Anthony's Organic Instant Coffee,14oz, Ultra Fine Microground, Gluten Free, Arabica, Non GMO

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Anthony's Organic Instant Coffee,14oz, Ultra Fine Microground, Gluten Free, Arabica, Non GMO

Regular Price: US$55.00

Special Price US$44.99

Availability: In stock

Supplier: Anthony's Goods

Category: Grocery & Gourmet Food Beverages Coffee Instant Coffee

Qty:

Frequently bought together :

Price for all selected :

US$134.97

About our Organic Coffee:

After climbing the tallest mountains of Latin America, we finally discovered the perfect Arabica Bean so that you can enjoy your cup of joe. Your'e welcome. Anthony's Organic Coffee has an excellent aroma and taste profile. Arabica Beans are of higher quality and known to be more aromatic. Our Organic Coffee beans are microground, making it easier to dissolve when added to water.

Oh, and there is another thing.. so, for some reason the entire world is obsessed with giving ingredients in terms of TEAspoons. Well, we say NAY! Down with TEAspoons. After all, TEA is the equivalent of 3 cylinders, where as COFFEE is the equivalent of 12 cylinders. So we are starting a revolution, no more TEAspoons. Join us at Anthony's in the new world of COFFEEspoons. Boom.

To craft a delicious cup full of energy, simply add 1-2 teaspoons of our coffee to hot water, stir and enjoy!

Gluten-free
Anthony's Organic Instant Coffee is Batch-Tested Gluten-Free.

Antioxidants
Besides the energy boost, antioxidants are another great reason to start the day with coffee. They can help neutralize free radicals and fight inflammation.

Organic
Anthony's Instant Coffee is Organic, and organic is never Genetically Modified.

Rich taste
The Arabica beans that Anthony's Organic Instant Coffee is made from give it a rich, bold flavor and a delicious taste profile that's sure to imipress.

Directions
To craft a delicious cup full of energy, simply add 1-2 teaspoons of our coffee to hot water, stir and enjoy! Adjust to taste.

Coffee Cake with Caramel Frosting

Ingredients:

Cake

3 eggs
1/3 cup Anthony's Coconut Oil, melted
1/3 cup Anthony's Coconut Sugar
1/4 cup almond milk
1 cup Anthony's Almond Flour
1/3 cup Anthony's Cassava Flour
3 tablespoons Anthony's Instant Coffee
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Caramel Frosting

1/4 cup unsalted butter
1/3 cup full-fat coconut milk
1/3 cup Anthony's Coconut Sugar
1 cup Anthony's Cane Sugar

Instructions:

Cake

Preheat the oven to 350° Fahrenheit and grease a 8"x8" glass baking dish.
In a mixing bowl, combine the eggs, coconut oil, coconut sugar, and almond milk; mix well.
Add almond flour, cassava flour, instant coffee, vanilla, and baking soda. Stir until well combined.
Transfer to prepared baking dish.
Bake for 20-25 minutes.
Cool.

Frosting

In a small saucepan, melt the butter over medium heat and cook until it starts to brown; stirring occasionally.
Add coconut milk and stir until combined and simmering.
Add coconut sugar and cook, stirring, for 2-3 minutes.
Transfer to a small glass bowl and let cool a bit.
Meanwhile, place the cane sugar in a food processor and process until powdery.
Add caramel and process until combine and smooth.
Chill frosting a bit and frost cake.
Chill until set; cut cake as desired.
Store leftovers in an airtight container in the refrigerator.

Prep time: 25 minutes
Cook time: 25 minutes
Yield: 9 servings

Chocolate Mocha Brownies

Ingredients:

1-½ cups Anthony's Blanched Almond Flour
2 tablespoons + 3 tablespoons Anthony's Coconut Oil, divided
cup Anthony's Cocoa Powder
½ cup Anthony's Erythritol or Cane Sugar
2 tablespoons Anthony's Instant Coffee
1 egg
1 egg yolk
3 tablespoons coconut milk
¼ teaspoon Anthony's Xanthan Gum
¼ teaspoon salt
¼ teaspoon baking soda
2 tablespoons Anthony's Erythritol or Cane Sugar for topping
2 tablespoons Anthony's Cacao Nibs

Instructions:

Preheat oven to 350° Fahrenheit and grease a 8"x8" glass baking dish.
In a food processor, combine the almond flour and 2 tablespoons of coconut oil.
Process until a smooth butter forms.
Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar.
Heat and stir over medium-low heat just until melted and mixed.
Transfer to a mixing bowl.
Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well.
Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs.
Bake for 20-25 minutes and cool.