In recent years, the quest for sustainable food sources has led to innovative solutions, one of which is the production of flours made from food scraps. These flours offer a dual benefit: they reduce food waste while providing nutritious alternatives to traditional flours.
Coffee flour
Coffee flour is made by drying and milling coffee cherry pulp (the fruit surrounding the bean), which is considered a byproduct of coffee processing and often discarded. It offers a unique flavour reminiscent of coffee, adding depth to baked goods. With a small amount of caffeine left, this flour provides a gentle energy boost. It’s also packed with nutrients, such as potassium, iron and antioxidants.
Grape seed flour
A byproduct of the wine-making industry and typically discarded, grape seeds are now repurposed into flour. After the grapes are pressed for juice, the seeds are dried and ground into a fine powder. Rich in fiber and essential antioxidants, grape seed flour is a versatile ingredient that can be used in baking, cooking, or as a supplement.
Okara flour
Derived from soybean processing, okara flour is a byproduct of tofu and soy milk production. Okara, the pulpy residue left after extracting soy milk, is dehydrated and ground into a fine powder. This flour is an excellent source of protein, fiber, and essential nutrients like calcium and iron. Okara flour’s mild flavour makes it adaptable to various recipes, from baking to thickening soups and stews.
Pumpkin seed flour
After pumpkin seeds are processed for their oil, the remaining meal is ground into a flour. Pumpkin seed flour is a protein-packed option, boasting essential nutrients like magnesium, zinc, and healthy fats. Its nutty flavour makes it a versatile ingredient for both sweet and savoury recipes. Health food stores and specialty online retailers often stock pumpkin seed flour for consumers looking to diversify their baking ingredients.
Spent grain flour
After the brewing process, spent beer grains are often discarded as waste. However, they can be repurposed into flour by drying and milling them. Beer grain flour is high in protein and fiber, with a unique malty flavour. It can be used in bread, pancakes, or other baked goods. Some craft breweries partner with local bakeries or sell through specialty food stores, while others sell their spent grains directly to consumers.
