Banana Bread with Essential Oils

As the weather gets cooler, one great way to help warm your house is to bake some delicious banana bread with essential oils!

• Servings: Yield=1 loaf
• Time: 20 minutes active; 1 hour inactive
• Difficulty: Easy
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Ingredients:

• 2 cups (240 g) all-purpose flour (or use 1/2 white wheat flour)
• 1 cup (200 g) sugar (or use 1/2 cup sugar and 1/4 cup honey)
• 3/4 tsp. (3 g) baking soda
• 1/2 tsp. (2 g) sea salt
• 1/4 cup (57 g) butter (1/2 stick)
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 bananas)
• 3/4 cup (214 g) plain greek yogurt
• 1 tsp. (5 ml) Homemade Vanilla Extract
• 3 drops cinnamon essential oil
• 1 drop clove essential oil
• 1/2 cup chocolate chips or walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a bread pan.
2. Combine all ingredients in a large bowl, and mix well.
3. Pour batter into the bread pan.
4. Bake for 55 minutes or until a wooden toothpick inserted in the center comes out clean.
5. Allow to cool for 10 minutes in the pan on a wire rack before removing from the pan.

Extra Ideas:

• One of our readers has told us they like this bread with 4 drops orange essential oil instead of the cinnamon and clove essential oils.
• Try adding this cinnamon honey butter to this banana bread!

Crunchy Chocolate Mint Power Balls

Try these power balls for a delicious and healthy snack! They taste like a cookie with a bit of a crunch and will leave you feeling satisfied.

• Servings: 18–20 balls
• Time: 20 minutes active
• Difficulty: Easy
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Ingredients:

• 1 cup (90 g) oats (quick or rolled)
• 1/3 cup (53 g) chia seeds
• 1/4 cup (22 g) cocoa or cacao powder
• Pinch of sea salt
• 1/2 cup (125 g) almond butter
• 1/3 cup (80 ml) honey
• 2 drops peppermint essential oil
• 3/4 cup (139 g) cooked quinoa

Instructions:

1. Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
2. In a separate bowl, combine almond butter, honey, and peppermint essential oil. Mix well, and then add cooked quinoa. Stir until well combined.
3. Combine the wet and dry ingredients together, and mix well. You may need to use your hands.
4. Roll mixture into 1 1/2″ (4 cm) balls.
5. Store in an airtight container for up to a week.

Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water. You can also cook the quinoa in a rice cooker as you would cook regular white rice.

Apricot Coconut Muffins with Orange Essential Oil

These muffins are a delight to eat and taste like sunshine! Seriously, you will love the apricot, coconut, and orange flavor combination in these delicious muffins!

• Servings: 12 muffins
• Time: 35 minutes active
• Difficulty: Easy
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Ingredients:

• 1 cup (120 g) all-purpose flour
• 3/4 cup (90 g) whole-wheat flour
• 1/2 cup (41 g) shredded coconut
• 1 1/2 tsp. (7 g) baking powder
• 1/4 tsp. (1 g) baking soda
• 1/4 tsp. (1.5 g) salt
• 1/3 cup (64 g) coconut oil, melted and slightly cooled
• 1/2 cup (110 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 2 large eggs
• 1/2 cup (120 ml) coconut milk (or regular milk)
• 1/2 cup (143 g) plain greek yogurt
• 2–3 drops orange essential oil
• 1 cup (~150 g) fresh (or dried) apricots, seeded and chopped into small pieces
• Granola, for topping

Instructions:

1. Preheat the oven to 400º F. (205° C.). Spray a standard muffin pan thoroughly with cooking spray. You can use paper muffin cups if desired.
2. In a large bowl, stir together the flours, shredded coconut, baking powder, baking soda, and salt.
3. In a medium bowl, cream coconut oil, sugars, and eggs together with a hand mixer for a couple minutes. Add the coconut milk, yogurt, and orange essential oil; continue whisking until combined.
4. Pour the wet ingredients into the dry, and stir until just combined. Be careful not to over mix.
5. Gently fold in the apricots.
6. Divide mixture evenly among the 12 muffin cups (each about 2/3 full), and sprinkle granola on top of each muffin.
7. Bake for 18–20 minutes or until golden brown.

Coconut Cardamom Bread Spread

Cardamom has a sweet, refreshing flavor and pairs very well with the coconut oil and honey in this recipe. You will love this healthy bread spread—you may even find yourself eating it straight from the jar!

• Servings: Yield=1/2 cup (120 ml)
• Time: 5 minutes active
• Difficulty: Easy
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Ingredients:

• 1/4 cup (60 ml) coconut oil
• 1/4 cup (60 ml) honey
• 1 drop cardamom essential oil

Instructions:

1. Whisk all ingredients together, and store in a glass jar.
2. To use, spread the mixture on warm bread for a delicious snack.

Healthy Cranberry Orange Gummy Candies

Do your kids love gummy candies? Try making some of your own with real fruit juice and essential oils—and rest easy knowing your kids are enjoying a healthy treat!

• Servings: Yield=1 1/4 cups (300 ml)
• Time: 15 minutes active; 1 hour inactive
• Difficulty: Easy
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Ingredients:

• 2/3 cup (160 ml) cranberry juice, divided
• 1/3 cup (80 ml) orange juice
• 3 Tbsp. (27 g) powdered gelatin
• 1–2 Tbsp. (15–30 ml) honey (depending on sweetness preference)
• 5–6 drops orange essential oil

Instructions:

1. Pour 1/3 cup (80 ml) cranberry juice and 1/3 cup (80 ml) orange juice in a saucepan. Sprinkle the powdered gelatin over the liquid, and let sit for 5 minutes.
2. Turn the heat to medium, and stir until the mixture gets bubbly and the gelatin dissolves. Whisk in the honey, and stir until completely dissolved.
3. Stir in the rest of the cranberry juice (1/3 cup or 80 ml) and the essential oil.
4. Pour into a silicone mold or mini ice cube tray, and refrigerate until set (about an hour).

Coconut Lime Energy Bites

Boost your energy with these tropical-flavored snack bites! You are sure to love them not only because they are incredibly delicious and healthy, but also because they are so easy to make.

• Servings: 16–20 balls
• Time: 15 minutes active
• Difficulty: Easy
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Ingredients:

• 2/3 cup (62 g) shredded coconut, divided
• 1/2 cup (71 g) almonds
• 1/4 cup (28 g) cashews
• 1 cup medjool dates, pitted (about 10 dates)
• 1/4 cup (60 ml) lime juice
• 2 drops lime essential oil

Instructions:

1. Pulse 1/3 cup (31 g) shredded coconut a few times in a food processor to get a finer texture for rolling. Place finely shredded coconut on a plate for using later.
2. Add almonds to the food processor, and pulse until roughly chopped. Add the rest of the ingredients, and pulse until it reaches a cookie dough consistency and the ingredients are combined thoroughly.
3. Roll dough into bite-sized balls with your hands, and then roll the balls in the finely shredded coconut to coat.
4. Store in the refrigerator in an airtight container for up to a week.

Pumpkin Chocolate Chip Granola Bars

Do you need a quick and healthy snack for when you are running out the door? Even if you just need something healthy to nibble on when you get hungry, these pumpkin chocolate chip granola bars are just the thing for you! Go ahead and give this delicious and hearty snack a try!

• Servings: Yield=12 granola bars
• Time: 25 minutes active; 1 hour inactive
• Difficulty: Easy
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Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1 tsp. vanilla extract
• 1/4 cup maple syrup
• 1 drop cinnamon essential oil
• 1 drop clove essential oil
• 2 cups rolled oats
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 cup chocolate chips (try using these healthy chocolate chips without the peppermint essential oil)
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds
• 1/4 cup chia seeds
• 1/4 tsp. sea salt
• 1/2 Tbsp. pumpkin pie spice

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8.5″ x 12.5″ baking pan, and line it with parchment paper.
2. In a large bowl, mix together the pumpkin, vanilla, maple syrup, and essential oils.
3. Using a food processor, pulse the rolled oats a few times until they are coarsely chopped but still have lots of texture. Stir the oats into the pumpkin mixture.
4. Place the walnuts and almonds in the food processor, and pulse until coarsely chopped.
5. Add the chopped nuts, chocolate chips, sunflower seeds, pepita seeds, chia seeds, sea salt, and pumpkin pie spice to the pumpkin oat mixture. Stir until well combined.
6. Spoon the mixture onto the prepared baking dish, and press it down evenly across the baking dish until smooth and compacted.
7. Bake for 25–35 minutes, or until firm and lightly golden colored along the edges.
8. Let cool for 10 minutes in the pan; then lift the parchment paper with the granola bar slab out of the pan, and place it on a cooling rack to cool completely.
9. Once the granola bar slab has cooled, slice it into bars, and enjoy!
10. Store any remaining bars in a bag or air-tight container in the fridge or freezer.

White Bean Hummus with Basil Essential Oil

This is a great healthy appetizer that you can serve at any event! Eat it with vegetables, pita chips, or crackers; or use it as a sandwich or wrap spread. This white bean hummus is more mild than the traditional hummus and can be enjoyed by all!

• Servings: 8–10
• Time: 5–10 minutes active
• Difficulty: Easy
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Ingredients:

• 1 can cannellini beans or great northern white beans (15 oz.), drained and rinsed
• 1 1/2 Tbsp. tahini
• 3 Tbsp. olive oil
• Juice of 1 lemon
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1–2 drops lemon essential oil
• 1 toothpick basil essential oil
• 1–2 Tbsp. water (to thin)

Instructions:

1. Place all ingredients (except water) in a food processor, and blend until smooth. Add more seasonings to taste. Add water to thin if desired.
2. Serve immediately with vegetables or crackers. You can also use this hummus as a sandwich or wrap spread.
3. Note: As the hummus sits in the fridge, the oil taste may get stronger. If you aren’t planning on serving it immediately, wait to add the essential oil until shortly before serving.

Extra Idea:
This hummus would make a great healthy refreshment at an essential oil class. You can even serve it in a shot glass with vegetable sticks that your class attendees can take home with them. Click here to see a similar idea.

Vegetable Quinoa Bites with Basil Essential Oil

These homemade vegetable bites make a great snack or meal for kids and adults alike. The bite-sized treats are packed with nutrients, so you won’t feel guilty about eating them or giving them to your kids! This recipe makes a lot, but they can easily be frozen and saved for another day.

• Servings: About 5–8; makes 60 mini muffins
• Time: 45–60 minutes
• Difficulty: Easy
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Ingredients:

• 1 1/2 cups cooked quinoa
• 1/2 head of cauliflower, grated
• 2 carrots, grated
• 1 medium zucchini, grated
• 1 medium red potato, grated
• 1 cup cheddar cheese, grated
• 4 eggs
• 1/2 cup cornmeal
• 1/4 cup coconut flour (or 3/4 cup all-purpose flour)
• 1/2 tsp black pepper
• 3/4 tsp salt
• 1 tsp ground mustard
• 1/2 tsp garlic powder
• 1–2 drops basil essential oil

Instructions:

1. Cook quinoa (see notes below). Meanwhile grate vegetables and cheese.
2. Mix together the grated vegetables in a large bowl. Place handfuls of the mixture in a clean kitchen cloth or paper towel, and squeeze out the extra liquid. Mix in cooked quinoa and cheese with the vegetables.
3. Place all other ingredients (starting with the eggs) in a separate bowl, and whisk until smooth.
4. Combine the egg mixture into the vegetable mixture. Stir to combine.
5. Preheat oven to 400 degrees F. Grease a mini muffin tin. (Note: If you don’t have a tin, you can shape them into balls or patties instead.)
6. Use a tablespoon measuring spoon to scoop the mixture into the muffin tins, and press down until firmly packed in.
7. Bake for 15–20 minutes or until brown at the edges.
8. Enjoy these bites alone or with ketchup, avocado, sour cream, or your favorite topping or sauce.

Note: To cook quinoa on the stove, add 3/4 cup quinoa and 3/4 cup water to a small pot. Bring to a boil over medium heat. Once boiling, change the temperature to medium-low heat, and let simmer until most if not all of the water is gone. This will take about 15–20 minutes.
To cook quinoa in the pressure cooker, add 3/4 cup quinoa and 1 1/2 cups water to the pressure cooker. Cook for 7 minutes on high pressure.

Pumpkin Chocolate Chip Granola Bars with Essential Oil

These pumpkin chocolate chip granola bars make a hearty and delicious snack or quick breakfast when you need something healthy on the go!

Pumpkin Chocolate Chip Granola Bars

• Servings: Yield=12 granola bars
• Time: 25 minutes active; 1 hour inactive
• Difficulty: Easy
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Ingredients:

• 1 1/2 cups canned pumpkin puree
• 1 tsp. vanilla
• 1/4 cup maple syrup
• 1 drop cinnamon essential oil
• 1 drop clove essential oil
• 2 cups rolled oats
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 cup chocolate chips
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds
• 1/4 cup chia seeds
• 1/4 tsp. sea salt
• 1/2 Tbsp. pumpkin pie spice

Instructions:

1. Preheat your oven to 350 degrees fahrenheit. Lightly grease an 8.5″ x 12.5″ baking pan, and line it with parchment paper.
2. In a large bowl, mix together the pumpkin, vanilla, maple syrup, and essential oils.
3. Using a food processor, pulse the rolled oats a few times until they are coarsely chopped but still have lots of texture. Stir the oats into the pumpkin mixture.
4. Place the walnuts and almonds in the food processor, and pulse until coarsely chopped.
5. In a medium-sized bowl, mix the chopped nuts with the chocolate chips, sunflower seeds, pepita seeds, chia seeds, sea salt, and pumpkin pie spice.
6. Dump the nut mixture into the pumpkin mixture, and stir until well combined.
7. Spoon the mixture onto the prepared baking dish, and press it down evenly across the baking dish until smooth and compacted.
8. Bake for 25–35 minutes, or until firm and lightly golden colored along the edges.
9. Let cool for 10 minutes in the pan, and then lift the parchment paper with the granola bar slab out of the pan, and place it on a cooling rack to cool completely.
10. Once the granola bar slab has cooled, slice it into bars, and enjoy!
11. Store any remaining bars in a bag or air-tight container in the fridge or freezer.