Mesquite Flour

[Jnkmnky]

Well, I got the mighty expensive mesquite flour and I have to say...I'm not a baker, but it's really a neat addition to my foods. It's sweet and chocolatey. I added some to a whipped, iced coffee and it was great. I added the suggested 2 tbsps to pancake mix and it was very good. But I want to try the chicken and baked apples with Mesquite tomorrow for dinner. I think it's worth buying ...for those who were wondering, because you need such a small amount to add the flavor. It's less of a flour, I think, and more of a spice. I got mine on line at casa de fruta. I saw a recipe for stir fried veggies with it and I think that would be interesting as well. But for those who bake and cook more than I do..I would recommend getting it. It's different. It's also very sweet. Like powered, sweetened chocolate, sugar, cinnamon. Very unusual. I think I'll add it to my chebe bread!

[jenvan]

wow that sounds interesting--chocolatley, sweet taste. i kept thinking--with a name like mesquite--that it would taste like liquid smoke or grill flavoring

[skbird]

I found this doing a search:

Mesquite, the Rediscovered Food Phenomenon

By Liz DeCleene

The Ruby Range

Growing up in South Texas meant that chewing on mesquite pods was a part of childhood, like kids from Iowa sucked on honeysuckle.  The sweet taste of the bright yellow beans was a favorite treat of the young cow pokes and Native Americans.  Little did these children know that for 2,000 years mesquite was a source of nutrition for Native Americans and indigenous peoples in the arid regions of the earth.

Ask most Americans about mesquite, and they will know it as a source of flavoring on the grill. They talk of restaurants that promote their mesquite grilled meats.  They report using this extraordinary hard wood to add a distinct smoky, sweetness to grilled foods.  Some have used wood for fuel, furniture or flooring. Unfortunately, few have experienced the delectable flavor of the ground pods.

The mesquite tree grows in the desert regions throughout the world, areas not suitable for most agriculture.  These trees can be found in the US from central Texas to southeastern California and up in the Utah. On 25% of the planet spices of mesquite, prosopis, can be found growing without any assistance from fertilizers, pesticides, irrigation or capitalization. These trees take little cultivation.

The amount of nutrition supplied by mesquite trees is quite astounding.  In the Southwest of the US, the tree is considered a weed by many ranchers who attempt to eradicate it in order to grow grass.  In other parts of the world the pods are still harvested and ground into meal or flour.  This is sustainable agriculture at its most basic level, people supporting life naturally off the plants that grow around them.

For Native Americans in the Southwest and Mexico, mesquite meal was an integral part of their daily diet.  As these communities have moved away from the native desert foods and became more sedentary, obesity and diabetes has grown at an astounding rate. It is reported that 50% of the Pima and Tohono O’odham peoples have over 35 years of age suffer from diabetes.

The removal of mesquite from their diets is believed to be one of the key reasons for these figures.

Diabetes is growing in the general US population too.  Pediatricians are reporting it in children as young as 5 and researchers have seen a 70% increase in ages 18 – 22. Why are all these figures significant to an article about mesquite?  Mesquite is a food that works to balance blood sugar.  For 2,000 years the Native Americans in arid regions relied on mesquite as food staple.  For 2,000 years a major part of their diets helped to regulate blood sugar.  Diabetes did not exist in these communities when there diet consisted of native plants with mesquite being consumed in great quantities.

Researchers report that mesquite is highly effective in balancing blood sugar.  The natural sweetness in the pods comes from fructose.  Fructose does not require insulin to be metabolized making it safe for diabetics. The high rate of dietary fiber, pads are 25% fiber, causes the nutrients in mesquite to be absorbed slowly preventing the spikes and valleys in blood sugar.  With a glycemic index of 25, mesquite requires a longer time to digest then many grains. The digestive time for mesquite is to 4 to 6 hours unlike wheat that digests in 1 to 2 hours.  These factors result in a food that maintains a constant blood sugar for a sustained time and as a result prevents hunger.  Here is a food that supports the diabetic’s diet and helps maintain a healthy insulin system in those not affected with blood sugar problem.

Mesquite flour not only stabilizes blood sugar but it tastes great with a sweet, slightly nutty with a hint of molasses flavor.  Further this food delivers a big hit of nutritional value.  It is high in dietary fiber and protein including lysine.  The ground pods are between 11% and 17% protein.  Mesquite is a good source of calcium, magnesium, potassium, iron, and zinc.  Mesquite is low carbohydrate, low glycemic and low in fat.

This fragrant flour can be used in baking or as a seasoning on food and in drinks.  In baking it the taste becomes quite strong if over 25% mesquite is used.  It’s hard to beat the taste of pancakes, muffins, cakes, corn bread or cookies baked with the addition of mesquite. It can be sprinkled generously on food as a seasoning and used in breading for meat and fish.  One mesquite specialist adds it to morning smoothies and finds he doesn’t get hungry mid morning.  Mixes are now available from Ruby Range that combine mesquite with other gluten-free flours make experimenting with this amazing flour easy.

How can you lose trying a native food that:

    * Has sustained desert dwellers for centuries

    * Has a low glycemic index

    * Is a source of calcium, magnesium, potassium, iron, and zinc

    * Adds vegetable protein including lysine to the diet

    * Supports sustainable agriculture world wide

    *  Can be used as a tasty condiment or in baking

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So it's ground pods. That might explain the chocolaty flavor. I may have to find some of this stuff...

Stephanie

[jenvan]

Stephanie-

Kind of makes me laugh about how in the US they consider it a weed, rather than harvesting it. Doesn't surprise me !

[Jnkmnky]

Ruby Ridge has flour mixes in addition to the straight up Mesquite flour. I got the 16 oz bag of mesquite flour from www.Lame Advertisement.com I didn't get a flour mix, so I only use a couple of tbsps at a time. I think it will last a long time. If you already have gluten-free flours around your home, you shouldn't need the flour mixes. You can use the 100% Mesquite for so much more according to the recipes on line. Just add to coffee, in smoothies, for sauces, as a spice directly on food. Tonight I'm going to try the baked chicken with apples and Mesquite recipe in the link below. My kids are making chebe right now and adding two tblsps of Mesquite to the mix. I can't see how it won't taste good. I can't believe I've never heard of this stuff outside a bbq.

Here's a link to the varied recipes you can use Mesquite.

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[skbird]

Jen - yeah, that sounds about right!

Stephanie

[Jnkmnky]

We made the cinnamon chebe with 2tbl of the Mesquite. I added an additional 1/2 tablespoon of applesauce. They are so good. Wow-good. I'd love to spread some cream cheese all over them...but I'm dairy free The flavor is as good as any cinnamon flavored bagel out there. I tried this chebe a few weeks ago and liked it, but we all REALLY like it now.

[lbsteenwyk]

Thanks for reporting on the Mesquite flour! I'm going to try some!

[Jnkmnky]

The mesquite flour is more of a spice. I made the chicken and apple baked dinner that's listed in the recipe link above... well, it was great. And I was thinking, that the flavor seemed different than when mixed with the chebe bread. It's very strong, very sweet and very good. It's so sweet, you can eat it plain. My kids kept dipping their fingers in it. When I bought the 16 oz bag and paid 15$ for the flour and the shipping!!! I was thinking I was getting ripped off. But when I used it, just two tablespoons, I realized I got a lot for the money. I think you could add it to yogurt to kick up the protein and make it more filling. It's so versitile. And apparently good for you. I like the fact that you don't need to fret over which store bought dressing or spice is gluten free if you've got a bag of Mesquite lying around. At least for now, it's totally new to our family, so we're enjoying the flavor.

[Emme999]

We made the cinnamon chebe with 2tbl of the Mesquite.  I added an additional 1/2 tablespoon of applesauce.  They are so good.  Wow-good.  I'd love to spread some cream cheese all over them...but I'm dairy free

<{POST_SNAPBACK}>

Have you tried the Tofutti "Better than Cream Cheese" ? It's really good And dairy free And (from what I've heard) gluten free too! The company doesn't gaurantee that it's gluten-free, but I know of a lot of celiacs who use their stuff (Including me!)

Congrats on finding a new tasty food! Thanks for sharing

- Michelle

[skbird]

Hey Michelle - good to know about the Tofutti stuff. I was checking it out yesterday in the store but saw the maltodextrin (I think that was what I saw) and since I am still feeling bad from having Tums (still mad about that!!!) I decided not to risk. Also, have had some non-dairy cream cheese before that was not all that great.

I'll give it a shot!

Stephanie

[Jnkmnky]

Hey, thanks! I'll give it a try. Wait, is it soy? I'm on a rampage against soy.

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Here's the link everyone's gotta be getting sick of.

[Jnkmnky]

Ok. Mesquite in Beef stew is not a good idea. I put only one tablespoon in a LG pot of beef stew I made today. One little Tablespoon... Blech. It is StrOONg stuff. On the chicken it was awesome. I think a little less is better with this stuff.