Egg Free Peppermint Chocolate Cookies

I love a good cooking challenge! I ran out of eggs last week but had promised to bring some peppermint chocolate cookies to playgroup. They say that necessity is the mother of invention…so I had to quickly create a new recipe! Thankfully they turned out perfectly, and all the ladies at playgroup were quickly begging for the recipe. So, here it is! Enjoy 🙂 

WHAT YOU NEED:
110g butter, softened

100g brown sugar

20g golden syrup

150g self raising flour

30 g cocoa

20g vanilla essence

6-8 drops doTERRA Peppermint oil

OPTIONAL 50g chocolate chips

 

WHAT YOU DO

Thermomix method

  1. Preheat over to 170*C. Line a baking tray with baking paper.
  2. Put butter, sugar and golden syrup in Thermomix bowl. Mix 30 seconds speed 4, or until a dough is formed.
  3. Add the flour, cocoa, peppermint, vanilla into bowl. Mix 10 seconds/speed 4. Knead for 30 seconds. (NOTE: If you want the cookies to have the swirled effect like in the photos, add the cocoa after you have kneaded the dough, and knead it again for around 15 seconds.)
  4. If adding chocolate chips, then add them now to the dough and mix Reverse 15 seconds/speed 2.
  5. Roll small spoonfuls of dough into cookies and place on baking tray. Bake in the oven for 7-10 minutes until cooked.Traditional method
    1. Preheat over to 170*C. Line a baking tray with baking paper.
    2. Put butter, sugar and golden syrup in a bowl. Beat until it comes together in a dough.
    3. Add the flour, cocoa, peppermint, vanilla into bowl. Mix in.
    4. If adding chocolate chips, then add them now to the dough and stir though.
    5. Roll small spoonfuls of dough into cookies and place on baking tray. Bake in the oven for 7-10 minutes until cooked.


Garlic and Rosemary Fantastic Foccacia

Who doesn’t love fresh hot bread from the oven! A few years ago my mum got me a ticket to a fancy Italian cooking class for Christmas. I learned all about how to make fresh breads, pastas and sauces. The teacher gave us his recipe for foccacia and over the years I have tweaked it for myself. Since discovering 100% pure doTERRA oils, I now love being able to add the oils to my food for delicious flavors. This recipe is amazing with Rosemary oil, although you could get creative and do Oregano, or maybe even Thyme or Basil! 

WHAT YOU NEED:

  • 300 grams water
  • 10 grams Yeast
  • 10 grams honey
  • 450 grams plain flour
  • 10 grams salt
  • 1 glove garlic, crushed
  • 3-5 drops doTERRA Rosemary essential oil
  • 1 tablespoon sea salt
  • olive oil

WHAT YOU DO

Thermomix method:

  1. Put water into the TM bowl. You need to heat it to 37*C, so put it 37*/2 minutes/speed 1. If the light on 37*C has not lit up after 2 minutes, put it on 37*/1 minutes/speed 1 again until it does light up.
  2. Add the yeast and honey to the TM bowl. Mix 37*C/1 minutes/speed 1.
  3. Add the flour first, then add the salt, garlic and Rosemary oil. Knead for 6 minutes at 37*.
  4. Take dough out of the TM bowl. Shape into a ball and cover with some oil to stop it drying out. Place it into a large bowl and cover with gladwrap/cling film in a warm place. Leave it for an hour or until doubled in size.
  5. After the dough has doubled, knead it for about 30 seconds. You don’t want to overwork the dough.
  6. Put the dough into the round pan you will be baking it in. Spread it out so it fills the pan. Cover again with a bit more oil to stop it drying out. Cover with gladwrap/ cling film and leave for 30 minutes.
  7. After 20 minutes, preheat your oven to 160*C.
  8. Brush the dough with more oil. Sprinkle the sea salt over the dough. Use your fingers to gently make indents into the top of the focaccia.
  9. Place pan in oven and bake for 25-30 minutes or until golden brown.
  10. Remove focaccia from the pan and place on a wire rack to cool.
  11. Serve with balsamic vinegar and olive oil, or antipasto platter.
  12. Store in an airtight container, or can also be frozen.

 

Regular method – NOTE: You will need lukewarm water

  1. Put flour, salt, garlic and rosemary in a large bowl. Make a well in the centre.
  2. Add the yeast, honey and lukewarm water into the well in the middle. Using your fingers, combined the yeast and water until it’s starting to thicken.
  3. Stir the ingredients all together into a dough. Knead the dough for around 6-10 minutes.
  4. Take dough out of the bowl. Shape into a ball and cover with some oil to stop it drying out. Place it into a large bowl and cover with gladwrap/cling film in a warm place. Leave it for an hour or until doubled in size.
  5. After the dough has doubled, knead it for about 30 seconds. You don’t want to overwork the dough.
  6. Put the dough into the round pan you will be baking it in. Spread it out so it fills the pan. Cover again with a bit more oil to stop it drying out. Cover with gladwrap/ cling film and leave for 30 minutes.
  7. After 20 minutes, preheat your oven to 160*C.
  8. Brush the dough with more oil. Sprinkle the sea salt over the dough. Use your fingers to gently make indents into the top of the focaccia.
  9. Place pan in oven and bake for 25-30 minutes or until golden brown.
  10. Remove focaccia from the pan and place on a wire rack to cool.
  11. Serve with balsamic vinegar and olive oil, or antipasto platter.
  12. Store in an airtight container, or can also be frozen.


Cinnamon Apricot Bliss Balls

My good friend is allergic to grains and so we are always trying to find tasty snacks for her. She was at a markets and discovered the most delicious raw apricot slice and asked me to re-create it. We had a play and came up with a divine bliss ball recipe, but it needed something extra to cut through the sweetness of the honey and the apricots. I opened my oil box and my trusty fav cinnamon started to sing at me. I added two drops and BAM it was magical. I hope you enjoy this recipe as much as I do! 

WHAT YOU NEED:
150g raw almonds

150g dried apricot

110g musli

2TBSP honey (or golden syrup for a vegan alternative)

2 drops doTERRA Cinnamon essential oil

approx. 2 TBSP seasame seeds

WHAT YOU DO:
Thermomix method

1. Mill almonds in the thermomix for 10 seconds/speed 9.
2. Add the apricots, muesli, honey and cinnamon to the bowl and mix for 30 seconds/speed 9.

3. Place the seasame seeds in a bowl. Roll the almond mixture into balls and roll them into the seasame seeds to coat. Store in airtight container in the fridge for up to a week.

Food processor method:

1. Mill almonds in the food processor for around 40 seconds until very finely chopped.

2. Add the apricots, muesli, honey and cinnamon to the bowl and mix for 30-40 seconds until almost smooth and well combined.

3. Place the seasame seeds in a bowl. Roll the almond mixture into balls and roll them into the seasame seeds to coat. Store in airtight container in the fridge for up to a week.


Cinnamon Apple Tea Cake Recipe

My kids have an annoying habit of taking two bites of an apple then deciding they are full. I hate throwing away a perfectly good apple, so I would cut away the bite marks and then use the apples to make this cake! It’s got no sugar, and is a great little lunchbox treat or a healthy snack. 

WHAT YOU NEED:

2 apples – one thinly sliced and the other one keep whole

65g butter

1 egg

2 tsp vanilla extract

150g self raising flour

1/3 cup milk

3 drops cinnamon essential oil

*Cinnamon topping*

10g butter, melted

1/2 tsp ground cinnamon

2 tsp sugar (optional)

WHAT YOU DO:

(Thermomix version)

  1. Preheat oven to 180*C and line a 4.5cm deep, 20cm round cake pan.
  2. Cut the whole apple into chunks. Place the apple in the thermomix. Chop 4 seconds/speed 5.
  3. Add the butter, egg, vanilla and milk to the bowl. Mix 10 seconds/speed 4.
  4. Add the flour and cinnamon to the bowl. Mix 10 seconds/speed 4 or until combined.
  5. Pour the batter into the prepared pan. Lay the thinly sliced apples on top and gently press them into the batter.
  6. Put the cake in the oven and bake for 25-30 minutes or until cooked through.
  7. Turn cake onto wire rack, keeping the apple side up.
  8. In a small bowl, make the cinnamon topping by mixing the butter, cinnamon and (optional) sugar. Use a pastry brush to drizzle the topping over the apple slices.
  9. Allow to cool and enjoy!

(Non Thermomix method)

  1. Grate the whole apple and put in a bowl.
  2. Add the butter, egg, vanilla and milk to the bowl. Beat on medium speed until combined.
  3. Add the flour and cinnamon to the bowl. Beat on medium speed until combined.
  4. Pour the batter into the prepared pan. Lay the thinly sliced apples on top and gently press them into the batter.
  5. Put the cake in the oven and bake for 25-30 minutes or until cooked through.
  6. Turn cake onto wire rack, keeping the apple side up.
  7. In a small bowl, make the cinnamon topping by mixing the butter, cinnamon and (optional) sugar. Use a pastry brush to drizzle the topping over the apple slices.
  8. Allow to cool and enjoy!

Are you ready to get some beautiful 100% pure theraputic grade essential oils in your home? Click HERE to get your oils at wholesale prices, or go back to whoever introduced you to doTERRA. 


Your Best EVER Bliss Balls Recipe

Whether you want a quick healthy snack or you just want a sweet guilt-free treat, these bliss balls will hit the spot every time. They are easy to make and easy to eat. You can change the essential oil for different flavours. Enjoy! 

WHAT YOU NEED:

1/2 cup raw almonds
3/4 cup pitted dates
2 Tbsp cocoa powder
1 Tbsp almond butter
4-6 drops of doTERRA essential oil (I love Wild Orange or Peppermint)
(Optional) dessicated coconut for rolling

WHAT YOU DO:
1. Blend almonds, dates, cocoa, almond butter and oil until slightly smooth and will hold shape if you press it together. If you have a thermomix- about 20 seconds/speed 9 is usually enough. Be careful not to overblend though!
2. Roll the mixture into balls.
3. Optional: Roll the bliss balls in coconut.
4. Enjoy!


Delicious Healthy Scroll Recipe with Essential Oils

We make scrolls probably once a week in my house! They are such a great menu item as they are so versitile: you can make them savory or sweet, big or small, and there are a million and one filling combinations! Plus they freeze great so I love making a big double batch. They are easy for kids to eat, and they don’t crumble or make a big mess. I use Thermomumma’s recipe, and add essential oil to the dough to make them extra tasty. 

WHAT YOU NEED:

360 grams water

2 teaspoons dried instant yeast

600 grams white bakers flour

2 teaspoons salt

1 tablespoon oil

5 drops of doTERRA essential oil- e.g. cinnamon for apple scrolls, or thyme and oregano for pizza scrolls

Fillings- eg. grated apple and sultana, pizza sauce and cheese, vegemite and cheese

WHAT YOU DO:

1. Preheat your oven to 180*C. Line a baking tray.
2. Put the water and yeast in the thermomix bowl. Mix for 2 minutes/37*C/speed 1.
3. Add the flour, salt, oil and essential oil to the bowl. Combined 15 seconds/speed 3. Then knead for 6 minutes using the dough function.
4. Leave in the bowl for 15 minutes.
5. Turn the dough out onto a Thermomat. Roll it flat into a large rectangle shape. Add the fillings, be careful to leave around 1 inch edge with no fillings.
6. Using a spatula, slice the dough into a thin strip, around 1 inch thick. Roll the strip into scroll and place it onto the prepared baking tray. Repeat until  all the dough has been rolled up into scrolls.
7. Leave the scrolls in a warm place for 20 minutes to rise.
8. Place the scroll into the oven and bake for 10-15minutes or until cooked.
9. Once cooked, remove the scrolls from the oven and allow to cool on a wire rack.

If you’d like to purchase 100% pure essential oils which are safe enough to use in your cooking please click below.

Purchase oils

Lime Raspberry Coconut Cake Recipe

*Sings* You put the lime in the coconut and mix it all up….
I’ve been testing recipes to try and find the perfect lime coconut and raspberry cake and finally I managed to create the perfect one! I tweaked and combined a few recipes until I managed to create a delicious, full of flavour cake that has the perfect balance of flavours, from the tart lime to the tangy raspberry with the sweet coconut. If you leave the cake for a day before serving the flavours are even more amazing, and I hope you love this recipe as much as I do! 

Recipe inspired by my friend Tracy’s “Easy Peasy Coconut Cake” and also Thermofun Coconut Cake. 

 

WHAT YOU NEED

150g self raising flour

130g sugar

80g coconut

125g butter

4-6 drops lime essential oil

125g milk

2 eggs

1 tsp vanilla

3/4 cup of frozen raspberries

WHAT YOU DO

  1. Preheat oven to 180*C. Grease a 20cm x 20cm pan.
  2. Put flour, sugar, coconut and butter into the TM bowl and mix 20 seconds/speed 6. Scrape down with a spatula.
  3. Add lime oil, eggs, milk and vanilla and mix 10 seconds/speed 5.
  4. Spread mixture into the pan. Sprinkle the raspberries on top. (For a super decadent treat add in some white chocolate melts!)
  5. Put in the oven and bake 25-30 minutes or until cooked through.
  6. Set on wire rack to cook. Dust with icing sugar to serve.


How to Cook with Essential Oils

Essential oils are extremely strong, so always start small- use just a toothpick or a half a drop, then add more if needed.

Some oils should NOT be injested. Always check the label and the product guide.

Heat can impact on the oil plus they might evaporate away so try to add your oil at the end of the recipe just before serving.

Citris oils are pressed from the peel so can replace the zest but not the juice.

Always keep your essential oils in a dark glass container, away from heat, light, and humid conditions. You can also store them in the refrigerator if necessary.

Use a glass or ceramic bowl when mixing ingredients that contain essential oils. The essential oil may ruin certain types of plastic.

Don’t leave the cap off the bottle.

You can add a subtle flavour by mixing a few drops of essential oil with ¼ cup of olive oil in a 4oz glass spray bottle. Fill the rest of the bottle with distilled water and spray onto your savory baked goods.

Essential oils have a much longer shelf-life than dried herbs or spices. While oils may be more costly in the initial stages, over the long haul they will prove to be more cost-effective.

Because all essential oils tend to have different viscosity levels, don’t drop the oil directly into your mixture. Drop the required amount on a spoon and then into your mixture to ensure you have the proper amount.

Try to avoid touching the insert with your fingers as your natural oils may affect the oil composition.

If you are baking with kids, be sure to keep the oils out of reach. Essential oils are highly concentrated and should always be used with caution.

Washing your fruit and vegetables prior to consumption is highly recommended. Add 2-3 drops of lemon essential oil to a sink full of water and use it to wash the fruit and vegetables.

*For more great cooking tips I highly suggest The Essential Life*


Perfect Playdough

My toddler loves to eat playdough. She loves salty food and she loves coconut so really it was inevitable that she would start trying to sneak bites when I wasn’t looking. While my playdough is homemade and non-toxic, I also am mindful that it’s probably not the cleanest thing to be eating especially since we tend to do playdough outside and it gets rolled on the ground. So I decided to add a few drops of essential oil to it. That way it will smell amazing and hopefully deter her from eating it! It took a while (turns out Lavender and Lemon were still yummy to her) but finally I learned that if I added 8-10 drops of grapefruit oil she wasn’t a huge fan anymore. Winning! 

Recipe adapted from “Thermomix cooking for your baby and toddler” by Louise Fulton Keats

WHAT YOU NEED:

250g water

100g salt

1tbsp cream of tartar

food coloring, to colour

8-10 drops of essential oil
(Some ideas would be use lavender to calm children, grapefruit to discourage them eating the playdough, etc. Make sure the oil is safe to be used topically on children-please check your reference guides)

300g plain flour

25g coconut oil

 

WHAT YOU DO

  1. Put water, salt, cream of tartar, food colouring into mixing bowl and heat 5 min/60*C/speed 3.
  2. Add essential oil, flour and coconut oil and mix 40 seconds/speed 4.
  3. Knead for 1minute/interval.
  4. Store in an airtight container to prevent drying out.


Blueberry Cheesecake Balls Recipe - with Lemon!

So apparently there is a National Cheesecake Day! Who knew? If it was up to me, every day would be cheesecake day.

I have a few friends who are doing LCHF (low carb, high fat) diets and one of them (thanks Mel!) first shared this recipe with me. I quickly decided to tweak it by adding the lemon essential oil and it really does add the perfect hint of zing to them. They are super quick to make, easy to take along with you as a snack, and suprisingly filling. They aren’t super sweet so you aren’t as likely to eat them all at once….like you would a cheesecake. I hope you love them! 

Original recipe: https://www.recipecommunity.com.au/desserts-sweets-recipes/lchf-blueberry-cheesecake-bliss-balls/gjwuewhh-291c3-829673-cfcd2-zrs3snh6

WHAT YOU NEED:

  • 150 grams Desiccated Coconut
  • 20 grams Extra coconut for rolling
  • 1 teaspoon sugar
  • 150 grams cream cheese
  • 70 grams frozen blueberries
  • 1/2 teaspoon vanilla extract
  • 2-3 drops doTERRA lemon essential oil

WHAT YOU DO

  1. Put all ingrediants in a Thermomix or food processor. Blend until smooth (1 minute/speed 5 in Thermomix).
  2. Roll into balls and roll in coconut.
  3. Store in fridge and enjoy!