Mesquite powder may not be a common baking ingredient, but this sweet and spicy flour made from the seeds of mesquite trees deserves more attention. With a complex flavor profile of molasses, hazelnut, and cinnamon, mesquite powder adds a uniquely warm character to baked goods.
Mesquite trees have a notorious reputation as a problem plant in parts of the Southern United States. However, their seed pods can be turned into a gluten-free, nutrient-dense mesquite flour that brings out the best of this tenacious tree. As a rising baking trend, mesquite powder blends well with wheat or white flours and introduces bakers to a tasty heirloom ingredient.
Mesquite powder, also called mesquite flour, is made by milling the dried seed pods of mesquite trees. Common in desert regions of the American Southwest and Mexico, mesquite trees produce bean-like seed pods that are ground into a sweet, reddish-brown flour.
With an aroma reminiscent of hazelnuts, cream, molasses, and warm spices like cinnamon, mesquite powder has a more complex flavor than regular flour. It adds a rich, sweet character and subtle spiciness to baked goods.
The flour has a mildly smoky quality, but this comes from the spices and sugars rather than actual smoke. So mesquite powder differs greatly from the wood chips used for smoking meats.
How to Make Your Own Mesquite Powder
Mesquite Powder Recipe
Ingredients
- Mesquite pods
Instructions
- Select pods that are very dry and brittle, no green patches
- Further dry indoors to discourage mold growth
- Grind small batches at a time for a fine, uniform texture
- Sift flour through a tea strainer or flour sifter
- Use mesquite powder quickly or refrigerate/freeze for storage
Nutrition and Health Benefits
In addition to its rich flavor, mesquite flour brings some healthy perks to baked recipes:
- Gluten-free: Safe for people with celiac disease or gluten intolerance
- High fiber: Promotes digestive health
- Rich in minerals: Supplies magnesium, calcium, potassium, iron and zinc
- Contains protein: Includes amino acids for well-balanced nutrition
- Low glycemic index: Won't spike blood sugar dangerously
With about 17% protein content and ample fiber and minerals, mesquite flour qualifies as a nutritional powerhouse. Replacing some regular flour with mesquite powder boosts the nutrient value of cookies, breads, pancakes and more.
How to Use Mesquite Powder in Baking
Bakers recommend using a mix of flours when baking with mesquite powder. Substituting about 25-50% of wheat or white flour with mesquite balances the intense, molasses-like taste. This flour combo also ensures enough gluten development for adequate rising.
To make mesquite powder recipes:
- Combine 1 part mesquite flour with 2 parts all-purpose or whole-wheat flour
- Use in recipes for cookies, cakes, quick breads, pancakes, etc.
- Start with 25% substitution, adding more mesquite powder once comfortable with the flavor
- Allow baked goods extra time to brown evenly
Because of its sweetness and spice, mesquite flour shines in recipes already featuring flavors like chocolate, cinnamon, nuts and warm spices. It brings out the best in gingerbread, spice cookies, mocha cake and more.
Mesquite Powder Cookie Recipes
Cookies may be the best introduction to baking with mesquite flour. The rich, brown sugar molasses notes pair beautifully with chocolate chunks or spices. Try these tantalizing mesquite powder cookie recipes:
Chocolate Mesquite Chunk Cookies
Loaded with dark chocolate chunks, these cookies will convert any mesquite skeptic. Their crackly tops and chewy centers burst with warm, cocoa molasses flavor.
Ingredients:
- 1 1/4 cups all-purpose flour
- 3/4 cup mesquite flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 12 ounces dark chocolate chunks
Instructions:
- Whisk flours, baking soda and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and both sugars until light and fluffy. Beat in eggs and vanilla.
- Gradually stir dry ingredients into butter mixture. Fold in chocolate chunks.
- Scoop dough by rounded tablespoons onto parchment-lined baking sheets.
- Bake at 350°F for 9-11 minutes until set.
Mesquite Ginger Cookies
Warm ginger and allspice amplify the molasses nuances of mesquite flour in these crispy, spice-kissed cookies. A sparkling sugar coating adds crunch and shimmer.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup mesquite flour
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sparkling sugar
Instructions:
- Whisk flours, ginger, allspice, baking soda and salt in a bowl. Set aside.
- Beat butter and brown sugar until fluffy. Beat in egg and molasses.
- Gradually mix in dry ingredients until combined. Refrigerate dough for 30 minutes.
- Scoop dough by rounded tablespoons and coat thoroughly in sparkling sugar.
- Arrange cookies 2 inches apart on parchment-lined baking sheets. Bake at 350°F for 10-12 minutes.
Savory Mesquite Powder Recipes
While cookies may seem like the obvious choice for mesquite flour, don't overlook options for more savory baked dishes. Mesquite powder's depth of flavor enhances hearty favorites like these:
Mesquite Cornbread
Moist, golden cornbread gets boosted with subtle molasses sweetness and spice from the addition of mesquite flour. Serve wedges straight from the oven with soup or chili.
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup mesquite flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 3 tablespoons honey
Instructions:
- Preheat oven to 400°F. Grease an 8-inch square baking pan.
- In a large bowl, whisk flours, cornmeal, baking powder and salt.
- In another bowl, combine eggs, milk, oil and honey.
- Add wet ingredients to dry, stirring just until moistened.
- Pour batter into prepared pan. Bake 18-22 minutes until golden brown.
Mesquite Brownies
Taking brownies to a deeper, darker level of chocolate decadence, mesquite powder adds flair to every bite. The flour's natural hints of spice and nuts complement cocoa's bittersweet intensity.
Ingredients:
- 3/4 cup all-purpose flour
- 1/2 cup mesquite flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, melted
- 2 1/4 cups white sugar
- 1 tablespoon vanilla
- 4 eggs
- 3/4 cup cocoa powder
Instructions:
- Preheat oven to 350°F. Grease a 9x13-inch pan.
- Whisk flours, baking powder and salt in a medium bowl.
- Mix melted butter, sugar and vanilla in a large bowl. Beat in eggs one at a time.
- Stir in dry ingredients just until incorporated.
- Fold cocoa powder into batter until evenly blended.
- Spread in prepared pan. Bake 25-30 minutes.
Storing Mesquite Powder
To retain optimum flavor and freshness, use mesquite flour soon after grinding. For later use, transfer to an airtight container and store in the refrigerator or freezer to prevent spoilage.
If purchasing pre-ground mesquite powder, check expiration dates and store according to package guidelines. Heat and humidity can encourage mold growth in mesquite flour over time.
Properly stored, mesquite powder should retain good flavor and baking properties for 9-12 months. For the best results, use within that first year whenever possible.
FAQs
Where can I buy mesquite powder?
Mesquite flour may not be widely available yet in grocery stores. Check well-stocked baking aisles or natural food markets for prepackaged mesquite powder. Otherwise, purchase it online through sites like Amazon.
What's the difference between mesquite pods and mesquite wood?
Mesquite trees yield both wood and seed pods. The wood is chipped or sawdusted for smoking foods like barbecue. The dried seed pods are milled into mesquite flour for baking. So they serve very different culinary purposes.
Does mesquite powder taste smoky?
Despite its association with smoking, mesquite flour itself does not taste smoky. Its rich, molasses and spice-like flavor comes from sugars and compounds inherent to the fresh seed pods themselves. Any subtle smokiness is more from added seasonings than actual smoke exposure during processing.
Can you use too much mesquite powder when baking?
It's best not to replace all the regular flour in a recipe with mesquite powder. Using more than 50% substitution may overpower other ingredients. And because it lacks gluten, too much mesquite flour can yield dense, crumbly baked goods. Start with 25% mesquite and adjust up slowly once comfortable.
What kinds of recipes work well with mesquite powder?
The flour's strong brown sugar, cocoa and warm spice notes make it a natural fit for chocolate, gingerbread, spice cookies, coffee cake and more. Mesquite powder also complements cornbread, pancakes, brownies and milder items like sugar cookies or yellow cake.