Mesquite
has been a source of nutrition for Native Americans and others living in
arid regions for 2000 years.
The mesquite tree grows in the desert regions throughout
the world and in areas that are not suitable for most agriculture.
The trees grow wild in the Southwest and are generally considered a weed.
Most people are only familiar with mesquite as the
source of flavoring for meats grilled over a Mesquite wood fire which adds
a distinct smoky sweetness to the grilled food.
Few have experienced the delectable flavor of the ground
pods. Mesquite flour is generally produced from the pods of the
Honey Mesquite; also known as the Velvet Mesquite and is made by toasting
the pods over hot coals, then allowing them to cool and grinding them into
flour.
Mesquite flour is an excellent source of calcium,
magnesium, potassium, iron, and zinc.
You can a
Try adding 2 tablespoons per total cup of ingredients
for an unbelievable flavor and aroma in all your baked goods.
Basic Yellow Mesquite Cake
serves 12
2 1/4 cups whole wheat pastry flour
3/4 cup mesquite flour
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup softened butter
1 1/3 cups cane juice crystals
2 eggs
2 teaspoon Spicery Shoppe Vanilla
1 1/3 cups milk
1. Sift the flours, salt, and baking powder in a bowl
2. Beat the cane juice crystals, eggs, vanilla, and butter in a separate
bowl
3. Slowly combine the 2 bowls plus the milk. Beat until smooth.
4. Pour the batter into 2 greased 9-inch round cake pans.
5. Bake for 30 minutes in a pre-heated oven at 350° F.
