Turmeric Pear Bake

Prep:  20 min     Cook: 45 min    Total:  1 hour

 Original Author | legendairy

Recipe type:  Gluten Free
Cuisine: Dessert
Serves: 6


  • 4 eggs separated
  • ¼ cup [75g] coconut sugar (or brown sugar)
  • ¼ cup [115g] honey
  • 1 tsp vanilla extract
  • 1 tsp ground turmeric
  • 1 ¼ cups [120g] almond meal
  • ½ cup [50g] desiccated coconut
  • ¼ cup [50g] rice flour
  • 2 brown pears


  1. Preheat oven to 160°C. Grease and line a baking dish with baking paper. 
  2. Using an electric beater, beat egg yolks, sugar, honey, and vanilla in a bowl for 5 minutes or until thick and light in colour. Set aside.
  3. Thinly slice the pears, lengthways (don’t worry about removing the peel or core) and set aside the most attractive pieces for the top of the bake. 
  4. Combine the almond meal, turmeric, coconut, and rice flour in a bowl.  In a separate bowl, beat egg whites until firm peaks form.   
  5. Using a large metal spoon fold half of the almond mixture and egg white into yolk mixture until just combined. Repeat to finish ingredients. Spoon half the batter into pan. Top with half of the pear slices in an even layer. Top with remaining mixture and finish with a layer of decorative pear slices.  Cook for 45-50 minutes or until golden brown and cooked through. 

Optional Honey Custard


  • 1 cup (250ml) milk
  • 2 eggs, lightly beaten
  • 1 tablespoon honey
  • dash of vanilla extract


  1. Whisk together the milk, eggs, honey and vanilla in a microwave-safe bowl or jug.  Microwave on medium for 3-5 minutes, stirring every 30 seconds, or until custard is thick and coats the back of the spoon.  Spoon over warm or cool cake to serve



Orange Turmeric Upside-Down Cake

Prep time: 30 mins          Cook time: 30 mins         Total time: 1 hour

Cuisine: Dessert
Serves: 6


  • 1 tbsp unsalted butter softened
  • 2 to 3 oranges (blood oranges add a great colour)
  • ¼ cup milk
  • 2 tbsp fresh turmeric freshly grated
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • ½ tsp sea salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup unsalted butter melted



  1. Preheat the oven to 180C. Butter the inside of a 9-inch cake tin with the tablespoon of softened butter.
  2. Peel the oranges and cut them into round slices about ¼ inch thick. Place them on the bottom surface of the buttered cake pan, covering as much of the space as possible. The edges of the orange slices should be touching each other.
  3. In a small pot, combine the milk with the freshly grated turmeric. Place the pot over medium-high heat and bring to a strong simmer. Then turn off the heat, cover, and set aside for 5-10 minutes to allow the milk and turmeric to infuse. Strain through a fine sieve.
  4. In a large mixing bowl, combine the flour with the baking powder, cardamom and salt.
  5. In a medium-sized mixing bowl, whisk the eggs with the sugar and vanilla.
  6. Make a well in the centre of the dry ingredients and pour in the egg mixture and the strained turmeric milk. Once it’s blended in, fold in the melted butter. Continue to fold the batter until it’s smooth.
  7. Pour the batter into the prepared cake tin over the oranges. Bake until it’s golden and set, about 30 minutes.
  8. Let the cake cool in the pan for at least 10 minutes, and then invert it onto a serving plate or platter. (The cake is best served at room temperature.)



Golden Turmeric Hot Chocolate

Prep:  3 min     Cook time: 2 mins     Total time:  5 mins

Recipe type:  Vegan, Gluten & Grain Free
Cuisine: Snack
Serves: 1


  • 1 ½ cups unsweetened almond milk
  • 2 tsp raw cacao powder
  • 2 tsp maple syrup
  • 1 tsp cinnamon
  • 2 tsp turmeric powder
  • Pinch black pepper


  1. Whisk all ingredients in a saucepan over medium heat and bring to simmer
  2. Continue whisking for 2-3 minutes
  3. Remove from heat, serve and drink immediately.


Prep time: 20 mins          Freeze time: Overnight 

Original Author: uncoventionalbaker

Recipe Type: Gluten & Dairy Free
Cuisine: Snack or Dessert
Serves: 5-6


Yellow Layer

  • 6 tbsp coconut flour
  • ¼ cup coconut butter slightly warmed/softened for easier blending
  • ¼ cup lemon juice
  • ¼ cup agave
  • 1 tsp ground ginger
  • ½ tsp turmeric
  • 1 tsp pure vanilla extract
  • ¼ tsp lemon extract

White Layer

  • ¼ cup coconut butter, slightly warmed / soft for easier blending
  • ½ cup plant milk of your choice
  • ¼ cup agave
  • 1 tbsp lemon juice
  • ½ tsp lemon extract

Optional Toppings

  • ⅛ tsp poppy seeds, crushed pineapple chips



  1. Combine all yellow layer ingredients in a food processor.
  2. Transfer this mixture to a lined Tupperware container, baking dish or pan (8″ x 4″ would be ideal). Press down into an even layer.
  3. Cover with a small piece of baking paper and press down once again with a flat-bottomed object to make sure that layer is smooth.
  4. Remove the baking paper from the top and place the dish in the freezer while working on the next step.
  5. Clean out the food processor (so there’s no discolouration of the white layer).
  6. Process all white layer ingredients until smooth.
  7. Pour this mixture over the yellow layer in the pan.
  8. Allow to sit a minute, then sprinkle and decorate with toppings (if using). Note: if your mixture is too warmed up (very liquid), the poppy seeds might sink in a bit, so if that’s the case best to chill the pan for 15-20 mins first, then sprinkle with the toppings.
  9. Freeze for 5 hours or overnight for the bars to set. Trim off uneven edges and slice into bars and enjoy!

Keep leftovers frozen.



Prep time: 5 mins

Original Author: whereismyspoon

Recipe Type: Can be dairy free and vegan-friendly
Cuisine: Snack or Dessert
Serves: 1


  • 1 banana
  • small handful berries of your choice
  • 2 tbsp plain yogurt (can be coconut yogurt)
  • ½ tsp turmeric paste (see paste recipe here)
  • 1 tsp peanut butter
  • 1 tsp honey or maple syrup
  • a sprinkle of cinnamon
  • a very small handful roasted almond flakes
  • a sprinkle cocoa nibs, optional
  • a sprinkle chia seeds, optional



  1. In a small bowl mix together the yogurt, turmeric paste, peanut butter, honey and cinnamon. Whisk well to combine the ingredients.
  2. Slice the banana lengthwise, place on a plate and drizzle the turmeric yogurt on top. Add the berries, roasted almond flakes. If using, sprinkle the dessert with cocoa nibs, chia seeds and an extra drizzle of honey.

Serve immediately.



Prep: 10 mins     Cook time: 25 mins    Total time: 35 mins

Original Author: Niki | rebelrecipes.com

 Recipe type: Gluten Free & Vegan-Friendly

Cuisine: Snack

Serves: 10-12 Biscuits


  • ½ cup ground almonds
  • 1 cups organic gluten-free oats
  • ½ cup mixed seeds (eg: sunflower, pumpkin, linseed, sesame)
  • 1 cup desiccated coconut
  • Pinch salt
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 3 tsp ground ginger
  • 1 knob fresh ginger – grated
  • 1 tsp fresh turmeric grated or 1 ½ tsp ground turmeric
  • 1 tsp baking powder
  • 1 ripe bananas mashed
  •  ⅓ cup coconut honey (or maple syrup/rice malt syrup)
  • ½ cup melted coconut oil
  •  2 tbsp almond butter


  1. Pre-heat your oven to 160C
  2. Mix all the dry ingredients in a large bowl
  3. Melt the coconut oil in a saucepan (low heat) and then pour into a separate bowl, add in the banana’s, coconut honey, almond butter, fresh ginger, and turmeric – mix to combine everything.
  4. Add the wet ingredients to the dry and mix well to combine everything.
  5. Shape the mix into balls and pop them onto a lined baking tray.
  6. Bake for approx. 20-25 minutes until slightly brown on the outside.


Prep time: 30 mins      Set time: Overnight    Total time: 12+ hours

Recipe Type: Vegan, Dairy & Gluten Free
Cuisine: Dessert
Serves: 12



  • 1¼ cups almonds*
  • ½ cup shredded coconut
  • ¾ cup dates
  • Zest of 1 lemon
  • ½ tsp vanilla powder
  • ¼ tsp sea salt
  • 1 tbsp coconut oil (melted)


  • 2 ½ cups cashews (soaked 2 hours, drained, and rinsed)
  • 1 cup coconut milk
  • 1 cup coconut oil (melted)
  • Juice and flesh of ½ lemon
  • ¼ cup coconut nectar
  • 1 tsp honey or maple syrup
  • ¼ tsp sea salt
  • 2 cups mango flesh (fresh if possible, chopped)
  • 2 tsp turmeric




  1. To make the base, blend almonds and shredded coconut in a food processor until well chopped but still with some chunky texture.
  2. Add dates one by one while motor is still running. Then add remaining base ingredients and blend until well combined.
  3. Pour the mixture into a 20cm spring form cake tin with the base of the tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.
  4. Blend all the filling ingredients, except mango and turmeric, in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
  5. Pour half of the cream mixture into a bowl and set aside. Then, add the mango and turmeric to the remaining cream mixture in the blender, and process until well combined.
  6. Remove base from freezer and, using one quarter of the plain cream mixture, dollop generous spoonful’s on top of the base.
  7. Repeat this with dollops of one quarter of the mango mixture, then continue layering in this way until both mixtures have been used up.
  8. Using a chopstick, swirl figure-eight patterns through the mixture to create a swirling effect between the two creams. Don’t over-swirl or you will end up with a completely light orange cheesecake.
  9. Place in the freezer overnight. An hour before you want to serve it, remove from the tin and place in the fridge. This helps to maintain its lovely firm texture, like an Italian semi-freddo.

You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need
Original Image & Recipe| begoodorganics


Prep: 3 mins     Make time: 2 min     Total time: 5 mins

Golden Milkshakes are smooth, creamy, and refreshing, and they’re loaded with anti-inflammatory turmeric and other health-boosting spices.

 Original Recipe: Rachel | bakerita

 Recipe type: Vegan
Cuisine: Drink
Serves: 2



  • 2 cups Non-dairy milk of choice
  • 2 tbsp almond butter
  • 1 tbsp virgin coconut oil
  • 2 tsp ground turmeric
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • Pinch of black pepper
  • 1-3 tbsp maple syrup or raw honey to taste


  1. For a thicker milkshake, pour your non-dairy milk into an ice cube tray and let freeze before blending. Alternatively, you can add a few ice cubes to your shake to help thicken it up.
  2. In a blender, combine all the ingredients, starting with just one tablespoon of sweetener. Blend until smooth and add more sweetener to taste.
  3. Pour into two glasses and serve immediately, preferably with coconut whipped cream on top!


Prep: 5 mins     Chill time: 30 mins     Total time: 35 mins

Original Author: unboundwellness

 Recipe type:  Vegan, Gluten & Nut Free

Cuisine: Snack

Serves: 10-12 Balls


  • 1 cup coconut butter(also called coconut cream concentrate or coconut mana)
  • 3/4 cup shredded coconut+ 1/2 tsp for topping
  • 1 tbsp coconut milk (or water)
  • 1 tsp coconut oil
  • 2 tsp turmeric
  • 1/2 tsp cinnamon
  • Pinch of black pepper
  • 1 tbsp honey or maple syrup



  • Add the coconut butter and the shredded coconut to a mixing bowl and stir well to combine. You want the coconut butter to be softened (but not melted), so depending on the consistency of yours, heat it in a double boiler over the stove if needed.
  • Add the remaining ingredients and combine.
  • Begin rolling the dough into balls and place onto a plate lined with baking paper.
  • If desired, sprinkle about 1/2 tsp of shredded coconut on top of the bites.
  • Put the turmeric bites into the refrigerator and chill for a minimum of 30 minutes, or in the freezer for more of a bite.
  • Remove from the fridge and enjoy! Note that these are best enjoyed cold.

Prep: 15 mins     Cook time: 45 mins     Total time: 1 hour

Original Author: blissfulbasil

Recipe type:  Vegan & Gluten Free
Cuisine: Breakfast or Snack
Serves: 1/3 Cup


  • 2 cups rolled oats, divided*
  • ½ cup raw almonds
  • ½cup raw shelled sunflower seeds
  • ¼ cup hemp seeds
  • ½cup creamy unsalted almond butter
  • ½ cup maple syrup
  • ⅓ cup coconut oil
  • 2 tsp pure vanilla extract
  • 2 tbsp ground turmeric
  • 1 tsp ground cinnamon
  • ¼ tsp cardamom (optional)
  • ¼ tsp fine grain sea salt



  1. Preheat oven to 135C and line a large baking tray with baking paper.
  2. Add ½ cup of the rolled oats and the almonds to a food processor and process for 1 minute or until the texture resembles a coarse flour. Transfer to a large mixing bowl and add the remaining 1 ½ cups of rolled oats, sunflower seeds, and hemp seeds. Use a large wooden spoon to mix.
  3. In a medium saucepan, whisk together the almond butter, maple syrup, coconut oil, vanilla, turmeric, cinnamon, cardamom (if using), and sea salt over low heat for 3 minutes or until smooth and glossy. Pour over the oat mixture and get stirring. Once every bit of the granola is evenly-coated, turn it out onto the lined baking tray and use the back of a spoon or spatula to spread it out into an even layer.
  4. Bake for 15 minutes, rotate the pan back-to-front, and bake another 20 to 26 minutes. The granola is ready when it’s wafting a toasted scent, the top is a very light golden-brown, and it feels firm but not yet crisp to the touch. Note: Granola doesn’t become crisp and crunchy until it’s had a chance to cool, so rely on look and scent more than touch or you’ll end up with burnt granola. Once the granola is ready, remove the pan from the oven and place it on an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
  5. Allow the granola to cool completely on the pan until it’s not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it’s still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature but try to hold out for 1 hour if you can.
  6. Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.
  7. Serve over coconut yogurt with fresh berries, enjoy with generous splash of cold almond milk, or snack on the clusters straight from the jar.


Recipe Notes

*Oats are naturally gluten-free but are prone to cross-contamination in processing/packaging. If you’re gluten-sensitive, use certified gluten-free oats to be on the safe side.