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.