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Mesquite Flour
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The mesquite tree grows in the desert regions throughout the world. For 2000 years, mesquite meal was an integral part of the daily diet of Native Americans in Southwestern USA, Mexico and many areas of South America. mesquite food products

While in some circumstances mesquite can be a weed, it is also a very highly respected tree in many parts of the world for human, wildlife and livestock food, firewood, enrichment of soils due to the nodules on their roots, and provision of excellent lumber for fine furniture. The trees have small green leaves and yellow hanging seedpods. Mesquite flour is made by washing the pods with water, sorting them for quality, milling and sieving of the pods to isolate the most flavorful portion of the pods in the same fashion that Indians did for centuries using stone mortars. The flour is 100% organic. The mesquite flour has a distinctive rich flavor similar to mocha coffee, cinamon and chocolate. When the flour is heated in the oven, alone or in mixtures, a pleasant aroma appears that is somewhat similar to coconut. The most favorable response occurs when it constitutes from 10 to 20% by weight of total mixture. The flour is used to provide flavor and aroma in baked goods and not for its structural characteristics. Since the flour contains no gluten it is useful for those with gluten intolerance. In Argentina bakeries that produce products for people with gluten intolerance use a mixture of 50% mesquite flour and 25% flour of rice and manioc respectively. The mesquite flour has more protein and dietary fiber than either rice or manioc flour. Scientific tests found that when mesquite flour was incorporated into corn chips at 10% both non chip and chip eaters greatly preferred the chips with mesquite. In long term storage with wheat flour, mesquite greatly reduced the oxidation of the fats in the wheat flour suggesting it may be a good anti oxidant. The amino acid balance of wheat and mesquite flour are highly complementary resulting in a more favorable protein quality than either mixture alone.

In cooking, mesquite meal can be used as either a spice or flour. As a spice, Charles Perry of the Los Angeles Times (read story) found it worked wonderfully with spare ribs and almond shrimp. Charles Perry also found it works very well with citrus and we especially like the mesquite tropical fruit cake recipe with fresh grated LIME peel in our list of recipes. Mesquite flour provides some especially nice flavor/aroma profiles when used in combination with expresso coffee and chocolate. In baking, you can mix mesquite with other flours where you will find that mesquite enhances the flavor, aroma and color. It is best to start off with 2 tablespoons of mesquite flour per cup of total dry ingredients which is about 12% by weight. As mesquite is similar to cinnamon but rather softer in taste/aroma profile it makes very nice combinations with dairy products such as whipped cream, ice cream and frostings. If you never have used mesquite, to gain an appreciation of what mesquite can do, we suggest you try these contrasting uses. First add 2 tablespoons of mesquite per cup of dry ingredients to your favorite waffle recipe. Secondly blend it into whipped cream until it is a light tan color and just imagine the possibilities.

For mesquite flour meal wholesale orders, both packaged and bulk, call 800-543-1702

Mesquite apple nut muffins

2 tablespoons of Mesquite flour
1/2 cup of whole wheat flour
1/2 cup of refined wheat flour
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/3 cup of sugar
1/4 cup of vegetable oil.
1 teaspoon of vanilla
2 eggs
1 apple cut in pieces.
1/4 cup of chopped nuts.
1/3 cup of milk.

Mix the dry ingredients. Separately mix the liquid ingredients with the beaten eggs. Add half the dry ingredients to the liquid ingredients. Then add the nuts, chopped apples and the rest of the moist ingredients and mix well. Place in oven at 350 F for 25 minutes and then test with a toothpick to see if it comes out clean.

Recipe courtesy of Pam Mathison

Mesquite Oatmeal Raisin Cookies

1 cup (2 sticks)butter
1 cup firmly packed brown sugar
1 cup granulated sugar
4 eggs
1/2 teaspoon vanilla
1 cup all purpose flour
1 tablespoon baking soda
1/2 teaspoon cinnamon
3 cups quaker quick oats
1/2 cup mesquite flour
1 cup raisins
1/2 teaspoon salt
2 teaspoons guar gum

Heat oven to 350 F. Beat together butter and sugar until creamy. Add eggs and vanilla and beat well. Add regular flour, mesquite flour, baking soda, cinnamon, guar gum and salt and mix well. Stir in oats and raisins mix well Drop by rounded tablespoon onto ungreased cookie sheet. Bake 12-14 minutes. Cool 1 minute and move to wire rack. Makes about 4 dozen

Recipe courtesy of Anita Lavaisse

Healthy Mesquite Flour

Mesquite Pod Sugar, Flour and Meal