Archive for January, 2015

Gourmet Dark Chocolate Brownies

January 27, 2015

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All I want for my birthday today is world peace and these brownies. These brownies are my crack. When under done in the oven, they’re like fudge. When you freeze them, they’re like really chewy fudge. You can’t go wrong with these brownies.

I’d like to share this recipe with you. It’s not in my cookbook but it is a best seller at Sweet Debbie’s.

Gourmet Dark Chocolate Brownies
By Debbie Adler

Must Have
Brownies

Grapeseed oil, for greasing the pan
1 1/4 cup all-purpose gluten-free flour
½ cup cacao powder
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
1/2 cup grapeseed oil
1/3 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
½ cup water

Chocolate Frosting
3 tablespoons coconut oil
2 tablespoons coconut nectar
¼ cup powdered erythritol
3 tablespoons cacao powder
½ tablespoon warm water
1/8 teaspoon stevia powder
1/8 teaspoon fine sea salt

Must Do
1. Preheat oven to 325°F. Grease an 8 x 8-
inch square baking pan with grapeseed oil.
2. To make the brownies, whisk together
the flour, cacao powder, mesquite powder,
baking soda, guar gum and salt in a large
bowl. Make a well in the middle.
3. Add the grapeseed oil, coconut nectar,
vanilla and stevia and stir to combine. Next
add the water and stir until it is absorbed and
the batter is smooth.
4. Spoon the batter into the prepared pan
and smooth down with a wet baking spatula
or the back of a wet spoon.
5. Bake the brownies for 11 to 12 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 9 minutes of baking.
6. Transfer the pan from the oven to a wire
rack and let sit for about 30 minutes before
cutting the brownies into 16 squares.
7. To make the frosting, mix together
the coconut oil and coconut nectar in a small
bowl. Add the powdered erythritol, cacao
powder, warm water, stevia and salt and stir
until smooth and well combined.
8. Frost the brownies when they are
completely cool.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Paleo Pumpkin Pie-lets

January 26, 2015

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I’ve been working hard on thinking of ways to make more paleo desserts at Sweet Debbie’s to accommodate my customers who follow a Paleolithic diet. The question was “How do I make something high in protein without the nut flours that are usually used in this type of baking?” My answer is SEEDS! I make this adorable and delicious pumpkin pie with a seed crust that includes the most highly nourishing, antioxidant-rich super foods in the world. These include sunflower, chia and hemp. This crust comes out so crunchy and satisfying, I can’t even believe it. The pumpkin filling is just like pumpkin pie without any of the bad stuff. I can’t wait for you to make these so you can taste what I’m talking about. Of course, what’s pumpkin pie without whipped cream? So here I use So Delicious Dairy Free Coconut Cream Culinary Milk, that when refrigerated comes out like whipped cream. To-die-for!

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)
1 tablespoon hemp seeds
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
¼ cup coconut nectar (I use Coconut Secret)
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
Crust
Preheat oven to 325°F. Line a 12- cup cupcake tin with liners.
Whisk together the oats, sunflower seeds, chia seeds, hemp 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.

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.

Caramelized Butternut Squash, Buckwheat & Mushroom Burrito

January 22, 2015

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You would think I was pregnant with all the Mexican food I’ve been craving, cooking and eating lately. It isn’t so, but my son would be happy if it were. Since he was four he’s been asking for a “little sister”. To torture her, I’m sure. But I digress. Even without a “hermana menor” in the oven, I find Mexican food, especially Mexican things that you stuff, like quesadillas, burritos, tacos, etc. to be the easiest to enhance with age-defying, disease-fighting and out-of-this world scrumptious, down-home ingredients. And so it is with this burrito. I made it for breakfast this morning. It took just a few minutes, aside from the baking time for the butternut squash. And it is so satisfying and filling, I didn’t have to eat lunch. Okay I had a chocolate chip cookie with coffee at noon, but that was just my dessert from breakfast.

Caramelized Butternut Squash, Buckwheat & Mushroom Burrito
By Debbie Adler

Quesadilla
4 gluten-free tortillas
1 medium butternut squash, halved and seeded
2 tablespoons grape seed oil
1 yellow onion, chopped into ¼-inch pieces
1 cup mixture of wild mushrooms, chopped into ½-inch pieces
1 cup cooked buckwheat groats
½ teaspoon sea salt
½ cup vegan, soy-free mozzarella cheese (I use Daiya)

Salad
2 cups Mixed Greens
1 medium avocado, diced
1/4 cup black beans

Dressing
½ cup olive oil
½ cup nutritional yeast
¼ cup water
1 teaspoon turmeric powder
½ teaspoon sea salt
1/8 teaspoon stevia
3 tablespoons fresh dill
freshly ground pepper to taste

Must Do
Preheat oven to 350° F.
Place squash cut-side down on parchment lined baking sheet. Roast for 45 minutes. Wait until the squash is easy to handle. Cut into 1/2-inch pieces.
Oil a medium size skillet with the grape seed oil and heat the pan under medium heat. Add the onions, mushrooms and cooked buckwheat groats.
Add the salt and stir until the onions are translucent and the mushroom juices are flowing, about 5 minutes. Add the cooked buckwheat groats and stir to incorporate.
Remove the mixture from the pan.
Place a tortilla in the pan and fill the middle with about 3 tablespoons of filling and a sprinkling of the cheese.
Roll the tortilla while tucking in the sides as you go. Cut in half with a serrated edge knife.
Continue to make the rest of the remaining tortillas.
For the salad, toss the mixed greens, avocado and beans in a medium bowl.
For the dressing, mix all the ingredients in a large mason jar and shake vigorously.
Pour the dressing on the salad and mix to combine.

Sweet Potato & Mushroom Enchiladas

January 21, 2015

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I’ve been tinkering with making “Meals in a Muffin Tin” lately. Mostly out of a desire for portion control. When I make things in huge 10″ x 15″ casserole pyrex I never know how big to cut the portions and end up cutting the pieces way too big. Not that anyone complains. It’s just TOO MUCH FOOD. And we have to save room for dessert, right? So here is my latest concoction that is so cozy and comforting, and so delicious, you may just have to eat someone else’s portion.

Sweet Potato and Mushroom Enchiladas (Muffinized)
By Debbie Adler

Servies 4 – 6

Must Have
6-cup jumbo muffin pan
15x 10 baking sheet
parchment paper
biscuit cutter

Cheeze Sauce
1 tablespoon grapeseed oil
1 tablespoon tapioca flour
1 cup coconut milk
½ cup nutritional yeast
¼ cup ground hemp seeds
1 teaspoon turmeric
¼ teaspoon smoked paprika
Salt and pepper to taste

Enchilada Sauce
2 tablespoons grapeseed oil
1 clove garlic, minced
1 teaspoon chipotle chili powder
1 teaspoon cacao powder
½ teaspoon cumin powder
1 15 oz. can fire roasted tomatoes
1 tablespoon coconut nectar
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup coconut milk

Filling
1 tablespoon grape seed oil
1/2 pound cremini mushrooms (sliced)
1 large sweet potato (peeled and sliced into 1/2 -inch pieces)
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon chipotle chili powder
¼ teaspoon nutmeg
splash of coconut milk

Tortillas
1 package gf tortillas

Must Do
Cheeze Sauce
Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
Add the milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
Add the nutritional yeast, hemp seeds, turmeric and paprika, and beat with a whisk until smooth, adding more milk if the sauce is too thick.

Enchilada Sauce
In a heavy saucepan heat the grapeseed oil over medium heat. Add the garlic, chili powder, cacao and cumin and cook for 2 minutes.
Add the fire roasted tomatoes and the juice. Add the coconut nectar, salt and pepper. And the coconut milk and bring to a boil Reduce heat, cover and simmer until the sauce thickens. About 15 minutes. Puree in batches in a blender.

Filling
Preheat oven to 350° F.
In a pan, add the oil. Add in the mushrooms and toss until sautéed.
Add the sweet potato chunks into boiling water and simmer until fork tender.
Add the sweet potato into a food processor. Add the garlic powder, onion powder, sea salt, chili powder and nutmeg. While the food processor is still running add a splash of coconut milk. Process until smooth.

Take each tortilla and cut out 18 mini tortillas using a biscuit cutter.

Spread about 2 tablespoons of enchilada sauce on the bottom of each muffin well. Insert a mini tortilla into each. Layer each evenly with the sweet potato filling, mushrooms and cheese sauce. And place another mini tortilla on top until you have 2 layers of filling and 3 mini tortillas in each well.

Top each mini enchilada with more enchilada sauce and then cheese sauce.

Place in the oven for 20 minutes. Remove pan from oven and let cool for about 10 minutes. Remove each enchilada with a large spoon to serve.

Bruschetta Buffet

January 20, 2015

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I find buffets very exciting. Maybe I don’t get out much, but seeing rows and rows of food and getting to choose which ones I want on my plate gives me an adrenaline rush. Maybe it’s the thrill seeker in me and the quest for variety. Lucky for my husband, this quest usually only involves food.

We had out-of-town guests this weekend and they’re really adventurous eaters. I love that quality in an appetite. The only problem was, one of the guests was a Paleo enthusiast. There was no meat to be had at my table so I encouraged him to pretend he wasn’t Paleolithic for one afternoon and go for it. And he did. He ate every last crumb from my dishes and then licked them clean, as did the other guests. It made everyone very happy.

So even if you’re not expecting guests, I encourage you to make your own buffet. It’s really quite thrilling.

Tomato & Basil Bruschetta
By Debbie Adler

Serves 4 – 6

Must Have
8 Heirloom tomatoes
1 clove garlic, minced
1 tablespoon grapeseed or olive oil
1 teaspoon balsamic vinegar
¾ cup basil leaves
1 teaspoon sea salt
freshly ground pepper to taste
1 loaf gluten-free olive bread
¼ cup coconut or olive oil

Must Do
Cut the tomatoes in half and remove the seeds and stems. Place them in a food processor.
Add the garlic, oil, vinegar and basil leaves to food processor and pulse until roughly chopped.
Add the salt and pepper
Brush the olive bread with olive oil or melted coconut oil and grill or press in a pannini.

Olive Tapenade
By Debbie Adler

Serves 4 – 6

Must Have
1 cup pitted black kalamata olives, pitted and chopped
1 cup green olives, pitted and chopped
2 cloves garlic, minced
2 tablespoons capers, drained
2 fire roasted red peppers from a jar, cut into ½-inch pieces
1 medium carrot, steamed and diced
¼ cup grapeseed oil
1 teaspoon Italian seasoning
pinch of stevia powder

Must Do
Add black olives, green olives, garlic, capers, red peppers and carrots to a food processor. Pulse until the mixture is lightly chopped. Add grapeseed oil, seasoning and stevia. Blend until you reach desired consistency.

Spicy Basil Hemp Pesto
By Debbie Adler

Serves 4 – 6

Must Have
¾ cup hemp seeds
2 cups fresh basil
juice of 1 large lemon
1 clove garlic, minced
½ teaspoons fine sea salt
¼ cup water
¼ cup olive or grapeseed oil
½ teaspoon red pepper flakes (Optional)
freshly ground pepper to taste

Must Do
1. Place hemp seeds in a food processor and grind until they turn to powder.
2) Add basil and pulse to combine well.
3) Add lemon, garlic, salt and pulse again.
4) With the motor running, add the water and then the oil until the pesto is smooth and not too thick.
5) Add the red pepper flakes, if using, and then the pepper.

Grilled Artichokes in Olive Oil
By Debbie Adler

Serves 4 – 6

Must Have
8 artichokes from jar
1/3 cup extra virgin olive oil
½ cup fresh lemon juice
½ teaspoon sea salt
fresh pepper to taste

Must Do
Drain artichokes and grill on barbecue or grill pan until you see grill marks, about 6 minutes.
Mix the oil and lemon juice in a small bowl.
Add the salt and pepper
Remove the artichokes from the grill and drizzle them with the oil and lemon mixture.

Yin and Yang Black & White Cupcakes

January 19, 2015

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It’s Martin Luther King Day today. Mr. King had a dream that one day all people, no matter what the color of their skin, would be treated as equals. That all people would coexist peacefully and be of service to one another without judgement. I observe my 6-year-old son and his little friends, and they are colorblind when it comes to their playmates. Whoever is in the playground is a fast friend. We should all learn from our children.

We needed Mr. King 50 years ago and we still need him. What would he say, in his mellifluous, booming and poetic voice about the mass killings, beatings, beheadings and other acts of violence that are committed one human against the other, all over the world, almost every day. If we could do as Mr. King said, we would love one another. Treat each other with honor. When we dishonor another person, we dishonor ourselves. What a wonderful world it would be if the universe would live by Mr. Kings vision, like the yin and yang design. We would coexist in the playground of life, be of service to each other, with love and honor. What a sweet world it would be.

BLACK & WHITE DELIGHT CUPCAKES
By Debbie Adler

Makes 12 medium cupcakes

Must Have

Cupcakes
12 standard-size paper baking cups
3/4 cup rice milk
1 teaspoon apple cider vinegar
13/4 cups all-purpose gluten-free flour
1 teaspoon sodium-free baking powder
1/2 teaspoon baking soda
3/8 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
1/4 teaspoon lemon extract
3/8 teaspoon stevia powder
1/4 cup soy free, vegan yogurt

Vanilla Frosting
1 cup powdered erythritol
2 tablespoons warm vanilla rice milk
1 tablespoon coconut oil
1/8 teaspoon fine sea salt
Chocolate Frosting
1/2 cup coconut nectar
3 tablespoons coconut oil
3/4 cup cacao powder
2 tablespoons warm water
1/8 teaspoon stevia powder
1/8 teaspoon sea salt

Must Do
1. Preheat oven to 325° F. Line a standard
12-cup cupcake tin with paper baking cups.
2. Mix together the rice milk and apple
cider vinegar in a 2-cup measuring cup.
3. To make the cupcakes, 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,
vanilla, lemon extract and stevia to the flour
mixture and mix well to combine. Next add
the rice milk mixture and stir until the liquid
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 after 10 minutes of 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 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.
9. To make the chocolate frosting, mix
together the coconut nectar and coconut
oil in a small bowl. Add the cacao powder,
warm water, stevia and salt and stir until
smooth and well combined.
10. Frost the completely cooled cupcakes,
vanilla frosting on one half and chocolate
frosting on the other.
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.

Cosmic Chocolate Chip Cookies

January 15, 2015

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I’ve been listening a lot to Joel Osteen lately. I know. A nice Jewish girl from Queens listening to a televangelist Protestant preacher from Texas. Life is strange. Anyway, I love Joel’s messages. I listen to him in the car. Thank God my husband paid my lapsed SiriusXM radio subscription. Otherwise I would have never discovered Joel. Anyway, I was driving to deliver a big cupcake order today, and Joel was at his finest. If I wasn’t sitting in the driver’s seat, I would have given him a standing ovation. Joel said that when you make a batch of chocolate chip cookies, you have to put the ingredients in a bowl in a certain order, and in certain amounts. And invariably, people look forward to the chocolate chips as being the part that will taste the best. And he likens that idea to a notion that our lives are like a recipe with different ingredients. And they have to happen in a certain order, at a certain time, in a certain amount and then your life will come together. And eventually you’ll get your chocolate chips, or your dream. Everything in your life will suddenly make sense when the pieces of the puzzle, or all of the ingredients fit together to make the perfect cookie. Needless to say, I relate to this message, being a baker and all. But more than the baking part, I think it’s an important lesson to learn. That if you think you’re missing out on something, it’s just a matter of time, the right time, before that ingredient in your life appears. What a fabulous lesson. Thank you, Joel.

This whole story got me craving my Cosmic Chocolate Chip cookies. So I made a batch. I’d like to share the recipe with you today. And that’s my son in the photo trying to sneak a second cookie. He always has to have the one he’s eating in one hand and another cookie in the other hand for security purposes. After hearing Joel today, I realized that having my son late in life was the missing piece of the puzzle of my life. After he was born, everything just sort of came together. In other words, my six-year-old son is the chocolate chips I’ve been waiting for all my life. And boy is he yummy!

COSMIC CHOCOLATE CHIP COOKIES
By Debbie Adler

Makes about 12 cookies

Must Have
15 x 13-inch sheet of parchment paper
1¼ cups all-purpose gluten-free flour
¾ cup amaranth flour
½ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon ginger powder
¼ teaspoon fine sea salt
1/8 teaspoon ground nutmeg
¼ cup coconut oil
¼ cup coconut nectar
1 tablespoon vanilla extract
¼ teaspoon orange extract
¼ teaspoon stevia powder
7 tablespoons water
¾ cup chocolate chips

Must Do
1. Preheat oven to 325°F. Line a 15 x 13-
inch cookie sheet with parchment paper.
2. Whisk together the two flours, baking
soda, guar gum, ginger, salt and nutmeg 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, orange extract 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. Fold in the
chocolate chips.
5. Take about 1½ 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 they are a light golden brown around
the edges. 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.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Chocoholic Cupcakes Coming to Natural Products Expo West!

January 14, 2015

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I just got a call from my favorite company in the whole world, So Delicious Dairy Free, who said that they would like to hand out 200 of my gluten-free, vegan, sugar-free Chocoholic Cupcakes at the Natural Products Expo West taking place in Anaheim starting March 6th through March 8th. These cupcakes are addictive. But don’t worry about having to enter into a 12 step program or rehab. These cupcakes are actually quite healthy since the frosting contains avocado and the cupcake is sweetened with only coconut nectar and stevia. My all-purpose, gluten-free flour mix is a combination of many high protein, high fiber flours, that also contain many nutrients. So what I’m trying to say is these cupcakes are like food, but are disguised as and taste like dessert. If you can’t make it to the Expo, I’m providing the recipe below so you can make them in the comfort of your own oven. More of my cupcake and other bakery recipes are in my cookbook Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

CHOCOHOLIC CUPCAKES
By Debbie Adler

Makes 12 medium 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

Blueberry Banana Chia Waffles

January 8, 2015

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Chia seeds are one of those teensy weeny forces of nature that contain so many vitamins, minerals, proteins, antioxidants, anti-aging, disease-defying properties, it’s almost hard to believe it’s true. I mean, chia seeds have got it all. I am jealous of those little buggers. I’m so glad I’ve discovered them, though, because now I throw them into a lot of my recipes with magnificent results. These waffles are one of them. These are so easy to make, and are a great way to start the day. if you want to make them on a Sunday and have them for the rest of the week, just throw the extra in an air tight bag or container and toast them on demand. And boy, does my son DEMAND them. So here’s the recipe, and if you have any questions, please feel free to let me know in the comment section below. I’ll be sure to answer.

Blueberry Banana Chia Waffles

By Debbie Adler
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.
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.

Crazy for Coconut Cupcakes

January 4, 2015

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The reason I’m so crazy for coconut, in all its various incarnations, is that scientific studies have shown it to have beneficial effects on the skin, hair, heart, liver, kidneys and bones, to boost immunity, and to aid digestion and weight
management. “Weight management?” I can hear that incredulous tone in your voice. “Look at all those calories! Check out all those fat grams!” Well, it’s true. Because it’s a medium-chain fatty acid, coconut is more readily absorbed in your body, which causes it to increase your metabolism, which helps you burn more energy. So forget about that chichi weight loss program and eat these cupcakes for Jenny Craig’s sake.
Crazy for Coconut Cupcakes

By Debbie Adler

Must Have
Cupcakes
12 standard-size paper baking cups
¾ cup unsweetened coconut milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1/3 cup unsweetened shredded coconut
1½ teaspoons sodium-free baking powder
¾ teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
1 teaspoon vanilla extract
3/8 teaspoon stevia powder
1/3 cup vegan, soy-free plain yogurt
(I use So Delicious coconut milk yogurt.
See resources for more information.)
Coconut Butter Frosting
2 tablespoons coconut oil
2 tablespoons coconut nectar
2 cups powdered erythritol
½ cup sunflower seed butter
¼ cup unsweetened coconut milk
¼ teaspoon fine sea salt

Topping
½ cup unsweetened shredded coconut

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 apple cider vinegar in
a 2-cup measuring cup.
3. Whisk together the flour, shredded
coconut, 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,
vanilla and stevia to the flour mixture and
stir to combine. Next add the coconut milk
mixture and stir until it is absorbed. 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 after 10 minutes of 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 coconut butter frosting,
microwave the coconut oil and coconut nectar
in a medium-size microwave-safe bowl for
20 seconds. Add the powdered erythritol,
sunflower seed butter, coconut milk and salt
and stir until smooth and well combined.
9. Frost the completely cooled cupcakes.
10. Pour the shredded coconut into a small
bowl. Roll the top of each frosted cupcake in
the coconut topping to coat.
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.