Greening suburbia

No-knead loaf with coffee grounds

A recent visit by friends from Sydney and a conversation about minimising food waste inspired me to save:

  • oil from marinated feta
  • egg shells
  • coffee grounds

I have reused the oil to make my own marinated feta. With the egg shells I made a tea to give succulents a boost. Also, combined banana skins, coffee grounds and eggshells in the food processor to make fertiliser.

How to make your own natural fertiliser using kitchen scraps

DIY fertiliser

Two of us drinking two to three coffees a day produces a lot of grounds! Not wanting to throw away the excess, I have been experimenting with what to do with them. This has successfully included grounds:

One of the friends from Sydney told me they had coffee bread at a restaurant. A quick search online yielded bread made with coffee liquid, not the grounds. Some discussion boards decried the idea, saying that the end product would be gritty.

Hey ho, throwing caution to the wind I added grounds to my latest batch of no knead bread. During fermentation the dough rose more than usual. Not knowing how well the loaf would retain its shape, I opted to use a loaf pan.

The loaf has been an overwhelming success. Being moist with an open texture and a slight espresso flavour, it is very dark brown in colour and grit free.

We have had it sliced with butter to accompany lunch and toasted for breakfast; avocado looked and tasted delicious on it.