Coffee grounds buns
Don’t throw out your coffee grounds after your coffee is brewed. Save it, dry it, and use it in your bun dough.
We put it in our easy coffee grounds buns. It gives a mild taste of coffee and keeps the buns moist for several days.
Amount: 12 pc.
Preparation: 10 min.
Rise time: +12 hours
½ liter water
1 tbsp sugar
2 tbsp Olive oil
40g dried coffee grounds
150g rye flour
- Stir lukewarm water, yeast sugar and oil – until the yeast is dissolved.
- Blend coffee grounds, oatmeal and flour easily with a spoon.
Blend until alle flour is absorbed – Kneading is not necessary.
- Let the dough rest under a cloth for 1-2 hours to make the yeast start working.
- Let it rest in the fridge for at least 12 hours.
- Take out the bowl and let it rest for 20-30 min.
- Preheat the oven to 250 degrees (hot air).
- Shape 12 buns with two spoons (tip: you can dip the spoons in water to avoid the dough sticking too much).
- Turn the oven down to 220 degrees and bake the buns in 20-25 min. until they are golden.
Coffee grounds brownie
Don’t throw out your coffee grounds after your coffee is brewed. We have used our coffee grounds in a delicious brownie.
40g dried coffee grounds
- Blend the 3 ingredients for fine flour
Ingredients – Brownie:
250g dark chocolate
2 tbsp vanilla
1 tsk coarse salt
110g coffee flour
100g white chocolate
Ingredients – Topping:
100g desiccated coconut
1 tbsp instant coffee
1 dl water
2 tbsp cocoa
100g icing sugar
1 pinch of salt
Directions – Brownie:
- Melt butter and chocolate and let it cool slightly.
- Whip up eggs, sugar and vanilla.
- Whip up the egg mass with the chocolate mass.
- Fold in flour and coffee flour.
- Chop chocolate and walnuts and fold it in.
- Put the dough in a form (20×30 cm)
- Bake it in the oven (180 degrees hot air) in 30 min.
- Let I cool.
TIP: The cake is even better the day after it’s baked.
Directions – Topping:
- Melt all the ingredients in a pot
- Spread it on the cool cake – and enjoy.
Coffee grounds icecream
Ice cream is delicious – especially when it is balanced with the strength of coffee. Instead of making new coffee or using instant for your coffee icecream, you can use your coffee grounds. The grounds contain a lot of flavor and at the same time it gives the softness of the ice cream a little texture.
Amount: 600 ml icecream
Time: 40 min
3 dl full-cream milk
3 dl cream
4 egg yolks
110 g sugar
30-50 g dried coffee grounds (depending on the desired taste)
- Bring milk, cream and coffee grounds to the boil – and turn off the heat.
- Whip egg yolks and sugar to an eggnog.
- While whipping the eggnog – pour in the milk mass gradually.
- Put it all in the pot and heat it up slowly to 80 degrees while stirring all the time – it must not boil.
- Pour it into a bowl and refrigerate for at least a few hours or until the day after.
- Freeze the mixture in an ice cream maker.
- Cover the icecream and freeze it in two hours before serving.
The coffee grounds dry by emptying your used coffee filter in a bowl and stirring around a few times a day until the cloud is dry.