There is a bakery in Los Angeles that caters strictly to allergy free, vegan, refined sugar free treats. Now, the owner, Debbie Adler, has written a cookbook so everyone living outside of that metro area can enjoy her amazing creations. Filled with recipes for muffins, brownies, cookies, cupcakes, donut holes, bars and even some savory breads, Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery
is a great resource for anyone baking for someone with allergies.Debbie started out simply wanting to bake without refined sugar. She spent untold hours perfecting her recipes and then opened her bakery, Sweet Debbie’s Organic Cupcakes in 2006. In 2009, after her son was diagnosed with more food allergies than a person should have to bear, she reformulated her menu. Her bakery became a safe haven for those with dietary restrictions and her business boomed. A lot of the recipes in this cookbook are geared toward children. Mushy Monkey Banana Muffins, Plum Lemon Pinkyprints, and Cosmic Chocolate Chip Cookies are just a few of the cute names Debbie has given her sweets. She adds healthy items like cranberries to her red velvet cupcakes (no red dyes), acai berry powder to truffles and parsnips to her lemon bars. At the beginning of each recipe, she explains how she made the recipe more healthy and what vitamins and minerals are present. She also includes the nutritional information at the bottom of the pages. I made the Oatmeal Fudge Chocolate Chip Cookies. I used her gluten free flour mix recipe at the beginning of the book. I did not follow her recipe for homemade chocolate chips, but used store bought semi-sweet chips. I had not ever used coconut nectar before, so I ran to my local health food store and picked up a bottle. The man behind the counter was curious about it. I don’t think many people are familiar with coconut nectar. It was easy to find, though.
The cookies were tasty, though don’t expect the texture of a gluten free, egg free cookie to be like a gluten full, egg full cookie. My kids tried them and liked them, but wanted me to make them regular cookies. I didn’t mind keeping the rest to myself. I convinced myself that because of the oatmeal I could count these as breakfast.
- 1 cup gluten free all-purpose flour mix
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp salt
- ¼ cup coconut oil
- ¼ cup coconut nectar
- 2 tsp vanilla extract
- ½ cup water
- 1¼ cups gluten free oats
- ¾ cup chocolate chips
- Line a baking sheet with parchment or a silpat.
- Whisk together the dry ingredients.
- Combine the oil, nectar and extract in another bowl.
- Add the wet ingredients to the dry ingredients.
- Add the water and stir until all the liquid is absorbed.
- Stir in the oats and chocolate chips.
- Scoop out 1½ Tbsp sized portions of dough and place them on the prepared pan.
- Flatten each with the palm of your hand.
- Bake 325 degrees for 12-13 minutes.
- Remove cookies to a wire rack to cool.
I received this book for free from the publisher, but all opinions contained herein are my own.