Nothing says comfort food like homemade cinnamon rolls. Whether you want to make the perfect weekend breakfast for your family, or you’re trying to brighten someone’s day with some warm, gooey, home-baked goodness, these cinnamon rolls with Wild Orange oil are just the ticket.
Pro tip: Make the dough tonight so they’ll be ready to pop in the oven in the morning! Ingredients Rolls
If you are eating gluten and dairy free, I know that it's hard to find good bread and roll recipes. Well look no further!
These popovers are amazing. They are so light and flaky, and you don't even need butter.
Preheat oven to 450 degrees. Mix together the corn starch, rice flour, salt, pepper, garlic powder, and onion powder in bowl for a mixer. Set aside. Boil the water and butter until the butter has melted. Add to the flour mixture along with Cardamom Essential Oil and blend with a mixer 2 minutes, scraping sides if necessary. Let cool for 10 minutes. Mix the eggs in one at a time. Pour into greased muffin tin dividing to make 12 popovers. Top with chives if using. Bake for 20 minutes. Do not open door. Turn oven down to 350 and bake for an additional 20 minutes. Remove from muffin tins and let cool a few minutes. NOTE: When you top these with chives, it will reduce the height of the finished popovers slightly. Adding cheese is another option, but it reduces the rise quite a bit. Optional: You can also add garlic or onion powder for an even more savory taste. This batter is so fluffy you won't believe it's gluten free. No corn in the batter, but add some whole corn and it's even better. ![]() 1/2 cup coconut flour 1/2 cup coconut oil, melted 4 eggs at room temperature, beaten 2 tablespoons unsweetened applesauce 2 tablespoons raw honey 1 drop Essential Oil of Choice (Lemon, Lime, Rosemary, Thyme, Cinnamon, Onguard, ...) 1/2 teaspoon baking soda 2 tsp. apple cider vinegar 3/4 - 1 cup thawed frozen corn (optional) Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients including corn if using and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. Note: You can use fresh corn, but you should blanch it first. ![]() Same basic batter as the corn muffins. Great fluffy batter. Use whatever kind of berry you have on hand. I used thawed frozen cherries and fresh strawberries. 1/2 cup coconut flour 1/2 cup coconut oil, melted 4 eggs at room temperature, beaten 2 tablespoons unsweetened applesauce 2 tablespoons raw honey 1 drop Lemon or Lime Essential Oil Optional: 1 drop Essential Oil of Choice (Cinnamon, Invigorating Blend, Protective Blend, ...) 1/2 teaspoon baking soda 2 tsp. apple cider vinegar 3/4 - 1 cup thawed or fresh berries of choice (cherries, strawberries, blueberries, ...) Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. ![]() 3 cups gluten free flour 1 1/2 cups sugar (I used coconut sugar) 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon sea salt 4 eggs 2 cups pureed pumpkin one 16 ounce can) 1 cup melted coconut oil 3 drops doTERRA Wild Orange essential oil 3 drops doTERRA Cinnamon essential oil 1 drop doTERRA Clove essential oil 1 drop doTERRA Lemon essential oil In a large mixing bowl, stir together all dry ingredients. Stir together wet ingredients in a separate smaller mixing bowl. Add wet ingredients to dry and mix well. If possible, let sit for an hour. (This is always a good practice with gluten free flours.) Spoon batter into paper lined muffin cups. Bake in a 400° oven for 16-22 minutes or until the muffins are golden brown and a knife comes out clean. |
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