Oops! Sorry it took me so long to get back to this. But I come bearing recipes!
is where I get my coconut flour, and at the bottom of the page are some recipes. I really don't know about the coconut flour that you might find in the store (it's hit or miss, I do know that). One brand I bought online was pretty course (like corn meal). This brand is nice and fine, and makes a better baked product.
I made the banana muffins on this page. They're tasty! Here's what I did differently. I used no honey, but added a little stevia to boost the sweetness. I used only coconut oil (so 4 Tbs. total, no butter), and water instead of milk, since we're dairy-free here. Normally I would have used coconut milk instead, but we were out. I also added some chopped pecans. They didn't rise as well as I would have liked, but I'm guessing that's mostly due to the age of my baking powder
. I had that problem last time I made muffins, too, so that could be a clue. I'm also guessing that there is a little too much flour in the recipe, so next time I'll try cutting out about 2 Tbs. flour. Most coconut flour recipes I've made are a "looser" batter than this was. Even so, they got a big thumbs up from ds. And this made 15 muffins, and they are each just 8.5g of carb. Coconut flour has a lot of fiber in it, so that helps to slow the uptake, too (as do the eggs).
For the nut butter recipes, this page
is where I got most of them. I make the Midas Gold pancakes, only I use nut butter instead of the almond flour (same quantities). And I don't use the honey. If the nut I'm using needs a little added sweetness, I add a little stevia. But my favorite nut to use is pecan, which is so rich on its own it doesn't need a sweetener. And I've made the cashew butter muffins, too, only I didn't use the banana. You could use pumpkin instead, or what I did was to use 1 1/2 cups nut butter (I didn't use cashew butter, I used some other nut butter), and an extra egg. Worked fine. I used lemon juice instead of the vinegar, and added the zest of the lemon. I sweetened to taste with agave nectar and stevia. They were quite nice. Remember that cashews are pretty high in carb (only pistachios are higher). I think I made pine nuts into a butter for this (ds can only eat three kinds of nuts).
Agave nectar is a nice sweetener because it's very low on the glycemic index. It doesn't affect blood sugar like other sweeteners, like sugar and honey. It still counts as a carb, it just won't spike your blood sugar.
I'll be back tomorrow with another recipe or two.