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Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery Paperback – October 29, 2013


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Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery + Naturally Sweet & Gluten-Free: Allergy-Friendly Vegan Desserts: 100 Recipes Without Gluten, Dairy, Eggs, or Refined Sugar + Gluten-Free and Vegan Pie: More than 50 Sweet & Savory Pies to Make at Home
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Product Details

  • Paperback: 160 pages
  • Publisher: Harlequin; Original edition (October 29, 2013)
  • Language: English
  • ISBN-10: 0373892829
  • ISBN-13: 978-0373892822
  • Product Dimensions: 9 x 7.3 x 0.5 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #16,149 in Books (See Top 100 in Books)

Editorial Reviews

Review

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

About 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.

More About the Author

Debbie Adler is the owner of the nationally renown bakery Sweet Debbie's Organic Cupcakes located in Los Angeles. Sweet Debbie's is the first bakery in the United States to make gluten-free and allergen-free baked goods that are sweetened only with stevia and coconut nectar.

Sweet Debbie's Organic Cupcakes has been the bakery of choice for celebrities, big corporations and customers nationwide.

Debbie Adler is the founding group leader of the San Fernando Food Allergy Support Group, an organization that works in conjunction with the national non-profit, Food Allergy Research and Education (FARE), to provide resources and educational tools to families that have children with severe food allergies. Debbie was chosen to be a speaker at the 2013 FARE conference in Anaheim, CA.

Debbie was interviewed on NBC's Nightly News and her company was featured in Pilates Style Magazine, InStyle Online and E! Online. Her recipes have been published on the popular blogs Allergy Moms, The Chalkboard Magazine, Life Goes Strong and the website for Food Allergy Research and Education.

Please visit debbie at www.sweetdebbiesorganiccupcakes.com

Customer Reviews

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The recipes are easy to follow as well.
Dealsharingaunt
The recipes in this book are free of gluten, eggs, dairy, soy, sugar and nuts which sparked my initial interest as a mom of kids with food allergies.
messner
Her book is a treasure trove of taste delights that anyone and everyone can enjoy.
Marion R. Wells

Most Helpful Customer Reviews

6 of 7 people found the following review helpful By Vital Veg World on December 12, 2013
Format: Kindle Edition
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.
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Format: Paperback
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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Format: Paperback Verified Purchase
Do you know what I just had for breakfast? Two "Apple Fritter Donut Holes" with 60 calories each, 2 g total fat, 0.0 mg cholesterol, 12 g carbohydrates, 30 mg sodium, 1g fiber, 2 g protein, 4 g sugars. I not only got the fabulous recipe with its equally fabulous accompanying photo from SWEET DEBBIE'S ORGANIC TREATS: ALLERGY-FREE & VEGAN RECIPES but also all that helpful nutritional information. How cool is that?

Those of us with food restrictions no longer have to sacrifice our favorite treats (such as my favorite donut holes) thanks to all the gifted bakers and chefs like Debbie Addler, owner of Sweet Debbie's Organic Cupcakes in Los Angeles, who are bringing forth splendid recipe books that reinvent all those once forbidden treats minus the gluten, eggs, dairy products, soy, sugar and nuts.

SWEET DEBBIE'S is an elegant and relevant allergy-free cookbook featuring recipes free of refined white sugar and all the other foods responsible for the great majority of food-allergic reactions. These least-tolerated foods are predominantly milk, eggs, peanuts, tree nuts, soy, wheat and gluten. It is a formidable task to eliminate these ingredients from our favorite baked goods but Debbie has pulled it off. How fortunate we all are that she has shared her brilliant recipes with us.

I purchased this stunning book as soon as it came out and now that I have tried so many of the extraordinary recipes and can proclaim without hesitation that every recipe was a vibrant success, I am thrilled to give this wonderful, wonderful allergy-friendly, gluten-free vegan dessert book my enthusiastic 5 star rating. If I could I would give it 10 stars!
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