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    Recipes

    Chocolate & Macadamia Nut Cookies

    Chocolate & Macadamia Nut Cookies

    We think we've finally found the secret to baking the perfect cookie. These chocolate, macadamia and coffee flour treats are chewy, squidgy and packed with dark chocolate chunks and crunchy nuts. What's more, these cookies are super moist thanks to the use of ground almonds and are completely gluten free. They make the ideal afternoon treat when paired with a cup of CRU. And finally, a little tip - make sure to spread the cookie mix far apart when you put them on the tray as they tend to expand in the oven. 

    Ingredients


    125g salted butter
    75g light muscovado sugar
    75g of golden caster sugar
    Seeds from 1 vanilla pod or 1/2 tsp of vanilla extract
    1 egg
    25g coffee flour
    225g Almond Flour
    1/2 tsp bicarbonate of soda
    175g dark chocolate, roughly chopped
    50g macadamia nuts, roughly chopped
    Seasalt flakes

    Method


    Preheat the oven to 180°C/160° Fan/350°F. Line a sheet tray with parchment paper.

    Place the butter and sugars in the bowl of a standing mixer and beat until soft and fluffy.

    Add the vanilla and egg and beat together until fully incorporated.

    Add the coffee flour, ground almonds and bicarbonate of soda and mix until incorporated. Fold in the chocolate chips and macadamia nuts.

    Divide the mixture in to golf ball sized pieces (approx 40g in weight) and place on the lined tray, space the cookies well apart as they will spread in the oven.

    Bake for 10-15 minutes. Remove from the oven and sprinkle lightly with flaked salt before serving.

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    Gluten Free Coffee Flour


    Made from Dried Coffee Cherries
    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

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    Chocolate & Peanut Butter Brownies

    Chocolate & Peanut Butter Brownies

    The CRU team never got tired of me recipe testing these deliciously rich chocolate and peanut butter brownies. They were a massive hit in the office and I think you'll love them too. They're so moreish, it's hard to believe that they're gluten free. As you know, here at CRU, we like to add a little twist to our recipes and these squidgy, fudgey chunks of joy have a lovely depth of flavour which is down to the use of coffee flour. Coffee flour is so nutritionally rich - with more iron per gram than spinach, more potassium than bananas and more antioxidants than a pomegranate... you’d actually be doing yourself a disservice not to make them!

    Ingredients

    Method


    250g dark chocolate (minimum 70% Cocoa solids)

    250g unsalted butter

    250g golden caster sugar

    60g ground almonds

    20g coffee flour

    ½ teaspoon of cinnamon

    pinch of salt

    6 eggs

    3 tablespoons crunchy peanut butter (optional)

    1. Preheat the oven to 160°C degrees. Grease and line a 23 x 23 cm baking tin with parchment.

    2. Place the chocolate and butter in a heat proof bowl. Set the bowl over a pan of simmering water, making sure that the bowl isn't actually touching the water. Stir occasionally as the butter and chocolate melt. Once completely melted remove from the heat and stir until all the butter and chocolate are incorporated.

    3. Add the sugar and mix well.

    4. In a separated bowl, add the  ground almonds, coffee flour, cinnamon and salt, mix and then add to the chocolate butter mixture

    5. Add the eggs and whisk until incorporated in to the mixture.

    6. Pour the brownie mixture in to the prepared baking tin.

    7. Drizzle the peanut butter over the top and swirl through the mixture.

    8. Place in the oven and cook for 20 - 30 minutes, until set around the edges but still with a slight wobble in the middle.

    9. Allow to cool and rest for 1 hour before removing from the baking tin and cutting in to bite sized pieces.

    10. Enjoy with a cup of CRU - what a treat!

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    Gluten Free Coffee Flour


    Made from Dried Coffee Cherries

    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

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    Sticky Chicken Drumsticks with Mole Sauce

    Sticky Chicken Drumsticks with Mole Sauce

    Mole is a Mexican sauce traditionally made with chocolate and a mix of sweet and spicy chillies. The addition of coffee flour in this recipe balances perfectly with the rich chocolatey flavour. I like to marinate the chicken for a long time to really give the flavours a chance to develop. This results in delicious, moist meat which, when served with the rich and chocolatey mole sauce, creates a glorious dish that is sweet, spicy and full. You can make this in advance and reheat on the day - easy peasy and so tasty!

     

    For the chicken

    Ingredients


    Method


    6 chicken drumsticks, skin removed
    2 tablespoons coffee flour
    1 teaspoon garlic powder
    ½ teaspoon onion powder
    ¼ teaspoon cayenne pepper
    ½ tablespoon salt
    2 tablespoons olive oil
    2 tablespoons runny honey

    First make the rub for the chicken. Combine the coffee flour, garlic powder, onion powder, cayenne pepper and salt and mix well. Place the chicken in a bowl and scatter the rub over the chicken, making sure it is evenly coated. Add the oil and honey and then use your hands to coat the chicken pieces. Cover with cling film and place in the fridge for a minimum of 4 hours or overnight.

    For the mole

    Ingredients


    Method


    1 dried Ancho chili

    1 Cascabel chili

    2 Chipotle chili

    2 fresh red chillies

    4 CRU Dark Roast espressos

    500ml water

    2 tablespoons of olive oil

    1 onion

    2 cloves garlic

    1 tablespoon Coffee Flour

    ½ teaspoon ground cinnamon

    ½ teaspoon ground cumin

    ½ teaspoon ground coriander

    ½ teaspoon smoked garlic powder

    1 teaspoon dried oregano

    2 tablespoons runny honey

    50g dark chocolate

    50g crunchy peanut butter

    4 ripe tomatoes, roughly chopped

    Preheat the oven to 200°C.

    Put the dried chillies in a small saucepan and cover with 4 espressos.

    Halve and finely slice the fresh chillies, then peel and finely chop the onion and garlic.

    Place a medium non-stick frying pan over a low-medium heat and add the oil. Add the onion to the pan and sauté for 5-10 minutes, until softened but not browned. Then add the garlic and fresh chilli and cook for a further 5 minutes.

    Stir in the coffee flour, smoked garlic powder, cinnamon, cumin, coriander and oregano, fry for 1 minute and then remove from the heat.

    Remove the dried chillies from the espresso liquid and discard their stems. Along with their soaking liquid add to the pan with the onion, garlic and spices. Add the water, peanut butter, honey, chocolate and tomatoes. Bring up to a boil and then gently simmer for 2-3 hours, adding more water if necessary.

    Remove from the heat and allow to cool. Place in a blender and puree until smooth. Return to the saucepan to reheat before serving.

    Place the marinated chicken drumsticks in a foil lined baking tray. Drizzle with a little more oil and cook for 30 minutes, turning occasionally.

    Serve drizzled with the mole sauce and with coriander rice.

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    Coffee Flour


    Made from Dried Coffee Cherries
    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

     

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    Molten Chocolate Coffee Flour Muffins

    Molten Chocolate Coffee Flour Muffins

    Who can resist a soft, fluffy chocolate and coffee muffin which, when torn in two, reveals an oozey, gooey molten middle? These muffins are rich, indulgent and are best served straight from the oven, sprinkled with our crunchy, nutty pecan dust (which also goes excellently with ice cream). This recipe makes 12 large muffins to fit a standard muffin tray. If you're feeling naughty and want to make extra deep, giant muffins you can triple the recipe.

    For the Pecan Dust

    Ingredients


    100g pecan nuts

    1 tbsp freshly gound coffee

    2 tbsps muscovado sugar

     

    Method


    Toast the pecans in the oven for 10 minutes at 160°C.

    Once toasted, leave to cool and then blitz.

    Combine the pecans with the ground coffee and muscovado sugar.

    For the Molten Chocolate Muffins

    Ingredients


    150g plain flour
    50g coffee flour
    50g cocoa powder
    1/2 tsp baking powder
    1/2 tsp baking soda
    175g golden caster sugar
    1 egg, beaten
    250ml whole milk
    60ml neutral oil (I use sunflower, but coconut oil is a good option if you want something a little different)
    1 tsp vanilla extract
    1/2 tsp salt
    12 good quality chocolate buttons (minimum 72% cocoa solids)
    Cocoa nibs (to garnish)
    Coffee pecan dust (to garnish)

    Method


    Preheat the over to 175°C.

    Combine the flours, cocoa powder, baking powder, baking soda and caster sugar. Sift and stir well to mix thoroughly.

    In a separate bowl combine the beaten egg, milk, oil, vanilla and salt. Whisk well to combine.

    Add the wet ingredients to the dry ingredients and fold in until well mixed.

    Place the parchment or muffin cases in the muffin tray and evenly distribute the mixture between them.

    Push a chocolate button (2 if you've gone for the giant muffins) in to the centre of each muffin and sprinkle cacao nibs on the top.

    Bake in the oven for 20 - 25 minutes.

     

     

    The coffee flour in this recipe is used to add flavour, rather than being a base ingredient. I think that it adds a lovely, fruity depth that works excellently with dark chocolate.

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    Coffee Flour


    Made from Dried Coffee Cherries
    250g / pack

    Coffee flour is made from dried and ground coffee cherries, the fruit that contains the coffee bean. Formerly a waste product that is created during processing and often discarded during the coffee harvest, this nutritious ingredient makes one of the most flavour-rich, gluten free flours.

    First time visiting us at CRU Kafe?
    Sign up to our newsletter below for more fantastic recipes plus a lovely 10% off your first order!

    Guinness Cake

    Guinness Cake

    This rich, dark cake is the perfect way to celebrate St. Patrick's day. The heady mix of chocolate, Guinness and coffee flour create a deep, smooth sponge which is offset by the sticky sweet marshmallow frosting. It's worth noting that this is a very moist cake due to the amount of liquid ingredients used, so don't make the mistake of thinking it's underdone. When finished, the cake even looks like the famous Irish stout with a dark velvety body and creamy head. Delicious!

    For the Cake

    Ingredients


    250ml Guinness
    250g unsalted butter
    75g cocoa powder
    400g caster sugar
    75ml sour cream
    75ml of Intense Espresso
    2½ tsp bicarb. of soda
    275g plain flour
    2 large eggs
    Pinch of salt

     

    Method


    Preheat the oven to gas mark 4/180°C/350ºF and butter and line a 21lb loaf tin with parchment paper.

    Pour the Guinness into a large wide saucepan with the butter and heat until melted before whisking in the cocoa powder and sugar. Beat together the sour cream,  espresso and eggs and add to the pan, then whisk in the flour and bicarb.

    Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a moist cake.

    For the Marshmallow Icing

    Ingredients


    (A cooking thermometer is also required for this part of the recipe)
    4 egg whites
    Generous 1/8 tsp cream of tartar
    150g granulated sugar
    Pinch of salt

    Method


    In the bowl of a stand mixer, stir together the egg whites, sugar, cream of tartar, and salt. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance.

    Heat, stirring attentively and scraping down the sides of the bowl periodically with a silicone spatula, until the mixture reaches 80°C/ 175°F on a cooking thermometer (this should be about 8 minutes).

    Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form.

    Place the frosting on top of the cooled cakes and Use a blow torch or place under the grill to caramelize.

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    Intense


    Hazelnut, Milk chocolate, Cherry
    12 pack / 29p per pod

    A powerful bold espresso, combining an exceptional Indonesian Arabica with one of the world’s best Organic Robustas.

    Roasted dark to bring out a deep chocolate body, this coffee is perfect for those who are looking for a strong, black coffee.

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