You have made the move to choose mold free, chemical free, coachroach free, fresh coffee. There are leftovers. Don't throw it out! We have three great ways to use that leftover coffee!
#1 Coffee Chews
1 cup hot coffee 2T grassfed gelatin Honey or sweetener to taste 1/2 T coconut oil or butter for a bulletproof version Blend on high until gelatin is incorporated fully. Pour into molds or a flat glass container (to cut into squares later). Chill. Enjoy!
#2 Paleo Chocolate Cake
3 cups almond flour
1 cup tapioca or arrowroot flour
1/4 cup coconut flour
1 1/2 cups sucanut, coconut sugar
1 1/2 cups fairtrade raw cocoa powder
2 tsp baking soda
1 tsp sea salt
1 cup of strongly brewed coffee, cooled
4 large eggs
1 1 /2 cup full fat coconut milk (or regular milk)
1/2 cup coconut oil or melted butter
1 T apple cider vinegar
2 tsp vanilla extract
Preheat the oven to 350 degress. Grease a 9x13 glass pan.
Mix the dry ingredients in one bowl. Whisk together the wet ingredients in a second bowl. Combine and mix well.
Pour into a greased 9x13 glass pan. Cook until the center comes out clean, approximately 30-40 minutes.
This cake tastes best once it is cooled and is an absolute favorite here! Ice with your favorite icing!
#3 Classic Iced Coffee
1/2 cup of coconut milk
2 cups of cooled coffee
4-5 ice cubes
splash of vanilla extract
1 T fair trade cocoa (optional)
Blend on high. ENJOY!