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<blockquote data-quote="TriciaWs" data-source="post: 2263205" data-attributes="member: 475901"><p>Several good recipes here: some have a long list of specialist ingredients but not all</p><p><a href="https://alldayidreamaboutfood.com/" target="_blank">https://alldayidreamaboutfood.com/</a></p><p>If you haven't cooked with coconut flour before do follow the recipes exactly - it does not behave like wheat flour and takes some getting used to.</p><p>Almond cakes are very moist, and you could adapt an ordinary ground almond recipe by swapping sweetener for sugar.</p><p>I use truvia sweetener, but if you use it then you need much less than ordinary sweeteners.</p><p>85% chocolate makes a nice topping.</p><p>And any T2 diabetic who does low carb can have double cream. </p><p>I stir frozen raspberries with a little sweetener into a mix of full fat real greek yogurt and cream instead of icecream.</p></blockquote><p></p>
[QUOTE="TriciaWs, post: 2263205, member: 475901"] Several good recipes here: some have a long list of specialist ingredients but not all [URL]https://alldayidreamaboutfood.com/[/URL] If you haven't cooked with coconut flour before do follow the recipes exactly - it does not behave like wheat flour and takes some getting used to. Almond cakes are very moist, and you could adapt an ordinary ground almond recipe by swapping sweetener for sugar. I use truvia sweetener, but if you use it then you need much less than ordinary sweeteners. 85% chocolate makes a nice topping. And any T2 diabetic who does low carb can have double cream. I stir frozen raspberries with a little sweetener into a mix of full fat real greek yogurt and cream instead of icecream. [/QUOTE]
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