I love reviewing cookbooks and this book is incredible for those who are gluten-free or have food allergies. Debbie Adler, the author of this cookbook was all ready running a successful California bakery, Sweet Debbie’s when she discovered that her young son had many life-threatening food allergies. She revamped her menu to make her bakery a safe haven for anyone with food allergies. It made her business boom! Who wouldn’t want these treats? These recipes contain no soy, gluten, eggs, dairy, refined sugars, soy or nuts. Yet they still taste incredibly delicious!
I have multiple friends who suffer from serious food allergies or who have children who do. While my family isn’t affected by these issues (so far, knock on wood) My own children, just being vegan, all ready have issues regarding food when they attend parties, sporting events, school functions and more. I can only imagine how much more difficult it would be to eat ANYWHERE when major food allergies are involved.
I’ve become resourceful. We bring our own food to most events and some to share so others can taste how good vegan food is. This book is excellent for those who need to provide their own treats for themselves and their children, or for anyone who wants to have allergy free food for their guests.
Sunflower Buttercup Brownies
“Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013.”
- 24 mini paper baking cups
- 2 cups all-purpose gluten-free flour (Debbie’s special blend is on page 13)
- 2 1/2 teaspoons sodium-free baking powder
- 1/2 teaspoon guar gum
- 1/2 teaspoon fine sea salt
- 1/2 cup grapeseed oil
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut nectar
- 1 teaspoon vanilla extract
- 3/8 teaspoon stevia powder
- 1 cup sunflower seed butter (Debbie’s sunflower butter recipe is on page 11)
- 1 1/4 cups chocolate chips (Debbie’s allergy free chocolate chip recipe on page 12)
1- Preheat oven to 325 degrees. Line a 24-cup mini muffin tin with mini paper baking cups.
2- Whisk together the flour, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
3- Add the grapeseed oil, applesauce, coconut nectar, vanilla and stevia and stir to combine. Next add the sunflower seed butter and stir to combine. Fold in 3/4 of the chocolate chips.
4- Spoon the batter into the prepared muffin tin, filling the cups to the top and each with the remaining 1/2 cup of chocolate chips.
5- Bake the buttercups for 18-20 minutes or until they are a light golden brown and bounce back slightly to the touch.
6- Transfer the muffin tin form the oven to a wire rack and let sit for about 15 minutes before removing the buttercups to cool completely.
Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.
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