Sweet Debbie’s Organic Treats- Cookbook Review

I love it when I get sent allergy free cookbooks to review. It is so much fun getting into the kitchen and trying recipes.

Sweet Debbie’s Organic Treats Allergy- Free & Vegan Recipe Cookbook has a great selection of recipes that are free of gluten, dairy, eggs, soy, sugar and nuts.

As I leafed through the cookbook I wondered which recipe I would try first.

Choices of muffins, brownies, bars, cookies, and breads.

This weekend I made her Potato Pizza Wheels, which I have to confess I over cooked a little and because I did not have cornmeal I used Bob’s Red Mill Mighty Tasty Cereal. They were very tasty and my husband cut them in half and added in some sandwich fixings to the middle and added some melted cheese on top- he loved them.

I also made Fudgy Fig- A Mama- Jig Bars– so yummy and will be great for breakfast or an afternoon snack in our household.

Here are the recipes generously provided by Debbie

Fudgy Fig-A-Mama-Jig Bars

Must Have
Sheet of parchment paper slightly larger  than 15 x 10 inches

12 dried Calimyrna figs, de-stemmed and cut into ½-inch piecesfig bars
3 tablespoons water
4 cups gluten-free oats
1½ cups all-purpose gluten-free flour (see below)
¾ cup raw pumpkin seeds, roughly chopped
1/3 cup cacao powder
1 teaspoon guar gum
¼ teaspoon fine sea salt
1 cup coconut oil
½ cup coconut nectar
¼ teaspoon stevia powder
Must Do
1. Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with the parchment paper, with a little extra over the sides.
2. Place the figs and water in a food processor or blender and puree.
3. Mix together the oats, flour, pumpkin seeds, cacao powder, guar gum and salt in a large bowl.
4. Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds.
Add the stevia and stir to combine. Pour the coconut oil mixture into the oats mixture.
Fold in the fig puree.
5. Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.
6. Bake for 25 to 30 minutes, or until the oats are a dark golden brown and look dry.
Rotate the pan halfway through baking.
7. Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.
8. Transfer the parchment paper to a cutting board and cut into 25 bars.
Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready
to pack or eat.

 Potato Pizza Wheels

Must Have
15 x 13-inch sheet of parchment paper
Coarse-grind cornmeal, for dusting the baking sheet and cutting out  the pizza wheels

1 medium russet potato, (about 8 ounces)
1 cup warm water (about 110°F)
2¼ teaspoons active dry yeast
1 tablespoon coconut nectar
1½ cups all-purpose gluten-free flour ( see below)
½ cup amaranth flour
½ cup light buckwheat flour
3 tablespoons dried minced onion
3 tablespoons dried oregano
1 tablespoon dried rosemary
1 tablespoon garlic powder
2 teaspoons fine sea salt
¾ teaspoon xanthan gum
½ teaspoon baking soda
½ cup tomato sauce
½ teaspoon apple cider vinegar
¾ cup shredded vegan, soy-free mozzarella cheese (I use Daiya  mozzarella cheese.)

Must Do
Preheat oven to 200° F and then turn it off. Place the parchment paper  on a 15 x 13-inch baking sheet and then dust evenly with cornmeal.
Peel the potato and cut it into ½-inch chunks. Steam for about 15  minutes, or until tender. Transfer the potato chunks to a potato ricer
and push them through into a small bowl. This will give you lumpless  mashed potatoes.
Combine the warm water and yeast in a 2-cup measuring cup. Add the  coconut nectar and stir to combine. Let the yeast mixture sit for  about 8 minutes, or until foamy.
Whisk together the three flours, cornmeal, minced onion, oregano,  rosemary, garlic powder, salt, xanthan gum and baking soda in a large  bowl. Make a well in the middle.
Add the yeast mixture, tomato sauce and apple cider vinegar and stir  to combine. Fold in ¾ cup of the mashed potatoes. Next add the  shredded mozzarella and mix well. The dough will be very wet and  sticky at this point.
Take about 3 tablespoons of the dough, shape it into a ball, and place  it on the prepared baking sheet. Repeat until you have used up all the
dough.
Flatten the balls gently with your wet hand to make disks about ½ inch  thick and then use a biscuit cutter to cut out your potato pizza  wheels. Use the cornmeal for easier handling.
When placing the wheels on the baking sheet, make sure they lie on  some cornmeal so the bottoms don’t stick.
Cover the baking sheet with a clean dish towel, place in the oven for  1 hour and allow the wheels to rise.
Remove the dish towel and let the wheels continue to rise in the oven  while it preheats to 425°F.
Bake the wheels for 35 to 37 minutes, or until they are golden brown  and sound hollow when tapped on the bottom.
Transfer the baking sheet from the oven to a wire rack and let sit for  10 minutes before removing the wheels for a complete cooldown.
Keep in an airtight container for up to 3 days, or wrap and freeze for  up to 3 months.
Pizza wheels

Debbie’s All Purpose Gluten Free Flour Mix

1 cup tapioca flour

3/4 cup sorghum flour

3/4 cup millet flour

1/4 cup ivory teff flour

1/4 cup quinoa flour

Mix flours together and store in a plastic bag or jar in the fridge

If you are looking for a healthy treat, allergy-free cookbook, be sure to check out Sweet Debbie’s Organic  Treats Allergy- Free & Vegan Recipes

Grab a copy here!

 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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