After attending Peggy Sorensen’s recent talk on mesquite, I tried making flour using a coffee grinder, and wanted to try it in a recipe.  So I adapted a crazy cake recipe (it’s also called wacky cake or depression cake, since the recipe originated during the depression when eggs, milk and butter were hard to come by).  I needed to make it gluten free, and since mesquite flour is so sweet, decided to try to omit the sugar (it worked!).