More! Coffee Flour!!

I found another way that I REALLY like coffee flour

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Enter: Coffee Flour Coffee Cake! Available for purchase now in the Yum-bread section! Reminder, that’s not chocolate brown, that’s coffee flour brown. This is not a chocolate bread… but still DELICIOUS!

 

Also… I believe that I promised a coffee flour recipe. So here is the coffee flour morning bar that Nick and I like… but I’m not going to be selling regularly because it’s a little “earthy” (I’ve been told).

Coffee Flour Morning Bar (granola bar esque)

Ingredients:

  • 1 cup almond meal (or you can use oat flour)
  • 1/3 cup coffee flour
  • 1 tablespoon ground flax
  • 3 tablespoon water
  • 1/2 teaspoon salt
  • 1 teaspoon coffee extract
  • 1 teaspoon baking powder
  • 1/4 cup organic brown sugar (can be made with 3 tablespoons maple syrup)
  • 1/2 cup organic creamy peanut butter
  • 1 cup oats
  • 1/2 cup strong coffee
  • 1 cup nuts (I use various such as walnuts, pecans, macadamia)
  • 1 cup mini chocolate chips
  • optional 1 teaspoon of cinnamon

Directions:

  • Mix the flax seed and water first and set aside for about 10 minutes while you prep the rest.
  • Preheat oven to 350 F and grease a 9×13 inch baking pan.
  • Whisk together the almond meal, coffee flour, salt, and baking powder first (and cinnamon if using).  Then add in the brown sugar, peanut butter, coffee extract, flax egg (flax/water mixture), oats and coffee. Stir in nuts and chocolate chips last.
  • Spread into baking pan and bake for 30 minutes, checking at 25 minutes depending on the oven.
  • Let cool completely before cutting into bars and store in airtight container for up to one week (or freeze).

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Give them a try and tell me what you think!!!!!!!! Enjoy!

Stay Delicious,

Lauren

 

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The Flour Series: Coffee Flour

First up on The Flour Series is…. Coffee Flour!

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What is it?

Coffee Flour is a new gluten-free flour option making its way into mainstream grocery stores as we speak.

As the Trader Joe’s package above states, coffee flour is made from dried and then ground coffee cherry husks and skins. One benefit of this is that this part of the coffee plant is usually thrown away and this new use is allowing the coffee industry to produce less waste, #wasteless!

Although I assumed the flour would have that fantastic caffeine-inducing smell to it by which coffee reels me in, it does not. The best way to describe the taste of this flour is somewhere between date and raisin. Not what you would expect.

The caffeine content is definitely present but probably won’t give you as much of a kick as you hoped. Claims are that it has about 60mg of caffeine per tablespoon, which sounds like a lot, but most recipes have you replacing less than a quarter cup of flour with coffee flour (or 10-15% substitution) because of the strong flavor. So spread that 240mg of caffeine over an entire pan of brownies and (unless your intent is to eat the entire pan) you are getting a pretty minimal amount.

Benefits of coffee flour include 3x more iron than spinach, 5x more fiber than whole grain wheat flour, 38% more antioxidants than pomegranate, 2x more potassium than bananas, 3x more protein than kale and 84% less fat than coconut flour.       Dude.

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One thing to be aware of is that none of the coffee flours I have seen claim to be organic. Coffee is one of the most chemically-treated crops in the world. So regardless of whether you are a strict organic consumer or not, this is a potential concern and you might not want to add this to every dish your making until more research is available.

What do you do with it?

Because of the harsh, somewhat bitter taste of the flour, most recipes you find on-line are for brownies or something with a lot of chcolate and sugar to help balance the flavor. Check out the photo above and see the coffee flour package has a brownie recipe on the back.

For the sheer irony of it, I am looking for a good coffee cake recipe to try using the coffee flour. Epicurious.com has some good options I’m considering since I don’t have a tried and true coffee cake recipe of my own yet.

Some resources say you can add this flour to other things like smoothies and sauces, but I haven’t tested that personally.

What does BTN do with it?

Well… I’ve tried a number of recipes, some better than others. Apparently the first round of coffee flour cookies I tried only got published in my Instastories on Instagram… Meaning those photos are gone from posterity. But my initial reaction was that they were very date-y and bitter and I did not want to double up the sugar to make then taste like a cookie.

So my next experiment was using the flour to make a morning bar, something you would expect to be more earthy, like trail mix. I did a number of trials trying to get a good bar that people would like… And still the reaction I got from what I consider my “mainstream feedback” was that they were still too earthy.

With that said, Nick and I really enjoyed them based on our palate. And even though I won’t be adding them to my order forms, look for a follow up post with the recipe coming soon!

One option I did really like was the Mocha Protein Cookies! The addition of a stevia-sweetened protein powder actually made the cookie quite delicious! I will be adding that to my offerings this month! It is packed with protein,  low on sugar, includes all the coffee flour benefits, and pretty good for a morning snack!

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I hope this helps to answer your questions and assumptions on coffee flour! I had a blast testing it this last month and I’ll keep you all in the loop as I continue to understand it’s benefits.

Have a cookie,

Lauren

Paleolithic Apple Cake

With the dawn of a new year and all the resolutions coming and going (by January 15), I was resolve not to start anything on January 1st, but rather to start moving in the right direction to make lasting changes for this year.  One thing I started moving toward was eating in a more “paleo” way.  I don’t even necessarily mean this in a definitive paleo diet sense, because there are some paleo rules I prefer to ignore.  But in the rules I can stand behind, like cutting out as much processed foods as I can, I am paleo-bound.

So first thing was to get out my two favorite paleo cookbooks, Nom Nom Paleo and Practical Paleo, as well as to pull up my friend’s blog that provides AIP (Auto Immune Paleo) recipes, Fed and Fulfilled. The first “new year’s” paleo recipe I have now tried is the Paleo Caramel Apple Upside Down Cake, from Fed and Fulfilled’s (my friend) Joanna Smith.

PLEASE Check out her blog post with the details HERE. Her end product and photos are fantastic.

As you know, from the few times I tell you the recipes I’m baking, I do not always exactly follow the recipe… either to my delight or demise. This case is no different.  I started baking it for a good friend who is also mostly paleo and who recently had beautiful twins! She also happens to know Joanna, which led me to think this would be a nice serendipitous end to our meal. See Nick and I holding her beautiful twins below.

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The long and short of the tale of this cake is…  I did not plan enough time to finish the cake, and it never made it to this lovely family’s home. However, I was half way through the recipe and decided to stick it all in the fridge and finish it for our small group the following morning.

The deviations I ended up making are as follows:

  • All the applesauce was homemade (for lack of having anything but apples in the house)
  • The pumpkin in the pumpkin caramel sauce was replaced by applesauce
  • I did not make the caramel sauce ahead of time so I am entirely sure it didn’t resemble Joanna’s version because it still looked like applesauce when I was making the cake
  • The batter dried out more than I’d hoped because it sat in the fridge over night
  • I had the whole thing in the oven before I realized I had forgotten the apple cider vinegar
  • The layer of apples and the cake batter were more mixed than they should have been since I had to incorporate the apple cider vinegar by disassembling an already warm cake batter.

BUT… alas, all of my mistakes and substitutions produced the above lovely cake that our small group enjoyed. In true paleo fashion there was only raw honey as sweetener and seemed appropriate for a morning “coffee cake.” I concluded that if my mistake was this good… Joanna’s creation must be fantastic and I can’t wait to try it again and hopefully let the originally intended audience try it as well.

I will let you know what other paleo things I successfully or unsuccessfully try over the new year.  And as a reminder, if paleo is a lifestyle you subscribe to, you can always reach out and request Baked True North’s goodies to be made paleo… and in most cases I can make that happen. I will be doing more experiments to make that happen this year!

Stay Delicious,

Lauren