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CDM001

Sale
Sale

Mesquite Bean Flour - THIS PRODUCT WILL BE AVAILABLE LATE FALL 2023

  • CDM001
    • Argentine mesquite is finely ground and has a distinctive rich flavor, similar to mocha coffee, cinnamon and chocolate and provides wonderful flavor and aroma to baked goods
    • Good source of calcium, manganese, potassium, iron, and zinc
    • Excellent food for diabetics because of its ability to stabilize blood sugar
    • Kosher, gluten free, suitable for Vegans
    • Available in a 24 ounce re-sealable bag

    NOTE: SORRY, LOCAL MESQUITE FLOUR IS NOT AVAILABLE AT THIS TIME.


  • Sold Out
Size

Customer Reviews

Based on 14 reviews
86%
(12)
7%
(1)
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(1)
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J
Jill Winter

We always love it

N
Nancy Siefer
Give your cakes and breads a new flavor

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

E
ERB
mesquite bean flour

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.

m
martz
Great taste and nutrition

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.

G
Gary Huckleberry
Mesquite pancakes

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.