It was nothing less than an article about coffee flour on Mind Body Green and a second article from Discover Magazine indicating when it would be available to the general public that led me to write a new post.
Coffee flour, hmm? How is it no one came up with this long ago?
2. Sustainable (after the seeds are extracted, the flour is made from the remaining fruit, which previously went to waste)
3. A source of additional income for coffee growers
According to the CoffeeFlour® website, it is high in fiber (five times that of whole wheat flour). It also has:
- 84 percent less fat than coconut flour
- Three times the protein of kale (per gram)
- Higher amounts of iron than any grain/cereal in the United States Department of Agriculture (USDA) database
Coffee flour should be available in stores next year, according to these sources.