Archive for February, 2014

It’s National Banana Bread Day!

February 24, 2014

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Mushy Monkey Banana Muffins

Makes 12 standard-size muffins

There is something very comforting and curious about these banana muffins. It must have
something to do with Curious George (which my son watches ad nauseam), because once they cool on the rack, he hoards them and sleeps with them under his pillow so he can have breakfast in bed. This is where the “mushy” comes from. And I blame the oddball monkey. I’m sure he’s responsible. In any event, these potassium-rich muffins have the added benefit of turmeric, a spice that has wonderful anti-inflammatory and antibacterial properties, as well as a mellow yellow hat . . . I mean hue. There are many more gluten-free, vegan and sugar-free recipes in my new cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery!

Must Have
12 standard-size paper baking cups
2 cups all-purpose gluten-free flour
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
½ teaspoon turmeric powder
⅜ teaspoon stevia powder
1 cup mashed banana (about 2 large bananas)
¾ cup unsweetened plain rice milk

Must Do
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
Whisk together the flour, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, turmeric powder and stevia and stir to combine. Add the mashed banana and rice milk, and stir until the liquid is absorbed and the batter is smooth.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full.
Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
Transfer the muffin tin to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.
Keep muffins in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 muffin): 150 calories, 5 g total fat, 0.0 mg cholesterol, 23 g carbohydrates, 160 mg sodium, 2 g fiber, 2 g protein, 6 g sugars

Gluten-free, Vegan Mini Bagels Recipe & Giveaway!

February 13, 2014

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If you’re a Jew from Queens, it is a Queensborough Bridge, Midtown Tunnel, and overall tristate area requirement that you eat bagels for breakfast every Sunday morning. So that’s what I did until I moved out West, got hitched and had my son. Now that all conventional bagels are considered contraband in my house, I was forced by law (see above) to figure out a way to make a wholesome, crispy and mouthwatering bagel to have for breakfast on Sundays. By hook, by crook and by throwing out a lot of gook, I came up with a recipe that passes the test and lets me back into my home state by way of the Verrazano. I’ll pay the toll. Fuhget about it. You can find more gluten-free, vegan & sugar-free recipes from the “Best Gluten-free Cookbook of 2013″ as named by Delicious Living Magazine in my new cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. If you want a chance to win a half dozen of these, please visit our Facebook page.

Mini Bagels
Makes about 13 mini bagels

Must Have
Dough
15 x 13-inch sheet of parchment paper
Coarse-grind cornmeal, for dusting the baking sheet and bagel wrangling
1¼ cup warm water (about 110°F)
1 tablespoon active dry yeast
1 tablespoon coconut nectar
2 cups all-purpose gluten-free flour
¾ cup tapioca flour
¼ cup amaranth flour
3 tablespoons light buckwheat flour
1 tablespoon mesquite powder
1½ teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon xanthan gum
3 tablespoons grapeseed oil
½ teaspoon apple cider vinegar

Dip
4 cups water
2 tablespoons baking soda

Toppings
Sautéed thinly sliced onion
Caraway seeds
Chia seeds
(anything goes, so use your imagination and taste buds)

Must Do
Preheat oven to 200° F and then turn it off. Place the parchment paper on a 15 x 13-inch baking sheet and dust evenly with cornmeal.
Combine the warm water and yeast in a 2-cup measuring cup. Add the coconut nectar and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
Whisk together the four flours, mesquite powder, salt, baking soda and xanthan gum in a large bowl. Make a well in the middle.
Add the yeast mixture, grapeseed oil and apple cider vinegar and stir to combine.
Take about 2½ tablespoons of the dough, shape it into a ball and place it on the prepared baking sheet. Use cornmeal for easier handling. Repeat until you have used up all the dough.
Cover the baking sheet with a clean dish towel, place it in the oven for 1 hour and allow the dough balls to rise.
Take the risen dough balls out of the oven, remove the dish towel and preheat the oven to 425°F.
To prepare the dip, pour the water into a medium-size pot and bring it to a boil. Add the baking soda and stir to dissolve. Remove the pot from the heat.
Place the dough balls, 3 or 4 at a time, in the hot water dip for about 30 seconds, turning them once after about 15 seconds. Remove the dough balls with a slotted spatula and place them on the prepared baking sheet, rolling them in the cornmeal to make them easier to handle. Make sure each dough ball sits on some cornmeal so the bottom doesn’t stick.
Poke a hole in the middle of each dough ball with your finger.
Press in the toppings of your choice and bake the bagels for 13 to 15 minutes, or until they are golden brown.
Transfer the baking sheet from the oven to a wire rack and let sit for 10 minutes before removing the bagels for a complete cooldown.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 bagel): 140 calories, 4 g total fat, 0.0 mg cholesterol, 23 g carbohydrates, 370 mg sodium, 3 g fiber, 3 g protein, 1 g sugars

*Sweet Truth:
Mesquite powder not only provides a nutritional boost but also gives the bagels a gorgeous golden complexion.

Lemon Clementine Valentine Cupcakes Recipe & Giveaway!

February 12, 2014

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It is 2 days before Valentine’s Day and to help celebrate I am giving away a coupon for a FREE 5 lb. bag of Cuties Clementines and sharing a recipe that will be a perfect finish to any romantic or unromantic meal you have on Friday. Also, if you like this recipe, there are 50 more for Sweet Debbie’s muffins, cookies, cupcakes, brownies, breads, energy bars and donut holes in my new cookbook Sweet Debbie’s Organic Treats. xoxo All my love…Debbie

Lemon Clementine Valentine Cupcakes
Makes 12 cupcakes

Must Have
Cupcakes
12 standard-size paper baking cups
3/4 cup unsweetened plain coconut milk
1 teaspoon fresh squeezed lemon juice
2 cups all-purpose gluten-free flour
11/4 teaspoons sodium-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
2 tablespoons juice from Cutie
1 teaspoon orange extract
½ teaspoon lemon extract
3/8 teaspoon stevia powder
1/3 cup vegan, soy-free plain yogurt
(I use So Delicious coconut milk yogurt)

Vanilla Clementine Frosting
2 1/2 cups powdered erythritol
4 tablespoons vanilla coconut milk
2 tablespoons coconut oil (melted)
2 tablespoons juice from 1 Cutie
1/4 teaspoon fine sea salt

Must Do
1. Preheat oven to 325°F. Line a standard
12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, mix together
the coconut milk and lemon juice in a
2-cup measuring cup.
3. Whisk together the flour, baking powder,
baking soda, guar gum and salt in a large
bowl. Make a well in the middle.
4. Add the grapeseed oil, coconut nectar,
Cutie juice, orange extract, lemon extract
and stevia to the flour mixture and stir
to combine. Next add the coconut milk mixture and
stir until it is absorbed and the batter is smooth.
Stir in the yogurt until well combined.
5. Pour the batter into the measuring cup,
as the spout will make it easier to pour the
batter into the cupcake tin without spillage.
6. Pour the batter into the prepared
cupcake tin, dividing it evenly. Each cup
should be about two-thirds full. Bake the
cupcakes for 15 to 16 minutes, or until they
are a light golden brown and bounce back
slightly to the touch. Rotate the cupcake tin
from front to back halfway through baking.
7. Transfer the cupcake tin from the oven
to a wire rack and let sit for 10 minutes before
removing the cupcakes to cool completely.

8. To make the vanilla clementine frosting, mix
together the powdered erythritol and
vanilla coconut milk in a medium-size bowl.
Add the coconut oil, Cutie juice and salt and stir until
smooth and well incorporated.
9. Frost the completely cooled cupcakes.
Keep unfrosted cupcakes in an airtight
container for up to 3 days, or wrap and
freeze them for up to 3 months. Leftover
frosting keeps in the fridge for about
4 weeks if stored in an airtight container.

Chocolate Drizzled Cranberry Macaroons Tutorial

February 1, 2014

Dark Chocolate Drizzled Cranberry Macaroons
By Debbie Adler
Owner, Sweet Debbie’s Organic Cupcakes
Author, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery
(www.sweetdebbiesorganiccupcakes.com)

Ingredients
Must Have
Macaroons
3 cups unsweetened shredded coconut
½ cup all-purpose, gluten-free flour
2 tablespoons sunflower seed butter
¼ teaspoon fine sea salt
½ cup So Delicious Culinary Coconut Milk
⅓ cup coconut nectar
1 teaspoon vanilla extract
1/8 teaspoon stevia powder
¼ cup dried cranberries

Drizzle
3 tablespoons coconut oil
3 tablespoons cacao powder
2 tablespoons coconut nectar
1/8 teaspoon stevia
1/8 teaspoon fine sea salt

Must Do
Preheat oven to 325°F and line a 15 x 13 cookie sheet with parchment paper.
Whisk together the shredded coconut, flour, sunflower seed butter and salt. Make a well in the middle
Add the culinary coconut milk, coconut nectar, vanilla extract and stevia and stir to combine.
Pour in the dried cranberries and stir to incorporate.
Carve out portions of the macaroon dough with a 2-inch ice cream scoop and place on the prepared cookie sheet. Dip the utensil in water in between scoops.
Bake for 18 – 20 minutes or until just lightly browned. Rotate the cookies sheet halfway through baking.
Remove the cookie sheet from oven and let cool on a cooling rack.
To make the drizzle, melt the coconut oil in a small microwave safe bowl until melted. (about 10 seconds) Mix in the cacao powder, coconut nectar, stevia and salt. Stir together to combine.
Once cool, drizzle the macaroons with chocolate drizzle.