from the Harlequin Nonfiction Team
Debbie Adler, otherwise known as Sweet Debbie, is the owner of Sweet Debbie’s Organic cupcakes that specializes in vegan and allergy-free baking. All her treats are also gluten and sugar free! Debbie inspiration came from her son who was born with multiple food allergies. 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.
Even after giving up dairy and refined sugar, Debbie still found herself missing the sweet taste of caramel. Read on to find a healthy alternative that will not only satisfy your sweet tooth, but also make a great baked gift!
12 standard-size paper baking cups
2 cups all-purpose gluten-free flour
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup grapeseed oil
¼ cup coconut nectar
¼ teaspoon stevia powder
¾ cup unsweetened plain rice milk
½ cup unsweetened applesauce
1 small Gala or Granny Smith apple (about 5 ounces), peeled, cored and sliced into ¼-inch pieces
½ cup coconut nectar
¼ cup sunflower seed butter
1/8 teaspoon fine sea salt
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
- To make the muffins, whisk together the flour, baking powder, baking soda, cinnamon, guar gum and salt in a large bowl. Make a well in the middle.
- Add the grapeseed oil, coconut nectar and stevia and stir to combine. Add the rice milk and applesauce, and stir until the liquid is absorbed and the batter is smooth.
- Fold in about half of the apple pieces.
- To make the caramel sauce, mix together the coconut nectar, sunflower seed butter and salt in a small bowl until well blended.
- Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about two-thirds full. Top each with the caramel sauce and the remaining apple pieces.
- Bake the muffins for 16 to 18 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
- Transfer the muffin tin from the oven to a wire rack and let rest for about 10 minutes before removing the muffins to cool completely.
Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.
Nutrition Information Per Serving (1 muffin): 170 calories, 6 g total fat, 0.0 mg cholesterol, 27 g carbohydrates, 170 mg sodium, 2 g fiber, 3 g protein, 11 g sugars
Try it out, and be sure to tell us all about your delicious results!
About the Book
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.
Available November 2013.