Mesquite- something I only associated with BBQ chips in my Standard American Diet past, is actually an awesome superfood- one that can be used in tons of delicious smoothies as well as baking.
The best way to describe the taste of this stuff is (I quote from our store) deep ancient caramel-molasses smoky- nutty sweet- quite the mouthful. It is a slightly sweet, yet low glycemic, powder that can be subbed for flour in a variety of recipes. The powder comes from the crushed pods of the mesquite tree, from the driest climates and is traditionally thought to bring strength to those who consume it- rock on!
This organic, raw, vegan, non-gmo, gluten-free powder is a great source of iron, calcium, lysine, iron, zinc, magnesium, and potassium.
As you can tell from my previous posts, I love a good paleo baking day- and usually stick with coconut flour, but since learning of all the options available, I’m loving the chance these products have given me to mix things up a bit. I wanted to make a cookie with this mesquite so I looked up some basic sugar cookie recipes, then began to sub and modify until I had come up with a solid, mesquite treat.
These cookies aren’t your typical, super sweet, indulgent dessert- rather a very simple, humble, purely natural and earthy take on a treat. I have really come to appreciate less sweetened baked goods, and the low glycemic products like Carazuc and mesquite help immensely in making them. I added a sweeter, toffee like glaze to half of this batch, that you might enjoy more than the plain ones if you have a strong sweet tooth. Find the directions on how to make that as well, below.
You will need:
Add coconut flour, mesquite, sugar, cinnamon, baking soda and powder to a bowl and mix.
Mix egg, vanilla, and melted coconut oil in a separate bowl.
Mix the two bowls’ ingredients together and start to mix, mushing everything together.
Keep mixing until you can form a ball with your hand. It will be crumbly but that’s okay, these cookies are not the prettiest.
Preheat your oven to 350 and grease a baking sheet, use a piece of parchment or a silpat mat.
Spoon out dough in 1 tsp scoops (tiny cookies!) and flatten by hand on baking sheet.
Bake for about 5 minutes and pull when edges begin to get burnt.
I might rename these desert cookies, as they resemble the dry broken earth often found in desert climates.
Let these cool and if you’re eating them plain, chow down!
If you want to add a simple toffee glaze you will need 1 to 2 tsp of grassed butter and 2-4 tsp of carazuc coconut sugar.
Heat in a tiny pan over high heat and mix well. Bring to a soft boil, mixing well, for about 30 seconds to a minute. Carefully pour over cookies and let cool.
I’ve made these cookies twice and really enjoy them. I’ve only shared with a few, but they seemed to enjoy them as well. I’m super interested now in other ways to use mesquite. Have you ever used it? Share your recipes with us if so!
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