Coffee can put an extra pep in your step, but sometimes those post-caffeine jitters can make you regret ever taking a sip. Luckily, there’s a tasty caffeine-free alternative that might rival your morning brew: date seed coffee!
Making coffee from date seeds that usually just get discarded might sound a little weird, but it has a similar taste and aroma to regular java. Research also highlights how the seeds are packed with key antioxidants including oleic acid, dietary fibers, and polyphenols, which could lower heart disease risk and boost overall health. Plus, it’s a more natural option than decaf coffee, which might contain harmful chemicals and toxins (yikes!).
You can buy it in pre-made powdered form online (Buy at Saffronice.com, $14.55) or try making it at home with a simple recipe. Carleigh Bodrug of the Plant You food blog recently shared her super easy method on Instagram. First, squeeze out the seeds from about eight dates. Next, place the seeds on a parchment paper lined baking sheet. Bake at 400 degrees Fahrenheit for about 40 minutes or until the seeds are golden brown and toasted.
Allow the seeds to cool for about 10 minutes before blitzing in a coffee grinder or food processor to create medium to fine grounds. From there, you can prepare them as you normally would coffee by putting a few spoonfuls into your coffee machine and letting it extract this soothing drink. (If you don’t want to give up caffeine entirely, you can also mix a spoonful or two of the powder with your regular coffee to just lower the level.)
See how Bodrug turns her leftover date seeds into a yummy coffee!
Being an avid coffee lover, I couldn’t pass up an opportunity to brew this from scratch and see if it measured up to a traditional coffee. Taking a whiff before drinking, it had a similarly intense roasted smell as black coffee (a good sign!). After the first sip, I was met with those same bitter, caramelized notes as a medium or dark roasted coffee with a slight fruity aftertaste.
I suggest putting your favorite sweetener or milk in the drink to balance out any bitterness. Although I can’t say it will totally replace my usual morning coffee when I need a caffeine boost, I enjoyed trying out a new drink with a familiar smell and taste. You’d probably never know the pic of my brew below wasn’t a regular cup of coffee!
Trying out date seed coffee reminded me of how other food scraps, like veggie peels and avocado skins, can be given a new life in scrumptious recipes. It’s time for me to get in the kitchen and see what other ways I can make the most out of everyday pantry or fridge staples!