Long named but a great new baking cookbook. Allergy-free? Check. Vegan? Check. Gluten-free? Check. An easy way to find out about all the different types of flours on the market? Check. This cookbook offers easily identifiably floured gluten-free and vegan recipes. And that’s not the way sometimes-the easy to identify flours. Here is my review of Sweet Debbie’s Organic Treats Allergy-Free
I received this book to review, which is awesome, and as you know I am pretty honest so all these opinions are my own. I think it is important to note – Sweet Debbie is actually a person who has had a bakery, Sweet Debbie’s Organic Cupcakes, in California for many, many years. So it is pretty easy to say that these recipes will be good. I mean you don’t have a stand-alone bakery stay open for years by not making awesome goodies. And another thing? This author makes allergy-free goodies – like any allergy you can think of, she has come up with a way to make not only a vegan but a gluten-free recipe to go along with that allergy. Now, I am fortunate to not have any food-related allergies, but I know some people who do and can’t even imagine what it would be like to have to accommodate that. I mean, making vegan recipes and incorporating gluten-free into that is difficult enough. But Debbie Adler, the baker, has a son who is allergic to everything. So to keep him healthy she found a way to make eating allergy-free foods taste good.
When you first open the book there is a ton of information to go through before the actual recipes hit you. This is pretty common with specialty cookbooks – being inundated with info about what makes the book special. And I have to say I actually read through all the info in this one; normally I just move past that section. And that is saying a lot that it kept my attention. It’s not dumbed down gluten-free info, it is written in a way to help you understand the different types of flours that are out there, and I had no clue there were so many. She also gives recipes for seed butters, different techniques she uses, and the different sugar-subs she uses to make these goodies sugar-free also.
So after that I started going through the book, and I love a cookbook that I immediately put flags in for inspiration for future recipes or to immediately make them. Everything looked good, but when I got to the bars section I wanted to make them all. Now unfortunately most of the things that are listed to use are way out of my personal budget, but I do have things to be able to make them. I don’t have the different types of flours, but I do have a packaged GF flour; I don’t have stevia or erythritol but I have Splenda, no coconut in my house, so something else it will be. All this to say I found a recipe that doesn’t take a lot to go in it, but I want to make it!
I mean you can’t look through a cookbook without making something right? So I decided on the Sweet Cranberry Hemp Bars. I have everything that goes in them and decided that, since it’s Fall and I had leftover pumpkin that these would be Sweet Cranberry Pumpkin Hemp Bars. Oh yes, I am making them pumpkiny. I had leftover roasted pumpkin in my freezer and it was time to put it to good use. I was originally saving it for cookies but pff, who needs cookies when you can have bars? The recipe is on page 88 if you decide to get the book.
And P.S. – if you aren’t a cookbook person or a baker, but want to try these fab goodies – the bakery ships nationwide! I would love to have a vegan allergy-free mocha cupcake in my mailbox!