Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery

Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery

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by Debbie Adler

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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


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.

Editorial Reviews

From the Publisher
Writing something humorous and entertaining is hard. You know what's harder? Making a healthy dessert that doesn't taste like a bale of hay. Debbie Adler is a culinary genius because with this book she manages to do both."
-Ray Romano

"Debbie's brilliant recipes make it easy and delicious to follow an allergen-free and sugar-free diet!"
-JJ Virgin, New York Times bestselling author of The Virgin Diet

"Debbie Adler, of Sweet Debbie's Organic Cupcakes bakery, works her creative culinary magic for delicious treats that ALL of us can enjoy-even those who avoid gluten, eggs, dairy, soy, sugar, or nuts. Because these treats are SO good, you won't miss what's NOT in them!"-Carol Fenster, author of 1,000 Gluten-Free Recipes

"The landscape of food has changed. The rules and recipes our mothers used are hard to adhere to given the escalating rates of food allergies, Celiac, diabetes and other conditions that we are seeing in our loved ones. The game has changed, and thankfully, Sweet Debbie is on the front line for all of us, hard at work in her kitchen cooking up ways to keep cooking fun. In Sweet Debbie's Organic Treats, she shares with honesty and refreshingly easy style, her delicious recipes for the changing needs of our families. What a treat and what a gift."
-Robyn O'Brien, author, The Unhealthy Truth, founder, AllergyKids Foundation

"Debbie Adler's sharp wit and sense of humor shine through recipe after recipe in Sweet Debbie's Organic Treats. Packed with wholesome, nutrient-rich recipes for baked goods, this book is one that will not only nourish your family, but will allow everyone to enjoy the same delightful treats whether or not they are living gluten, dairy, soy, nut or egg-free."
-Vanessa Maltin Weisbrod, Executive Editor of Delight Gluten-Free Magazine

"With this book, Debbie has proven again that deliciousness no longer needs to be sacrificed in today's allergy conscious cooking. Her recipes are simple, smart and will delight the entire family."
-Ming Tsai

"This delightful cookbook proves that you can have your cake and eat it too, regardless of any food intolerances!"
-Allyson Kramer, bestselling author of Great Gluten-Free Vegan Eats

Library Journal
Adler, accountant-turned- owner of Sweet Debbie's Organic Cupcakes, has written a cookbook filled with recipes from her Los Angeles bakery. Adler describes common staples found in her bakery and where they can be purchased (a detailed list is available in the "Resources" guide), as well as common cooking techniques, such as how readers can make their own gluten-free flour and seed butters from scratch. One chapter is devoted to savories, but this book is primarily concerned with satisfying one's sweet tooth, with chapters on muffins, brownies, cookies, cupcakes, bars, and donuts. Adler highlights sensible advice on the nutritional properties of ingredients such as coconut, sunflower seeds, and turmeric, with relentlessly perky prose ("Get ready for your closeup, Miss Seedy, because you have the lead role in this jelly roll"). Each recipe is accompanied by gorgeous color photographs and nutritional information per serving. This title's spiral binding will make readers wish all how-to books were designed this way. VERDICT A cookbook that will fill an admittedly small niche but one with an enthusiastic following. Recommended for readers looking to bake without allergens, gluten, or dairy products.—Mary Schons, Hammond P.L., IN

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7.36(w) x 9.10(h) x 0.42(d)

Meet the Author

Debbie Adler opened her allergen-free, vegan bakery, Sweet Debbie’s Organic Cupcakes, in Los Angeles in 2006. Adler has appeared on NBC’s evening news, and Sweet Debbie’s has been featured in Pilates Style magazine and on InStyle online and E! Online. Adler lives in Los Angeles, California, with her husband and son. Visit her at www.sweetdebbiesorganiccupcakes.com.

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Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
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. Control freaks and bulk purchasers will appreciate this approach to stocking only the whole grains and then having grains, flours and mixes available as you need them. If you don't use a microwave, then you probably already know you can just use a small saucepan over low heat instead of the microwave directions, and it will take a few minutes longer to mix the thick ingredients like coconut nectar. Substituting applesauce or another fruit puree for all or most of the oil should work well in the baked part of most of these recipes, and will result in a slightly less dense, cakier texture. In the icings, oil substitution will be a little trickier; I can make suggestions on a per-recipe basis. The first thing I made from the book was the Apple Fritter Donut Holes. YES, buckwheat with apple-cinnamon! YUM! The erythritol in the glaze didn't stay smooth for me, but became grainy when it cooled. It was my first time using erythritol, though, and I'm sure I'll get the hang of it soon. These were delicious and actually competed well with the pies at Thanksgiving. Next, I made Sunflower Butter, the Sunflower Butter Chocolate Chip Cookies (but in thumbprint form with chocolate on top, instead of chips inside), and the Oatmeal Fudge Chocolate Chip Cookies (without the chocolate chips). I LOVE the Sunflower Butter and cookies. Amaranth is the PERFECT grain flavor with sunflower butter. If anyone has been to Back to Eden Bakery in Portland, Oregon (another fantastic gluten free and vegan establishment) and had the peanut butter amaranth bar, you will know what we're getting at here. YUM. Brilliant. My substitutions removed too much of the sweetness, for the majority of palates, in the Oatmeal Fudge Chocolate Chip Cookies. Most people will want to leave the recipe alone. However, even without stevia and without the chocolate chips, these cookies were completely lovely with my coffee the next morning. You could make them in biscotti shape! I very much look forward to making more recipes from the book, and wish I'd allocated time for freezing lots of holiday gifts. Please learn from my mistake and at least grab a few copies of this book to share with any health-conscious or allergen-affected home bakers you know. You won't regret it! Thanks, Debbie, for my new go-to resource for allergic folks needing treats!