Coconut flour is my new favorite flour. I have been experimenting with it for a while --that would be more than 2 years. During this time I have come up with some delicious recipes that lend themselves perfectly to coconut flour.

This flour is a bit lighter than almond flour, which makes it perfect for cakes, muffins and breads. Further, it is gluten free, high in fiber and low in carbohydrates, making it an ideal ingredient for celiacs, diabetics and those concerned with GI (glycemic index).

I have not found coconut flour available for sale in stores in my area to date. I order mine online from WIlderness Family Naturals.

During the next few weeks, I will be debuting some of my coconut flour recipes, including my favorites for blueberry muffins, vanilla cupcakes and devil's food cake. As with my other recipes, these use just one type of flour (rather than the complex combination typical of many gluten free creations) and are lightly sweetened with agave.

Please note: coconut flour and almond flour have very different properties; substituting one for the other in my recipes will not work.

This low glycemic, low carbohydrate sweetener is widely used in Japan. In the U.S., the sugar lobby has long fought to ban this miracle sweetener; it is currently classified as a dietary supplement, though not as a food additive. Take note, that in Japan, stevia accounts for 40% of the sweetener market and is used in everything from colas to candy.

Stevia comes in various forms. You can buy it as a tincture or powder. The only drawback to stevia? It sometimes has a slightly bitter, licoricey aftertaste.

I tested at least half a dozen stevia products and found Astraya stevia to have the best flavor and to be reasonably cost-effective. To purchase astraya stevia, click on the image of the bottle.

During these chilly days and nights, I enjoy a few drops of stevia in a piping hot cup of tea!

Here are all of my recipes that use stevia as a natural sweetener. Enjoy!