Archive for February, 2013

Popular Blog Life Goes Strong Posts Quintessential Mexican Brownies Recipe!

February 25, 2013

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Debbie Adler, owner of Los Angeles based bakery Sweet Debbie’s Organic Cupcakes, has left nothing out. She bakes nutritious, allergen-free, 100% USDA certified organic and Kosher cupcakes, cookies, brownies and muffins that contain no refined sugars, dairy, wheat, gluten, soy, nuts, or eggs.

Of this easy brownie recipe (easy, that is, once you collect all the ingredients), Adler says, “I treat these brownies as my girly girl fairy princesses. I like to dress them up in cinnamon and cayenne – sort of like red spiked heels, and add a little espresso powder to the party. I like the cinnamon, not only for its titillating taste but for its anti-inflammatory properties as well. Cayenne is my go-to kick in the taste buds and it also aids in the relief of headaches and cramping. Like I said – very girly girl.”

Must Have

Grapeseed oil for the pan
1 cup all-purpose, gluten-free flour
½ cup cacao powder
1 teaspoon cinnamon powder
¼ teaspoon cayenne powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon guar gum
¼ teaspoon sea salt
½ cup hot coconut milk
½ cup coconut oil
¼ cup coconut nectar
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
¾ teaspoon stevia powder
1 cup dark chocolate chips
Must Do

Preheat oven to 325°F. Grease an 8 x 8-inch baking pan with the oil.
Mix together the flour, cacao powder, cinnamon, cayenne, baking soda, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
Add the coconut milk, coconut oil, coconut nectar, espresso powder, vanilla extract and stevia. Stir to combine.
Fold in the chocolate chips.
Spread the batter into the baking pan and smooth the top with a wet baking spatula.
Bake the brownies for 11 – 12 minutes or until a toothpick inserted in the middle comes out with just a few crumbs attached.
Take the brownies out of the oven and to a wire rack and let them rest for about 20 minutes.
Cut the brownies into 9 squares

The Chalkboard Magazine Posts A Sweet Debbie’s Recipe

February 8, 2013

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SWEET DEBBIE’S ORGANIC CUPCAKES started up their allergen-free, gluten-free bake shop in response to the alarmingly high rate of children being born with severe food allergies and autism and people being diagnosed with celiac disease.

Since the moment those bakery doors opened, Debbie’s delectable cupcakes like Upside Down Apple Muffins with pomegranate juice and coconut nectar and South of the Border Cupcakes with cinnamon and cayenne and fig puree have been flying out the door. Celebrity moms like Gwyneth Paltrow became fast and loyal patrons as did Hollywood studios and people just plain hungry for a healthy treat. We asked Debbie to share a few of her secret tips for baking such delicious goodies without the allergens, gluten and with extra nutrition!

In order to make the baked goods more heart-healthy and with higher protein, try adding seed butters such as sunflower or pumpkin and use them to replace some of the oil.
For a low-glycemic, high-enzyme sweetener use coconut nectar instead of sugar.
For added fiber you can substitute ground chia or flax seed for some of the flour in a recipe.
Lessen the sodium in a recipe by using a low-sodium baking powder.
Use parchment paper for easy removal of cookies and brownies from pans to avoid the extra fat and calories from greasing.