From: Peggy Sue Sorensen
of The Desert Kitchen
Check out other mesquite videos at www.UrbanFarm.org/Mesquite
Peggy Sue Sorensen has been enjoying the variety and delicious options available with mesquite flour and pods for several years. We managed to get a few recipes from her this year and we are delighted to share them with you.
- 8 cups Water
- 4 cups broken mesquite pods.
- Boil pods for 15 minutes the remove from heat and let sit until the water cools.
- Blend the water and pods in a blender until fully well blended.
- Strain the liquid to remove all the mash.
- Add 1 cup water to the mash to extract again, then strain and squeeze out well.
- Drink as is, for simmer liquid down into a simple syrup.
Mesquite Balls / Mesquite Butter
- 1 cup Mesquite flour
- 1 cup any nut butter.
- Optional: Spices, herbs, nuts, seeds, or dried fruit. (Salt, cinnamon, ginger, etc.)
- Cacao powder or coconut flakes
- Mix mesquite flour and nut butter together.
- Add in any optional ingredients.
- Form into bite-sized balls and
- Either roll in extra mesquite flour, cacao powder, or coconut , flakes, or
- put mixture into a jar and use as a spread on bread, crackers, or just as a treat by the spoonful.
Mesquite Chocolate Chip Cookies
- 2 cups Mesquite Flour
- 2 tsp Baking soda
- 1/4 tsp salt
- 1/2 cup butter or coconut oil
- 2 eggs
- 1 tsp vanilla
- 1/4 cup applesauce
- 2 Tbsps. chia seeds in 1/3 cup water
- 1 cup chocolate chips
- Preheat oven to 300°F
- Combine all dry ingredients except the chocolate chips,
- Mix in butter/oil, eggs, vanilla and applesauce. Dough will be dryish.
- Add chocolate chips last.
- Divide into small, flat cookies
- Bake “low and slow” for 45 minutes.