dōTERRA Recipes — lavender

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Hot Cocoa with dōTERRA Oils

Hot Cocoa with dōTERRA Oils 0

 

Tis' the season for hot cocoa: doTERRA style. This delicious chocolatey treat is something that will trick your taste buds into thinking you are drinking something a lot more indulgent than what you really are. By using stevia and agave instead of sugar, and almond milk instead of a dairy milk, you will be able to indulge in a rich drink with fewer calories and fat, but which tastes just as rich and succulent. Customize your drink by adding your favorite essential oil(s) for your preferred flavor.

Ingredients:

1 cup water
5 teaspoons cocoa powder
1/4 teaspoon liquid stevia or 1 1/2 teaspoon powdered stevia (amount of sweetener can be adjusted to taste)
1 to 2 tablespoons sugar or agave (optional)
1 teaspoon vanilla extract or 1/4 teaspoon almond extract
3 cups almond milk
 
Essential Oil Flavoring Options:Cinnamon bark, Lavender, Wild Orange, or Peppermint.
 
Directions: 
Heat water, cocoa powder, and sweetener on stove until ingredients are smooth. Add vanilla and milk and bring to a simmer. Pour into your favorite mug. Introduce flavor by swirling a toothpick dipped in your favorite essential oil.
Makes 3-4 servings.
Blueberry Milkshake with dōTERRA Oils

Blueberry Milkshake with dōTERRA Oils 0

 

“I saw a recipe for lavender-blueberry-banana bread but didn't want to wait an hour to taste all those wonderful flavors, so I made a shake!”
 
Ingredients
1 cup vanilla coconut milk ice cream
½ banana
¼ cup blueberries
½ teaspoon raw honey
2 cups full fat coconut milk 
Sprinkle of cinnamon
4–6 drops Lavender or Lemon oil
 
Instructions
  1. Using a blender, blend all ingredients together until smooth.
  2. Serve in tall glasses.

Tip: Freeze fruit for a thicker consistency. For low fat coconut milk, combine 1 cup water with 1 cup coconut milk

Frosted Cupcakes with dōTERRA Lavender

Frosted Cupcakes with dōTERRA Lavender 0

 

Ingredients
Cupcakes
2 ¾ cups cake flour
1 ⅔ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1–2 drops Lavender oil


Lavender Cream Cheese Icing

1 cup butter, room temperature
16 ounces cream cheese, room temperature
5 cups powdered sugar
1 pod’s worth of vanilla beans
1 toothpick Lavender oil


Instructions
Cupcakes

  1. Preheat oven to 350° F.
  2. Put cupcake liners into muffin tins.
  3. Mix dry ingredients on slow speed for two minutes to blend.
  4. Add the soft butter and mix until evenly crumbly.
  5. Add egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
  6. In a small bowl, whisk milk with vanilla and Lavender oil. Add to the batter ⅓ cup at a time. Beat one to two minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
  7. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack. 

Lavender Cream Cheese Icing

  1. With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about three minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add vanilla extract and toothpick of Lavender oil and mix. Slowly add powdered sugar. Keep adding until you get desired sweetness and thickness. Taste for flavor and add more Lavender oil a toothpick full at a time to get the desired taste.
  3. Spread icing on the cooled cupcakes and refrigerate until serving.
Pear Sauce with dōTERRA Lavender

Pear Sauce with dōTERRA Lavender 0

 

 Lavender pear sauce is a great recipe to have around during the fall when pears are plentiful. The floral sweetness of lavender mingles with pear and lemon for a sauce that is fragrant, crisp, sunny, and bright. This sauce can be served over pancakes, eaten alone as a casual snack, or dressed up with a drizzle of cream for a fresh and delicious dessert following a Mediterranean meal.


Ingredients

6 pears, about 4 cups when chopped

¼ cup apple juice or cider
2–3 drops Lavender oil
1 small lemon, juiced
¼ cup white sugar (reduce lemon juice to half a lemon and omit sugar for a sugar-free recipe if desired)

Instructions

  1. Peel the pears and chop into about bite size pieces. Be sure to cut off any bad spots or bruises, as well as the core and stem.
  2. Combine the pears, apple juice, white sugar, and lemon juice in a crockpot. Mix until the chopped pears are coated.
  3. Set crockpot to high for four to six hours and cover.
  4. Add Lavender oil. Puree the softened pears with a food processor or an immersion blender until the sauce is your preferred consistency.
  5. If the sauce is thinner than you’d like, you can reduce it in a saucepan over medium high heat, stirring so the sauce does not scorch.
  6. Serve plain, over pancakes, with ice cream, or with heavy whipping cream and a dash of cinnamon. Garnish with a sprig of lavender or a curl of lemon rind.

Tips: If you are short on pears, you can supplement with apples.

Blackberry Scones with dōTERRA Lavender

Blackberry Scones with dōTERRA Lavender 0

 These blackberry lavender scones are the perfect sweet treat for any occasion. Enjoy the taste and scent of the lavender glaze, infused with Lavender oil. Lavender oil eases feelings of tension and reduces anxious feelings, which makes it not only an excellent flavor addition, but also offers internal benefits.*


Ingredients
Scones
2½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter, grated
1 egg
¾ cup buttermilk, plus extra for brushing
1 tablespoon vanilla extract
1 cup frozen blackberries
¾ cup white chocolate chips

Lavender Glaze
⅓ cup milk
2 tablespoons butter
1–2 drops Lavender essential oil
1 cup powdered sugar

Instructions

  1. Line baking sheets with parchment paper and preheat oven to 400° F. 
  2. Combine flour, salt, baking powder, and sugar in a mixing bowl. Add flour and grated butter. 
  3. Add the egg and buttermilk and mix—be careful not to overmix. Once all the ingredients have been combined, carefully fold in the blackberries and white chocolate chips.
  4. Pat your dough into a one-inch-thick square on a floured surface, then cut two-inch squares. Place these squares on your baking sheets about two inches apart, and brush the tops with buttermilk.
  5. Bake 15–18 minutes or until golden brown, rotating baking sheets halfway through. 
  6. To make the Lavender Glaze, add milk and butter to a small saucepan on medium heat. Cook until milk is steaming, not boiling, then remove from heat and stir in Lavender oil. Add powdered sugar until mixture is thin but not watery.
  7. Allow scones to cool slightly, then drizzle with lavender glaze.

Tips: The floral taste of Lavender and blackberries is very appealing. Another yummy flavor to try with blackberry scones is Wild Orange, made by substituting Wild Orange oil for the Lavender in this recipe.

Blackberry Cream Pies with dōTERRA Lavender

Blackberry Cream Pies with dōTERRA Lavender 0

 

 Lavender's aromatic flavor blends well blackberries, which are naturally floral in taste to begin with. This recipe focuses on that flavor combination, but if you want to add some citrus flavor to this floral dessert (another great combination) try adding a few drops of Lemon oil to the cream filling.


Ingredients
Doubled pie dough recipe of your choosing
1 egg, beaten for wash

Berry Filling
1 pound blackberries
⅓ cup raw sugar (or honey, if preferred)
4 teaspoons lemon juice
¼ cup cold water
2 tablespoons cornstarch

Cream Filling
4 ounces cream cheese at room temperature
⅓ cup raw sugar (or honey, if preferred)
1 large egg yolk
2–3 drops Lavender oil

Instructions

  1. In a saucepan over medium heat, add blackberries, ⅓ cup raw sugar, and lemon juice. Bring to a simmer, stirring often to avoid scorching. 
  2. In a jar or cup, mix together ¼ cup cold water and the cornstarch. As the berry mixture begins to simmer, slowly whisk the cornstarch mixture in.
  3. Reduce heat to low. Continue cooking the mixture, stirring occasionally for about 15 minutes. The berries should begin to break down, the mixed-in cornstarch turn clear, and the mixture as a whole begin to gel.
  4. Using a hand mixer, blend together cream cheese, ⅓ cup raw sugar, and egg yolk in a medium bowl. If using raw sugar, you may need to allow 5–10 minutes for sugar to dissolve, and then stir again.
  5. Add two drops of Lavender oil to the cream cheese mixture and stir. Add more to taste.
  6. Preheat oven to 400° F.
  7. Roll out pie dough and cut with biscuit or cookie cutters in desired shapes.
  8. Cut slits in half of the dough slices for a vent. These will be the lids of the hand pies.
  9. Spoon equal parts cream cheese and blackberry mixture onto the center of half of the cutout dough. Top with lids and crimp edges with a fork.
  10. Brush beaten egg lightly over the tops of the pies. If desired, sprinkle lightly with raw sugar for a rustic look.
  11. Bake for 15–20 minutes, or until crust starts to golden.

Tip: For a dairy-free recipe, omit the cream filling all together, doubling the blackberry half of the recipe and stirring the Lavender oil directly into the berry mixture once it has been removed from the stovetop.