1) the ‘flour’ itself def. tastes like coconut as it’s really just finely ground coconut, not actually “flour” in the grain sense at all. As for the taste of it in baked goods…it def. has some coconut taste, though i think it’s mild, but perhaps ryan can add his 2 cents on this particular recipe since he’d be more ‘aware’ of the flavor than me?

2) Virgin coconut oil definitely tastes like coconut to me, and i pretty much only use it in either dishes i intentionally want that flavor in, or raw applications (like smoothies), since heat destroys the anti-viral/bacterial properties to it. Therefore in cooking, i use expeller pressed coconut oil. This has the same goodness regarding the fatty acid chain stuff (that kinda information doesn’t stay in my brain, i just remember something about the fat chains are good), but no flavor & is cheaper, thus not wasting the stuff that’s really best raw in cooking/baking. It’s nearly the only cooking oil i use so i buy it 5gal. at a time! compared to ghee or olive oil, quite a savings (I’d love to rotate w/lard as well, but don’t have a local/affordable source).

2) Ghee technically is casein free, however some people who are super sensitive still react to it, so if you’re working on an elimination diet i’d recommend you even avoid that and then when you get to a good baseline, try adding it in & seeing if you can handle it.

3) On the lecithin: you can google “egg yolk lecithin” or “sunflower lecithin” & probably come up with some sources. I actually haven’t used/bought it in some time. The original recipe used granules, i bought the liquid variety & other than being really sticky & messy till incorporated fully it worked fine. either way would be fine i’m sure.

4) don’t have the time/space/desire to go into the hot button topic of soy but here’s a site w/some starting points. Personally, in my terribly NON-professional opinion my biggest issues are: phytate levels (they are not decreased as easily by soaking/sprouting as the phytates in other grains/beans & there’s much more in them), and the politics behind getting it pushed as a health food when in fact there is some evidence to the contrary (i could say the same for corn). The photo or phyto-estrogens whatever they are, are on my radar of concern but for me, not my biggest issue. A good thought for that argument though is: soy is promoted & documented for helping ease menopause symptoms…because it mimicks estrogen. so…unless you’re a menopausal woman, PROBABLY a good idea to not get extra estrogen in your diet regularly. Traditionally fermented versions are the exception, such as miso & tempeh (assuming they’re properly fermented).

5) nearly everything i know is from other books &/or other people who are currently writing (or will be soon) books. add to that an inability to organize copious amts. of data = i won’t be writing a book. but thx. that was sweet.

I think God is saying that you’ve found your place in his world. Don’t ever doubt that. Somehow, when you got to the garden section (which I think represents the Church), you just knew that that was it for you.

I think it’s also very significant that you are on your own. Continue to help those who come to you by following your God-given instincts (just like you started walking around and looking in your dream). I can say that to you because I know that your instincts will never become a replacement for God’s Word.

Look for the wisdom that God has planted in the place to which he has brought you. You are gaining an invaluable education. At the end of it, you may not have everything that people will ask you for, but I think that you will have great wisdom.

If I think of anything else. I’ll let you know.