11 internautes sur 12 ont trouvé ce commentaire utile
Vital Veg World
- Publié sur Amazon.com
Format: Format Kindle
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.
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. Control freaks and bulk purchasers will appreciate this approach to stocking only the whole grains and then having grains, flours and mixes available as you need them.
If you don't use a microwave, then you probably already know you can just use a small saucepan over low heat instead of the microwave directions, and it will take a few minutes longer to mix the thick ingredients like coconut nectar.
Substituting applesauce or another fruit puree for all or most of the oil should work well in the baked part of most of these recipes, and will result in a slightly less dense, cakier texture. In the icings, oil substitution will be a little trickier; I can make suggestions on a per-recipe basis.
The first thing I made from the book was the Apple Fritter Donut Holes. YES, buckwheat with apple-cinnamon! YUM! The erythritol in the glaze didn't stay smooth for me, but became grainy when it cooled. It was my first time using erythritol, though, and I'm sure I'll get the hang of it soon. These were delicious and actually competed well with the pies at Thanksgiving.
Next, I made Sunflower Butter, the Sunflower Butter Chocolate Chip Cookies (but in thumbprint form with chocolate on top, instead of chips inside), and the Oatmeal Fudge Chocolate Chip Cookies (without the chocolate chips).
I LOVE the Sunflower Butter and cookies. Amaranth is the PERFECT grain flavor with sunflower butter.
If anyone has been to Back to Eden Bakery in Portland, Oregon (another fantastic gluten free and vegan establishment) and had the peanut butter amaranth bar, you will know what we're getting at here. YUM. Brilliant.
My substitutions removed too much of the sweetness, for the majority of palates, in the Oatmeal Fudge Chocolate Chip Cookies. Most people will want to leave the recipe alone. However, even without stevia and without the chocolate chips, these cookies were completely lovely with my coffee the next morning. You could make them in biscotti shape!
I very much look forward to making more recipes from the book, and wish I'd allocated time for freezing lots of holiday gifts. Please learn from my mistake and at least grab a few copies of this book to share with any health-conscious or allergen-affected home bakers you know. You won't regret it!
Thanks, Debbie, for my new go-to resource for allergic folks needing treats!
3 internautes sur 3 ont trouvé ce commentaire utile
- Publié sur Amazon.com
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!
I think every kitchen, allergen-free, diabetic, vegan or not, would benefit from having this inspiring baking book on the cookbook shelf. I can assure you that every recipe will be a great success and you will impress everyone who samples your baked goods. In fact they'll never even know that what they are enjoying is more healthy; they'll never know that you have prepared your splendid treats without wheat and other gluten containing flours, eggs, milk, butter, or even refined sugar!
I have been a vegetarian since the 70s, a vegan since the 90s, and a gluten-free vegan for the past ten years or so. I've also worked in professional food service for many, many of those years so specialty baking is not new to me, nor is it a challenge, but I think this book is as wonderful for the inexperienced baker as it is for the accomplished one.
The recipes have been well tested and are written clearly and precisely so that even the inexperienced baker will not be daunted by any of them. There is a wealth of information in this book and it is all well organized and easy to cross reference. The Index is very good and comprehensive. Best of all, the photography is gorgeous, the nutrition is sound, the recipes are practical, and the results are extraordinary.
Kudos to Debbie Addler for sharing her recipes so that we too can pull it off as well as she does and serve ourselves and our loved ones those healthy, sweet, guilt-free treats without ever compromising taste.