I think coconut flour does not taste very coconutty. It tastes kind of sweet to me, and has a very different texture than grain flour- kind of dense and crumbly. The proportions for things looked all WAY off to me when I first tried it.
I was eating grain and sugar free during preg (had diet-controlled gestational diabetes). I've just resolved to go back to that for a couple of months and see how I feel since baby is 8mos old and I seem to be gaining weight and losing energy. Been at it since new years and it feels good so far. I have to get back to coconut flour again- this thread is coming at a good moment for me. I don't think I can eat banana bread or cookies though, even when the sugars are less processed
for me I think the carbs are probably the problem, not neccessarily the processing. When I was testing my blood sugar 4+ times a day, well, it was pretty unforgiving. (edited to say- I was testing my blood all the time b/c of the GD. I don't have diabetes normally, but having GD pretty much lets me know that I have a strong pre-disposition to not handling sugars well)
I've been making a nut crust w/ a coconut flour. I don't have amounts though, I just do it by look and feel. In the food processor I grind cashews and almonds together (or pine nuts and walnuts, or whatever mix I have around) until smooth but not a paste. I add some butter or coconut oil, pulse it, and add some toasted unsweet coconut (if I have it, esp if its for a sweet pie or tart) and a couple tablespoons of coconut flour. Pinch of sea salt, maybe a little cinnamon and/or 1-2tsp of honey or agave if its for a sweet pie. It makes a mushy kind of dough which I press into a pan (with damp fingers) and then toast in a cool oven (like 350) watching carefully so it doesn't burn.
I've liked these recipes below pretty well- both to me kind of taste better then next day.
COCONUT BLUEBERRY MUFFINS (adapted with some trial and error from Bruce Fife recipe I found online)
1/4 cup plus 2 tablespoons coconut flour
1/2 teaspoon vanilla
1/2 tsp (or so) cinnamon (optional)
2 tablespoons melted coconut oil/butter
5 tbls buttermilk (or unsweetened coconut milk, cream, yogurt, or milk)
1 tablespoon agave
15 drops stevia extract
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup frozen blueberries
1/3 cup chopped pecans or walnuts
optional: handful of sesame, sunflower, or chia seeds
optional: handful of lightly toasted unsweetened coconut (nice if you're going very coconutty with these, using coconut oil and coconut milk, skipping berries and seeds and adding some chopped walnuts)
Whisk eggs, oil, milk, agave, stevia, salt and vanilla. Stir coconut flour and baking powder into the batter and mix until there are no lumps. Stir in frozen blueberries (or other berries, or fruit) and nuts, stirring gently. Spoon batter into greased muffin tin (or lined with muffin papers). Bake at 400 F for 15-18 minutes. Makes 6 muffins.
CHEESE BISCUITS- didn't love them as much but they were good. Nice and sturdy for lunch or a snack to take with you. Also adapted from what I am pretty sure was a Fife recipe I found online.
1⁄4 cup butter, melted
1⁄4 teaspoon salt
a couple grinds of pepper
1/3 cup sifted coconut flour
1⁄2 teaspoon baking powder
3⁄4 cup sharp cheddar cheese, shredded
Blend together eggs, butter, salt, pepper.
Combine coconut flour with baking powder and whisk into batter until there are no lumps. Stir in cheese. Drop batter by the spoonful onto greased cookie sheet. Bake at 400 degrees for 15 minutes. Makes 8 biscuits.