Golden Turmeric Coconut Butter Granola [vegan, oil-free & gluten-free]

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Crispy clusters of golden granola made with turmeric, coconut butter, rolled oats, buckwheat and mineral-rich nuts and seeds. Naturally sweetened with maple syrup, this simple granola recipe is free of refined sugar, processed oils, and gluten.

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Lately, this sunny yellow, lightly-spiced granola has been my new favorite breakfast. Coconut butter and maple syrup make the perfect rich binding mixture, and along with the nuts, seeds and whole grains in there, this granola makes for a healthy, nutrient-dense meal. Top it with fresh berries and plant-based milk, or enjoy it as a snack over some vegan yogurt.

One of the best parts about making golden granola cereal is that you also end up with delicious golden milk! Turmeric is what gives this granola a bright yellow color and it also contains powerful antioxidant and anti-inflammatory properties. I’m always trying to find ways to include more turmeric in my day, and this is definitely one of my favorite ways to enjoy it!

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I chose to use coconut butter because it’s mild flavor lets the warm spices shine through, where as other nut butters can sometimes be a bit heavy and overpowering. No refined oils are needed in this recipe because the natural oils in the coconut butter allow the granola to crisp up perfectly.

Coconut butter is just blended coconut meat, with nothing added and nothing taken away, so it still contains all of it’s fiber, vitamins, and minerals, making it a much healthier alternative to coconut oil.

For a lower-fat version, you could substitute the coconut butter for date paste (soaked, blended dates) instead.

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This granola is done in under an hour and makes about 6 cups. It’s best to bake it at a low temperature for a longer amount of time to avoid creating harmful compounds which are created when certain foods are cooked at high temperatures. This granola will still get perfectly crispy and lightly golden, it just requires about 35-40 minutes in the oven at 275 ℉.

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Once it’s done baking, allow it to cool completely then store in a jar or sealed container on the countertop or in the fridge. The longest mine has ever lasted is three days, but it should keep well for about a week or so.

To see the whole process, check out my recipe video:

Let me know if you try it out and leave a comment below. I hope you enjoy this granola recipe!

Vanilla Peach Coconut Butter Scones [Vegan & Oil-free!]

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These delicious peach scones are made with whole grain spelt flour, coconut butter, and vanilla. They're just the right amount of lightly sweet, crumbly, and buttery, with no oil or refined sugar needed!

Coconut butter is simply coconut meat that has been blended. None of the fiber has been removed and nothing about it is refined, unlike coconut oil, which is much more heavily processed. Coconut butter still contains all of the fiber, minerals, and vitamins found in coconuts. 

These scones are sweetened with unprocessed raw coconut sugar as well as being naturally sweet from the addition of ripe juicy peaches.

It's rare that I use peaches in baking because around here they usually get eaten raw as soon as they're ripe, but some of the peaches we've been getting just aren't quite as good as the others when eaten fresh, so I chose to save them and use them for baking instead as the baking process makes them even sweeter.  

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These scones are so easy to make, with a very simple ingredient list and such a quick baking time that you can start making these now and be enjoying the most delicious scones in under 30 minutes! 

First, preheat your oven to 425F, then mix together the dry ingredients. Slice in the soft coconut butter using a pastry dough mixer or a fork until the coconut butter is broken into smaller than pea sized pieces. Mix the wet ingredients together in a bowl, then add the wet mixture and the peaches to the dry ingredients and mix using a utensil at first and then your fingertips to mix the dough for up to 2 minutes. 

Sculpt the dough ball into a circle that's 8 inches wide and 1 inch thick. Slice it into 8 wedges using a serrated bread knife or floss. Transfer the wedges to a parchment lined baking pan and bake for 10-15 minutes.  Check on them after 10 minutes and watch carefully so you can remove from the oven as soon as the edges turn lightly golden brown (I left mine in maybe 1 or 2 minutes too long so my edges are a little darker than what you're looking for). 

Remove from the oven and allow to cool on a cooling rack for a few minutes. Then serve plain or with more coconut butter, nut butter, jam, or other toppings of your choosing. I always like keeping these scones plain because I find it makes them easier to take on the go, and I think these taste so good already without any toppings needed!

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I have started posting my recipe videos on our YouTube channel again!

We started our YouTube channel when we were traveling to Hawaii in 2016 and wanted to make some home videos to preserve some memories of our trip, then quickly it turned into an Airstream channel when we moved into our travel trailer and documented our travels across the US from NYC all the way to Seattle. Now that we're here, I'm finally all settled in and ready to film all of the recipe videos I've been wanting to make but didn't quite have the space to film when we were living in the Airstream. 

I plan on filming many more videos for my recipes and posting them on our channel and on my blog from here on out. Making a video for each and every new recipe, as well as going back and filming videos for some of my old favorite recipes here on my blog is no simple task, but I know how much it helps me to have a video to reference for other recipes that I follow, so hopefully you find them helpful too! 

If peaches are already going out of season where you are, feel free to use defrosted frozen peaches, canned peaches, or even another kind of fruit if you want. 

Let me know what you think of these scones if you try them out!

5-Ingredient Matcha Coconut Crispy Bars [Refined Sugar-Free, Gluten-Free, Vegan]

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These crispy matcha coconut bars contain only FIVE ingredients and require almost no cooking! The only part of the recipe that comes close to cooking is softening the coconut butter, which can be done on the stovetop but it will also soften up in just 20-30 seconds in the microwave. 

Next you simply mix all of the remaining ingredients together in a bowl and then press the mixture into a dish. Let it cool in the fridge for at least an hour, then slice and serve. It doesn't get any easier than this!

Here are the 5 ingredients you'll need:

  • coconut butter
  • maple syrup
  • vanilla extract
  • matcha powder (optional)
  • brown crisped rice cereal, preferably one-ingredient and sugar free

While I wouldn't consider coconut butter to be a health food and it's definitely more of a special occasion sort of treat, I still consider it to be a healthier alternative to coconut oil. 

One tablespoon of coconut butter provides 2 grams of fiber as well as small amounts of potassium, magnesium, and iron. Meanwhile, coconut oil has had everything good removed including all of the fiber and micronutrients so you're left with 100% refined saturated fat. Coconut butter is much closer to being in its whole food form and still provides some nutrients, so I feel comfortable using it on rare occasions and especially when cooking for others who enjoy a rich dessert or are curious to try vegan food.

Recipe below!

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