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Organic treats your kids will love

Acai Berry Truffles
Acai Berry Truffles
Debbie Adler

When Debbie Adler's son was born with multiple food allergies, she taught herself how to bake fun, healthy treats her son could enjoy.

Debbie's baked goods were such a hit that she decided to create a bakery where kids with diabetes, celiac disease and autism could safely enjoy delicious and nutritious desserts.

Her bakery, Sweet Debbie's Organic Cupcakes, has been a big hit in Los Angeles. Fans include Gwyneth Paltrow and Ray Romano.

Debbie's baked goods can be ordered from the website and shipped across the country. Parents can also bake many of Debbie's favorites at home.

Debbie's recipes can be enjoyed by families everywhere with her new book. "Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery" is now available at Amazon.

Debbie shared a few of the book's recipes with Examiner. Whether your family prefers chocolate, vanilla or a little of both, choose one of these healthy recipes for a yummy dessert you'll feel good serving.

Acai Berry Truffles
Acai Berry Truffles Debbie Adler

Acai Berry Truffles

Must Have
Truffles
8 x 8-inch sheet of parchment paper
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping
1/2 cup unsweetened shredded coconut or chia seeds

Must Do
1. Line an 8 x 8-inch square baking pan with parchment paper.
2. Combine the dates, sunflower seeds, pumpkin seeds, açaí powder, cranberries, orange juice, cacao powder and salt in a food processor or blender and process until almost smooth.
3. Take about 1 tablespoon of the date mixture, and with wet hands, shape it into a ball. Place the ball on the prepared pan. Repeat until you have used up all the date mixture.
4. Pour the shredded coconut into a small bowl. Roll each ball in the coconut and place it back on the prepared pan. Put the truffles in the freezer to chill for at least 1 hour. Place the truffles in a sealable plastic bag and keep them frozen until ready to eat.

Vanilla Bean Glazed Donut Holes
Vanilla Bean Glazed Donut Holes Debbie Adler

Vanilla Bean Glazed Donut Holes

Must Have
Donut Holes
15 x 10-inch sheet of parchment paper
1 1/2 cups all-purpose gluten-free flour
2 tablespoons amaranth flour
1/4 teaspoon sodium-free baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
3 tablespoons coconut nectar
2 tablespoons coconut oil
2 tablespoons vanilla rice milk
1 teaspoon vanilla extract
1/4 teaspoon stevia powder
1/4 cup mashed banana

Vanilla Bean Glaze
1 tablespoon coconut oil
1 tablespoon coconut nectar
1 cup powdered erythritol
2 tablespoons vanilla rice milk
1/8 teaspoon fine sea salt
1/4 vanilla bean, cut in half lengthwise
and seeds scooped out and reserved

Must Do
1. Preheat oven to 325°F. Line a 15 x 10-
inch jelly-roll pan with parchment paper.
2. To make the donut holes, whisk
together the two flours, baking powder,
nutmeg, guar gum and salt in a large bowl.
Make a well in the middle.
3. Microwave the coconut nectar and
coconut oil in a 2-cup measuring cup for
20 seconds. Add the rice milk, vanilla
and stevia and stir to combine. Pour into
the flour mixture, add the mashed banana
and stir to combine.
4. Take about 1/2 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, placing the balls about
2 inches apart on the prepared pan.
5. Bake the donut holes for 11 to 12
minutes, or until they are a light golden
brown and bounce back slightly to the
touch. Rotate the pan from front to back
after about 9 minutes of baking.
6. Transfer the pan from the oven to a
wire rack and let sit for 10 minutes before
removing the donut holes to cool completely.
7. To make the vanilla bean glaze,
microwave the coconut oil and coconut
nectar in a measuring cup for 20 seconds.
Add the powdered erythritol, vanilla rice
milk and salt and stir to combine. Next add
the vanilla bean seeds and mix well.
8. Frost the donut holes with the glaze
and place them on the wire rack to set.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Blondies with Roots
Blondies with Roots Debbie Adler

Blondies with Roots

Must Have
Grapeseed oil, for greasing the pan
1 1/2 cups all-purpose gluten-free flour
3/4 teaspoon sodium-free baking powder
1/4 teaspoon coriander powder
1/4 teaspoon ground cardamom
1/4 teaspoon baking soda
1/4 teaspoon guar gum
1/4 teaspoon fine sea salt
1/2 cup unsweetened plain rice milk
1/4 cup grapeseed oil
1/4 cup coconut nectar
2 teaspoons vanilla extract
1/4 teaspoon stevia powder
1 cup chocolate chips

Must Do
1. Preheat oven to 325°F. Grease an 8 x 8-inch
square baking pan with grapeseed oil.
2. Whisk together the flour, baking powder,
coriander, cardamom, baking soda, guar
gum and salt in a large bowl. Make a well
in the middle.
3. Add the rice milk, grapeseed oil, coconut
nectar, vanilla and stevia and stir to combine.
Fold in 3/4 cup of the chocolate chips.
4. Spoon the batter into the prepared pan
and smooth down with a wet baking spatula
or the back of a wet spoon. Top with the
remaining 1/4 cup of chocolate chips.
5. Bake the blondies for 15 to 16 minutes,
or until the batter turns a light golden brown
and starts to pull away from the sides of the
pan. Rotate the pan halfway through baking.
6. Transfer the pan from the oven to a wire
rack and let sit for about 20 minutes before
cutting the blondies into 16 squares.
Keep in an airtight container for up to 3 days,
or wrap and freeze for up to 3 months.

Vivid Vanilla Cupcakes
Vivid Vanilla Cupcakes Debbie Adler

Vivid Vanilla Cupcakes

Must Have
Cupcakes
12 standard-size paper baking cups
3/4 cup unsweetened plain rice milk
1 teaspoon apple cider vinegar
2 cups all-purpose gluten-free flour
1 1/4 teaspoons sodium-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon guar gum
1/4 teaspoon fine sea salt
1/4 cup grapeseed oil
1/4 cup coconut nectar
1 tablespoon vanilla extract
3/8 teaspoon stevia powder
1/3 cup vegan, soy-free plain yogurt
(I use So Delicious coconut milk yogurt.
See resources for more information.)
1/2 vanilla bean, cut in half lengthwise and
seeds scooped out and reserved

Vanilla Frosting
2 1/2 cups powdered erythritol
6 tablespoons warm vanilla rice milk
2 tablespoons coconut oil
1/4 teaspoon fine sea salt
1/2 vanilla bean, cut in half lengthwise and
seeds scooped out and reserved

Must Do
1. Preheat oven to 325°F. Line a standard
12-cup cupcake tin with paper baking cups.
2. To make the cupcakes, mix together
the rice milk and apple cider vinegar in a
2-cup measuring cup.
3. Whisk together the flour, 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 rice milk mixture and
stir until it is absorbed and the batter is smooth.
Stir in the yogurt and vanilla bean seeds 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 15 to 16 minutes, or until they
are a light golden brown and bounce back
slightly to the touch. Rotate the cupcake tin
from front to back halfway through 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.