Archive for May, 2014

Chia Banana Blueberry Waffles

May 18, 2014

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It is astonishing to me that when I was growing up in my parents house in Queens, New York the only waffles we ever had were from the freezer section at Waldbaums. Remember Waldbaums? It never occurred to me that people had waffle irons and made their own homemade waffles, except for the Eggo people.

Now that I have my own kitchen and recently purchased my first waffle iron, I finally made my own waffles this weekend. It was quite the milestone. I was so excited that they came out crisp on the outside and soft on the inside. I am even more excited to share them with you to try at home. If you like, you can double the recipe and make extra to freeze. Then you can pop them in your toaster oven and pretend you’re eating Eggos!

Chia Banana Blueberry Waffles
Serves 4 – 6

Must Have

1/3 cup water
2 tablespoons chia seed
1 cup unsweetened plain coconut milk
1 teaspoon apple cider vinegar
1 cup all-purpose gluten-free flour
1/4 cup gluten-free rolled oats
1¼ teaspoons sodium-free baking powder
¼ teaspoon fine sea salt
2 tablespoons mashed banana
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1/8 teaspoon stevia powder
1/2 cup organic blueberries

Must Do
Mix together the water and chia seeds in a small bowl.
Mix together the coconut milk and apple cider vinegar in a medium bowl.
Whisk together the flour, oats, baking powder and salt in a large bowl.
Add the mashed banana, coconut oil, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the chia seed mixture and the blueberries.
Preheat a waffle iron while the batter sits for a few minutes.
Pour the batter onto the waffle iron according to the waffle iron instructions.
Serve with extra blueberries and coconut nectar or maple syrup.

The Fabulous San Diego Gluten-free/Allergy-free Expo!

May 8, 2014

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I was so honored to be able to do a Chocoholic Cupcake baking demonstration at this past weekend’s Gluten-free/Allergy-free Expo presented by the awesome folks at Living Without Magazine. It was held at the lovely Town & Country Resort & Spa down in Mission Valley, San Diego.

I also had my very own author table where I met “my people” from the community. These are the expo attendees who “get” what I do and understand how important it is to have recipes that are not only healthful and delicious tasting, but also completely safe. These are the people who understand what it’s like to live with severe restrictions in their diet, just as my 6-year-old son does, and how hard it is to navigate breakfast, lunch, dinner and snacks with such specific, non-negotiable options. It’s always such a pleasure to be able to talk them, meet their kids and see the child’s face light up when they look through my cookbook and they say, “Mommy, I want to make these cupcakes!”

So if you weren’t able to make it down to San Diego, I’m including my recipe for Chocoholic Cupcakes below, so you can make them at home. And if you’d like the other recipes from my bakery, including the muffins, cookies, brownies, donut holes, breads, energy bars, and of course, more cupcakes, you can find them in my award-winning cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery. Enjoy!

Chocoholic Cupcakes

CHOCOHOLIC CUPCAKES
Makes 12 medium size cupcakes

Must Have
Cupcakes
12 standard-size paper baking cups
1 cup unsweetened plain rice milk
1 teaspoon apple cider vinegar
1¾ cups all-purpose gluten-free flour
⅓ cup cacao powder
1¼ 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
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
⅓ cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt)

Chocolate Frosting
1 cup coconut nectar
¼ cup coconut oil
¼ cup mashed avocado
2 cups powdered erythritol
1 cup cacao powder
2 tablespoons warm water
¼ teaspoon stevia powder
¼ teaspoon fine sea salt

Must Do
Preheat oven to 325°F. Line a standard 12-cup cupcake tin with paper baking cups.
Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
Whisk together the flour, cacao powder, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the rice milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt.
Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back after 10 minutes of baking.
Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.
To make the chocolate frosting, mix together the coconut nectar, coconut oil and mashed avocado in a large bowl. Add the powdered erythritol, cacao powder, water, stevia and salt and stir until smooth and well combined.
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.

Nutrition Information Per Serving (1 cupcake): 180 calories, 9 g total fat, 0.0 mg cholesterol, 22 g carbohydrates, 135 mg sodium, 2 g fiber, 2 g protein, 12 g sugars

Incredible Mother’s Day Gift Box!

May 6, 2014

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If you think about all the wonderful things your mom has done for you over the years, you really can’t repay her. Especially for all the worrying. But I know when my mom receives a goodie box of various treats that she likes, especially to go with a smooth cup of very hot coffee or green tea, it makes her very happy.

So for this Mother’s Day, I put together a box of my favorite items from Sweet Debbie’s. It includes our Cran Ban Thank You Bran Muffins, Blueberry Muffins, Basil Lemonade Cookies, Cosmic Chocolate Chip Cookies, Chocoholic Cupcakes, Antioxidant Blast Granola and a bag of Organic Fair Trade Coffee Beans, a box of Green Tea and a copy of my cookbook Sweet Debbie’s Organic Treats. If you would like substitutions that will be fine.

This box is normally $200 but if you’ve signed up for our mailing list, you will get a 40% discount. So please email me at debbie@sweetdebbiesorganiccupcakes.com to order your Mother’s Day Gift Box by Wednesday.

Looking forward to hearing from you soon!

xo
Debbie

Gluten-free/Vegan Guacamole Rolls for Cinco de Mayo!

May 5, 2014

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If Jefferson Starship built their city on rock and roll, just think about how much more they could have accomplished if they’d had the good sense to put it together with guac and roll. With a metropolis full of essential nutrients, phytochemicals and vitamins such as A, B, C, K and E, as well as copper, iron, phosphorous, potassium, folate, lutein and magnesium, avocado provides the building blocks for one helluva healthy superstructure. So please don’t let the life-enhancing monosaturated fat count scare you away from this misunderstood fruit. Avocado is a great foundation for any salad, dip, chip and, in this case, bread roll. This is one of a chapter full of gluten-free bread recipes in my cookbook Sweet Debbie’s Organic Treats!

Must Have
Coarse-grind cornmeal, for dusting the muffin tin
1¼ cups warm water (about 110°F)
2¼ teaspoons active dry yeast
1 tablespoon coconut nectar
1½ cups all-purpose gluten-free flour
1½ cups light buckwheat flour
4 teaspoons dried minced onion
2 teaspoons fine sea salt
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon ground cumin
½ teaspoon xanthan gum
2 tablespoons smoothly mashed avocado
2 tablespoons ground chia seeds (use a coffee grinder)

Must Do
Preheat oven to 200° F and then turn it off. Dust the wells of a standard 12-cup muffin tin with the 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 two flours, minced onion, salt, garlic powder, baking soda, cumin and xanthan gum in a large bowl. Make a well in the middle.
Add the yeast mixture, mashed avocado and chia seeds and stir to combine.
Take about 3 tablespoons of the dough, shape it into a ball, and place it into a well of the prepared muffin tin. Repeat until you have used up all the dough.
Cover the muffin tin with a clean dish towel, place it in the oven for 1 hour and allow the dough balls to rise.
Remove the dish towel and let the dough balls continue to rise in the oven while it preheats to 425°F.
Bake the rolls for 25 to 27 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Transfer the muffin tin from the oven to a wire rack and let sit for 10 minutes before removing the rolls for a complete cooldown.
Keep the rolls in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 roll): 120 calories, 1 g total fat, 0.0 mg cholesterol, 25 g carbohydrates, 400 mg sodium, 3 g fiber, 3 g protein, 1 g sugars

*Sweet Truth:
People who are allergic to mustard and sesame seeds may also be allergic to chia seeds.