Mesquite is one those fantastic ingredients that is simply not on the radar of most kitchen dwellers. In addition to its distinct, warm, soft-edge spiciness, many people are excited about the nutritional profile of mesquite. The flour or meal that comes from ground mesquite pods is rich in protein, magnesium, potassium, fiber, high in lysine, and low on the GI-index. Mesquite is gluten-free, so you should start by substituting a small percentage of mesquite flour for the regular flour in your favorite baked goods. You can also simply use it as a seasoning.

We've been enjoying the finely milled Namibian and Peruvian mesquite flour from San Pedro Mesquite Company, they also have a downloadable e-book full of mesquite recipe ideas like the cornbread recipe below.

If you are interested in reading more on harvesting desert foods take a look at this native desert foods site (also has a tasty looking mesquite pancake recipe). The Desert Harvesters website is also fascinating and informative.

Mesquite Cornbread

3/4 cup cornmeal
3/4 cup flour
1/2 cup mesquite meal
1/2 teaspoon baking soda
2 teaspoons baking powder
3 tablespoons butter, melted
1/2 teaspoon salt
1 egg
3 tablespoons honey
1 cup buttermilk

optional: 1 cup corn, 3/4 cup grated jack cheese, 3 tablespoons minced onion, or 1 tablespoon chipotle flakes.

Combine the dry ingredients in a medium sized bowl. Mix wet ingredients and stir into dry ingredients until just combined. Add optional ingredients if desired. Spread onto a greased and preheated 8x8 pan. Bake 20 to 25 minutes at 350 degrees.

Serves 8.

Comments (1) | March 3 - 6:23 PM

category: Recipes, Superfoods