As someone who has to eat 100% gluten-free and needs to limit other foods due to sensitivities, I’m a big proponent and supporter of those on special diets—whether that’s gluten-free, free of the top eight allergens, Low FODMAP, and more.
That’s why I love Debbie Adler’s cookbooks, her latest of which is Sweet, Savory & Free: Insanely Delicious Plant-Based Recipes Without Any of the Top 8 Food Allergens.
If you’re asking, yes, this is the same Debbie of Sweet Debbie’s Organic Cupcakes and the 2013 cookbook, Sweet Debbie’s Organic Treats: Allergy-Free and Vegan Recipes From the Famous Los Angeles Bakery.
In addition to being plant-based, all of the recipes are free of gluten, eggs, dairy, soy, peanuts, tree nuts, fish and shellfish (they are also wheat free, which is covered within the gluten-free statement). Not that everyone needs to avoid all of these things, but there are households where several people each have to avoid some of these things, and a cookbook that avoids all makes cooking for the family a whole lot easier.
You may be asking yourself, “plant-based and free of all of these ingredients, really?” While I haven’t tried all of the recipes, I can attest to the ones I have made and they are, in my opinion, delicious.
And, no, I have not been paid in any kind of way to endorse Debbie’s book. It comes back to my philosophy that “Nutrition Is As Personal As a Fingerprint”—we are all different and should honor our unique needs. I’m a fan of her dedication to helping others on special diets enjoy delicious food, and want to share her efforts with you.
Here’s a peek into one of the recipes I think you’ll enjoy.
Blueberry Buckwheat Waffles
1 cup unsweetened coconut milk
1 tsp apple cider vinegar
3/4 cup all-purpose gluten-free flour mix
1/4 cup buckwheat groats, ground (I use a coffee grinder)
1/4 cup amaranth flour
1 tsp baking powder
¼ cup pumpkin puree
2 tablespoons sunflower seed butter
2 tablespoons coconut nectar
2/3 cup blueberries (fresh or frozen)
Grade B Maple syrup
Sunflower seed butter
1. Preheat a non-stick waffle iron to desired level of heat.
2. To make the waffles; Mix together the coconut milk and vinegar in a small bowl and let sit for a few minutes to become “buttermilk”.
3.Whisk together the flour, buckwheat groats, amaranth flour and baking powder in a large mixing bowl. Make a well in the middle.
4. Add the pumpkin puree, sunflower butter, coconut nectar and
“buttermilk” mixture and stir to combine. Fold in the blueberries.
5. Once the waffle iron is ready, pour about ⅓ cup of the batter onto each waffle grid, close the lid, and cook the waffles until they are golden brown, about 4 minutes.
6. Add desired toppings. Store leftover waffles in a freezer safe bag and reheat in the toaster for best results. These will keep in the freezer for up three months.
Note: You do not need to grease the waffle iron. Just wait until the waffles are cooked enough to easily lift without sticking.