Go Vegan And Allergy-Free With Treats From Sweet Debbie's

STUDIO CITY (CBSLA.com) — Do allergies keep you from enjoying your favorite desserts?

Debbie Adler, owner of Sweet Debbie's Organic Cupcakes in Los Angeles visited the KCAL9 studios Tuesday.

Sweet Debbie's is a premier vegan and allergy-free bakery that specializes in gourmet gluten-free and sugar-free baked goods that can be shipped nationwide.

Debbie also has a new book, Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery, and includes recipes for baked goods that actually make you feel good.

For more information, visit Sweet Debbie's online.

PUMPKIN SPICE DONUT HOLES
Makes about 20 donut holes
Every October I take my son to the makeshift neighborhood pumpkin patch, where, in addition to hundreds of pumpkins of various sizes, shapes and colors, there are wagon rides, toys, games, pony rides, candy and scary stuffed stuff. It's like a vortex I get sucked into and can't get out of for at least four hours. And they have not one porta-potty! Since it seems my bladder shrinks in direct proportion to the scarcity of a local toilet, I hastily leave the patch to find relief, and—more often than not—forget to buy a pumpkin. That's why I use canned organic pumpkin here. At least Whole Foods has restrooms.
MUST HAVE
Donut Holes
15 x 10-inch sheet of parchment paper
1½ cups all-purpose gluten-free flour (see page 13)
¼ cup light buckwheat flour
2 teaspoons pumpkin pie spice
¼ teaspoon sodium-free baking powder
¼ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup coconut nectar
1 tablespoon coconut oil
3 tablespoons unsweetened plain rice milk
¼ teaspoon stevia powder
5 tablespoons canned pumpkin puree
Cinnamon Dust
¼ cup cinnamon powder

MUST DO
Preheat oven to 325°F. Line a 15 x 10-inch jelly-roll pan with parchment paper.
Whisk together the two flours, pumpkin pie spice, baking powder, guar gum and salt in a large bowl. Make a well in the middle.
Microwave the coconut nectar and coconut oil in a 2-cup measuring cup for 20 seconds. Add the rice milk and stevia and stir to combine. Pour into the flour mixture. Add the pumpkin puree and stir to combine.
Take about ½ tablespoon of the dough and shape it into a ball. Place the ball on the prepared pan. Repeat until you have used
up all the dough.
Pour the cinnamon into a small bowl. Roll the dough balls in the cinnamon and place them about 2 inches apart on the prepared pan.
Bake the donut holes for 11 to 12 minutes, or until they are golden orange and bounce back slightly to the touch. Rotate the pan from front to back halfway through baking.
Transfer the pan from the oven to a wire rack and let sit for 10 minutes before removing the donut holes 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 donut hole): 50 calories, 2 g total fat, 0.0 mg cholesterol,
12 g carbohydrates, 40 mg sodium, 1 g fiber,
1 g protein, 4 g sugars

CHOCOLATE CHIPPER PUMPKIN FACE COOKIES
By Debbie Adler

Must Have
Cookies
15 x 13-inch sheet of parchment paper
1 cup all-purpose gluten-free flour
1/2 cup cacao powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup coconut oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
1/2 cup water
1 1/4 cups gluten-free oats
3/4 cup allergy-free chocolate chips

Vanilla Frosting
2 cups powdered erythritol
4 tablespoons warm vanilla rice milk
2 tablespoons coconut oil
1/4 teaspoon fine sea salt

Green Coloring
2 cups of spinach

Orange Coloring
5 carrots

Allergy-free chocolate chips for eyes, nose and mouth

Must Do
1. Preheat oven to 325°F. Line a 15 x 13- inch cookie sheet with parchment paper.
2. Whisk together the flour, cacao powder,baking soda, guar gum and salt in a large bowl. Make a well in the middle.
3. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 20 seconds. Add the vanilla and stevia and stir to combine. Pour into the flour mixture.
4. Add the water to the flour mixture and stir until the liquid is absorbed. Stir in the oats and chocolate chips.
5. Take about 11/2 tablespoons of the dough, shape it into a ball, and place it on the prepared cookie sheet. Repeat until you have used up all the dough, placing the balls about 2 inches apart on the cookie sheet. Flatten each ball
gently with the bottom of a measuring cup.
6. Bake the cookies for 12 to 13 minutes, or until the oats look a little dry and the kitchen smells like chocolate. Rotate the cookie sheet from front to back after 9 minutes of baking.
7. Transfer the cookie sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.
8.To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a small bowl. Add the coconut oil and salt and stir until smooth and well combined. Divide this vanilla frosting in half.
9.To make the green frosting, add 2 cups of spinach to a juicer. Add resulting spinach juice, a tablespoon at a time, to one half of the vanilla frosting until you achieve the desired green color.
10.To make the orange frosting, juice 5 carrots in a juicer. Add resulting carrot juice to the second half of the vanilla frosting until you achieve the desired orange color.
10. To make the pumpkin's face, take about 2 tablespoons of the orange icing and spread it around the cookie to make a circle leaving a little room at the top for the stem.
11. To make the stem, take 1 teaspoon of the green frosting and roll it into a little log. Press it right above the pumpkin's face.
12. To make the face, press the chocolate chips into the orange frosting to make the eyes, nose and mouth.

Extraterrestrial Wicked Witches with Sombreros
By Debbie Adler
Makes 24 mini cupcakes

Must Have
Cupcakes
24 mini paper baking cups
1 cup unsweetened plain coconut milk
1 teaspoon apple cider vinegar
1 3/4 cups all-purpose gluten-free flour
1/3 cup cacao powder
11/4 teaspoons sodium-free baking powder
1 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
1/3 cup vegan, soy-free plain yogurt

Vanilla Frosting
2 cups powdered erythritol
4 tablespoons warm vanilla rice milk
2 tablespoons coconut oil
1/4 teaspoon fine sea salt

Green Coloring
2 cups of spinach

Orange Coloring
5 carrots

Hat
24 gluten free chocolate wafer cookies
24 gluten free sugar cones

Eyes, Nose, Mouth
Dried currants
Dried wild blueberries

Must Do
1. Preheat oven to 325°F. Line a mini 24-cup cupcake tin with paper baking cups.
2. To make the cupcakes, mix together the coconut milk and apple cider vinegar in a 2-cup measuring cup.
3. Whisk together the flour, cacao powder, baking powder, baking soda, guar gum and salt in a large bowl. Make a well in the middle.
4. Add the grapeseed oil, coconut nectar, vanilla and stevia to the flour mixture and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt
until well combined.
5. Pour the batter into the measuring cup, as the spout will make it easier to pour the batter into the cupcake tin without spillage.
6. Pour the batter into the prepared cupcake tin, dividing it evenly. Each cup should be about two-thirds full. Bake the cupcakes for 16 to 17 minutes, or until they bounce back slightly to the touch. Rotate the cupcake tin from front to back after 10 minutes of baking.
7. Transfer the cupcake tin from the oven to a wire rack and let sit for 10 minutes before removing the cupcakes to cool completely.

To make the vanilla frosting, mix together the powdered erythritol and vanilla rice milk in a small bowl. Add the coconut oil and salt and stir until smooth and well combined. Divide this vanilla frosting in half.
To make the green frosting, add 2 cups of spinach to a juicer. Add resulting spinach juice, a tablespoon at a time, to one half of the vanilla frosting until you achieve the desired green color.

To make the orange frosting, juice 5 carrots in a juicer. Add resulting carrot juice to the second half of the vanilla frosting until you achieve the desired orange color.

To make the witches head, roll 1 tablespoon of the green frosting into a ball. Do this 24 times and place each ball on top of the mini cupcakes. Top each head with a chocolate wafer cookie.

Cut the bottoms (opposite the point) of gluten-free sugar cones until they are about 3 inches in length. Put dots of the orange frosting around the perimeter of the circumference of the cone and invert the cone on top of the wafer cookie to make a witches hat. Use dried blueberries or currants as eyes, nose and mouth on the witches face and to decorate the hat.