Recipe
Mesquite is our new favourite flour alternative. It’s high-protein,
low G.I. and full of soluble fibre, and it tastes so good we’ve been experimenting with it in all our baking.
Mesquite was traditionally used as a staple food for centuries by people living in the deserts of northern Mexico. From the legume family, the beans of the Mesquite tree are ground into a high-protein meal rich in calcium, magnesium, potassium, iron and zinc.
It’s a much more nutritious alternative to wheat flour, and naturally gluten-free, making it a great alternative for anyone with allergies, or people who choose to follow a gluten or grain-free lifestyle.
Best yet, Mesquite powder is delicious – slightly nutty with a hint of sweet caramel. Try it in your baking as a flour substitute, or you can even use it as a thickener in soups or stews.
This pancake recipe combines buckwheat and Mesquite flour and is free of gluten, dairy and eggs. The Mesquite provides a lovely caramel flavour, delicious paired with coconut sugar or coconut nectar.Ingredients: ¼ cup chia seed¾ cup buckwheat flour½ cup mesquite powder pinch of salt 1 tsp. baking powder 1 ½ cups waterextra virgin coconut oil to oil the fry pan 1 cup of berries and coconut nectar.
Directions: 1. Add mesquite, buckwheat, salt, baking powder and chia seed to a blender and blend briefly to combine. 2. Blend in water until the mixture is smooth and well combined.3. Allow pancake mix to stand for two minutes to thicken slightly. Check the consistency, if too thick add an additional ¼ cup of water and mix well. 4. Heat a frypan over medium heat and oil well with coconut oil. 5. Once the pan has heated pour in ¼ of a cup of the pancake mix at a time.
Cook until bubbles start to appear on the surface of the pancake, then gently flip and cook until golden on both sides. Keep warm while cooking the remaining pancakes, oiling the pan as required. 6. Serve with fresh or frozen berries and drizzle with coconut nectar.
low G.I. and full of soluble fibre, and it tastes so good we’ve been experimenting with it in all our baking.
Mesquite was traditionally used as a staple food for centuries by people living in the deserts of northern Mexico. From the legume family, the beans of the Mesquite tree are ground into a high-protein meal rich in calcium, magnesium, potassium, iron and zinc.
It’s a much more nutritious alternative to wheat flour, and naturally gluten-free, making it a great alternative for anyone with allergies, or people who choose to follow a gluten or grain-free lifestyle.
Best yet, Mesquite powder is delicious – slightly nutty with a hint of sweet caramel. Try it in your baking as a flour substitute, or you can even use it as a thickener in soups or stews.
This pancake recipe combines buckwheat and Mesquite flour and is free of gluten, dairy and eggs. The Mesquite provides a lovely caramel flavour, delicious paired with coconut sugar or coconut nectar.Ingredients: ¼ cup chia seed¾ cup buckwheat flour½ cup mesquite powder pinch of salt 1 tsp. baking powder 1 ½ cups waterextra virgin coconut oil to oil the fry pan 1 cup of berries and coconut nectar.
Directions: 1. Add mesquite, buckwheat, salt, baking powder and chia seed to a blender and blend briefly to combine. 2. Blend in water until the mixture is smooth and well combined.3. Allow pancake mix to stand for two minutes to thicken slightly. Check the consistency, if too thick add an additional ¼ cup of water and mix well. 4. Heat a frypan over medium heat and oil well with coconut oil. 5. Once the pan has heated pour in ¼ of a cup of the pancake mix at a time.
Cook until bubbles start to appear on the surface of the pancake, then gently flip and cook until golden on both sides. Keep warm while cooking the remaining pancakes, oiling the pan as required. 6. Serve with fresh or frozen berries and drizzle with coconut nectar.