Espresso Granola

The ideal breakfast for those on the go, inspired by Jessica Maher of Kitchen Belleicious

Here’s what you’ll need:

• 750g oats
• 100g wheat germ
• 200g almonds, finely ground
• 4 1/2 tbsp dry instant espresso
• 3 tbsp hot water
• 1 tsp vanilla extract
• 100g coconut oil
• 6 tbsp maple syrup
• 50g coconut sugar

Method:

1. In a large bowl, combine the oats, wheat germ and ground almonds
2. Combine dry and instant espresso granules, hot water, and vanilla; stir to dissolve the granules
3. Stir together the coconut oil, maple syrup and coconut sugar in a measuring cup; add the coffee mixture and stir to combine.
4. Pour the mixture over the oat mixture; mix together until oats are evenly coated.
5. Spread granola mixture onto a baking tray lined with parchment paper
6.  Bake at 315°F for 25-30 mins, stirring about every 10 mins
7.  Let the granola cool completely before eating.

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Raw Coffee Nut Brownies

Prep: 10 mins | Cooling: 50 mins | Makes: 8 brownies

Here’s what you’ll need:

• Brownie mix
• 150g hazelnuts
• 100g ground almonds
• 50g macadamia nuts
• 300g dates
• 50g cacao nibs
• organic espresso

For the frosting:

• 200g chocolate chips
• 350g firm tofu
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• 3 tbsp coffee liqueur (optional)
• 1 tbsp vanilla bean paste
• Sprinkle of crushed macadamia, nuts and hazelnuts

Method:

1. Blitz the hazelnuts with the dates, cacao, almonds and two shots of espresso. Once blitzed into a paste add the remaining hazelnuts, macadamia nuts and blitz until chunky. Note: keep three of each nut back to crush and garnish later
2. Line a baking tin with baking paper and empty in your mixture, then place in the fridge to set for 30mins.
3. Place the firm tofu, coffee liqueur, coconut oil and vanilla into a blender and blitz. Melt the chocolate and then add it to the blender while blitzing some more.
4. Place the frosting on the brownies and smooth. Return to the fridge for 20 mins.
5. Portion and then garnish with the remaining nuts.

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Espresso Remolacha

Here’s what you’ll need:

• Double shot of coffee
• 50ml organic beetroot juice
• 15ml organic date syrup

Method:

1. Make your coffee and let it cool.
2. Shake the ingredients over 5 ice cubes vigorously for 30 seconds.
3. Serve in a martini glass and decorate with 3 coffee beans.

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Coffee and Ancho Chili Dry Spice Rub

Here’s what you’ll need:

• 2 tablespoons espresso ground coffee
• 2 tablespoons ancho chili powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon paprika

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Chili con Coffee

Here’s what you’ll need:

• 1 can of kidney beans
• 500 ml hot coffee
• 3 large dried chillies (ancho, chipotle or poblano)
• olive oil
• 2 heaped teaspoons ground cumin
• 2 heaped teaspoons smoked paprika
• 1 heaped teaspoon dried oregano
• 2 fresh bay leaves
• 2 red onions , peeled and diced
• 3–4 fresh chillies

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Chipotle and Coffee Tofu Marinade

Here’s what you’ll need:

• 15 oz. block extra firm tofu
• 1 cup brewed coffee, chilled
• 2 chipotles in adobo, plus 1 tbs. adobo sauce
• 2-3 cloves garlic, smashed and peeled
• 1/4 cup red wine, such as pinot noir
• 1/2 cup water
• 3 tbs. honey
• 2 tbs. olive oil

Method:

1. Cut tofu unto 1/2″ wide strips. Heat a cast iron or stainless steel pan over medium-low heat. Add tofu and cook about 10-15 minutes per side until moisture is leeched out and tofu is lightly golden brown.
2. Meanwhile, add remaining ingredients to a food processor and pulse until smooth.  Transfer to a medium bowl.
3. When tofu is done cooking, let cool until cool enough to handle and cut into cubes (about six per piece of tofu).  Add tofu and let marinate at least 2 hours.
4. Add tofu and a couple tablespoons of marinade to a large sauté pan or wok over medium-high heat.  Cook until heated through and marinade as formed a light glaze.

Get creative in the kitchen and tag us #RosehiveBox! We’d love to see what you come up with!

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