Apples And Ginger

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


Cranberry bliss bars! Slice of heaven!


These were one of my all time favorite treats when I use to work for starbucks! The starbucks version I’m sure is loaded with sugar, wheat, dairy and other naughty things. My version is just as yummy with only healthy ingredients. I made it without a ton of oils and fats also because you know how I feel about digesting fats and sugars together! They don’t work well together!

Cranberry bliss bars

1/4 cup ground sunflower seeds

1/4 cup ground gluten free oats

1/4 cup ground raw buckwheat groats

2 tablespoons ground sesame seeds

1 tablespoon tapioca flour

1 teaspoon baking powder

2 tablespoons melted vegan butter (or grass fed butter)

juice of 1 small orange

1 tablespoon orange zest

1/4 cup dried cranberries

1 teaspoon grated ginger

1 teaspoon vanilla extract

2-3 tablespoons chopped white chocolate (see below for my recipe)

4-5 packets stevia (or 1/4 cup maple/honey)

pinch of sea salt

Orange cream cheese frosting

Blend/process until creamy:

1/4 cup soaked cashews

1/4 cup soaked macadamia nuts

juice of 1 small orange

juice of 1/2 of a small lemon

1/2 teaspoon vanilla extract

1/2 tablespoon orange zest

1 tablespoon maple syrup

2-3 packets of stevia (or just add more maple/honey)

pinch of sea salt

* If you want to make your own white chocolate chunks you can melt 1/4 cup cocoa butter and mix in 1 tablespoon cashew butter and a sweetener such as stevia, honey or maple. ( I used stevia) Then let cool in the fridge until it hardens.

* Mix the cake ingredients together and form into a large 8-10 inch “cookie” on parchment paper lined pan.

* I lightly cooked this at 250F for about 15-20 minutes.

* Let cool before applying the frosting.

* Top with orange zest and dried cranberries.

* Makes 8 servings

This recipe can also be seen here  with lots of other gluten free recipes


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Chocolate cup cakes with creamy chocolate frosting (GF/vegan)


I have been craving chocolate cake lately so I gave in and made these yummy moist chocolate cakes. I added some beets too to give a little extra nutrition. The beet flavor is completely unnoticeable. I used avocados as a base for the frosting and it was so rich and creamy I kept eating it by the spoonful. My husband even approved and he is a pretty tough critic! If you want to make these grain free you can use buckwheat groats instead of oats.

Chocolate cup cakes

1/4 cup ground shredded coconut

1/4 cup ground sunflower seeds

1/4 cup ground gluten free oats (or buckwheat groats if you want grain free)

1 tablespoon oil (coconut,olive etc.)

2 tablespoons tapioca flour

1 apple peeled

2 tablespoons coconut milk

1/4 cup water

1/2 small beet

1/4 cup cocoa powder

1/4 cup honey or maple

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

optional: a few drops of stevia for extra sweetness

* process the apple,beet and water and mix with the rest of the ingredients.

* fill  greased or lined cupcake pan and bake for about 20 minutes at 350F or until slightly firm.

* Makes 6 cupcakes

Chocolate frosting

2 avocados

2 tablespoons smart balance butter (or grass fed butter if not vegan)

1/2 cup honey

3 tablespoons cocoa powder

1 1/2 teaspoons vanilla extract

optional: a few drops of stevia for extra sweetness

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

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Easy 3 ingredient tortillas and chips (grain-free,vegan)

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Tortilla chips are a major weakness of mine (especially dipped in hummus) so I like to have some grain free options to cut down on my carb load. I have found a few brands of blue tortilla chips that are non GMO/organic and that makes me happy. I still haven’t been able to find a non GMO corn tortilla so we are avoiding those until I can find some that I approve of. These squash tortillas can be made with pumpkin, butternut or any type of squash. Dip these chips in pesto, hummus, salsa or any yummy dipping sauce!

Squash tortillas/chips

1 cup of cooked or canned squash

2 tablespoons ground chia seeds

2 tablespoons ground flax seeds

(optional) herbs, sea salt, lime juice for flavoring

Mix ingredients together and let sit for about 5-10 minutes for the solidifying action of the seeds to occur. Place 1 large spoonful of the mix between two pieces of parchment paper and flatten by hand or with a rolling pin. Bake at 300 for about 15-20 minutes or until you are able to peel the paper off without it sticking and it feels slightly firm and bendable. For chips turn down the heat to 200 and cook until crispy or put in a dehydrator for about 3 hours.

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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.


Carob cream pie (dairy free/grain free)

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I have a carob obsession lately, especially mixed with cocoa butter. This is a great pie that is easy to make and my kids go crazy over it. I use my cashew coconut whip cream on top with some crushed dark chocolate chips. This recipe contains a small amount of chocolate but you can just leave it out if you are trying to avoid it all together.

Carob cream pie


1  3/4 and 1 tablespoon ground cashews

1/4 cup melted coconut oil

2 tablespoons raw honey

pinch of sea salt


1 1/2 cups coconut milk (full fat or if reduced fat add 1 tablespoon coconut oil)

1 cup carob powder

3 tablespoons raw honey

3 tablespoons cocoa butter pieces

30 drops vanilla stevia

2 tablespoons dark chocolate chips

optional: 1/2 cup ground roasted hazelnuts

pinch of sea salt

Prepare the crust and flatten out to the bottom of a pie pan.  Cook on medium the filling ingredients just to melt the cocoa butter and chocolate chips.  I use a whisk to make sure it is smooth and creamy. Pour onto pie crust and refrigerate for a few hours until the pie sets. Top with some cashew/coconut whip cream and crushed chocolate chips/bars. I will leave the recipe for my whip cream also below.

Cashew/coconut whip cream 

Will post tonight -misplaced recipe:)



What I ate Wednesday and a grain free walnut flax bread recipe

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For breakfast I ate a piece of my walnut flax bread with jam. I have been working on making a sandwich bread that I can use instead of buying it from the store. This bread is fairly dense and is good for a snack or with dinner but a little dense to use for a sandwich. It is a great source of fiber and loaded with anti inflammatory omega-3 fats.

Walnut flax bread (grain free/vegan)

2/3 cup ground walnuts (soaked or freshly shelled)

1/2 cup coconut flour (freshly ground)

1/4 cup ground flax seeds mixed with 1/4 cup warm water (let sit for a few minutes to thicken)

1/4 cup ground raw buckwheat (a gluten free seed-not a grain)

3 tablespoons tapioca flour

1/4 cup coconut milk

2 teaspoons vinegar

pinch of sea salt

1 teaspoon baking soda

Mix ingredients together and bake in a greased pan at 300 for about 45 minutes (or until the knife comes out clean after you test it)





For lunch I made some black bean garden chili. I love making chili because you can slip  in a ton of veggies and the kids don’t really notice. I threw in shredded carrots, shredded beets, butternut squash, cilantro, red bell peppers, onions and tomatoes (technically a fruit along with bell peppers).  I usually put a half of a chopped avocado on top but I was out so I just put a little coconut milk and fresh veggies. I had the lunch leftovers for dinner as well. For desert I made some really tasty raw carob raisin bars that I didn’t get a picture of because we ate them so fast and it was dark out so the lighting would have been no good. I will post those tomorrow.



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Walnut flour and carrot chocolate chip cookies (vegan/grain free)

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Carrots are great for digestion so I eat them or drink them with just about with every meal. They promote the growth of the good bacteria in the body (prebiotics). All coconut products promote healthy bacterial flora as well. Walnuts are a strong anti inflammatory because they are loaded with omega 3 fatty acids. So these don’t have to be desert-you can eat them for breakfast or snacks! These cookies are even better the next day! Yum!

Walnut carrot chocolate chip cookies(vegan/grain free)

1/4 cup carrot and apple juicer pulp

1 cup fresh shelled and ground walnuts( leave some chunks when you grind them if you like chunky cookies)

1/2 mashed banana

1 tablespoon ground flax seeds

2 tablespoons ground sunflower seeds

3/4 teaspoon molasses

1 tablespoon tapioca flour

1/4 cup chocolate chips

4 tablespoons coconut oil

1 tablespoon maple syrup

15 drops vanilla stevia ( or to taste)

1 tsp vanilla extract

1/4 teaspoon sea salt

1 teaspoon lemon juice

1/4 teaspoon baking powder

1/4 teaspoon baking soda