Archive for December, 2014

Chocolate Chia Cherry Granola

December 30, 2014

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I remember when I was in college, I sometimes ate an entire 16 oz. box, of Quaker Oats granola, straight from the cardboard container, while studying for an accounting exam. God only knows how many fat and sugar grams I consumed while trying to balance my general ledger.

So when I started my bakery, customers asked me to come up with granola bars that were free from nuts and sugar, that were also high in protein. I took this task seriously and developed a slew of recipes for different types of energy bars.

One of my favorites incorporates all my favorite super foods, including cacao powder, chia seeds and cherries. Sometimes, though, I’m not really in the mood for a bar, but for cereal. In that case, I just crumble up the bars and add coconut milk and other toppings and have a nourishing breakfast or snack.

So here is my recipe for Chocolate Chia Cherry Granola, and if you happen to be studying for an exam, I give you permission to eat the whole pan.

CHOCOLATE CHIA CHERRY GRANOLA

By Debbie Adler
Makes about 25 bars

Must Have
Sheet of parchment paper slightly larger
than 15 x 10 inches
4 cups gluten-free oats
1½ cups all-purpose gluten-free flour
1 cup unsweetened coconut chips (also called
flaked coconut)
¾ cup raw sunflower seeds
1/3 cup cacao powder
3 tablespoons chia seeds
1½ teaspoons guar gum
¼ teaspoon fine sea salt
1 cup coconut oil
½ cup coconut nectar
¼ teaspoon stevia powder
1 cup fresh or frozen (thawed) cherries,
chopped

Must Do
1. Preheat oven to 300°F. Line a 15 x 10-inch
jelly-roll pan with parchment paper, with a
little extra over the sides.
2. Mix together the oats, flour, coconut
chips, sunflower seeds, cacao powder, chia
seeds, guar gum and salt in a large bowl.
3. Microwave the coconut oil and coconut
nectar in a 2-cup measuring cup for 60 seconds.
Add the stevia and stir to combine. Pour
into the oats mixture and mix well. Fold in
the cherries.
4. 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.
5. Bake for 25 to 30 minutes, or until the
kitchen smells like chocolate and toasted
oats. Rotate the pan from front to back
halfway through baking.
6. Transfer the pan from the oven to a wire
rack and let sit for about 15 minutes before
putting in the freezer for at least 1 hour.
7. Transfer the parchment paper to a
cutting board and cut into 25 bars.
Wrap each bar individually in parchment
paper or bakery tissue paper, place in a
sealable plastic bag and keep frozen until
ready to pack or eat. If you want cereal just
crumble up the bars as needed.

Nutrition Information Per Serving (1 bar):
180 calories, 11 g total fat, 0.0 mg cholesterol,
25 g carbohydrates, 40 mg sodium, 4 g fiber

Acai Berry Truffles

December 29, 2014

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When I first got married, I went throughout a raw phase. Most of the meals I made were from the cookbook Juliano’s Raw. I made things like Haiku Burritos, Live Chili and Uncooked Lasagna. After a week, my husband almost walked out. It wasn’t a great way to start a marriage, so I stopped making his meals that way, but I saved a few of my raw inventions for myself. One of them was my Acai Berry Truffles.

If you’re not sure what acai tastes like, picture a blueberry walking into a bar and hooking up with a cosmopolitan piece of chocolate sass. That’s the taste of açaí. A popular berry from Brazil, açaí conveniently comes in powdered form, so you can easily add it to this energy bar. It is filled with calcium and vitamins A, B6 and E and is high in antioxidants. These truffles make the berry taste soar to new heights and I highly recommend them for ringing in the new year with friends. One taste of these and I promise your friends, or your husband, won’t walk out.

 

Acai Berry Truffles

By Debbie Adler

Must Have
Makes about 18 Truffles
8 x 8-inch sheet of parchment paper
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut and chia seeds

Must Do
1. Line an 8 x 8-inch square baking pan
with parchment paper.
2. Combine the dates, sunflower seeds,
pumpkin seeds, açaí powder, cranberries,
orange juice, cacao powder and salt in a
food processor or blender and process
until almost smooth.
3. Take about 1 tablespoon of the date mixture,
and with wet hands, shape it into a ball. Place
the ball on the prepared pan. Repeat until you
have used up all the date mixture.
4. Pour the shredded coconut and chia into small
bowls. Roll each ball in the toppings and place
it back on the prepared pan. Put the truffles
in the freezer to chill for at least 1 hour.
Place the truffles in a sealable plastic bag
and keep them frozen until ready to eat.

Nutrition Information Per Serving (1 truffle):
110 calories, 5 g total fat, 0.0 mg cholesterol,
15 g carbohydrates, 30 mg sodium, 3 g fiber,
3 g protein, 9 g sugars

A Donut Hole Recipe Potpourri!

December 28, 2014

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Many years ago, I went on a date to an all-you-can-eat buffet. They had an extensive and colorful array of donut holes at the dessert table. After dinner I kept going back to snatch the banana donut holes so many times that my date had to physically hold me back. I think I might have even put some in my pocketbook. That might explain my quick and embarrassing exit from New York in the early nineties. After soul searching therapy and changing my hair color and identity, I came up with a smorgasbord of my own donut holes recipes. Since I had a chapter’s worth of these gluten-free, vegan and sugar-free recipes they made it into my cookbook. Here’s several of my favorites to serve a party crowd or to stuff in your tote.

Vanilla Bean-Glazed Banana 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
2 tablespoons amaranth flour
¼ teaspoon sodium-free baking powder
¼ teaspoon ground nutmeg
¼ teaspoon guar gum
¼ teaspoon fine sea salt
3 tablespoons coconut nectar
2 tablespoons coconut oil
2 tablespoons vanilla rice milk
1 teaspoon vanilla extract
¼ teaspoon stevia powder
¼ cup mashed banana
Vanilla Bean Glaze
1 tablespoon coconut oil
1 tablespoon coconut nectar
1 cup powdered erythritol
2 tablespoons vanilla rice milk
1/8 teaspoon fine sea salt
¼ vanilla bean, cut in half lengthwise
and seeds scooped out and reserved

Must Do
1. Preheat oven to 325°F. Line a 15 x 10-
inch jelly-roll pan with parchment paper.
2. To make the donut holes, whisk
together the two flours, baking powder,
nutmeg, 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, vanilla
and stevia and stir to combine. Pour into
the flour mixture, add the mashed banana
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, placing the balls about
2 inches apart on the prepared pan.
5. Bake the donut holes for 11 to 12
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 vanilla bean glaze,
microwave the coconut oil and coconut
nectar in a measuring cup for 20 seconds.
Add the powdered erythritol, vanilla rice
milk and salt and stir to combine. Next add
the vanilla bean seeds and mix well.
8. Frost the donut holes with the glaze
and place them 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.

Coconut Crunch Donut Holes

Makes about 20 donut holes

Must Have
Donut Holes
15 x 10-inch sheet of parchment paper
1¼ cups all-purpose gluten-free flour
¼ cup amaranth flour
2 tablespoons unsweetened shredded coconut
¼ teaspoon sodium-free baking powder
¼ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut nectar
2 tablespoons coconut oil
¼ cup unsweetened coconut milk
1 teaspoon vanilla extract
¼ teaspoon stevia powder
Topping
1 cup unsweetened shredded coconut
¼ cup unsweetened coconut milk

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, shredded
coconut, 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 coconut milk, vanilla and
stevia and stir to combine. Pour into the flour
mixture and stir until the liquid is absorbed.
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 shredded coconut into a small
bowl and the coconut milk into a cup. Dip the
dough balls, one by one, in the coconut milk,
roll them around in the shredded coconut
and place them about 2 inches apart on the
prepared pan.
6. Bake the donut holes for 12 to 13 minutes,
or until they bounce back slightly to the touch.
Rotate the pan from front to back after about
9 minutes of 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 individually and freeze
for up to 3 months.

Saffron and Cardamom Donut Holes
Makes about 20 donut holes

Must Have
Donut Holes
15 x 10-inch sheet of parchment paper
¼ cup unsweetened plain rice milk
1/8 teaspoon crushed saffron threads
¼ cup coconut nectar
2 tablespoons coconut oil
½ teaspoon lemon extract
¼ teaspoon stevia powder
1¾ cups all-purpose gluten-free flour
¼ teaspoon sodium-free baking powder
¼ teaspoon ground cardamom
¼ teaspoon guar gum
¼ teaspoon fine sea salt

Saffron Glaze
2 tablespoons unsweetened plain rice milk
1 tablespoon coconut nectar
1/8 teaspoon crushed saffron threads
1 cup powdered erythritol
1/8 teaspoon fine sea salt

Must Do
1. Preheat oven to 325°F. Line a 15 x 10-
inch jelly-roll pan with parchment paper.
2. To make the donut holes, microwave
the rice milk and saffron threads in a 2-cup
measuring cup for 20 seconds and let steep
for about 2 minutes. Add the coconut nectar,
coconut oil, lemon extract and stevia and
stir to combine.
3. Whisk together the flour, baking powder,
cardamom, guar gum and salt in a large
bowl. Make a well in the middle. Add the
rice milk mixture 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, placing the balls about
2 inches apart on the prepared pan.
5. Bake the donut holes for 11 to 12
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 saffron glaze, microwave
the rice milk, coconut nectar and saffron
threads in a 2-cup measuring cup for 20
seconds. Add the powdered erythritol and
salt and stir to combine.
8. Frost the donut holes with the glaze
and place on the wire rack to set.
Keep in an airtight container for up to
3 days, or wrap individually and freeze
for up to 3 months.

Double Fudge Espresso Brownies w/ Vanilla Bean Frosting and Dark Chocolate Sauce

December 25, 2014

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When people think of a “healthy” dessert they assume it must look and taste like a dry piece of wafer sitting in a depression era bakery. When I develop each of my recipes for Sweet Debbie’s Organic Cupcakes, I always put flavor first and then figure out how to make the ingredients life-enhancing. And so it is with this spectacular looking brownie that at first glance seems like it might have a million calories and a death wish, but in reality, is filled with fiber, heart-healthy oils and contains no refined sugar. So please enjoy the holidays and new year with decadence and this double fudge brownie. And if your oven is the place where you store your sweaters, please feel free to call me to make them for you!

DOUBLE FUDGE ESPRESSO BROWNIES w/VANILLA BEAN FROSTING and DARK CHOCOLATE SAUCE
Makes 9 brownies

Must Have
Brownies
Grapeseed oil, for greasing the pan
1 cup all-purpose gluten-free flour
½ cup cacao powder
2 tablespoons espresso powder
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
1/2 cup coconut oil, melted
5 tablespoons coconut nectar
2 teaspoons vanilla extract
⅜ teaspoon stevia powder
½ cup water
1/2 cup chocolate chip chunks

Vanilla Frosting
2½ cups powdered erythritol
6 tablespoons warm vanilla rice milk
2 tablespoons coconut oil, melted
¼ teaspoon fine sea salt
½ vanilla bean, cut in half lengthwise and seeds scooped out and reserved
Chocolate Sauce
1 tablespoon coconut oil, melted
1 tablespoon coconut nectar
2 tablespoons cacao powder
⅛ teaspoon stevia powder
⅛ teaspoon fine sea salt

Must Do
Preheat oven to 325°F. Grease an 8 x 8-inch square baking pan with grapeseed oil.
Whisk together the flour, cacao powder, espresso 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 and stir to combine. Next add the water and chocolate chip chunks andstir until it is absorbed and the batter is smooth.
Spoon the batter into the prepared pan and smooth down with a wet baking spatula or the back of a wet spoon.
Bake the brownies for 9 to 10 minutes, or until the batter starts to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs attached. Rotate the pan from front to back after 7 minutes of baking.
Remove the pan from the oven to a wire rack and let sit for about 30 minutes before cutting the brownies into 16 squares.
To make the frosting, mix together the erythritol, rice milk, coconut oil, salt and vanilla beans in a medium bowl and stir until smooth and well combined.
For the chocolate sauce, mix together the coconut oil, coconut nectar, cacao powder, stevia and sea salt in a small gown and stir until smooth and well combined
Frost the brownies when they are completely cool. Top with the chocolate sauce.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Krispy Kale “n” Cheeze Pretzel Rods & Gluten-free Baking Tips

December 24, 2014

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Since I’m originally from New York City, soft and salty pretzels hold a special place in my intestine. The man on the corner with the cart and the smell of roasting white dough in the middle of winter brings back a high-glycemic rush to my blood. Of course, I couldn’t help but come up with a healthier bur just as satisfying version. Kale is king in terms of vitamins, minerals and antioxidants. It is high in vitamins A, B6, C, folic acid, potassium, lutein and bioflavonoids. And when baked, kale gets irresistibly crisp. That and the crunch of caraway give a hearty nutritional bump to this supercharged hot rod. There’s a whole chapter of other gluten-free bread recipes in my cookbook Sweet Debbie’s Organic Treats.

Krispy Kale ’n’ Cheese Soft Pretzel Rods
Makes about 16 rods

Must Have
Dough
15 x 13-inch sheet of parchment paper
Coarse-grind cornmeal, for dusting the baking sheet and rod wrangling
1¼ cups warm water (about 110°F)
4 teaspoons active dry yeast
1 teaspoon coconut nectar
2½ cups all-purpose gluten-free flour
1 cup tapioca flour
½ cup light buckwheat flour
¼ cup caraway seeds
2 teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ cup grapeseed oil
2 tablespoons coconut nectar

Dip
4 cups water
¼ cup baking soda

Topping
2 cups finely minced kale
2 cups shredded vegan, soy-free mozzarella cheese (I use Daiya mozzarella cheese)
Sheet of parchment paper (optional)

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 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 three flours, caraway seeds, salt, baking soda and xanthan gum in a large bowl. Make a well in the middle.
Add the yeast mixture, grapeseed oil and coconut nectar and stir to combine.
Take about 3 tablespoons of the dough, shape it into a ball and then roll it into a rod about 3 inches long. Place the rod on the prepared baking sheet. Use the cornmeal for easier handling. Repeat until you have used up all the dough.
Cover the prepared baking sheet with a clean dish towel, place in the oven for 1 hour and allow the rods to rise.
Take the risen rods 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 rods, 3 or 4 at a time, in the hot water dip for about 30 seconds, turning them over once after about 15 seconds. Remove each rod with a slotted spatula and place on the prepared baking sheet.
To prepare the topping, mix together the kale and cheese, and spread the mixture out on a big sheet of parchment paper or on a cutting board. Roll one of the rods in the kale and cheese mixture until coated and until the rod is about 6 inches long. Place it back on the prepared baking sheet, making sure it rests on some cornmeal so the bottom doesn’t stick. Repeat until all the rods are coated.
Bake the rods for 14 to 16 minutes, or until they are a light golden brown and the cheese and kale are crisp.
Transfer the baking sheet from the oven to a wire rack and let sit for 10 minutes before removing the rods for a complete cooldown.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

GLUTEN-FREE BAKING TIPS
By Debbie Adler

TIPS FOR PREPARING GLUTEN-FREE CRUSTS FOR APPLE & PUMPKIN PIES

1) Freeze the gluten free flours you will be using to make the crust
2) Freeze the fat (whether you use butter,coconut oil, or shortening)
3) Use a mandolin or grater to get thin, small slices or chunks of the frozen fat into the gluten free flour rather than using big cubes to get it more evenly distributed
4) Use cold water when adding to the gluten free flour
5) If you’re not kneading by hand, freeze the blade of the food processor you’ll be using to cut the frozen fat into the dough.
6) Unlike other areas of your life, frigidity is key in baking gluten free crusts successfully!

TIPS FOR CREATING GLUTEN-FREE STREUSEL TOPPING

1) If you have a conventional streusel recipe, just substitute in a gluten free flour for the glutinous flour and the results will be just as stunning.
2) Do not over mix the streusel when combining the ingredients. Clumps in streusel are a good thing.
3) As opposed to what you do for the crust, for streusel you want big blobs of the fat in the streusel before baking. This helps with the clumpiness. See tip #2.

TIP FOR GOING TO SOMEONE’S HOUSE FOR THE HOLIDAY
When you go to a person’s house for a holiday meal and they swear there is no gluten in the baked goods, ask them nicely for the list of ingredients they used or the boxes of them to make sure that you are safe. This should not hurt any feelings and even if it does, hurt feelings will not hurt as much as a hurt intestine from gluten.

GENERAL TIPS ON GLUTEN FREE BAKING

1) When making gluten free baked goods, especially for a beginner, make them mini so there is less chance of them falling apart.
2) You’re bound to make mistakes in gluten free baking. Don’t put your mistakes in the trash. Crumble them up and make them into streusels or crumb toppings.
3) Add a little more baking powder and baking soda to your gluten free recipes than you would a conventional recipe to make sure they rise. A good rule of thumb is 25% more.
4) Always shake up the container of your gluten free flour mix before measuring so you don’t get more volume in your measuring cup than needed.

Cran Ban Thank You Bran Muffins

December 23, 2014

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When I was about eight weeks pregnant, my husband started to smell bad. I didn’t realize at the time that my warped sense of smell was a result of a tsunami of hormones invading my body, not a change in my husband’s. This was followed by an ambush of nausea and strange cravings. Then, in a cruel turn of events, my plumbing got plugged up. When your digestive system is acting so unprofessionally, it’s important to have an edible intervention, pregnant or not pregnant. Bran is definitely famous for its fiber. Cranberries and bananas, not so much. But, in addition to an abundance of potassium and antioxidants, cranberries and bananas pack a fibrous punch. Roughage aside, the combination of the tangy cranberry, mellow banana and crispy bran makes this the mother of all muffins. For more power muffin recipes from Sweet Debbie’s Bakery you can find them in my cookbook Sweet Debbie’s Organic Treats.

Must Have
12 standard-size paper baking cups
1 cup rice bran
1¼ cups unsweetened plain rice milk
¼ cup mashed banana
1 cup all-purpose gluten-free flour
2 teaspoons cinnamon powder
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
¼ teaspoon stevia powder
¼ cup water
¾ cup dried cranberries

Must Do
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
Place the rice bran in a medium-size bowl. Add the rice milk and stir until well blended and absorbed. Fold in the mashed banana.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, guar gum and salt. Make a well in the middle.
Add the grapeseed oil, coconut nectar, stevia and water to the dry ingredients, and stir until the liquid is absorbed and the batter is smooth. Next add the rice bran mixture and stir to combine. Add ½ cup of the Craisins and stir to distribute evenly.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about two-thirds full. Top each with the remaining ¼ cup of dried cranberries.
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 in an airtight container for up to 3 days, or wrap individually and freeze for up to 3 months.

Ruby Red Wine and Chocolate Cupcakes

December 22, 2014

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The perfect dessert for your holiday celebration comes in the form of combining spirits and chocolate. The happy couple comes together in a cupcake that will say Happy Chanukkah, Merry Christmas and Happy New Year all at once in every bite. Here is my recipe for gluten-free, vegan Ruby Red Wine and Chocolate Cupcakes. You can find more spectacular holiday recipes are in my book Sweet Debbie’s Organic Treats.

RUBY RED WINE AND CHOCOLATE CUPCAKES
Makes 12 cupcakes

Must Have
Cupcakes
12 standard-size paper baking cups
¾ cup unsweetened plain rice milk
¼ cup red wine
1 teaspoon apple cider vinegar
1¾ cups all-purpose gluten-free flour
⅓ cup cacao powder
1¼ teaspoon 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
½ cup coconut nectar
2 tablespoons coconut oil
2 tablespoons mashed avocado
1 cup powdered erythritol
½ cup cacao powder
1 tablespoon warm water
⅛ teaspoon stevia powder
⅛ teaspoon fine sea salt

Pinot Noir Pink Frosting
½ tablespoon coconut oil
½ tablespoon coconut nectar
¾ cup powdered erythritol
½ tablespoon pinot noir
½ tablespoon cranberry puree
⅛ 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, wine 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 it 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 halfway through 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 avocado in a medium-size bowl. Add the powdered erythritol, cacao powder, water, stevia and salt and stir until smooth and well incorporated.
To make the pinot noir pink frosting, microwave the coconut oil and coconut nectar in a small microwave-safe bowl for 20 seconds. Add the powdered erythritol, pinot noir, cranberry puree and salt and stir until smooth and well combined.
Frost the completely cooled cupcakes with the chocolate frosting. Place a dollop of the pinot noir pink frosting on top.
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.

Mini Bagels

December 17, 2014

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Since I’m a Jewish girl from Queens, I learned early on, that it’s a Queensborough Bridge, Midtown Tunnel and overall tristate area requirement that you eat bagels for breakfast every Sunday morning. So that’ what I did until I moved to California. Now that all conventional bagels are reconsidered contraband in my house, I was forced by Torah law to figure out a way to make a wholesome, crispy and mouthwatering bagel to have for breakfast on Sundays. So here is a recipe that passes the test and lets me back into my home state by way of the Verrazano. For a chapter full of more gluten-free, dairy-free, egg-free bread recipes plus ones for donut holes, cupcakes, muffins, cookies, energy bars and brownies you can find them in my cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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.

Plum Lemon Pinkyprint Cookies

December 8, 2014

I think pinkies must be envious of their opposable neighbors four digits down. Let’s face it. Thumbs get all the action. With thumb sucking, thumbs-ups, sticking out like a sore thumb, hitching a ride by way of thumb, being all thumbs if you’re clumsy and holiday cookies called thumbprints, it’s clear there is a prejudice. So I’m here to start the equal rights for pinkies movement by introducing my Plum Lemon Pinkyprints. They are now a hands-down favorite with my son and husband, and of course, I have a secret stash in the freezer just for moi. For more gluten-free, vegan and sugar-free holiday recipes you can find them in my cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

PLUM LEMON PINKYPRINTS
Makes about 16 cookies

Must Have

Jam Filling
1/2 cup dried plums (aka prunes)
1 cup water
1/4 cup freshly squeezed lemon juice

Cookies
15 x 13-inch sheet of parchment paper
1 cup all-purpose gluten-free flour
1 cup amaranth flour
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/3 cup coconut oil
1/4 cup coconut nectar
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon stevia powder
1/4 cup water

Must Do
1. To make the jam filling, boil the dried plums in the water in a medium-size saucepan for 15 minutes, or until very soft. Drain the water and place the plums and lemon juice in a food processor or blender and puree until smooth.
2. Preheat oven to 325°F. Line a 15 x 13-inch cookie sheet with parchment paper.
3. To make the cookies, whisk together the two flours, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
4. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla, lemon extract and stevia and stir to combine. Pour into the flour mixture, add the water and stir until the liquid is absorbed.
5. Form the dough into marquise-shaped ovals, using about 1 1/2 tablespoons for each, and place them about 2 inches apart on the prepared cookie sheet.
6. Gently press your pinkie, lengthwise, in the middle of each oval to form an indentation.
7. Spoon some plum lemon jam filling into each indentation. Dip your index finger into some water, and smooth out the top of the filling in each cookie with your wet finger.
8. Bake the pinkyprints for 17 to 18 minutes, or until they are a light golden brown. Rotate the cookie sheet from front to back after 10 minutes of baking.
9. 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. Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.