Cooking w/ Tea
I’m going to make a blueberry coffee cake using coconut flour today. The recipe calls for strong black coffee. I’m thinking of eliminating the coffee and putting a lemon twist on it to include a coconut milk, honey lemon glaze. Sooooooooooo my tentative plan is to use steeped Lemon Chiffon in place of the coffee…Any thoughts with regard to the flavor?
The flavor sounds great, but I’m wondering if the purpose of the coffee in the recipe was for something other than flavor. Like some sort of chemistry reaction. I got an old family recipe from a friend for banana bread which called for a little buttermilk, but said to sub coffee in if buttermilk wasn’t available, which is what made me wonder about your plan of substitution.