Mesquite is a legume belonging to the Prosopis genus and a traditional staple food of indigenous cultures from the arid regions of the Americas.
The bean pods of this legume can be dried and ground into flour, adding a sweet, nutty taste to breads, or used to make jelly or wine.
How to Use Mesquite in Baking
When used in gluten free baking, this legume flour should be used in combination with other flours – such as almond flour, coconut flour, garbanzo bean flour. Substitute ¼ cup-to-½ cup mesquite flour in each cup gluten free flour. You can also use this flour in breads, pancakes, muffins, cakes and even cookies.
Mesquite powder is high in calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine.