08 March 2018

Baking With Coffee Flour

When last I ordered from Nuts.com, I threw a bag off coffee flour in my cart because ... I don't know ... it sounded interesting. I'd been doing a lot of baking with chocolate and wondered if adding coffee flour to a chocolate cake or whathaveyou recipe would enhance the chocolate flavor the way adding brewed coffee would. But then I stopped baking -- my culinary life is all fits and starts these days -- and the flour languished in the baking cupboard.

I know. You're wondering what the heck coffee flour is, right? What would you do with it? Why would you want it?

Coffee flour is a food with a mission. Every year, billions of pounds of coffee fruit are discarded as a byproduct of coffee production. Instead of leaving the fruit to rot as waste, coffee flour was created to convert the leftover fruit into a tasty, nutritious flour that can be used for baking, cooking and making beverages. High in fiber, protein, and antioxidants, coffee flour is a non-GMO food that is naturally gluten-free. Not only is our coffee flour a perfectly versatile ingredient, it also helps create jobs for farmers and protect the environment.

It's feel-good flour.

But, how do you bake with it? Nuts.com says you can use 30% coffee flour in place of all-purpose or gluten-free flours in your recipes, but other sources say 10, 15, or 25%. I would guess start with the smallest amount and increase if successful?

I have not yet been brave enough to try using it in any of my favorite chocolaty recipes (I just feel, since it's a coffee byproduct, it should be paired with chocolate even though I know it doesn't need to be), but I have tried a two recipes specifically formulated to use coffee flour and had good results.

The first recipe I tried was "Coffee-Flour Chocolate Chip Cookies" from the February 2017 issue of the print magazine Rodale's Organic Life. I made the recipe exactly as written, going with weighted measures where provided, and ended up with 41 extremely yumptious cookies. Neither The Husband nor I enjoy coffee or coffee-flavored things, but these cookies do not taste at all coffee-like!

They are dark cookies, yes, with a hint of dates and a slight bitterness that put me more in mind of black tea tannins than coffee. That dark, slight bitterness worked well, though, balancing the general sweetness of the cookie and the insipidness of the milk chocolate morsels I used (forgot I was out of semisweet).

They have crisp-but-yielding exteriors with soft, almost cake-like interiors, and melt in the mouth. Definitely a cookie I'd make again. (I brought a third of the batch to work and everyone liked the cookies so much that I brought in another third the next day ... and The Husband was very unhappy about that so, yeah, it's a good cookie).

For my second attempt at baking with coffee flour, I used Nuts.com gluten-free "Chocolate Coffee Flour Muffins Recipe" recipe one snowy afternoon as I had all the ingredients on hand already. While this was my first time baking gluten-free, the Nuts.com recipe was simple with straight-forward instructions and I had no trouble preparing it. The only change I made to the recipe was to use Hersheys Special Dark chocolate cocoa, because that's all I had on hand.

The muffins baked up beautifully -- light and fluffy with a delicate crumb (perhaps more cupcake than muffin?). Perhaps a little dry, but I've certainly had much worse. The Husband enjoyed his muffins with a cup of tea and, frankly, that's always a good pairing. Flavor-wise, the muffins are a very dark chocolate with that slight, bitter coffee flour edge.

When I portioned the batter out into the muffin cups, I thought the batter smelled a lot like a Bounty/Mounds bar and, if I made this recipe again, I would top the muffins with shredded coconut instead of hazelnuts and, maybe, also add a little coconut extract to the batter.

I'll probably bake the CoffeeFlour® "Coffee Cherry Flour Chocolate Chip Cookie Bars" next, because everyone likes chocolate chip cookie bars. I really want to bake the "Coffee Cherry Flour Chocolate Zucchini Bread," but zucchini season is months away and it seems wrong to buy out-of-season zucchini!

07 March 2018

Wordless Wednesday: Snowy Kitty

A very snowy Catzilla has had enough of this cold, wet nonsense & would like to come inside & get toweled off (after a good chase around the living room).

01 March 2018

Green Bean "Shakshouka"

I've been enamored with the idea of shakshouka (also spelled shakshuka) -- eggs poached in a sauce of tomatoes, peppers, onions, and spices -- for a while now and so here is my completely off the cuff "oh my cake, why did I buy so many green beans?!" take on it. I ate this as a late breakfast, but it would be equally delicious any time of the day.

Green Bean "Shakshouka"

Yield: 2


  • 4 ounces green beans, trimmed & chopped small
  • 1 Tbsp olive oil
  • 1 small onion, thinly sliced
  • Sea salt & coarsely ground black pepper, to taste
  • Cracked rosemary, to taste
  • 14.5 oz can fire-roasted tomatoes (used crushed tomatoes for a saucier dish)
  • 2 large eggs
  • Crumbled goat or feta cheese, as desired for topping


  1. Heat olive oil in heavy skillet over medium heat. Add sliced onions and cook until tender and fragrant. Stir in green beans and tomatoes. Continue to cook, stirring occasionally, until green beans are tender, approximately 8 minutes. Season, stir, and then make a well in the middle.
  2. Crack eggs into the well, cover, turn heat down to low, and let cook until egg whites are set and egg yolks are as you like them -- I went with 5 minute for firm whites and runny yolks.
  3. Adjust seasonings, if needed. Sprinkle with crumbled goat cheese and serve.
This was really easy to throw together and quite delicious -- very savory, rich with tomato and yolk. Admittedly, green beans and tomatoes are one of my favorite combinations, so I'm probably a bit biased. I might try for a spicy version next time, by eliminating the rosemary and stirring in a dollop of Thai chili paste.