Mesquite Recipes

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. 

Mesquite Nectar/Syrup

Ingredients:

• 8 cups Water
• 4 cups broken mesquite pods.

Directions:

• 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

Ingredients:

• 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

Directions:

• 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

Ingredients:

• 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

Directions:

• 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. 

www.urbanfarm.org/peggysuesmesquiterecipes