| Mesquite Meals and Medicine |
Theresa and Ditoh's Adventures ! T.A.D.A! |
There is an resurgence of interest in using Mesquite flour. As a result, several groups have purchased hammermills that can be used by the public to mill Mequite beans. Many organize public millings, creating an all day event including a pancake breakfast with music, dancing and all the other fun festivities one can imagine. Several groups have mounted their hammermills on trailers, making them available to groups outside their local area. Below are the hammermills that we are aware of. If you have information on other hammermills in Arizona, please let us know and we will post them. Have fun experimenting with this wonderful gift from Nature! CASCABEL http://www.omick.net/native_foods/native_foods.htm Cascabel Hermitage Association Education Program Hammermill obtained in 1998. Contact: David Omick and Pearl Mast, david@omick.net or www.omick.net PRESCOTT /CHINO VALLEY Prescott College Hammermill obtained in 2008. They plan to make it mobile. Contact: Tim Crews tcrews@prescott.edu 928-350-2215 SELLS Tohono O’odham Community College Hammermill obtained in 2008. Contact: Paul Buseck, pbuseck@tocc.cc.az.us TUCSON http://www.desertharvesters.org/hammermill/ Desert Harvester (mobile: can be rented in other areas) Contact: hammermill@desertharvesters.org 520-882-9443 |
There are three species of Mesquite common to the Southwestern desert: the Honey Mesquite (Prosopis glandulosa), the Screwbean Mesquite (Prosopis pubescens) and the Velvet Mesquite (Prosopis velutina). As a member of the leguminosae (legume) family, the Mesquite restores nitrogen to the soil, which is essential for plant germination and growth. Mesquite is an extremely hardy, drought-tolerant plant. Its roots grow wide and deep, absorbing water far below the hot surface of the desert soil. Their taproots have been recorded to go as deep as 190 feet. They also draw water closer to the surface, when available. They generally range from shrub size to a height of 10 to 15 feet, although under favorable conditions, the Honey and Velvet Mesquites may reach 30 to 60 feet in height. Some Mesquites reportedly live for more than two centuries. Mesquites may have single or multiple-branched stems, with needle-sharp thorns up to 3 inches long growing on the younger branches; the thorns are always straight. Their woody stems and branches have bipinnately compound leaves (leaves with two or more secondary veins, each having two rows of leaflets). Twigs characteristically form zigzag patterns. They are deciduous trees, with leaves falling off in the winter. New leaves appear in the spring soon followed by five-petaled blossoms called "catkins" that are pale green or yellow in color. These blossoms are shaped like spikes, each having ten stamens, which distinguishes them from other legume desert shrubs. These spring to summertime blossoms attract pollinators, with bees producing Mesquite honey that is valued for its flavor and nutritional qualities. The Mesquite produces an abundance of seedpods that are a nutritious food source for animals and humans. The pods ripen around mid-July through September in the Arizona Verde Valley region. The Honey Mesquite has smooth-surfaced leaflets while Velvet Mesquite has velvet-surfaced leaflets. The Screwbean Mesquite can be recognized by its tightly spiraled bean pods. Where the species overlap, sometimes the plants will hybridize making identification difficult. |
| Mesquite in bloom |
Collecting Mesquite Bark and smaller branches Cut into small pieces when fresh, so they can be more easily powdered when dry. Gum When the weather is mild, it is less likely to see gum forming on the branches. However, in the spring or early summer, tear off some lower live branches from the main trunks. In three to four weeks, the plants will heal the scars, usually secreting gum along the edges of the wound. Bean Pods Pods are ready to be harvested when they are yellow and begin falling off the tree, generally from late July through September. If you need to pull the pod, this is an indicator that the bean is unripe. Individual trees produce a wide variation in sweetness; gently chew on a ripe pod to determine its sweetness. Gather from the tree rather than the ground to avoid pods infested with insects, unless you can gather them directly after a windstorm. Beans that have been infested with insects will be light and hollow or have tiny holes in the pod. It is best to mill the pods as soon after harvesting as possible to avoid insect infestation. Approximately five pounds of bean pods will make one pound of Mesquite flour. The Mesquite grows in various pockets in the Verde Valley, being prolific in Cornville, Camp Verde and Cottonwood. Avoid picking beans close to the roadways due to water runoff that may have been subjected to automobile fluids, exhaust fumes, herbicides and pesticides. |
Mesquite as a Food Source Check out recipes at bottom of page! Traditionally, beans (both pods and seeds) were dried then ground into a coarse meal. Water was added and the flour was formed into cakes that were not baked. Some cultures removed the seeds from the pods and ground them into flour from which bread was baked. Flour made from the pods is both delicious and nutritious in a variety of dishes, but especially in baked goods. Mesquite flour can be used to replace toxic, bleached flours, aid in diabetes control and add nourishment to every meal. Mesquite takes about 4 to 6 hours to digest, unlike wheat that digests in 1 to 2 hours. As a result, hunger is delayed. Mesquite's sweetness comes from fructose that does not require insulin to be metabolized, which is good news for diabetics. Because of its high fiber content (25%), the nutrients are absorbed which also assists in stabilizing blood sugar levels. When used in baking, Mesquite flour is used in combination with other flours. Use about 1 cup of Mesquite flour for every 2 -3 cups of grain or rice flour. Mesquite flour is sweet; however, if you prefer to add more sweetener, we suggest using molasses or stevia in place of sugar. Mesquite flour adds a sweet, nutty taste to breads, pancakes, muffins, corn bread, cakes and cookies. Mesquite can also be used to make syrup, jelly, tea and wine. It has a sweet, rich, molasses-like flavor with a hint of caramel, which blends well into smoothies and other drinks, especially those made with cacao and maca. Mesquite meal is a great thickener. It can replace an egg in a recipe for pancakes, waffles or quick breads. Try using it to replace half the sugar in a cookie recipe, or to sprinkle as a topping instead of brown sugar. Add to salads, breakfast cereal and even your coffee with a pinch of mint leaves. Flavor steaks, chicken, fish and pork by sprinkling it on before grilling or adding it to your breading mixture. You can also sprinkle Mesquite on vegetables before grilling. It can be added to vegetable stir-fries, scrambled eggs, biscuits, breads, soups, even ice cream. Constituents found in Mesquite Flour per 100 grams: Protein 16 g Fat 3.4 g Energy 380 Calories Fiber 36 g Minerals Barium 3.7 mg Boron 3.2 mg Calcium 520 mg Chromium 0.12 mg Cobalt 0.03 mg Copper 0.8 mg Iron 18 mg Magnesium 140 mg Manganese 2.3 mg Molybdenum 0.05 mg Phosphorus 215 mg Potassium 1712 mg Sodium 12 mg Sulfur 222 mg Zinc 3.0 mg Nutrient source: http://www.indigo-herbs.co.uk Leaves, pods, bark: 5-hydroxytrptamine, tryptamine, tyramine, prosopine Gum: L-arabinose and D-glucuronic acid Mesquite is also known to be a rich source of the amino acid lysine. Other sources claim that powdered Mesquite seeds are made up of up to 40% protein. |
| Medicinal Properties of Mesquite Native American tribes have known of the medicinal properties of Mesquite for generations. Acting as an antacid, it can also treat digestive problems. It is used as an antibiotic; the roots, bark and leaves are antifungal, antimicrobial, astringent, antiseptic and antispasmodic. A powder or tea can be made from any of the above materials for athlete's foot and general fungal infections. This disinfectant wash or powder can be used for mild infections, stings, bites, sores and scrapes. The tea of the powdered plant can be used as a restorative after bouts of dysentery, diarrhea,stomach ulcers,dyspepsia, stomach/intestinal distress and food poisoning. It also soothes stomach and intestinal pain, ulcers, colitis and hemorrhoids. Leaves and pods can be made into an eyewash for inflammation, including pink eye. Poultices from the leaves are used topically to relieve headaches and to treat red ant stings. The white inner bark is used as an intestinal antispasmodic. The bark is also helpful in stopping excessive menstrual bleeding and reducing fevers. Young branches, when ground and toasted, were used to dissolve kidney stones. The Mesquite gum or resin is used as an eyewash to treat infection and irritation. It has several dermatological uses, including treatment for sunburn,sores, wounds, burns and chapped and raw skin. Mesquite gum is also used as a treatment for lice, cough, sore throat, mouth sores, laryngitis, stomach inflammation, fever reduction, painful teeth and gums. For peptic ulcers, unlike the chalky substances usually prescribed, it will not affect digestion and nutrient absorption from the small intestine and can be taken for long periods of time. The gum can also be used as a basic restorative for intestinal mucosa in more serious diseases or when recuperating from abdominal surgery. |
Milling the Bean Pods An industrial hammermill is the most efficient way to break up the pods and hard seeds to create Mesquite flour. Below is a list of hammermills in Arizona. They currently (August,2009) charge around $5.00 per pound to mill pods the customer has collected. The current retail price for Mesquite flour averages $15.00 per pound. For those who desire to mill their own flour, we have found an affordable method using a blender that is time-consuming, but economical. |
Grinding pods into flour with a blender Lay out the beans on a table to dispel insects and let beans dry , preferably in the sun for several days until they are brittle. When they easily snap in two, this is an indicator that they are dry and ready to be milled. Immediately, store the beans in a container with a sealed lid. We found that it is best to grind the beans as soon as possible to deter insect infestation. Mesquite can be gummy and clog up juicers and food processors. Hand grinding can be very tedious because the beans and pods are tough and fibrous. We found that a blender works well. If you have an expensive model, we suggest buying an inexpensive blender at a second-hand store to save wear and tear on your good blender. What you will need: blender, wooden spatula, funnel, sieve, bowl, jars to store flour. The process is simple. After the beans have dried and are brittle, break the pods into 1-2" pieces. Place 1-2 handfuls of broken pieces into the blender; you can practice to see how much works best for you. We usually fill the blender 1/3 full. Blend the pods until they are well thrashed. Pour them into a finely meshed bowl-shaped sieve and gently stir with a wooden spoon, capturing the flour in a bowl. Place the remaining pod pieces back into the blender and repeat the process 1 or 2 more times until you are able to break the hard seeds, which is full of nutrients. You can then save the broken pieces to make tea, syrup or "milk." That's all! The work area can get quite dusty from the flour, so you may want to mill outside or remove anything from the counter that you don't want to clean afterwards. |
Yummy Mesquite Recipes These are just a few that we have created or found on the web. In the recipes below, you can substitute your favorite flours for those we have chosen. Recipes calling for baking soda, we suggest using an aluminum-free product such as Bob's Red Mill http://www.bobsredmill.com/ We also suggest using eggs from hens that live as close to nature as possible. Ask around to see if anyone in your area has cage-free hens. Have fun experimenting and creating your own tasty treats! |
Ditoh's Mesquite Pirate Bread
1 cup mesquite flour
1 cup blue corn flour
1 cup barley flour
1 tablespoon baking soda
½ cup raw pumpkin seeds
½ teaspoon salt
½ teaspoon rosemary
4 eggs
2/3 cup olive oil
½ cup almond milk
1 can sweet corn
2 roasted jalapeno peppers (blackened) soaked in soy sauce
2 tablespoons molasses
Mix all ingredients. Oil the bottom of an 8x13" baking dish. Bake at 400 F.
until fork comes clean (about 25 minutes).
Ditoh's Onion Squash (or Sweet Potato) Cornbread
1 cup spelt flour
1 cup mesquite flour
1 cup blue corn flour
1 tablespoon baking soda
1 onion, chopped
2 eggs
2 cups squash or sweet potato, grated
2 tablespoons molasses
1 cup almond milk
1 cup olive oil
In a bowl, mix dry ingredients together.
Saute onion in a small amount of oil.
Beat the eggs, then add the onions, sweet potato, molasses, milk
and olive oil, stirring well.
Add the wet ingredients to the dry mixture and stir well.
Spread into well-greased 8x13" baking dish.
Optional: sprinkle on top:
fennel
sunflower or raw pumpkin seeds
anise
1 teaspoon cinnamon
Bake at 400 F. approximately 30 minutes
Ditoh's Sweet Potato (or Pumpkin) Bread
In a large bowl, mix well:
1 cup mesquite flour
1 cup brown rice flour
½ cup blue corn flour
½ cup barley flour
1 tablespoon baking soda
2 tablespoons cinnamon
1 teaspoon salt
2 teaspoons stevia powder
½ cup pumpkin (pepino) seeds
½ teaspoon anise seed
In a separate bowl, mix:
3 eggs, beaten
2/3 cup olive oil
Stir in:
1 cup almond milk
1 teaspoon vanilla
2 tablespoons molasses
Then add: 2 cups, sweet potatoe or pumpkin, grated
Mix into bowl with dry ingredients
Bake in a well-greased 8 x 13" baking dish at 400 F. for approximately
25 minutes. Bread is done when inserted toothpick comes out clean.
Basic Yellow Mesquite Cake
www.desert-tropicals.com
Mesquite flour will give a delicate and distinctive flavor to your cakes.
2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk
1. Sift the flours, salt, and baking powder in a bowl
2. Beat the sugar, vanilla, and oil or margarine in a separate bowl
3. Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
4. Pour the batter into 2 greased 9-inch round cake pans.
5. Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Pearl Mast's Mesquite Pancakes
http://www.omick.net/native_foods/native_foods.htm
Measure the following dry ingredients into a glass jar or other tight
container in which the dry mix can be stored. Shake to mix. (I usually
double or triple this recipe and mix and store it in a gallon jar.)
1 cup mesquite meal
1 cup whole wheat flour
1 cup unbleached flour
1 tablespoon baking powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons salt
When ready to make pancakes...
Whisk together in mixing bowl:
1 egg
1 tablespoon oil
1 cup buttermilk, sour milk, or fresh milk with a tablespoon of vinegar
added.
Add a cup of the dry mix to the liquids and whisk all together. Add
more milk as needed to thin batter. (I usually end up using a total of
about a
cup and a quarter of milk.)
Cook on hot griddle and enjoy with your favorite syrup or toppings.
Mesquite Waffles
Daniel Baker
1 cup whole wheat flour
3/4 cup mesquite flour
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1 1/4 cup oil
2 stiff beaten egg whites
Sift together dry ingredients. Combine egg yolk, milk and oil. Stir into dry
ingredients. Fold in egg whites leaving some fluffs. Don’t over mix. Makes
about 8 waffles.
Mesquite Syrup/ Molasses
Using a ratio of ¼ pound washed mesquite pods per quart of water, fill
crockpot nearly to the top.
Cook on low for at least 12 hours.
Strain, and reduce the tea by slow boiling to a thin, syrupy consistency.
Store in a sterilized jar.
When cooled, it thickens into a strong, robust, sweet syrup.
A 3 quart crockpot yields about 1 cup of syrup.
* Warning: in an instant, the syrup can burn, so keep a watchful eye on it!
1 cup mesquite flour
1 cup blue corn flour
1 cup barley flour
1 tablespoon baking soda
½ cup raw pumpkin seeds
½ teaspoon salt
½ teaspoon rosemary
4 eggs
2/3 cup olive oil
½ cup almond milk
1 can sweet corn
2 roasted jalapeno peppers (blackened) soaked in soy sauce
2 tablespoons molasses
Mix all ingredients. Oil the bottom of an 8x13" baking dish. Bake at 400 F.
until fork comes clean (about 25 minutes).
Ditoh's Onion Squash (or Sweet Potato) Cornbread
1 cup spelt flour
1 cup mesquite flour
1 cup blue corn flour
1 tablespoon baking soda
1 onion, chopped
2 eggs
2 cups squash or sweet potato, grated
2 tablespoons molasses
1 cup almond milk
1 cup olive oil
In a bowl, mix dry ingredients together.
Saute onion in a small amount of oil.
Beat the eggs, then add the onions, sweet potato, molasses, milk
and olive oil, stirring well.
Add the wet ingredients to the dry mixture and stir well.
Spread into well-greased 8x13" baking dish.
Optional: sprinkle on top:
fennel
sunflower or raw pumpkin seeds
anise
1 teaspoon cinnamon
Bake at 400 F. approximately 30 minutes
Ditoh's Sweet Potato (or Pumpkin) Bread
In a large bowl, mix well:
1 cup mesquite flour
1 cup brown rice flour
½ cup blue corn flour
½ cup barley flour
1 tablespoon baking soda
2 tablespoons cinnamon
1 teaspoon salt
2 teaspoons stevia powder
½ cup pumpkin (pepino) seeds
½ teaspoon anise seed
In a separate bowl, mix:
3 eggs, beaten
2/3 cup olive oil
Stir in:
1 cup almond milk
1 teaspoon vanilla
2 tablespoons molasses
Then add: 2 cups, sweet potatoe or pumpkin, grated
Mix into bowl with dry ingredients
Bake in a well-greased 8 x 13" baking dish at 400 F. for approximately
25 minutes. Bread is done when inserted toothpick comes out clean.
Basic Yellow Mesquite Cake
www.desert-tropicals.com
Mesquite flour will give a delicate and distinctive flavor to your cakes.
2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk
1. Sift the flours, salt, and baking powder in a bowl
2. Beat the sugar, vanilla, and oil or margarine in a separate bowl
3. Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
4. Pour the batter into 2 greased 9-inch round cake pans.
5. Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Pearl Mast's Mesquite Pancakes
http://www.omick.net/native_foods/native_foods.htm
Measure the following dry ingredients into a glass jar or other tight
container in which the dry mix can be stored. Shake to mix. (I usually
double or triple this recipe and mix and store it in a gallon jar.)
1 cup mesquite meal
1 cup whole wheat flour
1 cup unbleached flour
1 tablespoon baking powder
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons salt
When ready to make pancakes...
Whisk together in mixing bowl:
1 egg
1 tablespoon oil
1 cup buttermilk, sour milk, or fresh milk with a tablespoon of vinegar
added.
Add a cup of the dry mix to the liquids and whisk all together. Add
more milk as needed to thin batter. (I usually end up using a total of
about a
cup and a quarter of milk.)
Cook on hot griddle and enjoy with your favorite syrup or toppings.
Mesquite Waffles
Daniel Baker
1 cup whole wheat flour
3/4 cup mesquite flour
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1 1/4 cup oil
2 stiff beaten egg whites
Sift together dry ingredients. Combine egg yolk, milk and oil. Stir into dry
ingredients. Fold in egg whites leaving some fluffs. Don’t over mix. Makes
about 8 waffles.
Mesquite Syrup/ Molasses
Using a ratio of ¼ pound washed mesquite pods per quart of water, fill
crockpot nearly to the top.
Cook on low for at least 12 hours.
Strain, and reduce the tea by slow boiling to a thin, syrupy consistency.
Store in a sterilized jar.
When cooled, it thickens into a strong, robust, sweet syrup.
A 3 quart crockpot yields about 1 cup of syrup.
* Warning: in an instant, the syrup can burn, so keep a watchful eye on it!
Smoothies
2 tablespoons mesquite flour
1 cup cold water, almond milk or soy milk.
Add your favorite fruits
Include your favorite smoothie additives
Blend and Presto!
You have a nutritious meal that will stave off hunger for 4-6 hours.
Summer Mesquite Drink
2 Tbsp finely ground mesquite flour
1 cup cold water, almond milk or soy milk.
Stir and let sit for a couple of minutes.
Strain, add honey or cinnamon to taste.
Mesquite Tea
Brad Lancaster
Boil mesquite pods in a volume of water twice the volume of mesquite
beans along with a cinnamon stick for two hours.
Let it sit overnight.
Strain out the solids, then you’ve got one tasty drink which I usually serve
chilled! You can also prepare this like a sun tea, just put all ingredients
in a covered,glass jar and set out in the hot sun for a day.
Pinole (serves one)
1 tablespoon mesquite flour
1 tablespoon saguaro seed meal
1 cup of water (or almond or soy milk)
Stir all together and drink before flour settles to the bottom.
Vanilla Hemp Mesquite Milk
http://nutiva.com/nutrition/recipes/mesquitemilk.php
(You can purchase mesquite flour on this site.)
Ingredients:
1 C Nutiva hemp seeds (these are the freshest of all)
1 T mesquite pod meal
1 tsp. vanilla
3-4 C pure water
Combine hemp, mesquite, vanilla and 1/2 of the water in blender.
Buzz until mixture begins to get creamy and smooth.
Slowly add the remaining water, blend another moment, and serve.
Great as a smoothie base.
Excellent over granola, hot or cold cereal, grated or sliced apples or
selected fresh fruit.
The fiber, Omega 3 fatty acids and protein in this mix puts it into the
power food category!
Mesquite Mint Coffee
For a full-bodied rich flavor, add to your fresh ground organic coffee:
1 teaspoon dried mint leaves
1 teaspoon of mesquite flour
For variety try adding your favorite herbs such as, rosemary, anise or
fennel.
2 tablespoons mesquite flour
1 cup cold water, almond milk or soy milk.
Add your favorite fruits
Include your favorite smoothie additives
Blend and Presto!
You have a nutritious meal that will stave off hunger for 4-6 hours.
Summer Mesquite Drink
2 Tbsp finely ground mesquite flour
1 cup cold water, almond milk or soy milk.
Stir and let sit for a couple of minutes.
Strain, add honey or cinnamon to taste.
Mesquite Tea
Brad Lancaster
Boil mesquite pods in a volume of water twice the volume of mesquite
beans along with a cinnamon stick for two hours.
Let it sit overnight.
Strain out the solids, then you’ve got one tasty drink which I usually serve
chilled! You can also prepare this like a sun tea, just put all ingredients
in a covered,glass jar and set out in the hot sun for a day.
Pinole (serves one)
1 tablespoon mesquite flour
1 tablespoon saguaro seed meal
1 cup of water (or almond or soy milk)
Stir all together and drink before flour settles to the bottom.
Vanilla Hemp Mesquite Milk
http://nutiva.com/nutrition/recipes/mesquitemilk.php
(You can purchase mesquite flour on this site.)
Ingredients:
1 C Nutiva hemp seeds (these are the freshest of all)
1 T mesquite pod meal
1 tsp. vanilla
3-4 C pure water
Combine hemp, mesquite, vanilla and 1/2 of the water in blender.
Buzz until mixture begins to get creamy and smooth.
Slowly add the remaining water, blend another moment, and serve.
Great as a smoothie base.
Excellent over granola, hot or cold cereal, grated or sliced apples or
selected fresh fruit.
The fiber, Omega 3 fatty acids and protein in this mix puts it into the
power food category!
Mesquite Mint Coffee
For a full-bodied rich flavor, add to your fresh ground organic coffee:
1 teaspoon dried mint leaves
1 teaspoon of mesquite flour
For variety try adding your favorite herbs such as, rosemary, anise or
fennel.
| BREADS AND CAKES |
| DRINKS |
| PASTRIES |
Mesquite Shortbread Cookies
Rita Gibbs
3/4 C butter, softened
1/4 C maple syrup (optional-use for a sweeter cookie)
1/8 C ground flax seed
1/8 C oat bran (or use ground up oats or flour if you don’t have this handy)
1/4 C chopped pecans or walnuts
pinch salt
1/2 C mesquite meal-any variety
3/4 C flour-white, wheat, spelt, etc.
I use a wheat-free baking mix. It makes the cookies very light.
Roll out 1/4″ thick and cut with a cookie or biscuit cutter.
Bake at 300 degrees for about 10-12 minutes.
Mesquite Holiday Bars
Brad Lancaster
1/2 cup of organic backyard honey
1 tablespoon baking powder
1/3 cup of water
2 teaspoons cinnamon
3 tablespoons organic butter touch of nutmeg
1 1/2 cup of organic whole wheat flour 1/2 cup of organic nuts
1 1/2 cup of mesquite flour 1/2 cup of organic raisins
Preheat oven to 350 degrees F.
Lightly grease two 8-inch square pans.
In a large saucepan, slowly heat honey, water, and butter until butter is
melted and honey is liquid.
Mix flour, mesquite meal, baking powder, and spices in a medium bowl.
Add to honey mixture and stir until well combined.
Stir in nuts and raisins.
Divide batter between pans and spread evenly.
Bake for 20-25 minutes.
Over-baking will make the holiday bars very hard. When properly baked a
straw or toothpick will come out clean.
Cool in pans; slice into bars.
Click on photos to enlarge. |
Native Americans used every part of the Mesquite tree. The wood from the trunk and branches were crafted into bows, arrows, mortars and home furnishings. Because the wood burns slowly and with less smoke, it was a favorite for home fires. Thorns were used as sewing needles and to pierce skin for tattoos. The bark was used to make baskets, rope, fabric and medicine. Leaves were used to make tea, eyewashes and to relieve headaches and stomach pain. The gum was chewed for medicinal purposes, to mend pottery and as a base for body paint, pottery paint and hair dye. The pods were ground into meal or flour and were a main staple in their diet. |
| Break the pods into 1-2 inch pieces. |
Spread mesquite beans out to dry.
Fill blender about 1/3 full.
After blending, filter through a sieve.
Pour milled flour into storage jar.
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