Ah, good catch! I didn’t find exhaustive nutritional data on coconut flour, but didn’t realize it was just ground coconut which had been defatted. I’ve used the nutritiondata site, correcting for the lower amount of fat.* I’ve also added in the olive oil micronutrients, and tweaked some doses slightly, such as reducing the daily fiber intake.
It’s too bad some of the vitamins/minerals are a bit high, but they’re all below the upper limit, so I should be okay.
Thanks for having a look!
*Turns out that calculation is a bit more complicated than you would expect! My first intuition, dividing the fat values and then reducing the serving size by the fat that has been removed, is not actually correct. You have to make sure that the amount of fat that remains after the serving size is reduced is actually the right percentage. Anyway, that worked out fine in the end
Edit: The isomaltulose is the most expensive part of the recipe. Maltodextrin would be cheaper, but isomaltulose looks like a pretty awesome carbohydrate. I’ll just shop around a bit, see if it’s available cheaper anywhere.