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Sweet Debbie’s Cookbook Give Away

24 Comments

I was so excited when my friend, Debbie Adler, owner of the famous Sweet Debbie’s Organic Cupcakes in LA, sent me her new cookbook:Β  Sweet Debbie’s Organic Treats.

Like for realz excited!

I’m always looking for ways to clean up my desserts without losing the yum factor.

And Debbie’s recipes are all free of:

  • gluten
  • dairy
  • soy
  • sugar
  • nuts

No allergens!

Debbie’s son was born with multiple food allergies. Without any ambitions of Food Network stardom, Debbie was inspired to become her son’s allergen-free Iron Chef as well as create a bakery so that children like her son, as well as those with diabetes, celiac disease and autism, could safely enjoy mouth-watering and nutritious desserts.

And guess what?!Β  I get to give away THREE FREE Sweet Debbie cookbooks!!!! (Thank you, Debbie!)

giveawaysweetdebbie

 

Here’s how to win your copy (use the chart to collect your points):

a Rafflecopter giveaway

Contest ends Feb.16th, 12 midnight. Can’t wait to see who our lucky 3 winners are! Woo hoo!

AND the lucky winners are…

Melissa Burford

Jen Barrett

Courtney Howard

I couldn’t wait to dive into the recipes so while the kids were at school, I made the Double Chocolate Chip Glazed-Over Donut Holes.

It took me all about 30 minutes tops to make these (and of course pop a few into my mouth!).

I got permission from Debbie to share this recipe with you.

Wanna make chocolate donut holes? Duh! I know you do!

Double Chocolate Chip Glazed-Over Donut Holes

Ingredients:

Donut Holes:

15 x 10 sheet parchment paper
1 1/2 cups all-purpose gluten-free flour (Debbie has a recipe for this in her cookbook but used a pre-made flour I got at Whole Foods)
gluten-free flour

2 Tbsp. cacao powder
1/4 tsp. sea salt
1/2 tsp. baking soda
3 Tbsp. coconut oil
1/2 cup rice milk (I used unsweetened almond milk since I had that on hand and I like a nutty flavor)
1 tsp. vanilla extract
1/2 tsp. orange extract (I SO love the taste of orange with chocolate!)
1/3 cup chocolate chips (non-dairy, gluten-free)

Glaze:

2 Tbsp. coconut oil
2 Tbsp. cacao powder
1 Tbsp. water

Directions:
Pre-heat oven to 325 degrees F. Line pan with parchment paper.
To make the donut holes, whisk together the flour, powder, soda in a large bowl. Make a well in the middle.

Add oil, milk, and extracts. Pour into the flour mixture and stir to combine. Fold in chocolate chips.
Take 1/2 Tbsp. of dough and shape into a ball. Place the ball on the prepared pan. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the pan.

Balls

Bake holes for 11-12 minutes.
Transfer the pan from the oven to wire rack to cool.
Make the glaze: Stir ingredients in a bowl.
Frost each donut hole with the glaze and place on wire rack to set.
Put in pretty paper holders then eat up!

Makes 20 donut holes

chocolate vegan donut holes

Disclosure:Β  I ate 3 donut holes before glazing! They are gooooooood!

What do you say?

Since processed sugars and allergens can cause a boatload of health issues, what is one way you “clean up” with your desserts? I want to hear your idea!

PS.Β  I hope you win Sweet Debbie’s Cookbook!!!!! Don’t forget to enter! πŸ™‚

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24 Responses to Sweet Debbie’s Cookbook Give Away

Jen Barrett

switching up the flours is usually my go to method in making recipes healthier. I also usually add ground flax seed–just a small dump! And I ALWAYS reduce the sugar. It is never missed!
PICK ME!!!! I need this book! πŸ™‚

abby

I always reduce the sweetener and oil, I try to switch to whole unrefined sources of both sweetener and oil (substituting bananas, dried fruit or apple sauce if possible).

Drea

I clean up while cooking like my dogs…I lick the spoon, the bowl, my fingers. Ew.

Courtney Howard

I replace egg with flax or chia, and replace oil with applesauce often (some recipes even replace egg and oil with ground walnuts). πŸ™‚

Penny

Thanks for making eating healthy and fun
Eating is one of life’s pleasures πŸ™‚

Sara

Wow that looks delicious!!! I will definitely give that a try.

    Lisa Consiglio Ryan

    Sara! Excited to have you join us for Clean + Sexy and you must make these! Wishing you luck to win a book!

Tracy

I am learning to clean up recipes – replacing the oil and eggs with healthier substitutes like applesauce and chia. Now, I want to switch up the flour.

Caroline

I love to use coconut sugar as a replacement for refined sugar, it tastes great and is (I believe!) so much better for us! I also use maple syrup and honey as an alternative sweetener and it seriously tastes so much better. I would LOVE this book to give me some healthy sweet recipes! πŸ™‚

Jo S.

I like to use coconut oil or ghee and experiment with different kinds of flours or nut/coconut blends.

Tracy

So would love this cookbook, i have been substituting almond milk for milk, applesauce for butter, cutting back on sugars, and using gluten free flours

    Lisa Consiglio Ryan

    You would very much dig this book, Tracy! I love your ideas (esp. applesauce for butter)…I will cross my fingers for you to win! AND miss you…Costa Rican goddess!

Simona

I always reduce the sugar and switch to healthier sweetener and usually reduce oils as well πŸ™‚

    Lisa Consiglio Ryan

    Great ideas, Simona! AND good luck on winning this amazing book!

Lisa

I look at the flour, sweeteners, and oil/butter to make healthy swaps. Generally it is pretty easy to do without sacrificing the flavor. It may have a different texture or color but it is worth it!

Can’t wait to make the donut holes! They look amazing!

Lucy Saba Taylor

OMG! Cupcakes! Organic cupcakes! YUM!!!
I usually try to swap to healthy oils and sweeteners like coconut oil and coconut nectar and I always use GF flour.

Kathleen Curry

I’ve been trying to cut way back on sweets and snack on fruits and veggies. But this book looks great for some treats. Thanks for sharing the recipe, going to try it.

Dana

I use coconut sugar and coconut oil:) to make recipes healthier and safer for the family’s blood sugar!

Eclectic Musings

Would love some ideas for the Namaste biscuit and pie flour because everytime I use it, it tastes like ground garbanzo beans..lol

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