The American Beech Tree's nuts
when taken out of the husks, roasted until dark and brittle, then ground,
will make a fine coffee. Store this in an airtight container. They are best
collected after the first hard frost when they normally drop to the ground.
Once stored, they can be used all year round. You might have to fight the
squirrels for them. Prepare normally.
Chicory coffee- remember that blue f with almost leafless stalks that
grow just about everywhere there's a road? They look like daisies, but
their petals are blue and are squared off at the ends. The white fleshy
roots, roasted until dark brown and brittle, then ground, make an excellent
coffee. Prepare like coffee. Use 1-1/2 tsp. per cup of water. Store in
an airtight container. Use all year round.
Parsnip coffee - finely chop (or grate) a batch of fresh parsnip roots
(skins and all), to the consistency of hash brown potatoes. Dehidrate
the bits, then roast them at 400° for about 20 minutes, or until
they're a very dark brown. Allow to cool in the oven (turn the oven off).
Then steep the parnip bits in scalding hot water - one rounded tablespoon
per cup.
Wheat coffee - Grind 6 cups of wheat in a coffee grinder. (If you don't
have a grinder, buy the wheat alredy cracked.) Combine with 1 cup of milk,
1/2 cup of molasses, and 1/2 tsp of salt. Mix well to a consistency of
a paste, then spread on cookie sheets. Bake at 350° till brown (watch
carefully so they don't burn). When brown, reduce oven heat to low and
allow to dry until mixture is crisp. When cool, break the mixture into
pieces and grind in coffee grinder or food processor (or just crush with
a rolling pin). Store in dry, airtight container. Prepare coffee as you
would with regular coffee. If you want a bit more kick and flavor, add
one cup of regular coffee to the mixture.
Garbanzo beans (chickpea) coffee- Roast ckickpeas at 300° until
dark brown - the color of roasted cofee beans. Then grind the beans in
a coffee grinder to the same consistency you desire in regular coffee
grounds. These beans seems to do better in a percolator, or boiled and
then strained, rather than the quick-drip-through coffee makers.
Barley coffee - Spread barley, husks and all, onto a cookie sheet and
roast at 425°, stirring/turning occasionally, until completely dark
brown. Grind and use 1 heaping tsp per cup of water.
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