GINGER
PANCAKES
INGREDIENTS
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 drop Ginger oil
1 toothpick Clove oil
1 dash of nutmeg
1/3 cup brown sugar
2 tablespoons molasses
4 tablespoons butter, melted
¾ cup milk
2 eggs
ESSENTIAL
WINTER BREAKFAST
METHOD
1. In a large bowl, combine all dry ingredients.
2. I n separate bowl, whisk together milk, butter,
molasses, Ginger oil, Clove oil, and eggs.
3. S
lowly add wet ingredients to the dry
ingredients while mixing.
Tip: stir until combined; do not over-mix.
4. Scoop about a ¼ cup mixture onto skillet.
5. F
lip when pancake begins to bubble.
Hint: cook for about 2 minutes on each side,
or until golden brown.
6. Top with homemade Wild Orange syrup.
OVERNIGHT
CINNAMON MUESLI
INGREDIENTS
2 cups quick oats
¼ cup raisins
¼ cup plain yogurt
1 tablespoon honey
1 toothpick Cinnamon Bark oil
3 cups half and half
METHOD
1. Combine all ingredients and mix well.
2. Cover and put in refrigerator overni ght.
3. Enjoy in the morning.
24 / WINTER 2018 LIVING MAGAZINE
WILD ORANGE
SYRUP
INGREDIENTS
1 cube butter
1 cup sugar
1 cup buttermilk
1 drop Wild Orange oil
1 tablespoon corn syrup
½ teaspoon baking soda
METHOD
1. Melt butter in a large pot on medium heat.
2. Once melted, mix in sugar.
3. A
dd buttermilk, Wild Orange oil, and corn
syrup, whisk until combined.
4. W
hile mixing, slowly add baking soda.
Hint: it should start foaming quickly.
Keep stirring until foaming stops.
5. T
ake off heat and serve with Ginger
pancakes.
HOT APPLE CIDER
INGREDIENTS
6 cups apple cider
¼ cup maple syrup
1 drop Cinnamon Bark oil
1 toothpick Clove oil
6 allspice berries
1 orange
1 lemon
1 apple
METHOD
1. C
ombine apple cider, maple syrup, Cinna-
mon Bark oil, and Clove oil in large pot on
simmer.
2. Slice orange, lemon, and apple.
3. C
ut a square of cheesecloth, put allspice
berries, orange, lemon, and apple in the
middle.
4. P
ick up corners of the cheesecloth and tie
off with a string.
5. Put in pot and boil for 5–10 minutes.
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