The Blood Sugar-Friendly Baking Playbook: Almond, Oat & Coconut Flour Recipes and Techniques

If you live with diabetes, or cook for someone who does, you have probably had this experience. You want a muffin, a cookie, or a birthday cupcake. Then you wonder what it will do to your numbers. Or you swap in a "healthy" flour, and the result is dry, crumbly, and sandy. So you give up on baking, or you bake the usual way and hope for the best. This ebook is for people with type 1, type 2, or gestational diabetes, and for prediabetes and anyone who wants steadier blood sugar. It's also for parents baking for a kid with diabetes. It explains how to bake in a way that works with your blood sugar, not against it. Inside, you'll learn why almond flour and ground oats are the go-to base for most quick breads, muffins, cookies, and brownies. You'll learn why coconut flour needs its own recipes and can't be swapped one-for-one. You'll also learn how fiber, fat, and protein change a baked good's carbohydrate load. Then you'll put it to work with a set of recipes, including pumpkin protein muffins with 14 grams of protein and 4 grams of fiber each, almond butter chocolate chip cookies, and blueberry zucchini muffins. You'll also get a pantry list, troubleshooting guidance, and tips for pairing treats so they fit into your day. Mary Ellen is a registered dietitian, a two-time cookbook author, and a mom of three who has lived with type 1 diabetes herself. She bakes in her own kitchen for her own family and tests these strategies daily. Her approach is practical, and she doesn't ask you to give up the foods you love.