Apples And Ginger

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


Grain free pancakes

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Sometimes my kids request pancakes without veggies in them:) I tend to go overboard with my veggie obsession and squeeze veggies into everything I possibly can. So these are my compromise pancakes that they get to have. They are high in protein and grain and dairy free so they don’t have a blood sugar crash an hour after eating them! They do have 1 egg in them so they are not vegan but let me know if you try these with an egg substitute and how they turn out.

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Grain free pancakes

1/2 cup finely ground cashews

1/2 cup finely ground sunflower seeds

1/2 cup tapioca flour

1 free range egg

2 tablespoons ground shredded coconut

1/4 cup coconut milk

1/4 cup oil (coconut,olive,grapeseed)

1/4 cup water

1 tablespoon maple syrup

2 teaspoons lemon juice

1 teaspoon apple cider vinegar

large pinch of sea salt (or about 1/4 teaspoon)

1 teaspoon baking soda


*Grind the nut and seed flours and combine all ingredients together and mix well.

* Cook over medium heat in an greased pan for about 5 minutes on each side or until medium brown.

* Makes about 20 smaller medium sized pancakes


This recipe can also be seen at  and 2014/  with several other delicious gluten free recipes.





Grain free chocolate chip cookies


My family loved these cookies! I am going to try them with flax or chia instead of an egg so I can have a vegan option also. I used walnuts, sunflower seeds and coconut for the flour for these. I spent last week working on a gluten free and yeast free sandwich bread and got frustrated so I moved to cookies. I think I will do some more bread experimenting this week though because I was so close!

Grain free chocolate chip cookies

1/2 cup walnut flour (fresh ground)

1/4 cup coconut flour (fresh ground)

1/4 cup sunflower seed flour (fresh ground)

1/2 tbs tapioca flour

1/2 cup chocolate chips or chunks

1/4 cup oil (olive, grapeseed etc.)

1 egg

2 tbs honey

1/2 teaspoon baking soda

pinch sea salt

* Grind your flours and mix together ingredients.

*Place dough balls on a greased pan and cook for about 10-15 minutes at 300F

*Makes about 8-10 cookies


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Grain free/vegan banana chocolate chip doughnuts


I started making cookies and after adding the banana they tasted too banana-ish so I turrned them into donuts. The kids and I loved these so I think they earned the seal of approval. They are really moist and delicious! I like using the mini chocolate chips so you don’t get a big bite of chocolate but small hints of chocolate as you eat it.

Grain free/ vegan banana chocolate chip doughnuts

1 cup cashew flour

2 tablespoon coconut flour

1/2 mashed banana

2 tablespoons raw honey

1/4 cup melted smart balance butter

1/4 teaspoon vanilla

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4-1/2 cup mini chocolate chips

* Mix ingredients together and I use a ziplock bag with the tip cut to pour it into a greased donut pan.

* Bake at 350F for about 20 minutes or until slightly firm and light to medium brown color.

This recipe can also be seen here

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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.