Kitchen

[lippydog]

My husband is diabetic but has a major sweet tooth. I did some sleuthing on the 'net and found coconut flour. It's low carb, gluten free and is 61% fiber. I've made a chocolate cake and muffins with it. There's a trick to it but I'm getting better. I made 6 good sized blueberry and walnut muffins last night that turned out awesome. I doubled the recipe to make bigger muffins but it only takes 1/2 C of the flour for them. The other side of the story is it takes a lot of eggs. Some folks think that's a bad thing, but I don't. It works out to one egg per muffin. I'm having fun with this tho and am getting better and better at making things that are actually edible.