our own CBD twist to make it extra special. You might enjoy this lovely Fall bread if you’re obsessed with everything pumpkin like us!
- 1? cups whole wheat pastry flour or white whole wheat flour
- 1 cup rolled oats, and a bit more for the topping
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 large eggs
- ½ cup lightly packed brown sugar
- 2 tbsp melted and cooled coconut oil
- ? cup milk
- 1¼ cups unsweetened pumpkin puree
- ? cup Tasty Cocoas CBD Chocolates in dark chocolate, chopped up
Preheat your oven to 350 degrees F. Lightly grease a 9×5-inch pan and set aside. Next, whisk together the flour, the oats, baking powder and soda, cinnamon, allspice, nutmeg, and salt in a medium bowl.
In a separate bowl, beat your eggs and add your brown sugar and oil until everything is mixed well.. Add in the milk and pumpkin puree, followed by the dry ingredients. Remember not to overmix and stir everything until just evenly combined. Fold in your chopped chocolate last.Pour your batter into your pan and sprinkle the top with a bit of rolled oats. Place the loaf into the oven and bake for 45 to 50 minutes. Once done, let the bread cool for 10 minutes before serving.
CBD Pie Cups
When the Fall season comes around, warm and delicious pies come to mind, so what better way to celebrate than with mini bite-sized pie cups? We found this easy Apple Pie Cookie Cups recipe from Real Housemoms and added our own “flavor” to it. You can also sub the apples for any other pie filling fruits such as lemon, cherry, blueberry, or even strawberry!
- 5 large apples or about 4-5 cups of your choice of fruit, chopped))
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp cinnamon (omit if not using apples)
- ¼ tsp nutmeg (omit if not using apples)
- 1 tbsp cornstarch
- 2 tbsp unsalted butter, melted
- ½ cup of water
First, preheat your oven to 325 degrees F and grease two muffin trays. In a large bowl, beat the butter and sugars together until they’re fluffy,, then add in your eggs and vanilla flavored CBD oil drops.
Once the wet ingredients are combined, set the mixer on low and add in your flour, cinnamon, baking powder, and salt. Mix in the oats last.
Spoon about 3 tbsp of batter into the bottom of each muffin cup. Form the dough into a bowl shape by pressing it down into the bottom and up along the sides. If the dough is a bit too wet and sticky to create the bowl, put it in the fridge for 20 minutes to firm up.
Bake the cups for 15 to 18 minutes or until they’re golden at the edges. Let cool for 20 minutes before you try to take them out of the muffin tins and filling.
For the filling, toss your fruit, sugars, spices (if using), and cornstarch together. Add the mixture to a saucepan or skillet over medium heat along with your melted butter. Gently stir your fruits, add in the water and cook for another 5 to 10 minutes.
The filling is ready once the fruits soften and the mixture caramelizes.. Spoon the fruit pie filling into each cup and serve warm or at room temperature.
Fall CBD Salad
If you’re looking for something a bit more savory, this one’s for you. Its bright colors and fresh taste will leave you wanting more! With our CBD addition in place, we’ve turned Cooking Light’s Autumn Salad recipe into an instant lunch must-have.
- 1 butternut squash, peeled and cut into ½-in. cubes
- 1 tbsp olive oil
- ½ tsp salt, divided
- ¼ tsp black pepper
- ½ cup dried green lentils
- ½ tsp cumin
- ½ tsp red wine vinegar
- ½ tsp Made by Hemp: Hemp Extract Tincture in Mojito Lime Flavor
- 2 cups arugula
- 1 tbsp crumbled feta cheese
- 2 tbsp Tahini Dressing
First, preheat your oven to 400 degrees F. Place your chopped squash, oil, ¼ tsp salt, and pepper into a bowl and toss together. Spread the mixture in a single layer on a baking sheet and bake for 28 to 30 minutes, tossing once halfway through.
While the squash is baking, you can cook your lentils. Place lentils in a saucepan and cover it with water, up to 3 inches above the lentils. Bring it to a boil, then reduce heat to simmer for the next 20 minutes. Drain your lentils and stir in the remaining ¼ tsp of salt, cumin, red wine vinegar, and Mojito Lime hemp tincture.To plate, arrange the arugula on your serving dish and top with 1 cup of the butternut squash, ½ cup of the cooked lentils, and the cheese Drizzle the Tahini dressing over everything and voila! There you have it, a fun way to serve up your next lunch!
Which of these three easy and comforting Fall CBD recipes are you most excited to try? Any of these are sure to make you feel warm and cozy.
Do you have any fall recipes you’d like us to add a CBD twist to? Let us know in the comments section below!
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