Coffee flour is the newest addition to the hit the health food spotlight, and there's a kicker: It contains even more beneficial antioxidants than your good ol’ cup of java.
For all us coffee fanatics who don’t know, coffee has been around for centuries, and over 400 billion cups are consumed each year. There’s probably not much shock there; many people go a few hours without coffee, start to get a headache, lose some energy and feel the need to grab another. Not only does coffee bring you energy, but also has many health benefits like burning belly fat and lessening the chances of diabetes.
But those little beans we can’t seem to keep our paws off of actually contain a chemical called chlorogenic acid (CGA), an antioxidant that regulates how quickly glucose is broken down in the body. Unfortunately, when coffee beans are roasted at such high temperatures, they lose almost all of the CGAs.
Daniel Perlman, the inventor of coffee flour, has found the answer to this problem. This new product he discovered uses green coffee beans that are baked at lower temps to keep in all that CGA goodness. Coffee flour packs in three to four times the amount of CGAs as the roasted beans, and it still contains 2.5% caffeine by weight. (Most coffee is around 2%; if it’s less than 1%, then it qualifies as decaf.)
Coffee flour a mildly nutty taste, which is good news if you were worried about your baked goods tasting like a bitter black cup of coffee. But you don’t need much. Adding four grams of coffee flour into your baked goods—that’s just under a teaspoon—is equivalent to drinking one cup of coffee. But because this flour’s caffeine is absorbed more gradually than in its traditional coffee form, you won't have that crash feeling when it wears off. Pick up a pack and add it to your line-up of 40 Kitchen Staples Healthy Cooks Always Have!