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Sweet Debbie's Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery (Anglais) Broché – 29 octobre 2013

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Book by Adler Debbie

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Amazon.com: HASH(0x89538048) étoiles sur 5 43 commentaires
13 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x90e96d14) étoiles sur 5 Nutrition Nurse-approved! 12 décembre 2013
Par 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.

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. 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!
4 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x90d9b27c) étoiles sur 5 Great cookbook for folks with multiple allergies/intolerances AND for bakers who just want to discover something new! 13 novembre 2013
Par Lisa Howard - Publié sur Amazon.com
Format: Broché
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.

If you’re facing multiple pantry restrictions — or maybe you just enjoy discovering new ingredients and new ways to bake everything from brownies to doughnut holes — Debbie’s book is one of the best I’ve ever come across. She uses far more varied ingredients than most “[insert gluten, dairy, egg, etc.]-free” cookbooks I’ve seen, plus her recipes range the gamut from sweet to savory to raw treats.

Parsnips in lemon cake? Interesting idea. I’ll have to try her Lemon Parsnippanies to taste for myself! Although the Mocha Italian Espresso Cupcakes look so tempting that I might have to try them first…
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x91065a08) étoiles sur 5 Wonderful cookbook! 22 octobre 2015
Par Stephanie_S - Publié sur Amazon.com
Format: Broché
When Debbie Adler contacted me about reviewing her new cookbook, Sweet Debbie's Organic Treats: Allergy-Free & Vegan Recipes, her request couldn't have come at a better time. You see, my husband has been dealing with food allergy issues for the past couple of years, but his doctor never could quite grasp what exactly was going on with him. Through a ton of research and trial-and-error, we discovered that he has a gluten allergy, which led us to numerous bookstores in search of specialty cookbooks. Not only do we have to be careful over what my husband eats, but my oldest son has Type 1 diabetes, so we also have to be very diligent about his carbohydrate intake. We're constantly reading food labels in search of carb content, hidden sugars, and other additives that might spike his blood sugar.

The first thing I noticed upon receiving Debbie's cookbook was the generous amount of recipes included, which brought a huge smile to my face. Why? Because during our hunt for gluten-free cookbooks, one prominent thing I noticed is that they were most often filled with medical fluff instead of actual recipes. Now, don't get me wrong. I'm interested in the research and statistics related to food allergies just as much as the next person, but when I'm looking to purchase a cookbook, I want the RECIPES more than anything else. Another thing I've noticed about most allergy-free and specialty diet cookbooks is that they include a lot of ingredients that aren't readily available in small towns, like the one I live in, but I've made five recipes from Debbie's cookbook so far, and that hasn't been a problem. One visit to my local Kroger, and I'm able to stock up on every item needed. This is another big plus for me, because I don't have the time (or patience) when it comes to hours of searching for ingredients. I want them all at my fingertips in one convenient location.

The first recipe I made was the Cosmic Chocolate Chip Cookies (page 58). These cookies are DELICIOUS! The first time I made them was for testing purposes only, and I was pleasantly surprised at the flavor. Many vegan recipes I've tried in the past have always left a bad aftertaste in my mouth, but these didn't. I was so impressed with this recipe that I made two batches to take to one of my son's graduation parties this past May. It was a wonderful feeling knowing that our guests were not only eating a dessert that was good for them, but it was an even greater reassurance knowing that I didn't have to worry over it elevating my son's blood sugar. The other recipes I've prepared are: Blondies With Roots (page 46), Caramel Glazed Fakin' Bacon Brownies (page 50), Oatmeal Fudge Chocolate Chip Cookies (page 57), and Pumpkin Spice Donut Holes (page 104). All of them passed my tastebuds with flying colors. My husband and kids enjoyed them too, and that's a huge compliment because they are extremely picky eaters.

I'm looking forward to trying out more of Debbie's recipes during this upcoming holiday season, because we have some extended family members who are diabetics, like my son, and others who are trying to live a healthier lifestyle. It seems we're always exchanging healthy/gluten-free/sugar-free recipes anytime there's a family get-together, and I have no doubt Sweet Debbie's Organic Treats will be a huge hit. Thank you, Debbie!
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x8947b87c) étoiles sur 5 A well-written and delicious cookbook, with recipes that appeal to everyone! 8 janvier 2015
Par Shannon "Yiv" - Publié sur Amazon.com
Format: Broché
I am vegan and while I do not have other food allergies, I feel best avoiding high-glycemic sweeteners and I enjoy eating a variety of grains other than wheat, so this cookbook seemed like a great fit for me. Let me tell you that I was not disappointed! Debbie Adler runs a famous allergy-friendly bakery in California and this is a collection of some of the recipes for her delicious sweet treats.

Almost every recipe includes a beautiful full-color photograph and a fun introduction from Debbie. Some recipes that caught my eye included: mango buckwheat pancake muffins; sunflower butter and jelly muffins; basil lemonade cookies; spiced blondies; acai truffles; and a whole bounty of cupcake options. It was seriously difficult for me to decide what to make first (and I bought myself some time by first making Debbie's whole grain AP flour blend). I settled on the blondies with roots.

These were a veritable crowd pleaser, and we finished off the batch in approximately 1 day. I wouldn’t describe them as chewy, but they had a great density to them without being gummy. The batter is lightly spiced with coriander and cardamom, which pairs beautifully with the chocolate chips. I used store-bought chocolate chips, but the cookbook also includes a recipe to make your own sugar-free version of those. The blondies were enjoyed not just by me, but by my non-vegan (and certainly not sugar-avoiding) friends. I have since made them several times.

I also made the lemon parsnippanies, a blondie made with fresh lemon flavor and parsnip puree. There’s also a recipe for lemon icing to go on top, which I omitted this time around. The parsnips added a really nice silkiness to these blondies, and the pinch of nutmeg in the batter complements the warm flavor that parsnips have. Though they tasted great, they weren't as attractive as the other blondies :).

In terms of what's needed to stock your kitchen, Debbie's whole grain gluten-free flour blend includes quinoa, millet, teff, sorghum, and tapioca flours. The main sweeteners used are coconut nectar and stevia. Both are all-natural sweeteners. Coconut nectar, to me, tastes just like maple syrup. Other flours that make an appearance several times are buckwheat and amaranth, and guar gum or xantham gum are needed for many recipes. To buy a bag of each one of these things will definitely set you back a few bucks, but on the other hand, stocking a pantry is inherently filled with up-front costs. All of them should last for multiple uses.

Overall, I am a big fan of this book. The pictures are beautiful, the recipes that I’ve tried so far are delicious, and it’s just a great thing to have a collection of allergen-free recipes at your disposal. I have several family members who live with serious food allergies and I’m excited to make some treats for them. Plus, even if you do eat wheat and/or nuts, it’s good to break out of the mold sometimes and incorporate different grains and seeds into your diet. Recommended!
1 internautes sur 1 ont trouvé ce commentaire utile 
HASH(0x90f71f90) étoiles sur 5 Allergen Free With a Great Ingredients Primer 29 novembre 2014
Par Elizabeth - Publié sur Amazon.com
Format: Broché
The cookbook includes an explanation of gluten free ingredients used, low glycemic index sweeteners, and many fabulous recipes. I baked the Crazy for Coconut Cupcakes. The texture was spot on for a baked good without crumbling, and they were bursting with coconut flavor. If coconut isn’t your favorite, there is a wide variety of recipes, with something to please everyone.

Sweet Debbie’s Organic Treats includes recipes for many other baked goods, which are soon to be your go to allergen and gluten free treats:
Salted Caramel Apple Muffins
Cosmic Chocolate Chip Cookies
Blondies With Roots
Mocha Italian Espsresso Cupcakes
Sweet Cranberry Hemp Bars and many more!

It can be incredibly difficult to adjust to life with food allergies. I’m grateful that my children have only experienced major food intolerance which they seemingly outgrew, although I am allergic to almonds and mustard (queer combo, I know, but the almond issue makes many gluten free/paleo recipes impossible for me). I love to bake, and now I have new recipes to share with my friends and family that are full of flavor and have a more traditional baked good texture, which I deem a highly important quality in gluten free baking. No one enjoys a dense, crumbly baked good!

Would I recommend Sweet Debbie’s Treats?
Wholeheartedly. I think that Sweet Debbie’s Treats is a great primer for those who are new to allergen, vegan, and gluten free baking. It also has recipes with lots of complex flavors that are sure to please. While many of the ingredients may sound foreign (I hadn’t heard of coconut nectar before), they are often readily available at local supermarkets and health food stores or via the internet. You’ll be surprised at how easy it is to pamper yourself and your loved ones with tasty baked goods, without the worry of cross-contamination (as you baked them yourself, or with the help of little helpers).

I've given copies to friends who have to follow a gluten free diet, as well as avoiding some major allergens, and have only heard positive reviews from them as well. They especially found the primer on ingredients helpful.

Disclosure: I received a copy of this title for review purposes.
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