Book Food Kitchen Space10 COVID-19 Crisis Frame Publishers
Mar 28, 2020
TEXT
Space10
PHOTOS
Kasper Kristofferson

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!

COFFEE SNACKS

Recipes for 10 servings

Beer Bread

Shortbreads

Crisp Breads

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.

BEER BREAD

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.


SHORTBREADS

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.

CRISPBREADS

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.

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Enjoy! If you do make the dish? Share your photos with us on Instagram. To stay up to date on design-industry happenings during this time, sign up for our newsletter here.