P.O.Box 87704, Tucson AZ 85754
Phone: 520.907.9471
info@flordemayoarts.com

Gluten-Free Mesquite Almond Dessert Bar:

This heavy cake is an energy bar packed with flavor, and full of super-nutrition--high protein, complex carbs, sustained energy, low glycemic index.

Preheat oven to 350. Lightly oil and dust 8x8” baking dish w/ gluten-free flour (below.)

Sift together:

  • ½ cup Native Southwest mesquite pod flour (velvet mesquite or honey mesquite)
  • ½ cup brown rice flour and/or amaranth flour (amaranth is very high protein)
  • ½ cup almond meal
  • ¼ cup tapioca flour
  • 2 tsp locust bean gum, guar gum, or other gluten substitute
  • 1 tsp baking powder
  • ¼ tsp sea salt

Mix in:

  • ½ cup agave nectar (or more if greater sweetness is desired)
  • ¼ cup canola or sunflower oil
  • ¾ cup soy milk, almond milk, or rice milk

Beat in:

  • 1 lg (or 2 small) eggs
  • 1+ tsp vanilla extract
  • 1 tsp almond extract

Pour into baking dish. Bake 25-35 minutes, or more, ‘til tests done & bubbling subsides. Serve with thanks to the bean trees!

Mesquite Pancake Recipe from desertharvesters.org:

DRY MIX:

  • 2 cups mesquite flour
  • 2 cups whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt

Make as much dry mix as you like and store in a cool dry place for later use.

To make pancakes for two people mix the following WET INGREDIENTS:

  • 1 egg
  • 2 tablespoons oil
  • 2 cups of liquid (milk, buttermilk, or a milk substitute)

Beat the wet ingredients together, then add a cup of dry mix. Add liquid or mix as needed to get the desired consistency. I like to make my batter thick for extra hearty pancakes. Mesquite burns easily so be careful when cooking. Lowering the temperature of your griddle can help.

Mesquite/Beer Batter Gluten-Free Pancakes

  • 1 cup mesquite pod flour
  • 1 cup amaranth flour, tapioca flour, or brown rice flour (or gluten free bake mix)
  • 1 tsp baking powder
  • 1 tsp guar gum, locust bean gum, or other gluten substitute
  • ¼ tsp sea salt
  • 1 egg beaten
  • 1 Tbsp agave nectar or honey
  • 1 Tbsp oil or butter
  • 1 ½ to 2 cups of beer

Sift together dry ingredients in mixing bowl.
Beat together egg and oil (or butter) and agave nectar in separate bowl.
Stir in sifted dry ingredients into wet ingredients.
Carefully stir in beer. It will froth and make a light bubbly batter.
In hot oiled skillet, drop batter by tablespoonfuls.
Flip pancake when bubbles form and begin to pop thru.

Note: Depending on which flour combinations you use, the batter will be either more or less liquidy. The more liquid, the more like a crepe your pancake will be. You can sift in a bit more flour if a thicker batter is desired.

Other ideas: slice bananas onto the batter just after it is dropped in skillet. Serve with prickly pear or saguaro syrup from the desert, or your favorite preserves.

©2011 M.A.Burgess