dōTERRA Recipes — clove

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Chai Latte with dōTERRA Oils 0

Cinnamon Spice Salad Dressing with dōTERRA Oils

Cinnamon Spice Salad Dressing with dōTERRA Oils 0

Goat cheese is a good pairing for this spice filled dressing. Serve on a bed of baby spinach leaves, tossed with thinly sliced apples and toasted pine nuts for a great holiday green salad.
 
Ingredients
¼ cup olive oil
2 tablespoons raw apple cider vinegar
2 drops Cinnamon Bark oil
1 drop Clove oil
Pinch of fresh ground nutmeg
1 small garlic clove finely minced
¼ teaspoon sea salt
⅛ teaspoon fresh ground pepper

Instructions
  1. Mix all ingredients in a jar.
  2. Store in the fridge for up to four days.
Mini Pumpkin Pies with dōTERRA Oils

Mini Pumpkin Pies with dōTERRA Oils 0

This pumpkin pie is a creamy, sweet dessert perfect for the holidays. The combination of Cinnamon, Ginger, and Clove makes for a pumpkin pie filling that is warm and spicy. These individual servings are the perfect way to finish off a delicious meal.

Ingredients

2 cups pureed pumpkin
1 large egg
¼ cup egg whites
½ cup milk of choice
3 teaspoon melted butter or coconut oil
⅓ cup brown sugar or honey
2 tablespoons vanilla extract
¼ teaspoon ground nutmeg
2 drops Clove oil
2 drops Ginger oil
3 drops Cassia or Cinnamon Bark oil
1 uncooked pie crust 

Instructions

  1. Preheat oven to 350° F.
  2. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after its cooked.
  3. In a blender or food processor, blend all ingredients until smooth.
  4. Evenly divide the pie filling into pie crust.
  5. Bake for 30–45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
  6. Let sit for 10 minutes, or until cool. Gently remove from pan and refrigerate.  

Tip: If you want to make a whole pie rather than mini pies, this recipe will make one medium sized pie.