Food Recipes

Infuse your cooking with the sweet, warm and nostalgic flavour of ancient vanillla with our Madagascar Vanilla essential oil.

One of the most comforting and familiar scents in the world, the evocative aroma of vanilla can transform our recipes and connect us with feelings of joy while imparting a subtle, sweet flavour to food.

HIGH-PROTEIN, LOW-CARB VANILLA COCONUT PANCAKES

Serves 4-6

Ingredients

• 3 eggs

• 2 tablespoons Australian olive oil

• 1 ¼ cups milk, (we use oat milk)

• 6 drops dōTERRA Madagascar Vanilla essential oil

• ¼ cup lemon juice

• 1 tablespoon sweetener (optional), (we use coconut sugar)

• ½ cup coconut flour

• ¼ cup almond flour

• 1 teaspoon bi-carb soda

• Butter or oil to cook

• Fresh berries and maple syrup to serve

Recipe

1. In a medium-sized jug, whisk together the eggs, olive oil, oat milk, dōTERRA Madagascar Vanilla Oil and sweetener, if using.

2. Add coconut and almond flours and bi-carb soda, and stir until just blended. The batter should be thick, but spoonable. If it is very thick, add a little more milk.

3. Heat a non-stick frypan over medium heat. Coat the base of the pan thinly with butter or oil and wipe clean with paper towel. Pour heaped tablespoonsful of batter into the pan, leaving space between each.

4. When the bases have set and are dark golden brown, (approx 2 minutes) turn the pancakes to cook the other side for a minute.

5. Butter and wipe pan clean between batches, and continue cooking the remaining batter. Pile the cooked pancakes onto a plate and cover with a clean tea towel.

6. Serve 3 - 4 pancakes per person with fresh berries and maple syrup. Topping alternatives could include lemon juice and coconut sugar, or serve savory pancakes with creme fraiche, poached salmon and a squeeze of lemon. Stir in blackberries.

PROTEIN-RICH OVERNIGHT OATS

Serves 4

Overnight Oats Ingredients

• 2 cups of milk, (we use almond milk)

• 5 drops dōTERRA Madagascar Vanilla essential oil

• 1 tablespoon sweetener, (we use maple syrup)

• 2/3 cup unflavoured yoghurt, (we use Tamar Valley Dairy Greek Style)

• 2 cups rolled oats

• 1 tablespoon chia seeds

• 2 tablespoon pea protein powder (available from health food sections in supermarkets)

• ¼ teaspoon sea salt

Rhubarb Compote Ingredients

• 1 bunch fresh rhubarb, washed, trimmed and cut into 3cm segments (approx. 8 - 10 stalks)

• 1 tablespoon sweetener, (we use granulated raw sugar)

• 3 drops dōTERRA Madagascar Vanilla essential oil

Recipe

1. In a medium-sized bowl, combine milk, dōTERRA Madagascar Vanilla essential oil, sweetener and yoghurt. Use a whisk to blend until smooth. Add oats, chia seeds, pea protein powder and salt. Stir until well combined.

2. Cover and refrigerate for at least 6 hours.

3. To prepare rhubarb compote, heat a medium-sized pan over medium heat.

4. Add the washed rhubarb segments with a tablespoon of water. Sprinkle over the sweetener. Cover the pan and let it steam and simmer gently for 5 minutes.

5. Remove from heat, and add dōTERRA Madagascar Vanilla essentail oil to the pan. Replace lid and allow to cool.

6. When cooled, transfer to a container and refrigerate.

7. To assemble, spoon oats into bowls for home, or jars for lunchboxes. Spoon over rhubarb compote to serve.

Note: overnight oats can be made to suit your taste — you can use fresh, seasonal fruit and scatter with toasted almond flakes, coconut or seeds. These are a versatile high-protein option for home or snackboxes. This recipe can be refrigerated for up to 3 days.

GLUTEN-FREE VANILLA & BLACKBERRY CHIA PUDDINGS

Serves 4

Ingredients

• 250g fresh blackberries

• 2 tablespoons coconut sugar

• 1 litre milk, (we use coconut milk)

• 1 cup chia seeds

• 5 drops dōTERRA Madagascar Vanilla essential oil

• Fresh berries, toasted coconut flakes and toasted pepitas to serve

Recipe

1. Heat a small pan over medium heat.

2. Add a tablespoon of water, the blackberries and coconut sugar.

3. Cover pan and simmer gently for up to 5 minutes, or until the berries have softened. Remove from heat.

4. Combine milk, chia seeds and dōTERRA Madagascar Vanilla essential oil in a medium-sized bowl. Stir in blackberries.

5. Cover bowl and refrigerate for 4 hours or overnight.

6. To serve, spoon into bowls, or jars for travel or snackboxes. Top with fresh berries, coconut flakes and pepitas.

Chia puddings can be refrigerated for up to 3 days.

Vegan Protein Bites With Madagascar Vanilla Hot Chocolate

Makes 16 bites

Protein Bites Ingredients

• 8 pitted dates

• 1 cup shredded unsweetened coconut

• ½ cup almond flour

• 2 tablespoons hemp seeds

• 1 ½ tablespoons pea protein powder

• ¼ cup coconut oil, warmed until melted

• 5 drops dōTERRA Madagascar Vanilla essential oil

• ½ cup nut butter, (we’ve used brazil, almond and cashew nut butters)

• Extra coconut or hemp seeds for coating if desired

Hot Chocolate Ingredients

• 1 litre (1000mL) your favourite milk (we use soy milk)

• 1 tablespoon Dutch cocoa

• 1 cinnamon quill

• 1 tablespoon coconut sugar

• pinch of sea salt

• 4 drops dōTERRA Madagascar Vanilla essential oil

Recipe

1. Soak dates in hot water for 5 minutes while assembling ingredients.

2. Add coconut, almond flour, hemp seed and pea protein powder to the bowl of a food processor.

3. Add coconut oil, dōTERRA Madagascar Vanilla essential oil and nut butter, and blend until a smooth paste forms.

4. Use a tablespoon measure to form equal-sized amounts, and roll into balls.

5. Roll in coconut or hemp seeds to coat, if desired.

6. Place formed bites into a sealed container and refrigerate to firm.

7. For the hot chocolate, heat the milk in a medium-sized saucepan over medium heat. Add cocoa, cinnamon quill, coconut sugar and salt. Remove from heat as it begins to simmer, and add dōTERRA Madagascar Vanilla essential oil.

8. Serve with Madagascar Vanilla Protein Bites for a morning or afternoon proteinrich snack.