Made from the seed pods of the Mesquite tree, this Peruvian flour will lend a sweet, slightly smoky taste to a variety of foods. This versatile flour enhances the flavors of cinnamon, chocolate, caramel and coffee. Use it in a limitless variety of foods including baked goods, soups and beverages.
Mesquite, or Algarroba, trees grow wild in the large forests in the coastal regions of northern Peru. They have been a praised source of nutrition for centuries. Their seed pods are dried and milled to produce mesquite powder or flour. Medical studies have shown that despite its natural sweetness, mesquite powder is effective in controlling blood sugar levels.
Sweet mesquite flour can be used as a protein powder in beverages, granola and energy bars. Mix it with regular flours in baked goods including breads, cookies and pastries or add it to soups and breadings.
Chocolate Mesquite Cake with Mesquite Frosting
3/4 c. unsweetened cocoa powder
2 1/4 c. rice flour
1 c. Zócalo Mesquite Flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 tsp. xanthan gum
3/4 c. canola oil
1 c. brewed coffee
2 tsp. The Mexican Vanilla Plantation vanilla extract
3 c. milk (or milk alternative)
1 3/4 c. sugar
Preheat oven to 350 degrees F. In a bowl mix together oil, coffee, vanilla, milk, and sugar. Sift in rice flour, cocoa, mesquite flour, salt, baking soda, baking powder, and xanthan gum. Whisk until batter is completely smooth. Pour batter into two lightly greased 9 inch cake rounds or a lightly greased 9 x 13 baking pan. For 9 inch cake rounds bake for 30-35 minutes, for 9x13 bake for 40-45 minutes or until an inserted knife or toothpick comes out clean. Allow cake to cool completely, then frost!
1 c. butter, softened
3 1/4 c. powdered sugar
1 tsp. milk
1 tsp. The Mexican Vanilla Plantation vanilla extract
1/8 tsp. salt
1/4 c. Zócalo Mesquite Flour
(*Note: for a stronger mesquite flavor add 2 Tbl. more mesquite powder and omit 2 Tbl. powdered sugar)
Beat butter and salt together until creamy. Add vanilla and slowly sift in powdered sugar and mesquite while beating on low speed. Once all sugar and mesquite has been added beat on medium-high speed for 3 minutes. Add milk and beat an additional 3-5 minutes until frosting is light and fluffy.
Copyright Zocalo Gourmet. Recipe developed by in-house baker, Heather Curtis.