
I got the recipe from the coconut flour cookbook I found on Amazon, and I tried variations where I used dairy substitutions for the oil and coconut milk, and I have to say, the most moist, delicious, and fluffy versions were when I stuck with all coconut. I add ground vanilla bean, and I substitute the sugar with xylitol and/or a smidge of honey and they come out great! Everyone in the fam loves em. Especially when made into peanut butter (actually sunflower seed butter) and jelly (fruit-sweetened jam) sandwiches. Regin asks for those daily.
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