Mesquite Bean Flour

We always love it

I’ve added Mesquite flour to my breads, cookies, and cakes, and it has enriched all of them with a nutty flavor.

This comes from Argentina, not the U.S. I think that should have been mentioned in the listing. Also, the instructions suggest using it to replace only a small amount of your wheat flour, rather than substituting it entirely for wheat flour. At the cost of the package, that too would have been of interest to a buyer.

Grainy sweet ground bean/pod makes a crispy tasty drench for braising. I use it for a crisp coating on my bean burgers and fish. I'm a veg/pescatarian, but you should try this on chicken, mixed with some regular flour to help it stick.

Mesquite pancakes are great. Still experimenting with ratio of whole wheat (I use white Sonoran) to mesquite to use for flavor. Our local Environmental Working Group does it perfectly on their fall Pancake Day, but I lost that recipe. I highly recommend standing in their long lines for these great pancakes.

Mesquite can be added to baked goods for it's distinctive flavor and to replace some sugar for it's nutritionally superior sweetness. It has potential to be used much more than it is. We, like our wild mammal cousins, would be healthier for making mesquite a staple in our diets.

I purchased the mesquite bean flour for a natural and cultural history class I co-teach at the UA called Sense of Place (GEOS195D). My colleague baked up mesquite pancakes (blended with standard baking mix) which we gave to the students while sitting under a mesquite bosque at Catalina State Park. Most of the students enjoyed the flavor and texture provided by the mesquite. I thought that the mesquite flour was excellent.