Archive for October, 2013

Debbie Does CBS Los Angeles in time for an Allergy-free Halloween!

October 30, 2013

What a treat it was to spend some time down at KCAL-9 with Rich Fields explaining that it is very possible to have a safe, allergy-free, gluten-free Halloween without missing out on any fun or flavor. On hand were my Pumpkin Spice Donut Holes, my Extraterrestrial Wicked Witches with Sombreros and my Chocolate Chipper Pumpkin Face Cookies.

After the segments aired live, the Sweet Debbie’s phone rang off-the-hook with people wanting to order the treats from the bakery. It just goes to show how many of us are out there with these dietary needs. I feel fortunate that my bakery can provide healthful, satisfying and safe treats for all who need them. Please see recipe for the donut holes below.

And if you haven’t heard yet, my cookbook, Sweet Debbie’s Organic Treats, just came out yesterday and is available wherever books are sold. It contains all the recipes from my bakery including cupcakes, cookies, muffins, breads, donut holes, brownies and more. Or you can just click on the link provided in the title of my book above. Please email me with any questions you may have. I love to hear from you!

PUMPKIN SPICE DONUT HOLES
Makes about 20 donut holes

MUST HAVE
Donut Holes
15 x 10-inch sheet of parchment paper
1½ cups all-purpose gluten-free flour (see page 13)
¼ cup light buckwheat flour
2 teaspoons pumpkin pie spice
¼ teaspoon sodium-free baking powder
¼ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut nectar
1 tablespoon coconut oil
3 tablespoons unsweetened plain rice milk
¼ teaspoon stevia powder
5 tablespoons canned pumpkin puree
Cinnamon Dust
¼ cup cinnamon powder

MUST DO
Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
Whisk together the two flours, pumpkin pie spice, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
Microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the rice milk and stevia and stir to combine. Pour into the flour mixture. Add the pumpkin puree and stir to combine.
Take about ½ tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used
up all the dough.
Pour the cinnamon into a small bowl. Roll the dough balls in the cinnamon and place them about 2 inches apart on the prepared pan.
Bake the donut holes for 11 to 12 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the pan from front to back halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Safe Halloween Treats With KABC-7’s Lori Corbin and Debbie Adler

October 28, 2013

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Paleo Pumpkin Pie-let Recipe

October 22, 2013

This is fast becoming a favorite treat for my customers, those that know to ask for it, and myself. I can eat all 12 pie-lets in one sitting – they are that good.

So now you can make them yourself and indulge in something that has enormous health benefits and tastes over-the-moon extravagant.

You can find similar recipes in my new cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery

Hey, if Ray Romano likes this stuff how bad can it be, right?

xoxo
Debbie

Allergy-free Paleo Pumpkin Pie-lets
Makes 12 pie-lets

Must Have

Cupcake tin and liners

Crust
1 ¼ cups gluten-free oats, finely ground (use coffee grinder or food processor)
1 cups sunflower seeds, finely ground (use coffee grinder of food processor)
1 tablespoon chia seed, finely ground (use coffee grinder)
½ teaspoon cinnamon powder
½ teaspoon fine sea salt
¼ cup coconut oil, melted
¼ cup coconut nectar

Filling
15 oz. can of pumpkin puree
5 tablespoons coconut cream (So Delicious Original Culinary Milk)
¼ cup coconut nectar
2 tablespoons tapioca flour
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla
¼ teaspoon stevia powder

Streusel
¼ cup gluten-free oats, ground (use a coffee grinder or food processor)
¼ teaspoon cinnamon powder

Must Do
To make crust
Preheat oven to 325°F. Line a 12- cup cupcake tin with liners.
Whisk together the oats, sunflower seeds, chia seeds, cinnamon and salt in a large bowl. Make a well in the middle.
Add the coconut oil and coconut nectar and stir to combine. You always want to measure the coconut nectar in the same measuring cup as the oil so it slips out easily.
Take about 1 ½ tablespoons of ‘dough’ and add it to the cupcake well. Press down firmly on the bottom and a little bit up the sides of the well until the crust is evenly distributed. Repeat until you have used up all the dough.
Place the cupcake tin in the oven for about 9 minutes or until the crust is a light golden brown.
Remove the cupcake tin from the oven and place on a wire rack to cool.

To make filling
Mix together the pumpkin puree, coconut cream and coconut nectar in a large bowl.
Add the tapioca flour, pumpkin pie spice, vanilla and stevia and stir to combine.

Spoon the batter into the prepared cupcake wells, smoothing it out evenly on top.
For the streusel, mix together the ½ cup of ground oats and the cinnamon in a small bowl.
Top each pie-let with a little of the streusel so that it covers each lightly.

Bake the pie-lets for 25 to 30 minutes, or until the pie-lets are golden orange and bounce back slightly to the touch.
Transfer the cupcake tin to a wire rack and let sit for about 40 minutes before placing in the regrigerator for 3 hours to set completely.

HARLEQUIN IS GIVING AWAY A COOKBOOK!

October 22, 2013

Sweet Debbie's Organic Treats

Sweet Debbie’s Organic Treats

Chocolate Chipper Pumpkin Face Fudge Cookie

October 21, 2013

Chocolate Chipper Pumpkin Face Fudge Cookie

Chocolate Chipper Pumpkin Face Fudge Cookie

I know that Halloween brings up feelings of dread in parents with food-allergic children – how do we swap out the wrapped candies with nuts and dairy for something safe, and dare I say healthy? Well, here’s where my 2 cents comes in. I’ve formulated a Halloween cookie that you can serve at a Halloween party or that you can wrap and give to neighbors who will be in cahoots with you to drop it into your child’s plastic jack-lantern when they come knocking on the 31st.

And if you can believe it, these cookies help you get spinach and carrots into your child as the vegetable are used as the coloring for Mr. Pumpkin’s face and stem.

You can even engage your children and invest them in the fun of it all by having them help you. The list of ingredients might be long, but believe me, it is not hard, and you’ll have a smiling pumpkin face staring back at ya in the end.

CHOCOLATE CHIPPER PUMPKIN FACE FUDGE COOKIES
By Debbie Adler

Must Have
Cookies
15 x 13-inch sheet of parchment paper
1 cup all-purpose gluten-free flour
1/2 cup cacao powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup coconut oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
1/2 cup water
1 1/4 cups gluten-free oats
3/4 cup allergy-free chocolate chips

Vanilla Frosting
2 cups powdered erythritol
4 tablespoons warm vanilla rice milk
2 tablespoons coconut oil
1/4 teaspoon fine sea salt

Green Coloring
2 cups of spinach

Orange Coloring
5 carrots

Allergy-free chocolate chips for eyes, nose and mouth

Must Do
1. Preheat oven to 325°F. Line a 15 x 13-
inch cookie sheet with parchment paper.
2. Whisk together the flour, cacao powder,
baking soda, guar gum and salt in a large
bowl. Make a well in the middle.
3. Microwave the coconut oil and coconut
nectar in a 2-cup measuring cup for 20
seconds. Add the vanilla and stevia and stir
to combine. Pour into the flour mixture.
4. Add the water to the flour mixture and
stir until the liquid is absorbed. Stir in the
oats and chocolate chips.
5. Take about 11/2 tablespoons of the dough,
shape it into a ball, and place it on the prepared
cookie sheet. Repeat until you have used up
all the dough, placing the balls about 2 inches
apart on the cookie sheet. Flatten each ball
gently with the bottom of a measuring cup.
6. Bake the cookies for 12 to 13 minutes, or
until the oats look a little dry and the kitchen
smells like chocolate. Rotate the cookie sheet
from front to back after 9 minutes of baking.
7. Transfer the cookie sheet from the
oven to a wire rack and let sit for about 10
minutes before removing the cookies to
cool completely.
8.To make the vanilla frosting, mix
together the powdered erythritol and vanilla rice
milk in a small bowl. Add the coconut oil and
salt and stir until smooth and well combined. Divide this vanilla
frosting in half.
9.To make the green frosting, add 2 cups of spinach to a juicer. Add resulting spinach juice, a tablespoon at a time, to one half of the vanilla frosting until you achieve the desired green color.
10.To make the orange frosting, juice 5 carrots in a juicer. Add resulting carrot juice to the second half of the vanilla frosting until you achieve the desired orange color.
10. To make the pumpkin’s face, take about 2 tablespoons of the orange icing and spread it around the cookie to make a circle leaving a little room at the top for the stem.
11. To make the stem, take 1 teaspoon of the green frosting and roll it into a little log. Press it right above the pumpkin’s face.
12. To make the face, press the chocolate chips into the orange frosting to make the eyes, nose and mouth.

Be on the Sweet Debbie’s Launch Team and Receive Exclusive Benefits!

October 14, 2013

 

Hi res Book Cover

I want to extend an offer to you today that, if you are chosen, will make you a part of the Sweet Debbie’s Launch Team. You will receive numerous, extraordinary benefits and you will get exclusive access to me and my team.

As a Sweet Debbie’s Launch Team Member you will get:
1. A free order of a half dozen Sweet Debbie’s goodies.
2. A special 30-minute phone session with me prior to the launch of my cookbook.
3. A mention and Thank

You on my blog with a link to your website or blog.
4. Exclusive access to me or one of my bakers, food stylists or cake decorators whenever you need help with baking technique, decorating, ingredients or whatever it is you want to discuss.
5. A 30% lifetime discount whenever your order from Sweet Debbie’s.

Sweet Debbie’s Launch Team Requirements
1. Purchase my cookbook Sweet Debbie’s Organic Treats at any bookstore or online retailer the week of October 29th. (That’s the day my book publishes.)
2. Write a brief review on

Amazon or some other e-tailer site.
3. Help spread the word about the cookbook using Facebook, Twitter and Pinterest.
4. Share any ideas with me about how we might further exploit the benefits of my cookbook to an even greater audience.

That’s it!

Please apply by emailing me at debbie@sweetdebbiesorganiccupcakes.com and telling me why you want to be on the Sweet Debbie’s Launch Team. All emails must be received by Friday, October 18th. Notifications as to who makes the team will go out on Saturday, October 19th.

Thank you so much for your interest in Sweet Debbie’s. And whether you are on the team or not I want you to know that I value you, your children and your family. I want you to enjoy life to the fullest – and the only way to do that is by staying healthy and safe. That’s why I work hard to figure out how to put the most nutritious ingredients, free of allergens, into my baked goods all the while making them kick-it-up-a-notch, out-of-this-world, mouth-wateringly and most importantly – DELICIOUS.

xoxo
Debbie

Have A Blast With Sweet Cranberry Granola Balls

October 11, 2013

Sweet Cranberry Granola Balls

Sweet Cranberry Granola Balls

Sweet Cranberry Granola Balls
By Debbie Adler

Makes about 16 balls

These little nuggets are the latest and greatest from the Sweet Debbie’s kitchen. It’s a granola ball amped up with omegas, protein and fiber-rich seeds and oats. They are so easy to make and even easier to pack in a lunch box or even carry around in your pocket as an easy grab-and-go snack. Best of all they are so satisfying and sweet with no added sugar. Luckily for us, Eden Foods makes dried cranberries sweetened with apple juice so there’s extra nutritional value there as well. Eat these and have a ball!

This recipe and many more can be found in my new cookbook Sweet Debbie’s Organic Treats coming out Tuesday, October 29th!

Must Have
Sheet of parchment paper slightly larger than 8 x 8 inches
1¾ cups gluten-free oats
⅓ cup all-purpose gluten-free flour
⅓ cup hemp seeds
⅜ teaspoon guar gum
¼ teaspoon fine sea salt
6 tablespoons coconut oil
6 tablespoons coconut nectar
¼ cup dried cranberries (I use Eden Foods dried cranberries sweetened w/ apple juice)

Must Do
Preheat oven to 325°F. Line an 8 x 8-inch square baking pan with parchment paper, with a little extra over the sides.
Mix together the oats, flour, hemp seeds, guar gum and salt in a large bowl.
Microwave the coconut oil and coconut nectar in a measuring cup for 20 seconds and stir to combine. Pour the coconut oil mixture into the oat mixture. Fold in the dried cranberries.
Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.
Bake for 24 to 25 minutes, or until the oats are a light golden brown. Rotate the pan from front to back halfway through baking.
Remove the pan from the oven to a wire rack and let sit for about 15 minutes. With a melon baller coop out 1-inch balls from the baked granola and roll it into a ball with the palms of your hands. Continue doing this until all the granola is used.
Transfer the parchment paper to a cutting board and cut into 16 bars.

Wrap each ball individually in parchment paper or bakery tissue paper, place in sealable plastic bag and keep frozen until ready to pack or eat.

Nutrition Information Per Serving (1 bar): 100 calories, 6 g total fat, 0.0 mg cholesterol, 19 g carbohydrates, 40 mg sodium, 2 g fiber, 2 g protein, 5 g sugars

Gluten-free, Vegan Pumpkin Spice Donut Holes

October 9, 2013

Sweet Debbie's Pumpkin Spice Donut Holes

Sweet Debbie’s Pumpkin Spice Donut Holes

Every October I take my son to the makeshift neighborhood pumpkin patch,
where, in addition to hundreds of pumpkins of various sizes, shapes and colors,
there are wagon rides, toys, games, pony rides, candy and scary stuffed stuff.
It’s like a vortex I get sucked into and can’t get out of for at least four hours.
And they have not one porta-potty! Since it seems my bladder shrinks in direct
proportion to the scarcity of a local toilet, I hastily leave the patch to find relief,
and—more often than not—forget to buy a pumpkin. That’s why I use canned
organic pumpkin here. At least Whole Foods has restrooms.

Pumpkin Spice Donut Holes
Makes about 20 donut holes
Must Have
Donut Holes
15 x 10-inch sheet of parchment paper
1½ cups all-purpose gluten-free flour
¼ cup light buckwheat flour
2 teaspoons pumpkin pie spice
¼ teaspoon sodium-free baking powder
¼ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut nectar
1 tablespoon coconut oil
3 tablespoons unsweetened plain rice milk
¼ teaspoon stevia powder
5 tablespoons canned pumpkin puree
Cinnamon Dust
¼ cup cinnamon powder
Must Do
1. Preheat oven to 325°F. Line a 15 x 10-
inch jelly-roll pan with parchment paper.
2. Whisk together the two flours, pumpkin
pie spice, baking powder, guar gum and salt
in a large bowl. Make a well in the middle.
3. Microwave the coconut nectar and
coconut oil in a 2-cup measuring cup for 20
seconds. Add the rice milk and stevia and
stir to combine. Pour into the flour mixture.
Add the pumpkin puree and stir to combine.
4. Take about ½ tablespoon of the dough
and shape it into a ball. Place the ball on the
prepared pan. Repeat until you have used
up all the dough.
5. Pour the cinnamon into a small bowl.
Roll the dough balls in the cinnamon and
place them about 2 inches apart on the
prepared pan.
6. Bake the donut holes for 11 to 12 minutes,
or until they are golden orange and bounce
back slightly to the touch. Rotate the pan
from front to back halfway through baking.
7. Transfer the pan from the oven to a
wire rack and let sit for 10 minutes before
removing the donut holes to cool completely.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Find more Sweet Debbie recipes in Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery

Extraterrestrial Wicked Witch Cupcakes

October 7, 2013

I have to admit, since my son was diagnosed with multiple and life-threatening food allergies 4 years ago, when he was 1-years-old, Halloween has

Extraterrestrial Wicked Witch Mini Cupcakes with Sombreros

Extraterrestrial Wicked Witch Mini Cupcakes with Sombreros

precipitously fallen to the bottom of my favorite holidays list. With all the candy, coatings and colorings I find myself saying “Can’t, can’t, can’t” to almost everything that has to do with this holiday’s treats.

This year I’ve taken a more proactive approach and I’ve invented safe, healthful, delicious and scary creations that my son and everyone else who cares to celebrate Halloween can enjoy.

Without further adieu I will show and tell you the way I made natural food colorings so that you too can make any kind of festive frosting with just a juicer, some spices and some vegetables.

GREEN

1 cup Sweet Debbie’s vanilla frosting (see recipe in Sweet Debbie’s Organic Treats)

2 Tablespoons kale juice

Pour the kale juice into the frosting a little at a time until you achieve the desired color

 

ORANGE

1 cup Sweet Debbie’s vanilla frosting (see recipe in Sweet Debbie’s Organic Treats)

2 Tablespoons carrot juice

Pour the carrot juice into the frosting a little at a time until you achieve the desired color

YELLOW

1 cup Sweet Debbie’s vanilla frosting (see recipe in Sweet Debbie’s Organic Treats)

2 teaspoons turmeric powder

Pour the turmeric powder into the frosting a little at a time until you achieve the desired color

Fresh Kale Juice

Fresh Kale Juice