Sweet Debbie’s Organic Treats Giveaway and Review

Sweet Debbie's Organic Treats

I have a treat for you today and it’s gluten-free, sugar-free, nut-free and vegan! Debbie Adler, owner of Sweet Debbie’s Organic Cupcakes in LA, has put together a wonderful whole-foods and allergy free cookbook. Be sure to scroll to the bottom of the post to enter to win a copy of Sweet Debbie’s Organic Treats for yourself!

The pumpkin pie muffins below were easy to throw together once I had made a batch of Debbie’s All-Purpose Gluten-Free Flour Mix. It’s a mixture of these flours:

  • tapioca
  • sorghum
  • millet
  • ivory teff
  • quinoa

I blended up regular brown teff into mine and it worked out fine. I used my Vitamix to make the teff flour, but you could even try a spice grinder because you only need 1/4 cup.

The muffins are sweetened with a combination of stevia and coconut nectar. She uses grapeseed oil and I subbed sunflower oil with no problems.

Debbie's Pumpkin Pie Muffins

Debbie’s gluten-free goodies are among the healthiest gluten-free baking that I have come across. That does mean things taste “healthy” and if you are used to treats full of gluten these will taste a bit different. I think it’s much like my baked goods recipes, they taste different because I use whole wheat pastry flour.

Cheryl’s favorites were the Blondies with Roots and you can get that recipe over at Unrefined Vegan. I admit I used the vegan chocolate chips I had in my pantry, but one of the awesome parts of the book is that she gives you a recipe to make your own. She replaces the sugar with coconut nectar, stevia and erythritol. I love the idea of making my own chips in the future, but I just didn’t have the time the past few weeks.

Blondies with Roots

The Cosmic Chocolate Chip Cookies are the ones that got away from me. Please note that this is no fault of the recipe or Debbie! I ruined them all by myself. I would suggest that there is a time of night that is too late to try and grind your own amaranth flour. Or at least use the dry container on your Vitamix instead of the wet one.

Cosmic Chocolate Chip Cookies

Somehow what I made looked like flour to me. At least it did until I mixed the dry with the wet ingredients. That’s when I realized I hardly ground it at all. Those little amaranth globes just appeared out of nowhere. Being a trooper I decided to bake them anyhow. I thought maybe they’d steam or something. That was nothing but pure delusion.

I ate half a cookie and loved the orange and nutmeg together in it. The crunchiness of my mistake made me abandon that batch. I cannot tell you how sad I was to throw those away. What would you have done? Can you think of a way to repurpose them?

Be sure to enter the giveaway below to win your own copy or go ahead and buy a copy on Amazon.

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Comments

  1. Erin O'Brien says

    This book looks great! I eat all organic, so I’m always looking for new recipes (especially treats) that I can make without chemicals! :)

  2. Riss says

    I haven’t ever bough an actual blend, but I like to keep things gluten free using simple old oat flour! It’s so versatile and makes any dessert healthier!

  3. says

    Cara at Fork and Beans has a great blend which she uses in pita bread
    http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
    FYI…The Kitchn has an interesting post about blends, polling readers for their favorites
    http://www.thekitchn.com/glutenfree-flour-substitutes-w-137056
    and Nancy at The Sensitive Pantry has a fabulous list of links for custom blends
    http://www.thesensitivepantry.com/tips-substitutes/2010/7/2/gluten-free-flour-blends.html

  4. Melissa K. says

    I don’t have a particular blend that I use. Still looking for that “special one.” Thank you to the “Peace Patch” person for the links to some more to try!

  5. Bobbie Molony says

    I have converted, as much as possible, to organic. I am also slowly converting to a gluten free lifestyle. And maybe someday to Vegan. This cook book looks great, just the ticket I need!

  6. sandy zimmer says

    Bob’s Red Mill, but I just found a Banana Flour and I’m going to try to come up with my own blend.

  7. teepee says

    I’m not gluten intolerant, so I don’t have one. But I do like to have variety when I bake, so I will try the “recipe” listed in your blog.

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