Sweet Debbie’s Organic Treats: Allergy Free & Vegan Recipes Review and Giveaway

I’ve said it before and I’ll say it again…I’m not much of a baker. Almost all of the desserts or breakfast treats I make are either raw or more of the let-it-set-in-the-fridge variety. Measuring, teaspoons, whether or not to use baking powder or baking soda-they’re not where I excel.

Add gluten-free baking to the mix, and I am even more uncertain of myself. That’s why awesome baking cookbooks like Sweet Debbies’ Organic Treats are my savior. When I’m looking for uber healthy, gluten-free, dairy-free recipes, I have no choice but to turn to great bakers like Debbie.

Hailing from the famed LA bakery, Sweet Debbie’s is full of unique muffin, brownie, cupcake, bread, cookie, granola bar and donut hole recipes. Many of them using ingredients I’m not familiar with (guar gum, cococnut nectar, stevia), but all of them allergy-friendly, void of gluten and incredibly creative. Her combinations of flavors are unlike anything I’ve come across before in vegan baking. Here’s just a few of the real winners:

Salted Caramel Apple Muffins

Lemon Parsnip Brownies

Basil Lemonade Cookies

Acai Berry Truffles

Blueberry Streusel Donut Holes

Saffron and Cardamom Donut Holes

Krsipy Kale ‘N’ Cheeze Soft Pretzel Rods

Her ingredients pairings may seem strange, but I assure you they make sense once you get a taste. Being a lover of things that carry both strong sweet and savory elements, I can definitely appreciate the more odd-sounding recipes. Who can resist a blond brownie made out of parsnips?! The kids will never know the difference!

I have been on a big mango kick lately, and going for one of the simpler recipes, I settled upon testing out the Mango Buckwheat Pancake Muffins. And considering the only gluten-free muffins I’d made before were a completely yummy accident, these ones were deliberately delicious. They were much fluffier than I expected, I assumed they would be pretty dense. I was skeptical of the ginger/mango match up, but again, it was a truly pleasant surprise.

This book is a great investment especially if you’re looking for creative, yummy fun ideas for kids with any type of allergy!

MANGO BUCKWHEAT PANCAKES (makes 12)

1 1/4 cup gluten-free flour

3/4 cup buckwheat flour

2 tsp baking powder

2 tsp ginger powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp guar gun

1/4 tsp sea salt

1/4 cup grapeseed oil (I used olive)

1/4 cup cococnut nectar (I used maple syrup)

1/4 tsp stevia powder

3/4 cup rice milk (I used coconut)

1/2 cup mango puree

1/2 cup chopped mango

• Preheat oven to 350 degrees
• Whisk together flours, baking powder, baking soda, ginger, cinnamon, guar gum and salt in a mixing bowl
• Add the grapeseed/olive oil, coconut nectar/maple syrup and stevia and stir to combine
• Add the rice/coconut milk and mango puree and stir until everything is absorbed
• Stir in the diced mango
• Pour batter into 12 greased muffin tins
• Bake at 350 degrees for 20 minutes

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