09 December 2021

Golden Turmeric Granola | SCD, Paleo, Gluten-Free

Eight Months of silence on this blog and, for the most part, on social media as well. Considering my website primarily focuses on food, I had a bit of a forced break due to a long overdue kitchen renovation. I can't even begin to share how excited I am about our new space and I am even more thrilled to actually get back in the kitchen and get back to cooking up healthy meals for my family. This long break, and of course a new kitchen helps too, have motivated me to get creative and think outside of the box a bit more. I found myself stuck, trapped in time, and in a constant rotation of the same old recipes week after week. One thing I have found, with kids who follow the SCD diet you really need to switch it up and constantly offer new flavors to sample. Don't get me wrong, I still have my giant go-to binder with our favorite recipes, but I am hoping to expand that index. 

SCD friendly granola is always a go-to for an easy breakfast option, after school snack, or even dessert. This recipe is adapted from my Crunchy Vanilla Granola recipe, but I switched it up a bit and added a spicy turmeric flavor paired with a touch of black pepper to help the body better absorb this super food. Turmeric is a staple in our diet and we incorporate it into our daily meals. In fact, my husband and I have a turmeric latte (golden milk) every single night. I'll make sure to share that recipe next because it is also kid approved! 

Benefits of turmeric:

+ May slow or prevent blood clots

+ Fights inflammation 

+ Improves brain health

+ Lowers your risk of heart disease 

+ May prevent cancer 

+ May reduce depression 


SCD, Paleo, Gluten-Free, Dairy-Free 

yield: about 5 cups 

1 egg white
1 cup cashews
1 cup almonds
1 cup walnuts
2 cups shredded coconut 
1/2 cup golden raisins
2 tsp. vanilla extract
2 tsp. cinnamon

1 Tbs turmeric

2 tsp ginger

1 tsp cardamon

1/2 tsp black pepper

pinch of salt 
1/3 cup honey
2 Tbs coconut oil 

1. Preheat oven to 275 degrees. 
2. In a food processor, combine all the nuts and coconut. Pulse until desired texture. 
3. Transfer to a large bowl and add the spices, honey, and coconut oil. Mix and then stir in the egg white. Add the raisins, stir to combine. 
4. The dough will be slightly sticky. Press evenly into a pan lined with parchment paper. 
5. Bake 30-40 minutes or until golden brown. Allow to cool completely, at least for a 1/2 hour. 
6. I like to break mine apart into large chunks, but the kids like it broken into smaller pieces. Store in an airtight container for up to one week. 

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