As a mom of an 8 year old daughter with a sweet tooth, I am always on the hunt for healthier options for dessert. I also have friends who have gluten sensitivities or happen to have allergies to dairy, soy &/or peanuts. That’s why when I came across Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes, I thought “whoo hoo!” finally a dessert book that can address those issues.
This book is filled with great recipes for those who want to cook healthy sweet treats, who suffer from peanut allergies or live a gluten-free & vegan lifestyle! Debbie has come up with some yummy, tried & true recipes that have been honed in her kitchen & bakeshop – Sweet Debbie’s Organic Cupcakes. You can buy her baked goods (cupcakes, cookies, brownies, muffins, etc.) online or bake them yourself by purchasing her cookbook! I love that her company is based in the San Fernando Valley!
There is one dessert flavor that I absolutely love & that is red velvet. I’ll eat it as a cake, cupcake, cake pop, you name it! Fortunately for me, Debbie has a red velvet cupcake recipe in her book & it is also sold online at her cupcake shop!
What I really like about this dessert cookbook is that it has exotic flavors that you might not find in a traditional cookbook. Check out this recipe for Saffron & Cardamom Donut Holes!
There is also a recipe for Basil Lemonade Cookies! It sounds delish!
As I had mentioned before, Debbie Adler’s bakery is based in the San Fernando Valley. I am SO excited to introduce to my readers a new feature on the blog! At least once a month (or perhaps more depending on scheduling), I will feature a “Real Mom of the SFV” – someone who lives in the San Fernando Valley community, is a mother & a businesswoman.
I am so pleased to introduce to you Debbie Adler of Sweet Debbie’s Organic Cupcakes!
How/why did you begin your business?
Debbie: I began my bakery business in 2006 because I was hungry. I was hungry for something that didn’t exist at the time – organic, sugar-free cupcakes. I didn’t think I would be the person to pioneer something like this since I wasn’t a baker per se, but like I said, I was hungry. And when you’re hungry you become very determined. After I developed my recipes, which took many months, I opened up my bakery and it turns out a lot of other people were hungry for the same thing, too! When my son was born a few years later, I found out he had severe and life threatening food allergies to dairy, eggs, nuts and seeds. In 2010, I revamped my recipes, moved my bakery and it became vegan, gluten-free, allergy-free and as always, organic and sugar-free.
As a working mother, what is one tip or piece of advice that you would give to other female entrepreneurs?
Debbie: I remained flexible with my schedule from the very beginning when my son was born, so that I could breastfeed him and enjoy as many milestones as possible. So one tip of advice would be to have someone or someones that you could count on to help you execute your business so that you’re not doing absolutely every little thing. In other words – delegate!
What do you like best about having a business in the San Fernando Valley?
Debbie: The Valley is becoming the mecca for small business, especially in the food arena, and I love that people in the San Fernando Valley “get it”. And what I mean by that is, they understand the value of something that is different, more healthful, and of premium quality. They’re not afraid of ingredients that maybe they’re not familiar with, but are willing to try and learn about.
If there was one thing you wish you knew before you began your business, what would that be?
Debbie: I wish I knew how to expand more quickly because I had to turn down some business at the beginning due to capacity constraints.
Disclosure: No monetary compensation was received for this post. I received a complimentary cookbook which helped facilitate this review. All images are mine unless otherwise noted. As always, my opinions are 100% my own.