Wednesday, December 27, 2017

Review of Coffee Flour [+Vegan Christmas Cookie Recipe!]

Hello everyone! Christmas may have come and gone, but you can never have too many holiday-themed cookies during this time of year--and Armenian Christmas is still coming up!

I have made Isa Chandra Moskowitz's recipe for Chewy Chocolate Chip Cookies twice so far, and both times it was absolutely delicious and exactly what I wanted in a double-chocolate chip cookie. I was looking for an excuse to make them again since I generally don't like baking, so when Nuts.com kindly sent me a bag of coffee flour to try out, I decided it was a good enough reason to experiment.
I loved the packaging
I had never heard of coffee flour before, and the website explains it as follows:
"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."
In baking, it is recommended to substitute about 10-25% of the flour in a recipe with coffee flour, especially the first time to get a feel for the taste. Another reason I was excited to use this product was for the nutritional profile, which I think is a great thing to add into recipes using white flour:
"A one-tablespoon serving of coffee flour contains only 34 calories, yet packs a whole lot of nutrition! This small serving provides over five grams of dietary fiber, including soluble and insoluble fiber to support digestion. Coffee flour is extremely rich in potassium and iron. Depending on the serving size, it can also supplement your diet with a good source of protein and antioxidants. Plus, coffee flour is sodium-free, fat-free, gluten-free, paleo and vegan-friendly. Coffee flour has all your dietary bases covered!"
Sounded good to me! The smell and taste were definitely not what I expected and it tasted like dried red cherries to me on its own rather than coffee. Because the powder is quite dark, I thought it would be a great fit for the Chewy Chocolate Chip Cookies recipe since it's all going to look chocolate-y in the end anyway.
While I was 100% inspired by the original recipe, I made a few tweaks to it so I'm noting the changes below in bold:

What you need:
3/4 cup canola oil
1 cup sugar (original calls for 2)
2 teaspoons vanilla
1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk (unsweetened)
1&2/3 cup flour 
1/3 cup coffee flour
3/4 cup dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
2-3 teaspoons peppermint extract (optional but super festive)

Other than the above tweaks, I followed the recipe & directions, which you can find here. Then, I used Christmas-themed cookie cutters for some cute shapes! After baking, it looked like this:
I sprinkled a few of the trees with some powdered sugar for an extra Christmas-y touch and voila! I tried one right away after it cooled and it was so delicious, and I couldn't even taste anything extra other than the peppermint oil. They were a huge hit with my family--especially my nephew, and the only difference I really noted was that they were a little bit more dense than the original, but in a good, filling way. I plan to keep using coffee flour in my chocolate-based baking for an extra kick of fibre, and also in my smoothies!

To learn more about it or order it for yourself, visit this link. Happy baking! :)

5 comments:


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