I love using the Young Living essential oils to flavour my food and drink recipes. After all, when we use herbs, seeds, roots, bark and citrus rinds to create yummy flavours, what we are really tasting is the essential oil. So when we use therapeutic-grade essential oil to flavour our recipes, it’s no different to using the fresh produce except that it doesn’t have the roughage with it. 

I still remember Noel making me a delicious orange and poppy seed cake for one of my birthdays. I knew we didn’t have any oranges in the house, so when I asked him if he’d gone out and bought oranges, he told me he’d used Orange essential oil instead. He would have still needed to add some liquid to compensate for not having the liquid in the juice….but honestly, I would never have known that it wasn’t made with fresh orange juice!!!

If you enjoyed last week’s post about the frequency of oils, you’ll understand that essential oils bring a really high frequency to our food (just as they do to our body) – much higher than using the fresh herb. And they don’t spoil the way that fresh produce does, and you need so little that they work out very cost effective. This makes them the perfect win-win in our recipes. 

Check out these delicious sweets below, all flavoured with essential oils. If you live in the UK or Europe, substitute with your Plus oils, and if you live in the US, substitute with your Vitality oils (as each market has slightly different regulations on how we label our oils that we use for food and beverage flavouring). Enjoy!!!

Carrot Cake with a Twist 

by Jenni C.

My latest favourite oil-infused treat is this delicious Carrot Cake. 

To a standard Carrot Cake recipe made with olive oil, I add a few drops of Orange and Lemon Myrtle oil. I also use walnuts in the mix, and if I’d had some I would have added NingXia Wolfberries into the mix.

The cake is so delicious my kids eat it often (without noticing the oils) and everyone asks for the recipe. Give it a shot! 

Instructions

1. Position a rack in the middle of the oven. Preheat the oven to 176°C (350°F)

2. Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans (I use a buttered Bundt cake tin).

3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.

5. Add the eggs, one at a time, whisking after each one.

6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.

7. Stir in the carrots and walnuts. Add drops of Orange essential oil and Lemon Myrtle and stir.

8. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

9. Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing

10. FROSTING (unless you’re just using icing sugar): In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.

11. Beat in the powdered sugar and cornstarch. I like sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar ¼ cup at a time until combined.

12. Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.

13. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.

14. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Chocolate Turkish Delight Bliss Balls 

by Sue P.

Ingredients (makes 16 small balls)

• 140g of raw cashews
• 140g of medjool date flesh
• 20g of dessicated coconut
• 5g of chia seeds
• 1 tbsp of raw cacao powder
• 1 tsp of vanilla paste

• 3 drops of Geranium oil
• Pinch of salt

Instructions

1. Add ingredients to your Thermomix mixer bowl (you could also make this in a regular food processor).
2. Combine well for 1 min/speed 9/MC on.
3. If your mixture is dry, add 10 g or 0.3 ozof coconut oil and mix for a further 10 seconds.
4. Roll into small balls, coat with desiccated coconut if desired and refrigerate for 1 hour.

Fluffy Einkorn Vegan Banana Pancakes

by Liesje V.

Instructions

1. In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. Make a well in the middle of the mixture.
2. In another mixing bowl whisk together the dairy-free milk, apple cider vinegar, melted coconut oil, vanilla essence and maple syrup. Add your mashed banana. Whisk well and pour into well of the flour mixture and mix until well combined,
3. If consistency is too thick, slowly add more dairy-free milk, stirring as you add it to the mixture.
4. Let batter rest for 3-5 minutes while preparing griddle.
5. Preheat griddle on stovetop, lightly oil with olive or coconut oil.
6. Once griddle is hot, ladle ½ cup of batter onto the griddle (to make smaller pancakes, use a smaller ladle or cup).
7. Let pancakes cook until you start to see bubbles on top and then flip and continue to cook on the other side for about 3-5 minutes until done. 
8. As an option, you can add little pieces of an apple or chocolate chips. Njammie... i like them warm and cold (for on the go!)

Dairy Free Turmeric Chocolate

by Marianne W.

My husband’s favourite is definitely the chocolate I make him. It is a healthy chocolate that has Turmeric powder and Black Pepper, Ginger and Cinnamon Bark essential oils. He has some every day and he won’t let me make any other flavour!

Ingredients

• 200g of raw cacao butter, cut into small pieces
• 50–60g of cacao powder 
• 70–100g of raw honey or pure maple syrup
• 1 tsp of vanilla bean paste or natural extract, or ½ tsp vanilla powder
• 1/8 tsp of fine sea salt

• 1 heaped tsp of turmeric powder
• 2 drops each of Ginger, Black Pepper and Cinnamon Bark essential oils

Instructions

1. Place cacao butter into a heavy-based saucepan and melt over very low heat, stirring.
2. Add remaining ingredients, turn off heat and continue stirring, until ingredients are melted and combined. Allow chocolate to cool to 32°C (90°F) and continue to stir for another few minutes at least, as this helps to temper the chocolate slightly.
3. Pour into a lined dish or chocolate moulds, or onto a lined tray for a thin chocolate bark.
4. Place in the freezer (on a flat surface) to set. Don’t try to set it at room temperature as it may separate. 

My Super Simple Peppermint Bliss Balls

by Maetreyii D.

Ingredients

• Half a bag of pitted dates
• 1/3 of bag of coconut shavings
• 1-2 drops of Peppermint oil

Instructions

1. Put dates in food processor
2. Mix with coconut shavings
3. Add 1-2 drops of Peppermint oil and mix
4. Roll to make balls

I just made it on the weekend. It was a hit at my Heart Songs and Meditation gathering! I’m not a great cook, so if I can do it, anyone can! 

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