Coffee Flour

Coffee Flour

Coffee Flour is a flour made from Coffee. Specifically, from the pulp of coffee cherries. Coffee beans come encased in a red fruit; the bean that we know is essentially a pit of a cherry. During the harvest and milling process, the bean is separated from the red berry, and the pulp is set aside. Sometimes it’s used as fertilizer; oftentimes it’s discarded. Coffee Flour makes use of this abandoned by-product, grinding it into a high-fiber, gluten-free flour. It has a dark bittersweet cocoa taste (and actually smells more like tobacco than coffee), and can be used in sweet and savory baked goods and as a flavoring on its own.
See also : Coffee

Health Benefits and uses of Coffee Flour are

• gluten-free flour
• 5x more fiber than whole grain wheat flour.
• 84% less fat and 42% more fiber than coconut flour.
• 3x more protein per gram than fresh kale.
• 3x more iron than fresh spinach, and more iron than any grain or cereal in the USDA database.
• Contains less caffeine than brewed coffee. The amount per serving is dependent on the varietal, concentration and particular recipes.
• 1oz of CoffeeFlour has 2x the potassium of a banana.