Sweet Debbie's Organic Treats Author: Debbie Adler | Language: English | ISBN:
B00DSX0MSQ | Format: PDF
Sweet Debbie's Organic Treats Description
Baked Goods That Actually Make You Feel Good?
Are you saying "no" to dessert because of food allergies or health concerns? Or saying "no" when your kid asks for a cupcake at a birthday party? If so, Sweet Debbie has a Chocoholic Cupcake for you!
With her own son allergic to "every food in the USDA pyramid," Debbie Adler took matters into her own kitchen. Today, her wildly popular, allergen-free bakery, Sweet Debbie's Organic Cupcakes, has Hollywood's A-list celebrities lining up for her delicious, nutritious muffins, brownies, cookies, cupcakes, donut holes and breads. Now Sweet Debbie is sharing all her delectable secrets for fifty scrumptious treats like:
Irresistible Red Velvet Cupcakes
Salted Caramel Apple Muffins
Cosmic Chocolate Chip Cookies
Gourmet Dark Chocolate Mesquite Brownies
Blueberry Streusel Donut Holes
If you're a vegan, diabetic, have celiac disease, a food allergy or an intolerance, or are simply interested in boosting your health via your baking tins, set the oven to "preheat" and sit down with Sweet Debbie's Organic Treats. Your sweet tooth will thank you for it.
- File Size: 3972 KB
- Print Length: 160 pages
- Publisher: Harlequin Nonfiction (October 29, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00DSX0MSQ
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #440,997 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #95
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Food Allergies
- #95
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Food Allergies
Can I get a WOOOO-HOOOOO!?! I have been a healthy-ingredient-obsessed baker since childhood. I read a lot, and I mean a lot, of cookbooks and blogs about making healthy food. I also have some well researched opinions on what constitutes a healthy ingredient, how to develop a healthy palate, and how to avoid BS "information." With the wealth of options now available for finding recipes, I actually teach classes on how to come up with the recipes/meals you want, starting with high quality sources so you won't waste your whole day figuring out substitutions (or waste food on experiments that end up in the compost). I can happily say that Debbie's book uses high quality ingredients and puts them into practice in delightful ways.
In general: five stars! Add it to your list of worthwhile starting places, whether or not you have allergies to consider. We could all do with a break from wheat, a step away from sugar and a permanent vacation from animal products.
The specifics:
I'm still leaving the stevia out of these recipes due to personal preference, but rest assured they can be sweet enough without it, especially for those who are already developing a taste for things not overly sweetened! A couple tablespoons of coconut sugar, or one tablespoon of brown rice syrup, if needed, should substitute well for the usual 3/8 Tbsp stevia without affecting the texture much. I haven't yet tried Debbie's recommendation for the brand of stevia with the best flavor.
I buy millet, buckwheat, sorghum, teff, quinoa, and amaranth in whole grain form, blending them into flour with a Vitamix, and then, as Debbie suggests, make my own gluten free baking mix as described in the book.
Baking can be tricky — there’s a lot of science involved. Flour density, amount of leavening, even the strength of your egg whites can all shape the final outcome. So given the somewhat scientific and definitely precise nature of baking, when you need to change your pantry of ingredients to better suit allergies and intolerances, baking gets tricky. And when you have to take out eggs, dairy, soy, sugar, and nuts plus go gluten-free, that’s really tricky. (Gluten and eggs perform similar functions, so you can coast by on just using one or the other. Not using both? That requires careful thought and well-designed recipes.)
Since vegan recipes exclude animal products, vegan baked goods are a logical go-to for folks who are allergic to eggs and/or have a dairy intolerance. Of course, vegan recipes often rely on wheat flour since gluten can pinch-hit for the binding power of eggs. Debbie Alder goes a step further, though, by using only gluten-free flours in her recipes. And she features an impressive array of them: sorghum, millet, quinoa, teff, buckwheat, and amaranth all play starring roles. How refreshing to see gluten-free baked goods that aren’t dependent on white rice flour and potato starch! Even more refreshing, Debbie uses tantalizing ingredients like chia and hemp seeds in her recipes, too, not to mention coming up with innovative ways to use spices as natural dyes. (Turmeric for yellow; paprika for pink.) And seeing as sugar is on her list of no-go ingredients, she relies on natural sweeteners like coconut nectar and dates, even including a few raw recipes made with dried figs.
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