Let’s face it, coffee is LIFE right now. It’s the reason to get up in the morning and keep going through day after day. Coffee, coffee, and more coffee please and thank you.
I try to keep a bottle of Chameleon in the refrigerator. I also now have La Colombe cans hanging around. Amazon subscribe and save … do it! I may or may not have more than fifty subscriptions, but who’s counting??? Also, for the record I do not get all of them every month. That would be a problem.
And I have my trusty espresso machine. It makes pretty bomb coffee, even if it isn’t quite Starbucks. Because my taste buds get bored easily, I do switch up the beans. In doing so I have been supporting a lot of small businesses.
I have a subscription to Trade, which is fun because it allows me to try lots of different coffees from small roasters around the country. Lately that hasn’t been enough since I typically brew six shots a day for the three of us. This has allowed me to branch out even further. So far the Lady Falcon espresso is my favorite. I highly recommend giving it a try. Plus, they shipped super promptly and wrote a little card 🙂
Because I can’t get enough caffeine in my life, I also bake with it.
One such baking adventure resulted in these paleo coffee fingers. I found the coffee finger recipe on Food52 and paleofied it in an effort to reduce inflammation and promote wellness, but if that isn’t your jam, feel free to de-paleofy them.
Just be sure you make them because these delicate cakey-cookie-bar things are an irresistible melt in your mouth afternoon treat, perfect with … what else??? … a cup of coffee. Be sure not to skip the glaze, it brings the whole bite together.Print
½ cup maple sugar
½ cup olive oil
2 large eggs
½ cup hot black coffee
1 ½ cups paleo flour blend
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cardamom
1 tablespoon espresso powder
¼ cup coconut butter
1/3 cup pure maple syrup
½ teaspoon vanilla extract
1 tablespoon hot coffee
Make the cake. Preheat the oven to 350 degrees F. Oil a 9 by 13 inch pan.
In a large bowl, whisk together the sugar and oil. Whisk in the eggs one at a time.
In a medium bowl, stir together flour, baking soda, baking powder, cardamom, and espresso. Alternately add the flour mixture and coffee to the sugar mixture. Stir until just combined. Pour into the prepared pan, and bake 15-20 minutes. Cool completely in the pan.
Once cool, make the glaze. In a small, microwave safe bowl, melt the coconut butter with the maple syrup in 15 second increments in the microwave, stirring in between. Once melted stir in the vanilla and coffee. The icing should be thin and spreadable. Add more coffee if it is too thick. Drizzle over cake. Allow to set about an hour before cutting and serving.
Bars may be stored in an airtight container for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up 3 months. Thaw at room temperature about 1 hour.
Recipe adapted from Food52