Working from home resulting in a surplus of used coffee grounds? Turn them into snacks
Quarantine measures during the COVID-19 crisis mean we all need to be creative about using our personal space. Our homes are now our studios, our gyms, our dance floors, our kids' classrooms and more. While many restaurants are smartly strategizing and extending their services from closed doors, it's likely that many of us are using one usual domestic space more than normal at this time — the kitchen. If you're looking for a tasty treat to add to your repertoire, venture to whip up these coffee snacks from our publication Future Food Today: A cookbook by SPACE10. Don't have access to all of the ingredients? No problem: improvisation is welcome!
Recipes for 10 servings
There’s a solution to food waste, and it’s called reusing the old to make the delicious new. Take coffee, for example. Have you ever thought about turning used coffee grounds into crunchy little biscuits or even bread? If you like coffee as much as we do, we suggest you try this method of turning your waste into taste.
DRIED, SPENT COFFEE GROUNDS
500 g used coffee grounds
STEP 1 Preheat the oven to 100°C. Line an oven tray with baking paper and spread the coffee grounds across it in a thin, even layer.
STEP 2 Bake for 45 minutes, or until the coffee grounds look completely dry. Let cool, then pour into a food processor and pulse into a fine powder.
400 g Day-old rye bread
500 mL Beer
3 Tbsp Malt syrup
2 Tbsp Clear rapeseed oil
50g Wheat flour
2 tsp Baking soda
50 g Dried, spent coffee grounds
1 Egg white
50 g Apple granulate
STEP 1 Place the bread in a large pot and submerge in the beer. Leave overnight in the fridge.
STEP 2 Bring your bread and beer to a boil and, using a handheld blender, blend into a smooth paste. Transfer to a bowl and let cool to room temperature.
STEP 3 Preheat the oven to 160°C. Add the malt syrup and oil to your bread and beer paste, and then mix in the wheat flour, baking soda and spent coffee grounds.
STEP 4 Spread your mix out onto an oven tray to a thickness of about 2–3 mm. Bake for 20–25 minutes, until crisp and golden brown.
STEP 5 Turn the oven down to 100°C. Let the beer bread cool a little bit, then spread a thin layer of egg white on top. Sprinkle with the apple granulate. Pop back into the oven for 10 minutes.
125 g Butter, room temperature
55 g Brown sugar
40 g Dried, spent coffee grounds
180 g Wheat flour
2 tsp Caster sugar
STEP 1 Preheat the oven to 190°C. In a medium bowl, beat the butter and sugar together until smooth.
STEP 2 Add the coffee grounds and flour and stir until you get a smooth paste. Turn it out onto a clean work surface and gently roll out, until the paste is about 5 mm thick.
STEP 3 Cut into squares and place onto an oven tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
STEP 4 Bake in the oven for 15–20 minutes, or until light golden brown. Set aside to cool.
60 g Rolled oats
60 g Mix of seeds
60 g Dried, spent coffee grounds
150 g Wheat flour
1 tsp Baking soda
2 tsp Salt
200 mL Water
200 mL Clear rapeseed oil
STEP 1 Preheat the oven to 160°C. In a bowl, mix the oats, seeds, coffee grounds, flour, baking soda, and salt. Gently stir in the water and oil. Once it looks like a smooth dough, divide it into three portions and sandwich each between two sheets of baking paper. Roll out to a thickness of 3–5 mm.
STEP 2 Cut your dough into the shapes you’d like your crispbreads to take.
STEP 3 Bake the crispbreads on an oven tray lined with baking paper for 18–22 minutes, or until they’re crisp all the way through.