Essential Oils are amazing to bake with. They add an enhanced flavor with just a couple of drops that you don’t get from shaking on a spice.
Cardamom is a spice similar to Ginger, although it is much more aromatic. It is known as an expensive cooking spice and for being beneficial to the digestive system in a variety of ways. It’s great when you are baking and especially in Gingerbread cookies. It adds a kick to your cookies that make them stand out from the rest! I have a collection of some of my favorite Cardamom recipes below including cookies!
Cardamom has a warm spicy scent that can promote a positive mood. Ingested, Cardamom also has profound effects on the respiratory system and promotes clear breathing and respiratory health.
Native to Southeast Asia, Cardamom is added to traditional Indian sweets and teas for its cool, minty aroma and flavor. dōTERRA Cardamom essential oil is extracted from Cardamom seeds grown in Guatemala, using strict testing standards. Through a collaborative and responsible sourcing arrangement, we are able to have a significant impact on the lives of local partners, ensuring that these farming communities enjoy improved livelihoods.
Use Cardamom internally as part of your daily health regimen to support healthy gastrointestinal function.
Add to bread, smoothies, meats, and salads to enhance food flavor.
Diffuse or inhale for a sense of openness and mental clarity.
Cardamom is great for so many uses and an essential oil that you want to have in your pantry. It’s an oil I use all the time! You can get Cardamom for 10% off in the month of September so stock up…those holiday baking days will be here before you know it!
- ½ cups blanched almonds, toasted
- 1½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 drops dōTERRA Cinnamon
- 1 drops dōTERRA Ginger
- 1 drop dōTERRA Cardamom
- ½ teaspoon salt
- ½ cup softened butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- Optional: Sliced Almonds or raw sugar for top.
- Using a food processor, finely grind the almonds with 2 tablespoons of the flour. Watch carefully so it doesn’t start to go into a paste.
- Sift flour, baking soda and salt together.
- Whisk together ground almonds with the sifted flour mixture, nutmeg, clove, and salt in a bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and dōTERRA Cinnamon, Ginger and Cardamom and beat until combined.
- With the mixer on low speed, add in the flour mixture and mix until just moistened and combined.
- Flatten the dough into a disk, wrap well with plastic wrap, and refrigerate for at least one hour, but overnight is preferred.
- Preheat the oven to 350 degrees.
- Line several cookie sheets with parchment paper.
- Roll dough ⅛ inch thick on a lightly floured surface. Cut out cookies and place on sheets about 1 inch apart. Optional: Sprinkle with raw sugar or sliced almonds.
- Bake for 10 to 12 minutes, rotating sheets halfway through, until firm and lightly golden around the edges.
- Cool sheets on wire racks for a couple minutes before transferring cookies directly onto wire racks with a spatula to finish cooling.
I gave up bread and most gluten long ago, but one of my weaknesses is The Cheesecake Factory’s ‘chocolate’ bread they serve. This recipe is a great substitute. I should note – I do use King Arthur’s Gluten Free Flour in place of wheat flour in almost every recipe I post and it substitutes nicely.
Another great recipe if you love bread. These can also be baked in narrow loaves like The Cheesecake Factory does.
- 3 egg whites
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 1-3 drops Cardamom
- ¾ cup sugar
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper. Preheat oven to 300°. Add vanilla, cream of tartar and cardamom oil to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Drop or pipe onto baking sheet 2" apart. Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.