Sweet Debbie’s Organic Treats

Since I just finished my Ultimate Reset, I have been ready to indulge in some healthy treats.  I was so glad that I had a yummy looking cookbook to review!

Sweet Debbie’s Organic Treats:  Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery by Debbie Adler 

sweet debbies cookbookAdler-Small

Reading through this cookbook makes me wish I lived in Los Angeles!  So many of the recipes are on my MUST TRY list!

My favorite dessert ever is brownies – this cookbook has a whole brownie section – HEAVEN!!!!

Gourmet Dark Chocolate Mesquite Brownies, Girl Scout Brownies, Blondies with Roots, Sunflower Buttercup Brownies and Caramel Glazed Fakin’ Bacon Brownies OH MY!

I love that the recipes are healthy versions, using gluten free flours, dairy-free and she uses sugar alternatives.  She takes all the guess work out!

If you are thinking, I don’t really eat sweets and would rather have bread….. no worries, she has a bread section too!  I’m pretty sure the Pumpcornbread and Krispy Kale N Cheese Soft Pretzel Rods are going to be eaten frequently in our house YUM!

Sweet Cranberry Hemp Bars:

sweet ccranberry hemp bars

Just in case there is some confusion, hemp seed has nothing to do with marijuana.  So sorry to the messenger on that one.  But the good news is, instead of making you all high and hungry, help fills you up, levels off your blood sugar and contains heart-healthy omega-3 and omega-6, as well as vitamins A, B, D and E.    So now you can have the high of your life just knowing that you’re harboring such nutritious kernels in your snack.


sheet of parchment paper slightly larger than 8×8 inches

1 3/4 gluten free oats

1/3 cup all purpose gluten free flour

1/3 cup hemp seeds

3/8 tsp guar gum

1/4 tsp fine sea salt

6 TBSP coconut oil

6 TBSP coconut nectar

1/4 cup dried cranberries


1.  Preheat oven to 325 F.  Line an 8 x 8 inch square baking pan with parchment paper, whit a little extra over the sides.

2.  Mix together the oats, flour, hemp seeds, guar gum and salt in a large bowl.

3.  Microwave the coconut oil and coconut nectar in a 2 cup measuring cup for 20 seconds and stir to combine  Pour the coconut oil mixture into the oat mixture.  Fold in the dried cranberries.

4.  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.

5.  Bake for 24-25 mins or until the oats are a light golden brown.  Rotate the pan from front to back halfway through baking.

6.  Transfer the pan from the oven to a wire rack and let sit for about 15 mins before putting in the freezer for at least 1 hour.

7.  Transfer the parchment paper to a cutting board and cut into 16 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.

Nutrition Information Per Serving  (1 bar):  100 calories, 6g total fat 0.0 mg cholesterol, 19 g carbohydrates 40 mg sodium, 2 g fiber 2 g protein, 5 g sugars

Pick up your copy today at your favorite bookstore!  You’ll be glad you did!  Enjoy!