Updates from Genevieve O'Keefe

• 1-1/2 cups sugar
• 1 cup oil
• 3 eggs
• 1-16 oz can pumpkin
• 6 drops Young Living Clove Essential Oil
• 6 drops Young Living Cinnamon Bark Essential Oil
• 6 drops Young Living Nutmeg Essential Oil
• 2-1/2 cups Young Living True Grit Einkorn flour
• 1 tsp. baking soda
• ¼ tsp. salt
• ½ tsp. baking powder

1. Preheat oven to 350 degrees.
2. Mix the first 7 ingredients in a large bowl.
3. Mix the next 4 ingredients in another bowl.  Then, add dry ingredients to wet ingredients.
4. Divide batter equally into 24 lined muffin tins.
5. Bake 25 minutes for muffins.

• 6 lemons, juiced
• 1 lime, juiced
• ½ cup honey
• 2 drops Young Living Lavender Vitality essential oil
• Ice water, about 10 cups
• Lavender sprigs, optional

Instructions

1. Combine lemon juice, lime juice, honey, and Lavender Vitality in a large glass pitcher.
2. Add water to taste.
3. Stir until well mixed.
4. Garnish with sprigs of lavender.

• 5 cups gluten-free rolled oats
• 2 1/2 cups over-ripe mashed banana, measured after mashing
• 1 tsp salt
• 5 Tbsp. liquid sweetener–such as pure maple syrup or agave
• 2-1/3 cups water 
• 1/4 cup plus 1 Tbsp. Olive Oil 
• 2-1/2 tsp. pure vanilla extract
• 6-10 drops Young Living’s Cinnamon Bark Vitality Essential Oil
• Optional add-ins: 2/3 cup mini chocolate chips, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

1. Preheat oven to 380 degrees.   
2. Line or grease 24 cupcake tins. 
3. In a large mixing bowl, combine all dry ingredients and stir very well. 
4. In a separate bowl, combine and stir all wet ingredients (including banana). 
5. Mix wet into dry, then pour into the cupcake pans. 
6. Bake for 21 minutes.  (You may also broil for 1-2 minutes, but it’s optional.)  These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.