Tag Archives: wild orange essential oil

Cashew Butter(scotch) Blondies & Dark Chocolate Orange Cookies

Thanks for coming back! Though I’ve had a-whole-lotta life goings on, I certainly didn’t go without cooking all this time… but blogging about it?

Eh, priorities.

Merry Christmas Eve — I am baking gluten-free for a New Year’s transition into giving glutenless living a try. I am baking diabetic-friendly* on top of that. This doesn’t mean that I’m retracting flavor.darkchocorangecookies

Dark Chocolate Orange Cookies

  • 1 c almond flour
  • 3 tbsp golden flax
  • 3/4 stick butter
  • 1 egg
  • 1/2 c brown sugar
  • 1/4 c xylitol
  • 1 tsp baking soda
  • 1/2 c dark chocolate chips
  • 6 drops doTerra® wild orange essential oil

1. Cream butter and sugars. I’ve found that the food processor works great for this because at the very end I’ll ultimately get smaller pieces of chocolate chips in these almost classic lace cookies.

2. Add egg and orange oil; blend.

3. Add dry ingredients, then chips. Blend.

4. Bake at 350° for 5-7m — let cool before removing from pan. If you can cool them overnight, they’ll solidify a little better for traveling.

Cashew Butter(scotch) Blondies

  • 1 1/2 c white beans (drained/rinsed)
  • 3 tbsp butter
  • 1/4 c cashew butter
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 2/3 c xylitol
  • 1/4 c molasses
  • 2 tsp vanilla extract
  • 1/4 c ground golden flax
  • 1/4 c toffee bits
  • 1/4 c butterscotch chips

1. Make cashew butter by using the food processor to grind 1/3 c or so of roasted cashews. Or by buying it. No judgement.

2. Once you’ve measured the right amount of cashew butter, throw everything else BUT your chips in the food processor and blend until a smooth paste.

3. Then throw in the toffee/butterscotch chips and pulse the food processor until blended, but not decimated.

4. Pour into foil or parchment paper-lined 8×8″ pan and bake at preheated 350° oven for 30m.

blondies5. Do not be alarmed when they emerge looking burnt. Let cool several hours (if not overnight) before slicing.

 *They’re friendly, but not like best-friends-for-life friendly; please use your judgement on sweetening levels.

Orange-Banana Bread with Dark Chocolate and a Pecan Crust

In my pantry today:

  • 1 c whole wheat flour
  • 1 c Bob’s Red Mill 5 grain rolled hot cereal
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2.25 cups mashed overripe bananas
  • 1/2 cup butter
  • 3 tbsp ground flax
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 c crushed pecan halves
  • 1/2-2/3 c dark chocolate chips
  • 5 drops doTerra® wild orange essential oil

chocolate_orangeYou know those chocolate oranges you find all over the place during the holidays — the ones that give you a delicious reason during times of culturally heightened stresses to hit something other than a coworker/friend/uncle/stranger/wall? That kind of holiday spirit is the inspiration, without the insinuation of violence, for these little loaves.

To make the batter, start out by putting all of your dry ingredients in a bowlobbread
together and putting in another bowl the butter and brown sugar. Cream those latter two, then add the mashed bananas; mix. Add the beaten egg; mix. Fold in the dry ingredients and chocolate chips. For a final touch, carefully drop wild orange oil in carefully, tasting after each until your orangey desires are met. Pour into whatever size loaf pans you’d like and crunch pecan halves over the top, pressing pecans gently into the wet mix. Bake at 350° for an hour, or until an inserted butter knife comes out clean. I combat the guilt of a stick of butter with the knowledge that I’m also feeding people I love whole wheat flour, whole grain oats, barley, rye, double flax and triticale (absolutely none of which you can taste over the banana, orange, chocolate and pecans). 5 spoons!