Breakfast and Baked Goods Archives - Page 5 of 8 - Whole Living Large

Category: Breakfast and Baked Goods

Lemon Essential Oil and baking.

[This is a guest post written by, Rachel Coelho. She is a doTerra member supporting the use of essential oils. Disclosure: I was not compensated for this post.]


Lemon, we have all seen it on trees and slices have been placed in our water. But have you ever experienced doTERRA lemon essential oil?

Did you know essential oils are not really oils? 

They do not contain the fatty acids that constitute what we would consider an actual oil. Valerie Gennari Cooksley, author of Aromatherapy: Soothing Remedies to Restore, Rejuvenate and Healdefines essential oils as “highly concentrated plant constituents possessing potent medicinal and cosmetic qualities.”

There are hundreds of different ways to use essential oils in your everyday life but today I am going to concentrate on the benefits of baking with essential oils. 

 

 

So what are the benefits of using doTERRA essential oils in baking?  

 

DōTERRA’s Lemon essential oil has many wonderful therapeutic benefits, but is also great when added to foods and liquids as a natural flavoring.

DoTERRA’s lemon essential oil is cold pressed from the rinds of lemons grown in Italy. Italian lemons are much larger and sweeter than domestic lemons.

Lemon essential oil can be added as a flavoring to drinking water, or can be added to dessert recipes, poultry, or fish recipes. Lemon essential oil can be substituted in any recipe that calls for lemon juice, lemon extract, or grated lemon zest. Simply substitute one drop lemon essential oil for one teaspoon lemon extract or lemon juice.


Here is a recipe for an amazing lemon bar that is made with doTERRA lemon essential oil. 

 

doTERRA Essential Oil Lemon Bars

Crust

1 cup organic soft butter

1/2 cup organic powdered sugar

Dash of salt

2 cups of organic flour of your choice 

Combine all and mix well. Press into a 9×13 inch pan. Bake at 35 degrees for 15 minutes.

Filling

4 eggs beaten

1/4 cup organic flour of your choice

2 cups organic sugar

tbsp lemon juice (I replaced this with 18 drops Lemon Oil, but if you love the tart, add 1-2 tbsp fresh squeezed lemon juice)

Combine flour & sugar, mix in beaten eggs and lemon, pour into the slightly cooled crust. Bake at 350 degrees for 25 minutes. Let cool and sprinkle with powdered sugar.

 

 

Make sure any essential oils you ingest are labeled for consummation and are CPTG

dōTERRA CPTG Certified Pure Therapeutic Grade® essential oils represent the safest, purest, and most beneficial essential oils available today. They are carefully and skillfully distilled from plants that have been harvested at the perfect moment by experienced growers from around the world for ideal extract composition and efficacy. Experienced essential oil users will immediately recognize the superior quality standard for naturally safe, purely effective therapeutic-grade dōTERRA essential oils.  -doterra.com

 

 

If you are interested in learning more about essential oils and what they can do for your health, please visit www.mydoterra.com/rachelcoelho. The prices on this site are retail, if you would like to find out how to receive 25% off of these prices, I can be reached at randr51982@hotmail.com

 

 

 

**Tips and Facts about doTERRA lemon essential oil**

*One bottle of 15ml lemon contains 250 drops

*One 15ml bottle contains 45 lemons 

*Add a drop of lemon to a warm drink to ease a sore throat

*Diffuse in a room to neutralize odors and elevate mood

*Use to clean kitchen counters and stainless steel appliances 

*Take internally with water as an antioxidant and detoxifier

Gluten free Cinnamon Spice Pancakes

Gluten Free Cinnamon Spice Pancakes

1 cup almond flour

2 cups gluten free flour

2 tsp baking soda

1/2 tsp salt

6 eggs room temp

1 1/2 cup almond milk ( more if you like a smoother consistency.)

1/4 cup coconut oil

1/4 raw honey or maple syrup

2 tsp vanilla

1 Tbsp  cinnamon

Directions:

Preheat griddle on medium low. 

In a large bowl mix together first 4 ingredients. 

In separate bowl mix last 6 ingredients. 

Add wet ingredients and mix till smooth. You may add more liquid if the batter is too thick. 

Ladle batter onto griddle. Cook each side for 30-45 seconds each side. 

To keep warm place in oven at lowest temp ~170 degree F. Cover pancakes with moistened paper towel. 

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 


Serves: about 8-12

Ingredients:

  • 2 cups rolled oats
  • 1 ½ cup organic pumpkin puree**
  • 1/3 cup maple syrup
  • 2 Tbsp organic coconut oil
  • 2 Tbsp unsweetened organic almond milk
  • 2 tsp pumpkin spice
  • ½ tsp sea salt
  • Optional 1 cup craisins

Directions:

  1. Preheat oven to 350 F.
  2. Mix oats and spices together in a medium sized mixing bowl.
  3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
  4. Add the wet ingredients to the dry and mix until combined.
  5. Spoon the batter into a greased pan. 
  6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
  7. Let the oatmeal cool on a wire rack or plate.
  8. Enjoy!

** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.

Pumpkin Spice Pancakes (Big Batch) with Apple Pumpkin Pie Butter

Easy Pumpkin Spice Pancakes (Big Batch) with Apple Pumpkin Pie Butter
These are great to make on the weekends. There are enough pancakes to enjoy for a nice breakfast. Save the extra for a healthy weekday breakfast or quick and easy lunch served with the Apple Pumpkin Pie butter. 
 
Apple Pumpkin Pie Butter
 


 
 

 

Pumpkin Spice Pancakes (Big Batch) with Apple Pumpkin Pie Butter
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 3 cups whole wheat flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 heaping tsp pumpkin spice
  • 3 Tbsp Chia Seed
  • 2 Tbsp brown sugar
  • 2 cups milk (Room temperature) + 1 Tbsp apple cider vinegar
  • 2½ cup water
  • 2 tsp vanilla
  • 2 egg
  • ¼ cup applesauce
  • 2 cups pumpkin purée
  • 2 Tbsp coconut oil
  • Apple Pumpkin Pie Butter (See Link Below)
  • Maple syrup
Instructions
  1. * you can preheat the oven to 200 degrees to keep pancakes warm till ready to eat.
  2. In a large bowl mix together flour, baking powder, baking soda, salt, chia and sugar. Make a well in the center and pour in the milk, egg,applesauce, pumpkin purée and coconut oil ; mix until smooth. Batter will be slightly thick
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.