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Flour made from waste cherries

Once the coffee bean is extracted the cherries usually go to waste, which is a shame because the cherry pulp is actually rich in fibre and nutrients. Former director of technical services at Starbucks, Dan Belliveau knew the coffee-making process inside out and wanted to find a way to commercialise cherry pulp and help the coffee farmers.

Dan and his wife experimented with making baked goods such as granola bars with the pulp, and then moved onto milling flour from the discarded cherries. The ‘coffee flour’ produced from the cherry pulp is great news for the baking world for the following reasons:

  • It is completely gluten free
  • It is made up of 55 per cent fibre
  • It has three times more iron than spinach
  • It has three times more protein per gram than kale
  • It has five times more fibre than whole grain flour

Don’t worry though, it won’t make all of your baked goods taste like coffee. According to its creator it has a sweet flavour, reminiscent of dried fruit. And for those of you worried about the caffeine content you can rest assured that it doesn’t contain nearly enough to have an effect. In fact, you’d need to eat around 16 slices of bread with a 20 per cent coffee flour content to get the same caffeine hit as one cup of coffee.

By making use of the parts of the coffee plant that are usually discarded, coffee flour is great news for coffee lovers and coffee farmers alike. What do you think? Would you try baking and cooking with it?

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