Monday, February 24, 2014

Sweet Debbie's Organic Treats : Allergy-Free & Vegan Recipes by Debbie Adler (review)

Disclosure: I was given the cookbook in order to facilitate a review. The opinions expressed are my own.

I'm letting you know heads up that I have some kind of food allergy, it's something that is in the Cajun Mix that either Great Value's or Walmart's on the label for it. To this day, I don't know what item in it made me break out in an almost full body rash about 8 years ago. I've avoided it since, but still am wary of trail mixes or any other mix.  For those with members in your family who have food allergies, have you ever had to tell that child or even yourself, "no, you can have any" when there's a treat around?

 Debbie Adler, an author and bakery owner has created a cookbook with allergy-free and vegan recipes. Debbie Adler created this cookbook of 50 recipes of muffins, cookies, bread, cupcakes, brownies, and more that are safe to eat for the allergy sufferer or a vegan or really anyone! Each and every recipe in Sweet Debbie's Organic Treats is gluten, dairy, soy, nut and sugar-free. She includes the nutritional facts for each dessert. I  know that there have been times where I wanted to know what was the total carbs and what was the fat content of a particular dessert. I  do appreciate that they are included in the book! Sugar and allergen-free food foods such as stevia and quinoa flour are included in the recipes. There are also recipes in her book in which we, the readers, are able to make our own substitutions, like with sunflower seed butter (there's a recipe in the book for that!). If you can't find a certain ingredient locally, she lists websites and companies of places that sell some of the products that she uses in her recipes so that you can purchase them.

To mention a few things that Debbie's done, she's appeared on NBC's Evening News, and her cupcake place has been featured on and E! Online. She's been featured in Pilates Style Magazine. She has had her recipes publishes online by the Food Allergy Research and Education, The Chalkboard, Life Goes Strong, and on Here's a quote from Ray Romano, "Debbie Adler is a culinary genius!"

I have a question and answer from a Q and A that she answered for someone.
How did you end up as the owner of your own bakery? Did your bakery start off allergy-free, sugar-free and vegan or have your treats evolved over time?
 One day, I found that I was craving cupcakes... but not just any cupcake. I wanted one made with an all-natural, low-glycemic sugar substitute. Lo, and behold, I couldn't find it anywhere, so I figured out how to make them myself. Then I decided to share. That's how Sweet Debbie's Organic Cupcakes started off---just sugar-free and organic with a few gluten-free options. Then, when my son was diagnosed with severe and life-threatening food allergies, I also made it completely allergy-free, gluten-free and vegan.

Barb's Note: I'm going to admit that I haven't had a chance to buy the ingredients for a couple of recipes that I plan to make, but I am still planning to make a few. When I do, there will be pictures on Instagram!  I am, however going to be sharing a recipe of hers here now on the blog. I really enjoyed reading her book, and am serious about planning to make some of the items!

Here's her Apple Fritter Donut Holes recipe! (I love the idea of eating these very much!---Barb)

Apple Fritter Donut Holes
(makes about 20 donut holes)

Donut Holes
15 x 10-inch sheet of parchment paper
1 1/2 cups all-purpose gluten-free flour
1/4 cup light buckwheat flour
1/2 teaspoon cinnamon powder
1/4 teaspoon sodium-free baking powder
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup unsweetened plain rice milk
3 tablespoons coconut nectar
2 tablespoons sunflower seed butter
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1/4 teaspoon stevia powder
1/3 cup grated, peeled Granny Smith apple

Apple Cider-Lemon Glaze
1 tablespoon coconut nectar
1 tablespoon coconut oil
1 cup powdered erythritol
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider

3/4 teaspoon cinnamon powder


1.   Preheat oven to 325 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper.

2. To make the donut holes, whisk together the two flours, cinnamon, baking powder, guar gum and salt in a large bowl. Make a well in the middle.

3. Add the rice milk, coconut nectar, sunflower seed butter, lemon juice, vanilla and stevia to the flour mixture and stir to combine. Fold in the grated apple.

4. Take about 1/2 tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all of the dough, placing the balls about 2 inches apart on the pan.

5. Bake the donut holes for 12 to 13 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the pan from front to back after about 9 minutes of baking.

6. Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.

7.  To make the apple cider-lemon glaze, microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the powdered erythritol, lemon juice and apple cider and stir to combine.

8.  Frost each donut hole with the glaze, sprinkle a little cinnamon on each and place on the wire rack to set.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutritional Information Per Serving (1 donut hole): 60 calories, 2 g total fat, 0.0 mg cholesterol, 12 g carbohydrates, 30 mg sodium, 1 g fiber, 2 g protein, 4 g sugars.

For more information, check out her website below:
Sweet Debbie's Organic Cupcakes
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