Lemon Ginger Coconut Granola

I have been thinking a lot about the power of intention. How our thoughts can change and transform our reality. Especially in cooking and baking, holding a specific intention can be the secret ingredient that makes the whole recipe stand on its own in a unique way. 

Today, in the late afternoon, I had the sudden urge to make something delicious and healthy and substantial enough to stave off the mid-afternoon munchies, or be hearty enough for breakfast. This recipe just so happens to be nut-free, gluten-free, vegan, and refined sugar-free, for those individuals in our lives that have certain food restrictions/allergies yet deserve to have flavorful options available. The whole tender process of imagining, mixing, creating, and setting an intention of service and love is hopefully what makes this granola, as well as your own, unique and delicious...


  • 2 1/2 c. rolled oats
  • 2 Tbsp chia seeds
  • 2 Tbsp golden flaxseeds
  • 1/8 c. organic red quinoa
  • 1/8 c. shelled hemp seed
  • 1/8 c. organic amaranth
  • 1/2 c. raw pumpkin seeds
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cardamom
  • 1/2 c. shredded coconut
  • 1 tsp salt


  • 1/2 c. melted organic coconut oil
  • 1/2 c. organic maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp freshly ground ginger
  • juice from 1/2 lemon
  • fresh lemon rind from 1/2 lemon


  1. Preheat the oven to 350 degrees F and line a 13 x 18 inch baking sheet with parchment paper.
  2. Mix all the dry ingredients together.
  3. In a separate bowl, combine all the wet ingredients together.
  4. Stir the wet ingredients in with the dry ingredients and combine well.
  5. Spread the mixture out evenly on the baking sheet.
  6. Bake for 45 minutes, stir every 10-15 minutes to prevent burning.
  7. Remove from the oven and allow it to cool. Store in an airtight container.
  8. ENJOY!

Feel free to add in your own combination of nuts and dried fruit (candied ginger, anyone?) as you feel fit. Make it up as you go, what moves you, what makes your mouth water. Follow your inspiration. 

Coconut Flour Pumpkin Gingerbread Muffins (Grain-free, Nut-free, Vegan).

Hello. My name is Julianne and I am a coconut-aholic.

That's right. I recently ditched my body lotion and now slather organic extra virgin coconut oil all over my body. My Aussie deep 3-minute miracle conditioner smells like coconut, along with my Alba Botanics Leave-in conditioner. I swap coconut oil in baking recipes when they call for butter. And the smell of black coconut oil makes me swoon. So it's natural that I incorporate more coconut flour into my recipes, right? Right.

Coconut flour is a different beast in the kitchen. Typically, recipes using coconut flour call for a lot of eggs in order to balance out the consistency and increase the moisture. I used chia eggs instead (1 Tbsp chia seeds + 3 Tbsp water = 1 egg), in order to make these muffins completely plant-based. These muffins are high in protein and fiber, and are perfect for individuals who need a delicious grain-free, nut-free, vegan muffin without sacrificing taste.


  • 3/4 c. coconut flour
  • 1/2 c. pumpkin puree
  • 1/2 c. pure maple syrup
  • 1/4 c. organic blackstrap molasses
  • 1 tsp. apple cider vinegar
  • 6 chia eggs (mix 1 Tbsp chia seeds + 3 Tbsp water = 1 egg)
  • 1 Tbsp. pumpkin pie spice


  1. Preheat oven to 350F. Line a standard muffin tin with liners.
  2. Mix all the ingredients together.
  3. Divide the batter evenly into the 12 muffin tins. The batter does not rise, so shape accordingly.
  4. Bake at 350F for 25-30 minutes or until the edges are crispy and golden.
  5. Cool for 5-10 minutes in the pan, then transfer to a wire rack to cool completely.
  6. Sprinkle with powdered sugar (optional).
  7. ENJOY!