12/04/2026
It’s 2026 and I still find myself explaining why I bake with almond flour and coconut flour.
Not arguing, explaining.
Because somehow, people still think I can be convinced…
“Try sweet potato flour.”
“What about cassava?”
“Plantain flour is better now.”
“Even oats sef…”
And I get it. I really do. But what most people don’t see is the years behind this decision.
From 2016 to 2018, I was in my own quiet corner testing, failing, adjusting, starting again. Learning how almond flour behaves. Understanding coconut flour’s mood swings. Figuring out what actually works not just for taste, but for blood sugar stability.
So this isn’t a random choice. It’s a deliberate one.
I’m not going to be cajoled into using ingredients I’ve already walked away from.
What I offer today is not guesswork.
It’s what I’ve tried, tasted, tested and trust to be safe for diabetics.
And that matters more than convenience or trends.
