Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


Raspberry vanilla breakfast pudding parfait

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I am really excited to start making breakfast parfaits! I discovered them last year but haven’t really made one yet. I know my kids will love these because they look like desert but are only sweetened with stevia and some fruit. Ok I know I was suppose to be studying and not blogging but….a girl needs a break from studying right?:) This can be cooked or made raw (just soak the groats over night)

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Raspberry vanilla breakfast pudding parfait

1 cup cooked or soaked buckwheat groats

1 cup cooked or soaked steel cut oat groats

3/4 cup of water or non dairy milk

2 tablespoons sesame seeds

2 tablespoon shelled hemp seeds

2 tablespoons shredded coconut

1/4 cup chia seeds

1/2 cup water

15 drops vanilla stevia

1/2 cup thawed or fresh raspberries

1/4 cup soaked cashews

* Blend or process the oat and buckwheat groats, sesame seeds, hemp seeds, coconut, stevia, and milk/water.

*Mix up the chia seeds with about 1/2 cup of water, stir and let sit for a few minutes to absorb the water.

* Layer the chia seeds on the bottom, the oat/buckwheat pudding on top, then cashews, then the raspberries. I also put a few chunks of cacao to make it extra yum.

* Makes about 2 servings-Enjoy!

This recipe can also be seen here   and here  with many other gluten free recipes.



Rooibos black rice breakfast porridge

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In Chinese medicine black foods are good for strengthening the kidneys which will give you endurance and longevity. Black foods are rich in minerals to build mineral rich blood so you can be healthy (and calm). Some great black/mineral rich foods to eat are: black beans, black sesame seeds, black rice, seaweeds, chlorella and spirulina. I love this breakfast porridge because I feel more focused and calm after eating this. And I am always looking for alternative breakfast ideas considering I rarely can do eggs and I don’t eat wheat or dairy. It is kind of difficult to find things that I want to eat and my kids will eat also. They like alot of variety while I could eat the same thing for days on end.

Rooibos black rice breakfast porridge

2 cups black rice

1/4 cup black sesame seeds

5 red dates(deseeded)

1-2 tablespoons carob powder

2 rooibos tea bags

handful of raisins or dried cranberries

handful of pecans

4 packets of stevia or 2 tablespoons honey/maple

* Cook the rice as directed on the package and add the 2 rooibos teabags. I like to make it extra watery so may want to cook with more water if you want it more soupy. Or just add more water after it has cooked.

* While  rice is cooking you can add the other ingredients. Or if you like more crunchy and chewy texture you can add the nuts and dried fruits just before eating.

* I add some nut or coconut milk on top and sprinkle with some cinnamon.

* Serves 2-3 people

This recipe is also seen here with many other gluten free recipes

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Rooibos tea butternut breakfast bars

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I can’t really eat eggs so I am always on the look out for an egg free breakfast alternative. These bars are really tasty and would make a great breakfast option.  They have a bread pudding type consistency and would be really good with a little coconut milk over the top.  I went outside to soak up some sun for a few minutes today and my 3 year old had decided to come in the house and eat half of the pan of these bars. I guess that means they get the kid seal of approval!

Rooibos tea butternut breakfast bars

1 cup cooked butternut squash

1/4 cup fresh ground coconut flour

1/4 cup whole pumpkin seeds

2 tablespoons ground flax seeds

1/4 cup warm water

1/2 cup ground dry roasted sunflower seeds

1/4 cup melted coconut oil

3 tablespoons fresh squeezed orange juice

2 tablespoons raw honey

1/4 cup golden raisins

1/4 cup chopped walnuts

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon orange zest

30 drops vanilla stevia

1 teaspoon molasses

1 teaspoon baking powder

1 tea bag of rooibos tea

1 teaspoon fresh grated ginger

1 teaspoon cinnamon

1 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon cardamon

pinch of sea salt

Combine the ground flax seeds with the warm water and mix for a minute or so. Combine all the ingredients together in a greased 8×8 baking pan and sprinkle the top with some of the chopped walnuts. Cook at 300 for about 20 minutes or until slightly firm.

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Grain free crepes

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I am always looking for grain free breakfast ideas and crepes are a good high protein breakfast option. My kids and I are sensitive to egg yolks but we haven’t noticed much with the whites so I have been cooking with whites lately.

Grain free crepes

3 tablespoons coconut flour

1/4 cup ground sunflower seeds

1 tablespoon raw buckwheat groats ground (they are a seed not a grain)

2 tablespoons tapioca flour

1 teaspoon baking powder

1/2  banana

4 egg whites

1/2 cup water

1/2 cup coconut milk

1/4 cup and 1 tablespoon fresh orange juice

4 tablespoons olive or grapeseed oil

1 tablespoon maple syrup(or honey)

1 1/2 tablespoons lemon juice

grated rind of 1 small lemon

2 teaspoons vanilla

pinch of sea salt

Put all ingredients except eggs into blender and blend until smooth. Mix in egg whites and rest of ingredients together in separate bowl. You need a no stick pan to make these because they are very thin and will stick and break in a regular pan. Pour in about 1/4 cup of batter in the greased (coconut oil) pan at a time and lift the pan sideways in order to  spread them out thin. They need to be as thin as possible so they can have the right texture.  Do do turn over or roll until cooked all the way through. You can put fresh fruit , maple syrup, or just eat them with butter or butter alternative.

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Hearty gluten free pancakes (vegan)


I have a hard time finding gluten free flour blends that I really like. They either don’t digest well or they don’t taste right.  My body doesn’t do well with too many baked goods even gluten free. I put together this flour blend so it has a good balance of proteins, complex carbs, and heating vs. cooling ingredients. With my body type I can’t eat alot of heating foods( red meats,some grains,chocolate etc.) I use the mung bean paste in alot of the foods I make to keep the food neutral or cooling . To find out your body type(dosha) go to this link to take the quiz:

Here is the recipe for the pancakes:

1/2 cup brown rice flour

1/4 cup sunflower seed flour(grind in coffee grinder or processor)

2 tbs. coconut flour

2 tbs mung or lentil paste ( I used mixture of both)

1 Tbs. tapioca flour

1 1/2 Tbs. ground flaxseeds

2 tsp. vinegar

2 tsp. lemon juice

1/4 tsp sea salt

5 drops vanilla stevia

2 tbs honey

1/4 cup coconut milk

1 tbs grapeseed oil

1/2 cup of water (or to desired pancake thickness)

I use coconut oil for cooking these. Cook on medium heat and because there are no eggs they take longer to cook. This makes about 8 small or 4 large pancakes.

This and other recipes can also be seen at

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Raw breakfast cereal (vegan/grain-free)

I’m not much of a cereal person. We don’t eat a lot of grains especially wheat and don’t think grains are that good for you because of the gluten and anti-nutrients that prevent vitamin/mineral absorption. Although I do think oats have some good calming and nourishing qualities that are beneficial especially for promoting yin (the fluid portion of our body) in the middle of winter or dry weather. Seeds also contain some anti nutrients and are easiest to digest after they have been soaked. I haven’t tried this with soaked seeds yet but maybe I will try it-I really like the crunch though so we will see!

This is one of the raw breakfast cereals I make for my kids:

1 large apple shredded(large shreds)

1 large or 2 medium carrots shredded(large shreds)

1 handful of pumpkin seeds

1 handful of sunflower seeds

1 small handful of golden raisins

1 tbs chia seeds

1 handful of shredded coconut

1 tbs of sesame seeds (optional)

1/2 -1 cup coconut milk or almond/coconut milk

vanilla stevia to taste

1 tsp of cinnamon

1/2 tsp ginger powder (optional)

This is for 2 servings