Recipes
Baked Coffee Grounds Celeriac (Zero-Waste, Vegan-Friendly)
A surprising and sustainable way to use used coffee grounds, this baked celeriac sealed in a coffee crust delivers deep, savoury flavour with minimal effort. Slow-baked until tender and earthy, it works beautifully as a hot side, plant-based main, or salad component.
Why bake with coffee grounds?
Used coffee grounds add bitterness, saltiness, and umami without tasting distinctly of coffee. This method is ideal for zero-waste cooking, café kitchens, or anyone looking to reuse coffee grounds creatively.
Ingredients
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1 whole celeriac (about 1–1.2kg), peeled
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1kg used coffee grounds (cold)
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3 egg whites
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100g plain flour (or strong flour). For a gluten-free version, use gluten-free flour or omit entirely for a looser crust.
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Up to 100ml water (you may not need it all)
Method
Place the coffee grounds in a large bowl. Lightly beat the egg whites until just frothy (do not whip), then mix into the coffee grounds.
Add the flour and combine. Gradually add water, starting with about 50ml, until the mixture forms a soft, muddy dough that holds its shape when pressed.
Firmly pat the coffee dough all over the peeled celeriac, fully sealing it so the vegetable is completely encased. No seasoning is required.
Place on a lined baking tray and bake at 150–160°C for 1½–2 hours, depending on size and desired tenderness.
Remove from the oven and rest for 10 minutes. Crack open the crust, scrape off excess dough, and pull apart or slice the celeriac as desired. Take care as it will be hot.
How to Serve
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Serve hot as a plant-based main with greens and vinaigrette
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Pair with roasted vegetables or braised cabbage
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Chill overnight, then slice or tear into chunks for salads
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Combine with roasted cabbage leaves and a simple vinaigrette
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Ideal for salad bars or deli counters
Chef’s Tips
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The coffee dough can be stored in the fridge for up to 2 days
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Freeze used coffee grounds in a container and top up daily until ready to cook
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