The Chalkboard Magazine Posts A Sweet Debbie’s Recipe

SWEET DEBBIE’S ORGANIC CUPCAKES started up their allergen-free, gluten-free bake shop in response to the alarmingly high rate of children being born with severe food allergies and autism and people being diagnosed with celiac disease.

Since the moment those bakery doors opened, Debbie’s delectable cupcakes like Upside Down Apple Muffins with pomegranate juice and coconut nectar and South of the Border Cupcakes with cinnamon and cayenne and fig puree have been flying out the door. Celebrity moms like Gwyneth Paltrow became fast and loyal patrons as did Hollywood studios and people just plain hungry for a healthy treat. We asked Debbie to share a few of her secret tips for baking such delicious goodies without the allergens, gluten and with extra nutrition!

In order to make the baked goods more heart-healthy and with higher protein, try adding seed butters such as sunflower or pumpkin and use them to replace some of the oil.
For a low-glycemic, high-enzyme sweetener use coconut nectar instead of sugar.
For added fiber you can substitute ground chia or flax seed for some of the flour in a recipe.
Lessen the sodium in a recipe by using a low-sodium baking powder.
Use parchment paper for easy removal of cookies and brownies from pans to avoid the extra fat and calories from greasing.

About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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