Being a founder of an ethical coffee company, I am always excited when I hear about new ways to recycle coffee waste. A few years ago there were whispers about the discarded cherry from coffee production being used to create a gluten-free coffee flour suitable for baking. But it wasn't until more recently that the popularity of coffee flour has seen an increase and I couldn't wait to get my hands on some.
Finally, during our Colombian adventure, I managed to track some down and had the privilege of baking with it for the first time. What better setting could there be than atop the Sierra Nevada de Santa Marta mountain range, surrounded by the natural beauty of Colombia and, of course, a plantation full of coffee trees.
While it may be difficult to recreate the scenery of Colombia in your own kitchen, you can definitely recreate my coffee flour muffins with this recipe. Enjoy.
100g plain flour
100g coffee flour
50g cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
175g golden caster sugar
1 egg, beaten
250 ml of whole milk
60 ml of neutral oil (ideally coconut oil, but sunflower oil would work as well)
1 tsp of vanilla extract
1/2 tsp salt
12 good quality chocolate buttons (minimum 72% cocoa solids)
Cocoa nibs to garnish
1. Combine the flours, cocoa powder, baking powder, baking soda and caster sugar together. Sift into a bowl and stir well to mix thoroughly.
2. In a separate bowl combine the beaten egg, milk, oil, vanilla and salt. Whisk well to combine.
3. Combine the wet ingredients with the dry ingredients and fold in until thoroughly mixed.
4. Next place some parchment or muffin cases in the muffin tray. Evenly distribute the mixture between them.
5. Push a chocolate button (maybe add 2 if they are very deep) into the centre of each muffin and sprinkle cacao nibs on the top
6. Bake in the oven at 175 for 20-25 minutes.