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Review, Giveaway, & Blondies: Sweet Debbie’s Organic Treats

  • GF Blondies with Roots An Unrefined Vegan
  • Fig Bars An Unrefined Vegan
  • Sicilian Mandel Bread An Unrefined Vegan
  • Fig Bars An Unrefined Vegan
  • Blondies with Roots An Unrefined Vegan
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First things first: thank you all for your sweet words and support.  I was feeling like a major heel for canceling the May Potluck, but I needn’t have worried.  Big virtual hugs to one and all!  Okay, giveaway time!

No gluten.
No eggs.
No dairy.
No soy.
No sugar.
No nuts.

What?!  What kind of “treats” could one possibly make without any of those ingredients? How about muffins, brownies, cookies and bars, cupcakes, donuts and breads?  Sounds good to me!

Although I don’t have food allergies, I do avoid refined sugars and flours, so I was very eager to dive into Debbie Adler’s dessert cookbook to see how she made such scrumptious goodies.  Here’s the quick backstory: Fourteen years ago, Debbie opened up her bakery, Sweet Debbie’s Organic Cupcakes, in Los Angeles and offered those lucky Southern Californians delectable baked goods without refined sugars.  A couple of years later, she made further adjustments to her treats because of her son’s life-threatening food allergies.  Taking pity on those of us who don’t live in L.A., Debbie wrote a cookbook so that we can create her organic, unrefined, allergy-free desserts in our own kitchens.  If you’re new to allergy-free baking, you will need to stock your pantry with some different items such as coconut nectar, guar gum, all-purpose gluten-free baking mix (Debbie provides her recipe), stevia, etc.  With just a few adjustments you’re ready to preheat the oven!

To see for yourself, pick up a copy of Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery or enter below for a chance to win one.  This giveaway runs through midnight (U.S. Central Time) April 10 and is open to those in the U.S.  Thanks to Debbie Adler and Harlequin for providing me with review and giveaway copies.

Sweet Debbie's Cover

Blondies with Roots

If you highlight your locks, like I do, you will especially appreciate this platinum pixie snack with its chic chocolate chip roots and sophisticated spices of coriander and cardamom.  Cardamom is rich in vitamin C and riboflavin, and is considered beneficial to kidneys and bladder.  Coriander is high in potassium and calcium, as well, and aids in digestion.  And after your first bite, I’m sure you’ll agree that blondies are more fun! – Debbie

INGREDIENTS

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

DIRECTIONS

  1. Preheat oven to 350F.  Grease a 8″ x 8″ 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 blondes 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 blondes into 16 squares.

Keep in an air-tight container for up to 3 days, or wrap and freeze for up to 3 months.

Recipe shared with permission from Debbie Adler and Harlequin.

This post contains affiliate links.  For more information, visit Legal Stuff.

Blondies with Roots An Unrefined Vegan

Sicilian Mandel Bread An Unrefined Vegan

Fig Bars An Unrefined Vegan

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  1. Hard to believe all those treats are made the way they are, they look so rich and decadent. Your photographs are stunning and the cover of that book looks amazing. You must have a lot of cookbooks, Annie.

  2. Deb says:

    So many combo flavor favorites! I have to go with the chocolate/ nut butter combination though; if it is on a menu, I will choose it over anything elsr.

  3. The vegan 8 says:

    These look delicious, as do anything with chocolate chips in it to me! Like the addition of coriander. Looks like a wonderful cookbook! :)

  4. Gotta love green tea cupcakes!

  5. Courtney says:

    I love vanilla cupcakes with cinnamon :)

    Courtney

  6. Jacqui Pappas says:

    I’m in a pumpkin/molasses/ginger mood lately. Thanks for the giveaway!

  7. Laura says:

    WOW, these look great! I love blondies and these are perfect for sharing with my vegan, nut allergic friend, who is currently studying for her exams. I bet shell love them!

    Im also following your amazing vegan and raw boards on pinterest now. Great stuff there! :)

    Oh and my fav cupcake combination is banana pb with a streusel oat topping.

    • An Unrefined Vegan says:

      Oh, yum! That sounds like an incredible combination, Laura!

      Thanks for entering the giveaway and for following me on Pinterest!

  8. Elena Vassilieva says:

    Just starting my clean eating journey. Would love to have a book.

  9. sara says:

    I love red velvet cupcakes :)

  10. Ashley says:

    Matcha or Earl Grey tea cupcakes are my favorites. There’s something so right about tea flavored cake!

  11. Kellyann says:

    I haven’t met a cupcake flavor/combination I didn’t love! ;)

  12. Lydia Claire says:

    A strawberry cupcake with vanilla frosting! Am I supposed to leave a separate comment that I subscribe to your blog by email?

  13. Corrine says:

    Chocolate with vanilla frosting but really I don’t think there is a cupcake I can turn down.

  14. sarahcttr says:

    you cant go wrong with cookies n creme!

  15. Katie M says:

    Any cupcake with chocolate in it :D

  16. Michaela says:

    Salted Caramel filling with “Marshmallow” topping

  17. What decadent treats, wouldn’t mind a tray of those blondies :)

    Cheers
    Choc Chip Uru

  18. Poppy says:

    They look so good. Love the use of the spices in the blondies that’s so fun! And I have now a new mission to find some stevia sweetened chocolate chips! How cool!

  19. Brittany says:

    I’m just a cupcake fanatic, but you can never go wrong with a classic chocolate. I want those blondies all over my face.

  20. Bostjan says:

    What a great idea for the treats! I can make some everytime we go on the road. Thanks for sharing.

  21. RG says:

    My fave combo would have to be chocolate and coconuts. Yum. THanks so much for holding this giveaway. Also, I can’t wait to tell my former boss about this book, she’s allergic to almost everything so this would be music to her ears.

  22. My favorite cupcake combo is ANY combo!! If there’s a cupcake in front of my face, I’m lovin’ it!! :)

  23. I follow you on Pinterest as Pudyqat

  24. Pudyqat says:

    My favorite cupcake is Red Velvet with Cream cheese frosting
    Califkitties @ aol.com

  25. […] Sweet Debbie’s Organic Treats at An Unrefined Vegan – Ends April 10 – Open to US […]

  26. gabsodon says:

    I’m more of a muffin fan to be honest, something fruity, like blueberry with a lemon cashew cream!

  27. Jenn says:

    My fave combo is lemon+vanilla. Simple yet delicious.

  28. […] favorites were the Blondies with Roots and you can get that recipe over at Unrefined Vegan. I admit I used the vegan chocolate chips I had in my pantry, but one of the awesome parts of the […]

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