There’s nothing I don’t love about coffee. I drink it black, because why mess with perfection? So, when I found out coffee flour existed – and that I could potentially use it to bake with, I needed to learn more about this incredible invention. It felt like it was made just for me.
Coffee flour is essentially coffee – it’s derived from the “cherry” of the coffee plant, the outer part of the fruit that typically gets thrown out. Once the fruit is dehydrated, it’s ground into a flour that has a sort of spicy kick to it. It also has more nutritional benefits than all-purpose flour – rich in potassium and iron, as well as antioxidants.
Initially, I figured this would be hard to get my hands on. But a trip to my local grocery store’s baking aisle proved me wrong. Armed with my new novel ingredient in hand, I committed to use it to make a few recipes I’d typically use all-purpose flour for. Here are the results.