Gluten-Free Almond Butter Granola

Gluten-Free Almond Butter Granola

Granola is one of my favorite recipes to create and make in the kitchen. You can put anything and everything you want in it to customize it to your taste, or what you are craving at the moment. You can put any nuts, seeds, grains, dried fruit, nut butters, extracts, oils, you name it! You are the chef here, and the power is in your hands!

Some people are unaware of how easy granola is to make, and turn to pre-made store bought granola instead. These are actually filled with refined sugars, fats, preservatives, lots of sodium and chemicals some of us cannot even identify. After you make this recipe, you will never again have to buy granola from the store! It is so sweet and simple, you will think you were crazy for never trying it before! It is also a great way for you to use up an extra ingredients you may have lying around in your kitchen or pantry.

Need some ideas to use this granola?

  • Use it as cereal! Plop it in a bowl with some fresh berries and homemade nut milk! My favorite type of nut milk is hazelnut milk, but it is so pricey to make!
  • Put some in a Ziploc and take it on the go for a snack when you need a pick me up during the day and don’t have access to quick and healthy choices.
  • Top your smoothies or smoothie bowls with it! This is awesome with banana based smoothies, I love the combination.
  • Experiment, and let me know how you think of using it!

This recipe was created based on what I had at home. I make my parents a smoothie every morning, but they were complaining that they wanted more texture in their breakfasts as they felt “liquids” caused them to never feel satiated. So, I created this granola and topped their smoothies with it. The granola was gone in a week, it was unbelievable! My parents are now hooked on granola, and they asked me to try and make a fresh batch each week.

Gluten-Free Almond Butter Granola 2

Gluten-Free Almond Butter Granola

Adapted from Oh She Glows Lightened Up Summer Granola


  • 2 cups gluten free rolled oats (I use Trader Joe’s)
  • ½ cup raw walnuts, chopped
  • ½ cup raw almonds, chopped
  • 2 tbsp ground flax seeds (Grind whole flax in high speed blender)
  • 1 tbsp chia seeds
  • ¼ cup organic coconut sugar
  • ¾ tsp kosher salt (optional)
  • ½-1 tsp cinnamon (fresh ground if possible)


  1. Preheat your oven to 325F.
  2. Line your desired baking pan (with a lip/raised edges) with parchment paper. I suggest this over foil as the granola is less likely to stick to it.
  3. Combine all of the wet ingredients in one bowl, and all of the dry ingredients in another (large) bowl.
  4. Microwave the wet ingredients in the bowl for a minute.
  5. Pour the wet ingredients over the dry ingredients.. Make sure you stir thoroughly so that all of the flavors combine.
  6. The granola will be chunky and clumpy, but that is alright! As it dries out in the oven, it will break apart.
  7. Bake in the oven for 20-25 minutes, stirring halfway through.
  8. Remove from the oven and allow it to cool for 15 minutes before eating. You can add in chocolate chips or dried fruit once it is cooled if desired.

This will store in an airtight container for 2 months.

Gluten-Free Almond Butter Granola 3

I hope all of you enjoy this granola recipe!

Comment below with your favorite granola recipe!


Breakfast Power Smoothie

This is the perfect way to start any morning. I love the medley of the ingredients in this smoothie so much, and I cannot wait to try it again. the best smoothies are always the “unplanned” ones. These were the only ingredients I had on hand so I tried out the combination, and it blew my mind.


Super sweet and healthy all at the same time, why wouldn’t you try this?

Breakfast Power Smoothie!

Filled with a berryliscious antioxidant boost that will keep you fueled until lunchtime.

Recipe (Served 2)
2 frozen bananas
1 cup mixed berries (blackberries, raspberries and blueberries)
2 leaves of kale
1 cup mango
1 cup fresh orange juice
1/2 cup almond milk (raw & homemade is best)
1-2 cups water
Hemp seeds as desired

Blend and devour!

Sweet Vegan Hawaiian Buns + Raw Berry Chia Jam


If I were to pick one food that I used to enjoy on a daily basis that I not do not eat, as it is not vegan and essentially, it is horrible for your health, I would choose King’s Hawaiian Bread. Every morning (seriously, every morning) my dad would cut up a few slices of the bread for us while I made us each a large glass of warmed whole fat chocolate milk with Hershey’s syrup. We would dunk the bread into the milk, and call that breakfast. Gross, I know.

I can’t believe I used to eat that, let alone that my father would encourage it. Man, have things changed. I will not even come close to any of that chemical laden, fat filled (you get the point) atrocity.

I actually got to thinking, could I create a healthier version of these rolls? Well, I got to recipe testing, and I came up with this. I used whole wheat flour and tamed the sweetness a bit of what I remember the original bread to have, so I made these a bit more palatable for my current taste in sweets, and more enjoyable if I do say so myself.


As for the chocolate milk? Well, I dropped that idea all together, and decided I would try out a new mixture of flavors. I wanted to make this a bit more “sophisticated” so instead of a chocolate milk, I opted for a Raw Vegan Berry Jam. Well, the jam seriously put the chocolate milk to shame. I wish I had been pairing my hawaiian bread with jam all of this time! I love the mixture of flavors, its such a great “treat”, when in reality, its so much damn healthier for you than what you would buy in stores.

My family absolutely loved these recipes, especially together, and I hope the same goes for all of you who try it as well.


Without further or do, I give you, Sweet Vegan Hawaiian Buns + Raw Berry Jam!

Sweet Vegan Hawaiian Buns

Yields 12

  • 2 tbs flax meal
  • 6 tbs water
  • 1 cup fresh pineapple juice
  • 1 (1/4 ounce) envelope active dry yeast
  • 1/2 tsp organic pure vanilla extract
  • 1/4 cup coconut oil, melted
  • 3 cups + 1/4 cup whole wheat flour (you can  sub with AP or experiment with gluten free flours)
  • 1/4 cup + 2 tbs organic coconut sugar
  • 1/4-1/2 tsp ginger powder
  1. Mix together the flax meal and water. Set aside until thickened.
  2. Line a baking sheet with parchment paper.
  3. In the meantime, stir together your pineapple juice, yeast, vanilla and coconut oil into a large bowl.
  4. In another bowl, mix 3 cups flour, coconut sugar and ginger.
  5. Mix your thickened flax into the wet mixture, making sure to stir well. Once combined, begin adding in your dry ingredients 1 cup at a time until thoroughly combined.
  6. Cover your bowl with a towel, and place in a warm area to rise for about an hour, or until it has almost doubled in size.
  7. Knead your dough with the remaining 1/4 cup flour. If you feel the dough is too moist, add more flour until consistency has improved. Separate the dough into 12 even balls, and place on the baking sheet. Cover once more, and allow it to rise for another hour. In the meantime, pre-heat your oven to 350 F.
  8. Place the buns in the oven for about 30 minutes, or until golden brown. Allow it to cool  once removed from the oven before slicing and filling with jam.

Raw Berry Chia Jam

  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 3 strawberries (with stems)
  • 1 tsp meyer lemon juice
  • 1/4 cup blackberries
  • 2 tbs chia seeds
  • 6 medjool dates
  1. Process the berries and lemon juice in a high speed blender (or food processor) until smooth.
  2. Add in the dates and blending until the machine runs smooth.
  3. Place the mixture into a large bowl or jar (make sure it is larger than the volume of the mixture), and stir in the chia seeds.
  4. Refrigerate your jam for at least an hour (overnight is desired).Enjoy! xx

Banana Ginger Cookies (GF, Nut Free, Seed Free)


This was one of those “throw everything you have in your pantry together and see what happens” kind of recipes. The holidays were filled with ginger bread everything, and needless to say, it got me craving gingerbread everything!

BUT, I wanted to lighten up a gingerbread cookie and see what I could come up with that was virtually guilt free.

This recipe is purely sweetened from dates and bananas, and only contains the healthy fats of coconut. It is gluten free and guilt free, and requires only a few simple ingredients and a food processor. It also contains fresh ginger, which gives it a little bit of a kick that makes them extra special.

The ginger in this recipe is not as strong as you would expect it to be, trust me! It is balanced out very well by the other ingredients and is perrrrrfect.


Banana Ginger Cookies (GF, Nut Free, Seed Free)
2 bananas
1 tbs fresh ginger, grated
1/2 tsp cinnamon
Dash of nutmeg and cloves if desired
12 medjool dates, divided
1/2 cup coconut flour
1/2 cup dried coconut
3/4 cup freeze dried bananas, divided

Preheat the oven to 325 F.

Process the bananas, ginger and spices until smooth. Next, add about half of the dates, and pulse until fully broken down.

Add in the  dried coconut and 1/2 cup of dried banana. Run processor until smooth.

Add the second half of the dates gradually with pulses, and then run your processor until they are most thoroughly broken. Add in the coconut flour and throughly process until consistent throughout.

Crush the remaining 1/4 cup of dried banana and mix it in by hand. Or, you can save them and top the cookies when they have been formed.

Form cookies with 1 tbsp scoops of the dough. Roll into a ball, then flatten as much as you desire. The thicker, the more “cake-like”. Thinner will make the end result more “cookie-like”.

Bake in the oven for 20-25 min, or until bottom is browned. Time depends on how thick you made your cookies. Additionally, you can dry the cookies out in a dehydrator or in the oven over night if too moist. Enjoy!

*A tip to storing these babies: freeze them! Because they contain dates, and because dates have high sugar content, these do not freeze all the way. They do get stiffer, but you can pull it right out of the fridge and bite right into it.

Lastly, check out this funny video from Megan Elizabeth on youtube! It’s so cute.

Raw Ice Cream Cake

This is a random recipe that I came up with when I was craving for something cold and sweet, a raw ice cream pie!

Try it out, and add anything and everything you want to it. You can even decorate it with raw goodies if you’re up for it.


Raw Vegan Ice Cream Cake
Crust Recipe can be found here.
4 frozen bananas
1/2 cup young coconut meat
5 medjool dates
1 tsp cinnamon
1 tsp maca powder

Press the crust into desired pan. The larger the pan, the thinner the crust and filling. I recommend a small pan! Place into the freezer as you make the filling.

Blend all of the filling ingredients together and pour over the crust. Put back into the freezer and let it sit for at least 4 hours. Then, you munch!

Raw Fall Zucchini Pasta + Ginger Persimmon Dressing (GF, Fat Free)

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The holidays are here, and I am so excited to share my love for health and wellness with my family through beautiful and vibrant raw vegan dishes!

I created this dish for a small Thanksgiving gathering as a test run for Christmas, and it was a big hit! Even the pickiest eaters in my family asked for the recipe. The dressing is one for the books, and will definitely be included as one of my “go-to” recipes throughout my weekly menu(s).

I really hope that this dish inspires you to make meals full of life and color that as delicious as they look. Please try this recipe out and share this recipe if you do enjoy it! xo

Raw Zucchini Pasta

2 large zucchinis spiralized or julienned
1/2 cup pomegranate seeds
1 bunch kale, washed and roughly chopped
2 cups spinach
1 cup of shredded brussel sprouts
Ginger Persimmon Dressing (see below)

Spiralize or julienne the zucchini. Toss it in with the pomegranate seeds and set aside.
Roughly chop the kale, and shred the brussel sprouts. Mix these in with the spinach and place in a large bowl.
Pour the dressing on top of both mixtures (separately) and mix through. Put as much or as little dressing as you see fit for your taste.
Arrange the greens on a large platter, then place the zucchini pomegranate mixture on top. Serve with any extra dressing you have on the side, and enjoy!

Ginger Persimmon Dressing

2 super ripe hachiya persimmons
2 tbsp red onion, chopped
1/4-1/4″ fresh ginger (or 1/4-1/2 tsp ginger powder)
Juice of 1 lime

Blend all of the ingredients together in a high speed blender or a food processor until smooth.

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Raw Vegan Pumpkin Pie (GF)

The best part of fall? PUMPKIN!
Pumpkin pancakes, pumpkin lattes, pumpkin scented candles, pumpkin pie, pumpkin EVERYTHING!

Growing up, my favorite pumpkin recipe of all time was my mom’s pumpkin pie. Her pies always came out so perfect in appearance and so delicious in flavor. A giant slice of pumpkin pie with a generous dallop of cool whip used to be my go to dessert during this season.

Fortunately, I have now been exposed to the dark side of her pumpkin pie: the ingredients. The pie was 100% ‘processed’, right down to the crust. My mom had actually, not to bring her recipe down, been combining cans of pre-made processed ingredients to concoct the perfect flavor.

This Thanksgiving was my second as a vegan, and I wanted to make a dessert that actually wowed the rest of my family, and proved that veganism is more than just the “rabbit food” they all claim it to be.

What I decided upon making was a vegan pumpkin pie. And it would not just be any pumpkin pie, but a raw vegan pumpkin pie inspired by Fully Raw Kristina’s Pumpkin Pie.


The flavors of this pie are absolutely OUT OF THIS WORLD. I could not even fathom how much this pie kicked generic pumpkin pies butt! I will never again long for a slice of all the processed sugars in pumpkin pie, but for the natural sweetness of this raw pumpkin pie.

This recipe is super easy and takes only a few simple ingredients. If you are reading this, you NEED to try this pie, even if it is no longer Thanksgiving! It is luscious and creamy, and is sure to steal the spotlight at your next gathering.

This made one large 9×9″ pie, so feel free to scale it down as necessary.

Raw Vegan Pumpkin Pie Filling (GF, Nut Free)

10 organic medjool dates

1 pie pumpkin, peeled and cubed

1 ripe hachiya persimmon

1 to 1 1/2 tsp pumpkin pie spice

1/2 tbsp chia seeds

1/2 vanilla bean

A small piece of fresh ginger (optional)
Combine all of the ingredients except the chia seeds in a high speed blender until smooth. Add the chia seeds, and pulse combine until fully mixed through, without breaking down the chia seeds. Let the mix stand for at least 1 hour to allow the chia seeds to soak up liquid and to allow the filling to thicken. As you wait, prepare the crust.

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Raw Vegan Pie Crust (GF)

1/2 cup raw almonds

1/2 cup raw pecans

15 dried organic black mission figs

15 organic medjool dates

Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the refrigerator as the filling sets.

Once the filling is set, pour it over the crust, and refrigerate or freeze for at least 2 hours. Freezing the pie will allow for a more “sliceable” pie, but both ways produce an equally delicious product.

Remove from the fridge/freezer when ready. Slice and enjoy!