dōTERRA Recipes — recipe

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Granola Bars with dōTERRA Tangerine

Granola Bars with dōTERRA Tangerine 0

Whether for an after school snack or an on the go treat granola bars are a prefect pack and go option.  
 
Ingredients
2 ½ cups of quick oats
½ cup rice crispies
½ cup of mini semisweet chocolate chips
¼ cup brown sugar
½ teaspoon of salt
¼ cup coconut
⅛ cup flax seed
⅛ cup sesame seed
⅛ cup chia seed
⅓ cup coconut oil
¼ cup honey
½ teaspoon vanilla
2 drops Tangerine oil
 
Instructions
  1. Preheat oven to 350° F.
  2. Mix all dry ingredients together. Set aside.
  3. Mix all wet ingredients together. Melt in a sauce pan over medium heat.
  4. Add dry ingredients to wet ingredients. Mix uniformly.
  5. Allow wet ingredients to absorb into dry ingredients. 

    Tip: If mixture is too dry, add more coconut oil or honey; if too wet, add more oatmeal.

  6. Line cake pan with parchment paper. Pour in mixture and pat down.
  7. Bake for 12–15 minutes or until lightly brown.
Paradise Punch with dōTERRA Tangerine

Paradise Punch with dōTERRA Tangerine 0

Take yourself to an oasis of flavors with this sweet, yet tart, tangerine punch. It’s so delightful, you might find yourself on a beach in paradise. 

Ingredients
1 quart lemonade
3 drops Tangerine oil 
1 cup orange juice 
2 cups tropical frozen fruit

Instructions 

  1. Put all ingredients in a blender. Blend until smooth.
  2. Pour juice into pitcher or cup.
Cranberry Scones with dōTERRA Tangerine

Cranberry Scones with dōTERRA Tangerine 0

Whether for breakfast, brunch, tea, or dessert, these delightful indulgences are just the ticket.


Ingredients

Scones 
2 cups all-purpose flour
2 teaspoons baking powder
¼ cup granulated sugar
1 teaspoon kosher salt|
4 tablespoons salted butter, cubed
1 tablespoon grated tangerine zest
1 cup chopped dried cranberries
¾ cup plus 4 tablespoons heavy cream


Glaze 

1 cup powdered sugar
1 teaspoon grated tangerine zest
1 tablespoon tangerine juice
3 drops Tangerine oil


Instructions

  1. Preheat oven to 425° F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional one to two tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for one minute. Form the dough into a round one-inch thick, and use a knife or a pizza cutter to cut the round into eight equal wedges. Arrange the wedges in a round, but about one inch apart, on the baking sheet.
  5. Brush the wedges with four tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.
  6. For the glaze, whisk together the powdered sugar, tangerine zest, orange juice, and Tangerine essential oil in a glass bowl. Drizzle on top of the warm scones.

Tip: Serve the scones warm.

Chocolate Chip Cookies with dōTERRA Spearmint

Chocolate Chip Cookies with dōTERRA Spearmint 0

Playing around in the kitchen with new recipes can always be a tricky business, these scrumptious cookies however, do not disappoint.

Ingredients
½ cup coconut oil 
½ cup butter 
¾ cup raw sugar 
½ cup honey 
1 teaspoon cocoa 
1 tablespoon molasses
1 egg 
1 ½ cup spelt flour 
1 ½ cup soft white wheat flour
1 cup quick oats 
¼ cup chia seeds
1 teaspoon baking soda
½ teaspoon salt 
1 cup chocolate chips 
1 drop Spearmint oil


Instructions

  1. Preheat oven to 350° F.
  2. Combine refrigerated coconut oil and butter, whisk until smooth.
  3. Once smooth add raw sugar, honey, cocoa, molasses, and egg, mix until creamed together.
  4. In a separate bowl combine spelt flour, soft white wheat flour, quick oats, chia seeds, baking soda, and salt. Slowly pour into the liquid mixture while mixing.
  5. Add one cup of chocolate chips and mix.
  6. Scoop 12 cookies onto a cookie sheet and bake for 12 minutes.
Dry Marjoram Replace it dōTERRA Marjoram

Dry Marjoram Replace it dōTERRA Marjoram 0

Marjoram is a great spice to have in the kitchen and can help spice up a variety of dishes. Next time a recipe calls for dried Marjoram, replace it with Marjoram essential oil for a convenient and spicy flavoring that will take your meal to the next level. Usually, one drop of Marjoram essential oil is equivalent to two tablespoons of dried Marjoram. 
Low-Fat Spinach Artichoke Dip with dōTERRA Marjoram

Low-Fat Spinach Artichoke Dip with dōTERRA Marjoram 0

This creamy, cheesy dip is perfect for office parties and holiday gatherings.


Ingredients

8 ounces reduced fat cream cheese
2 cups plain, non-fat Greek yogurt
2 tablespoons butter
1½ cups parmesan cheese
14 ounces quartered artichoke hearts, drained and coarsely chopped
4 ounce can diced jalapenos, drained
10 ounces frozen spinach thawed and drained
1–2 drops Marjoram oil 


Instructions

  1. Melt together cream cheese, Greek Yogurt, butter, and parmesan cheese in medium pot over medium heat uncovered, stirring frequently until melted and even consistency.
  2. Stir in chopped artichoke hearts, jalapenos, and spinach.
  3. Stir in two–three pressed garlic cloves and Marjoram oil.
  4. Let bubble for a few minutes and serve with pita chips or bread.

Tip: Serve this dish immediately after baking.