Think outside the cup. For every scalding-hot carafe of coffee, how often have you stopped to consider what didn’t make it into that brew? Precious as they are, those beans are but a small part of a bigger plant, celebrated yet simultaneously, curiously ignored. Nutritious, perfect viable fruit is stripped away from these kernels, left to rot in the fields without a second thought. Considering just how much coffee the average office drone will down in a given day, you can only imagine the staggering amount of food going to waste.

Slowly but surely, a steady buzz is growing around turning this by-product into a worthy crop in its own right. Dried and milled, the resulting coffee flour contains only as much caffeine as chocolate (which is negligible at most), but can boast a much more measured energy boost in the form of abundant protein and fiber. Although it’s been an esoteric ingredient on the fringes of mainstream food ways, considering the fact that it’s now available at Trader Joe’s, I have a feeling we’ll be seeing a whole lot more of it from here on out.

Preserving personal health and the environment at large are both admirable goals, clearly within the cross hairs for those singing the praises of this power flour. Whether or not they’re attainable depends entirely upon more hedonistic perspectives: Taste. Leftover husks and skins don’t sound particularly delicious, and the flavor is one you might not expect based on the label. Fruity, floral, with notes of lemon and (of course) cherries, the dark brown powder tastes nothing like a cup of mud. Is that a good thing? A bad thing? Just a thing to consider?

If you ask me, that unique essence just proves how much more the coffee cherry has to offer. Functioning much like cocoa powder in baked goods, it can generally take the place of 30 – 40% of the standard all-purpose flour in a given recipe, or blended into smoothies for a whole new sweet sensation.

Of course, given the comparison to cocoa, I couldn’t resist trying it first in a batch of fudgy, gluten-free brownies.

Held together by the magic of aquafaba and crowned by a perfect crackled crust, these are pretty much my ideal cookie bars. The impulse to add a bit of coffee essence was too strong to deny, but you could just as happily omit the instant coffee powder if you’re not a natural coffee fanatic. Accenting with a pinch of cinnamon, or playing up the subtle citrus notes of the flour with a hint of orange zest, would be equally delightful.

Yield: Makes 12 - 16 Brownies

Coffee Flour Brownies

Name: Coffee Flour Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 Cup Vegan Butter, Melted; 1 Cup Granulated Sugar; 1/3 Cup Aquafaba; 3/4 Cup (4.5 Ounces) Semi-Sweet Chocolate Chips, Divided; 1 Teaspoon Vanilla Extract; 1/2 Cup Coffee Flour; 1/2 Cup Dutch-Processed Cocoa Powder; 1 Teaspoon Instant Coffee Powder (Optional); 1/2 Teaspoon Salt; 1/4 Teaspoon Baking Powder; 1/2 Cup Toasted and Chopped Pecans

If you have coffee flour and don't know what to do with it, this is the answer. Held together by the magic of aquafaba and crowned by a perfect crackled crust, these rich, fudgy brownies are pretty much the ideal cookie bars. The impulse to add a bit of coffee essence was too strong to deny, but you could just as happily omit the instant coffee powder if you’re not a natural coffee fanatic. Accenting with a pinch of cinnamon, or playing up the subtle citrus notes of the flour with a hint of orange zest, would be equally delightful.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1/2 Cup Vegan Butter, Melted
1 Cup Granulated Sugar
1/3 Cup Aquafaba
3/4 Cup (4.5 Ounces) Semi-Sweet Chocolate Chips, Divided
1 Teaspoon Vanilla Extract
1/2 Cup Coffee Flour
1/2 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Instant Coffee Powder (Optional)
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/2 Cup Toasted and Chopped Pecans

Instructions

Preheat your oven to 350 degrees and lightly grease an 8 x 8-inch square pan.
Place the vegan butter, sugar, aquafaba, and 1/4 cup of the chocolate chips in a small saucepan over low heat. Gently warm, stirring constantly, until the chocolate and butter have melted, and the sugar has dissolved. It should be smooth and silky. Turn off the heat and stir in the vanilla. Let cool for 10 minutes.
In a separate bowl, whisk together the coffee flour, cocoa powder, instant coffee (if using), salt, baking powder, chopped pecans, and remaining chocolate chips. Toss to combine and thoroughly coat the mix-ins with flour, to prevent them from sinking to the bottom.
Add the liquid chocolate mixture into the bowl of dry goods, mixing with a wide spatula to combine. You needn’t worry about over-mixing here, since it’s completely gluten-free! Make sure there are no pockets of flour or lumps hiding within the batter before transferring it to your prepared pan. Smooth down the top so it’s one even layer.
Bake for 16 – 20 minutes, until the top is dry and shiny. A toothpick inserted into the center should pull out with a few moist crumbs sticking to it; you don’t want it completely clean, or the brownies will end up being dry. Let cool completely before slicing.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 120mgCarbohydrates: 22gFiber: 1gSugar: 14gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 26, 2017January 24, 2026

Hannah (BitterSweet)21 Comments

Mary Me

How one of the most beloved brunch pairings ever became associated with a murderous ex-queen of England is beyond me. Countless were condemned to an early death under the rule of Queen Mary I, leaving her with few friends to raise a glass with. Complicating matters is the fact that the tomato and vodka mixer didn’t appear anywhere in history until the 1930s when vodka began to flow from Russia following the second world war, many centuries after her own demise. Numerous early mixologists claim to have invented the original cocktail, and just as many stories behind the gruesome name exist- None particularly compelling. Attempts at uncovering the truth end up looking about as murky and opaque as the drink itself.

No one needs help understanding the modern Bloody Mary, on the other hand. Instantly recognizable and ubiquitous across the globe, you can rest assured that if there are spirits on the menu, the bartender can undoubtedly fix you the bold red brew. Like pizza and sex, even the bad ones are pretty good.

That all said, there’s no reason to settle for sufficiency or fall into a boring routine. Though incredible simple in composition, each separate component can be tweaked to yield a brave new blend.

Vegetable Juice: Tomato will always reign supreme and for good reason. Naturally balanced with the delicate nuances of savory, salty, sweet, and sour, it’s tough to beat such a carefully calibrated blend. Tradition shouldn’t put a damper on your creativity though; there’s plenty of room for a fresh perspective, and this foundation ingredient is where you’ll make the biggest impact. Shake things up, with or without a proper cocktail shaker, by looking farther afield. Either solo or in concert with pure tomato juice, consider carrot, celery, tomatillo, or beet.
Alcohol: While generally mild spirits that play well with others are your best bets here, more robust beverages can become a more prominent piece of the puzzle, defining the character of the drink. Vodka or sake are your best bets for simplicity, and tequila or gin can provide a refreshing change of pace. You could even turn it into more of a spritzer or cooler with champagne or dry white wine. For a virgin drink, use still or sparkling water.
Acid: Bright, astringent notes are essential for lightening the overall mix, delivered via citrus or vinegar. Lemon juice, lime juice, rice vinegar, apple cider vinegar, or balsamic vinegar are all excellent options.
Umami Sauce: For lack of a better title, this is your secret weapon; the component that most people will overlook but miss sorely if it doesn’t make the final cut. Vegan Worcestershire, store-bought or homemade, is the default option, but you should definitely consider soy sauce, coconut aminos, or vegemite/marmite for the job, too.
Spice: Heat preferences are highly subjective so dial it up or down according to taste, taking the potency of your selection into account. Add a touch of warmth or a blazing inferno with horseradish, Tabasco sauce, sriracha, wasabi paste, crushed red pepper flakes, cayenne pepper, or paprika.
Salt: Salt is salt, right? Not so fast. Seasoned salt can jazz things up, and celery salt could lend an extra vegetal zest. Smoked salt is also fabulous for adding another layer of depth and meaty aroma.
Garnishes: If it fits in or on a glass, it’s a valid garnish option. The sky is truly the limit (just take a cursory look through Google Images if you think that’s an exaggeration) but classic, mostly highly recommended options include: coarse salt rim, celery stalks, pickled okra, jalapeno, or green beans, lemon wedge, cucumber spears, asparagus stalks, olives, or sliced radishes.

With these suggestions in mind, select your favorites and follow the Basic Bloody Mary Blueprint:

Yield: 1 Serving

Bloody Mary Blueprint

Never settle for a lackluster Bloody Mary. Though incredible simple in composition, each separate component can be tweaked, mixed, and match to suit your unique tastes.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1/2 Cup Vegetable Juice
1/4 Cup Alcohol
2 Teaspoons Acid
1/2 Teaspoon Umami Sauce
1/8 - 1/2 Teaspoon Spice
Pinch Salt
Pinch Ground Black Pepper
Ice (Optional)
Garnishes (Optional)

Instructions

Mix everything up, adjusting individual components to taste. Serve over ice (or don't) and garnish as desired (or don't.) You really can't mess this one up, I promise.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 359mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g

April 24, 2017January 24, 2026

Hannah (BitterSweet)9 Comments

Mac Daddy

Passover has mercifully passed on by without incident, the week without leavened bread already a distant memory. Jumping right back into the typical glutenous routine as quickly as pizza crust can crisp and brown back to life, the cupboards miraculously refill with wheated treats, and boards of matzo just as suddenly disappear. Still, its influence lingers, the drive to create kosher eats still strong and the inspiration of past successes just as compelling.

One of my strongest food associations with the holiday, right after matzo ball soup, of course, is coconut macaroons. Sad to say, it’s a regrettable negative mental link, once correlated to the stale, mummified nuggets found at the bottom of an ancient tin can, likely the very same guest invited to a decade of celebrations. Sinewy, overly sweetened strings of processed coconut were woven throughout, like sugary balls of yarn, obliterating any genuine flavor, natural or otherwise.

It needn’t be this way. Coconut macaroons are effortless to make from scratch, suitable for all diets and palates, but many prepared options exist that can deftly carry the torch, too. Coco-Roons first hit the market years ago with a modest selection of standard flavors. Since then, the family has expanded to include more innovative offerings.

Chocolate and vanilla, the mandatory classics, are presented with a bit more flare as Brownie and Vanilla Maple. While such fanciful monikers may be a bit more hype than truth, there’s no arguing that these macaroons are far and away a huge upgrade over the sad leaden lumps that haunt my childhood memories. Vanilla Maple tastes surprisingly more of rum than maple; subtle, unexpected alcoholic notes play among the tropical coconut flavor, surprising but not unwelcome. Brownie offers adds a nicely rounded, robust cocoa taste to the mix, although I wouldn’t go so far as to say that it’s equivalent to a decadent fudgy square. For some slightly more avant-garde options, Salted Caramel is a standout, dazzling with warm, toasted notes, heightened by that extra bit of seasoning. Lemon Pie does indeed bear an impressively creamy, custard-like lemon flavor; bright but not tangy, it falls firmly into the sweet camp, rather than sour.

More importantly than the individual flavors though, each tiny morsel is moist, soft, and sweet. Very fresh, full coconut flavor, they employ short strands of flaked coconut to create a more pleasing texture, while still remaining relatively faithful to the original script. Traditionalists would undoubtedly enjoy the modern upgrade, and the fact that they happen to be gluten-free, vegan, and raw are just added bonuses.

April 22, 2017January 24, 2026

Hannah (BitterSweet)4 Comments

Wordless Wednesday: Turning Japanese

Kampyo Maki and Natto Maki

Starlight Roll

Shira Ae

Shattuck Roll

Tempura Avocado Maki

Goma Ae

Moon Garden

Cha-Ya Roll

Agedashi Tofu

Cha-Ya Nabe

Sake Photos Taken at Takara Sake, Food at Cha-Ya

April 19, 2017January 24, 2026

Hannah (BitterSweet)6 Comments

All About That Hass

Morning, noon, or night, avocado toast always hits the spot. Something about the way a luscious, creamy slab of ripe avocado melts into a hot slice of burnished golden toast defies explanation, yielding a taste far greater than the sum of its parts. Dress it up with any variety of spices, seeds, fruits, or vegetables; there’s no way to go wrong with this universal foundation. That said, it’s hard to beat the original and I always crave even more avocado, piling it up as high as gravity will allow.

Seeking a new way to pack in even more of the rich green fruit, I turned to crafting a more perfect base. This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Yield: 1 Loaf; 8 - 10 Servings

Avocado Bread

This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

1/4 Cup Warm Water (About 100˚F)
1 Teaspoon Light Agave Nectar
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
2 Large, Ripe Avocados (About 9 Ounces Total)
1 Teaspoon Apple Cider Vinegar
1/4 Cup Aquafaba
2 Tablespoons Avocado Oil
1 Teaspoon Salt
3 – 3 1/2 Cups White Whole Wheat Flour

Instructions

Combine the water and agave in a small bowl before sprinkling the yeast on top. Allow it to sit until the yeast is reactivated and bubbly; about 5 – 10 minutes.
Transfer the yeast to the bowl of your stand mixer and add in the flesh of the avocados and apple cider vinegar. Using the paddle attachment, begin to mix on medium-low speed, mashing the avocado until completely smooth. Once homogeneous, introduce the aquafaba, avocado oil, and salt, mixing to incorporate.
Add 3 cups of the flour and begin to mix slowly. Swap out the paddle attachment for the dough hook before adding in the remainder of the flour, if needed, to bring the dough together. Let the machine continue knead the dough for about 10 – 15 minutes on low speed, until the dough forms a smooth, elastic ball. It should be a rather soft dough, so don’t be tempted to add more flour.
Place the dough in a lightly greased bowl, cover with plastic wrap, and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, preheat your oven to 350˚F. Transfer the dough into a greased 8 ½ x 4 ½-inch baking pan and gently smooth out the top with lightly moistened hands. Let rest once more at room temperature for another 30 minutes.
Bake 40 – 50 minutes, until golden brown all over and irresistibly aromatic. Let the finished loaf rest in the pan for 15 minutes before removing it to cool completely on a wire rack. Slice, savory, and enjoy!