Edible Essential Oil Recipes

  • White Christmas Lemon Cake


    For those of us that would choose a citrus dessert over a pudding or pie this Christmas, our lemon cake is delicious. Made with a classic family recipe, it is light, moist and tasty. Topped with a few upended rosemary sprigs and a little dust of icing sugar, it certainly delivers a little touch of Christmas spirit

    You will need:

    - 170g butter

    - 283g white sugar

    - 2 eggs + 2 yolks

    - 2 cups self-raising flour

    - 2 scant cups of milk

    - 10 drops of lemon oil


    1. Using a cake mixer, cream the butter and the sugar together adding the sugar a little at a time.

    2. Lightly beat the eggs and yolks and gradually add to the mixture.  Add half the sifted flour a little at a time, then half the milk. 

    3. Add remaining flour and then the milk.  Finally add the lemon oil.

    4. Pour even amounts of cake mixture into two 18cm sandwich tins.

    5.  Heat the oven to 200 degrees reducing to 180 when placing the cakes in the oven.  Bake for approximately half an hour or until the cakes are cooked when tested with a skewer. 

    6. Allow cakes to cool for 5 minutes in the tins and then turn out on a cooling rack.


    Vienna Cream Icing: 

    - 250g butter

    - 3 cups pure icing sugar, sifted

    - 4 tablespoons of milk

    - 4 drops lemon oil

    Beat the butter in the small bowl of the cake mixer until it is as white as it can be.  Add half the icing sugar a little at a time, then the milk and then the remaining icing sugar.  Finally add the lemon oil and mix.

    Level cake tops, if necessary.  Place 1 cake on a serving plate.  Spread top with Vienna cream mixture.  Sandwich the remaining cake.  Using a palette knife, spread top and side of cake with Vienna cream mixture.  Insert rosemary upside-down into top of cake to create trees.  Decorate with coconut, dust with icing sugar and serve.  Serves 10


    *** Like it a little spicy? Try this variation...

    Add 1 teaspoon of mixed spice to the flour mixture and substitute lemon oil for orange oil.



  • Mrs Clause's Spiced Wine Sachets

    Prepping for Christmas and wanting to add a little spice? These wine sachets are the perfect addition. They also make a super cute heart felt gift. 

    What you need:

    • Aroma Bottles Bath T-bag
    • 1 star anise
    • 1 cinnamon quill
    • 1 tsp cloves
    • 1 tsp all spice
    • 1 piece stem ginger or drop of ginger oil
    • 2 tsp dried mixed peel
    • 2 tbsp raw sugar
    • 4 cardamom pods

    These amounts are to fill 1 sachet. 1 sachet per bottle of red wine.

    Method for creating spiced wine sachet:

    1. Measure out your ingredients and place all except the cinnamon quill and star anise in the centre of the cloth. We will use these as decoration on the outside of the sachet. However, if you prefer to include them on the inside, that’s fine — just crumble the cinnamon down to make it small enough to fit. 
    2. Gather the top of your sachet by pulling both twin strings. Be sure to attach your cinnamon quill and star anise to the sachet too. You can also add the instructions label, or give this separately so no one accidentally leaves it attached during cooking. 

    Method for cooking

    1. Add one bottle of red wine to saucepan and add sachet (you can also add some extra fresh sliced orange to the pot) warm gently for about 15 mins and let the sachet flavours infuse the wine
    2. You are ready to serve one the wine is warm and the whole house will be smelling amazing.
    3. Serve warm in a thick glass or mug and do Mrs Clause proud and make it look pretty with a cinnamon stick and fresh or dried orange slice garnish. 

    Gift your beautiful spiced wine sachets to teachers, colleagues, friends and family with a nice bottle of red this Christmas! 

  • Grandma's Pumpkin Pie

    With Halloween just around the corner you may find yourself reaching for the nutmeg and cinnamon. For any that like to embrace this time of the year, we thought we might share a family recipe that we love so much.

    A pumpkin pie is a dessert similar to a custard tart. It doesn't taste like pumpkin,  just spiced magic!


    Short Crust Pastry Pie Case:

    1 Cup Plain Flour

    1 egg yolk

    ¼ cup sugar

    30gms butter

    2 tablespoons of cold water



    1 2/3 cups of cooked mashed pumpkin

    3 eggs

    ½ cup white sugar

    2 teaspoons mixed spice

    1/2 cup milk

    ½ cup cream

    Pinch salt



    Pastry: Sift the flour into a bowl.  Cut butter into small pieces and rub into the flour.  Mix in sugar.  Mix egg yolk and water together and make a well in the centre of the flour and add egg mix.  Knead slightly.  If pastry is too dry add more water a little at a time.  When kneaded wrap in plastic wrap and place in the fridge for 10 minutes.  Remove from fridge and roll pastry out.  Line a 20cm pie dish.  Bake blind for approximately 10 minutes.


    Filling: Cook and mash pumpkin then add all ingredients.  Place in partly cooked sweet crust pie shell and cook in the oven at 180 degrees until set, approximately 30-35 minutes.

    Tip:    If you don’t want to make your own pastry, buy some ready made short crust pastry sheets from the supermarket.

  • Apple, Blueberry & Cinnamon Oil Crumble Slice

    Donna Hay's recipe with an oily twist. We love incorporating the full flavours that food grade pure essential oils can bring to a dish. As with all our recipes this one is simple, tried and tested so you only have to make it once and your guaranteed it's a hit! 
    This crumble is free of refined sugar and so makes for a great breakfast, snack or dessert. I eat it with yoghurt to keep it on the lighter side!
    What you will need:
    • 2 cups (180g) of rolled oats (or gluten free oats)
    • 1 cup (80g) desiccated coconut
    • 1½ cups (180g) of almond meal 
    •  cup (160ml) of pure maple syrup
    • ¼ cup (60ml) light flavoured extra virgin olive oil
    • 2 egg whites (whisked)
    • 1 tsp of vanilla extract
    • 1- drops of pure Cinnamon essential oil (food grade) or 1 tsp ground cinnamon
    • Yoghurt or cream or ice cream to serve

    Apple & blueberry filling:

    • 2 apples (peeled & sliced)
    • 2 cups (250g) frozen blueberries
    • 2 tbsp pure maple syrup
    • 1 tbsp cornflour (cornstarch)



    1. Preheat oven to 160°C.
    2. To make the base, place the oats, coconut, almond meal, maple, oil, egg whites, vanilla and cinnamon into a bowl and mix to combine. Reserve 1½ cups of mixture for the crumble topping. Press the remaining mixture into a 20cm x 30cm slice tin lined with non-stick baking paper and bake for 15 minutes or until golden.
    3. While the base is cooking, place the apples, blueberries, maple and cornflour into a bowl and toss to combine. Spoon the filling over the cooked base and sprinkle with the reserved topping. Bake for 35 minutes or until the slice is golden and crisp.
    4. Serve warm or cold with vanilla bean yoghurt, cream or ice cream.

    Serves 12