Baking with Essential Oils!

This past weekend, I invited everyone in my Young Living downline to my home for what I referred to as an "essential oils gathering" -- an opportunity to come together and learn more about essential oils, as well as some of the other products that Young Living offers.

Something that I’ve been interested in and exploring more in the past year or so is using essential oils in cooking and baking, so that is one of the topics we covered during the gathering. I had several items prepared for folks to try -- of both sweet and savory foods, and a few beverages. Many of these recipes I had never made before -- so, it was fun for me to try some new things!

This was one of the recipes that was new for me, and that turned out fairly well. If you like lemon, you might enjoy giving it a try!

Luscious Lemon Bars

(from The Young Living Cookbook, p. 131)

Crust:

1 cup butter, softened

2 cups Gary’s True Grit Einkorn Flour

½ cup organic evaporated cane juice crystals

Filling:

1½ cups organic evaporated cane juice crystals

¼ cup Gary’s True Grit Einkorn Flour

4 eggs

2 lemons, juiced (about ½ cup juice)

1 drop Lemon Vitality essential oil, as desired

Preheat oven to 350 degrees F.

Crust: In a medium bowl, blend together softened butter, Einkorn Four, and cane juice crystals. Press into the bottom of an ungreased 9x13-inch pan.

Bake for 15-20 minutes in the preheated oven or until firm and golden.

Filling: In a medium bowl, whisk together cane juice crystals and Einkorn Flour. Whisk in eggs, lemon juice, and Lemon Vitality. Pour over the baked crust.

Bake for an additional 20 minutes. The bars will firm as they cool. Cut into bars.