Released yesterday is the simply gorgeous cookbook Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery by Debbie Adler. I was feeling quite happy when I opened it up – when I have an allergy-free cookbook of treats to peruse, how can I not be happy? I get so much happiness out of seeing Alistaire’s little face light up when he sees Mommy bringing him something homemade. Something he can eat with us. And that is simply gold to me.
A chance at a free copy? Yes! Enter below for your own copy – and learn to bake gluten-free, vegan and allergy-friendly! And without heavy sugar? Even better.
Another treat showed up as well – a gift bag that included Sweet Debbie’s gluten-free flour mix, sunflower butter and Plum Lemon Jam. Debbie’s recipe on page 11 for making roasted sunflower butter is easy and takes it top a level where raw sunflower butter wishes it could go. Sunflower seeds shine in taste once roasted. And since I also had a tin of the sugar-free jam, ooh….what to make?
Which led me to these simply tasty muffins (photo courtesy of Harlequin Books). My muffins might not have been as pretty, but were just as tasty. Everything my little allergy boy could have hoped for. He happily gobbled one down as soon as they were cool.
Don’t be scared by the ingredients! If you cannot find coconut nectar, substitute raw honey or raw agave nectar. Out of guar gum? Use xantham gum. I used my favorite premium liners by Reynold’s, for easy release once cooled. Wilton’s work nicely also.
Sunflower Butter and Jelly Muffins
Makes 12 standard-size muffins
Little Miss Sunflower Seed is like an A-list movie star because she contains elusive, hard-to-get selenium, which, among other wondrous things, is involved in reproductive health for men. Selenium is a trace mineral that possesses extremely powerful antioxidant properties, which help your body rebel against disease. So get ready for your close-up, Miss Seedy, because you have the lead role in this jelly roll.
- 12 standard-size paper baking cups
- 2 cups all-purpose gluten-free flour (see page 13)*
- 2 teaspoons sodium-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon guar gum
- ¼ teaspoon fine sea salt
- ¼ cup grapeseed oil
- 3 tablespoons coconut nectar
- 3/8 teaspoon stevia powder
- ½ cup grape jelly
- ½ cup sunflower seed butter (see page 11)
- 1 cup unsweetened plain rice milk
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
Whisk together the flour, baking powder, baking soda, 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 grape jelly, sunflower seed butter and rice milk and stir until the liquid is absorbed.
Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full.
Bake the muffins for 15 to 17 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 sit for 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):
210 calories, 10 g total fat, 0.0 mg cholesterol,
28 g carbohydrates, 170 mg sodium, 2 g fiber,
3 g protein, 4 g sugars
You can use the plum lemon jam from the Plum Lemon Pinkyprints recipe (see page 61) as a substitute for the grape jelly with equally magnificent results.
*Sweet Debbie’s flour blend recipe is a mix of tapioca flour, sorghum flour, millet flour, ivory teff flour and quinoa flour. It is a nutty and warm flour mix!
And oh, let’s not forget about the giveaway!
FTC Disclaimer: We received items used in review.