Mesquite Bean Flour Receipe
For Cornbread.

Mesquite Tree Flowers. Mesquite Bean Flour Receipe For Cornbread.

Jorge�s Mesquite Bean Cornbread Created by George DeLange � Cup Cornmeal � Cup Wheat Flour (any kind you like) � Cup Mesquite Bean Flour 6 T. Mesquite, Catclaw, or Orange Honey � tsp Baking Soda � tsp Salt 1 Cup Milk (any kind you like) 1 Egg 3 T. Butter (or any other oil you like) Mix all of the dry ingredients together in a medium sized bowl. Mix all of the wet ingredients together in another bowl. Combine all of the wet and dry ingredients together. Spread evenly onto a 8 X 8 inch oiled or buttered pan. Bake at 350 degrees F. until baked and still moist for about 18 � 25 minutes depending upon your oven. Option: When all is mixed; you can add to your taste any one of the following ingredients. 1 Cup Fresh or Frozen Corn. 3 T. of Minced Onion. � Cup Grated Cheese of you choice. 1 T. Chipotle Flakes. When baked, we like to spread Mesquite or Catclaw Honey on it and enjoy. It also is good with Pinto or Tepary Beans. It has a definite Southwestern flavor. It has a cornbread texture, but do not expect it to taste like cornbread. It also will be dark brown (chocolate) in color. Actually you can experiment with Mesquite flour. Use it in any bread receipe that you wish. Just do not use more than 1/4 of the flour part of your receipe as Mesquite flour. Mesquite flour must be 1/4 of the flour in the receipe or less. For those people who are using a Year's Supply Emergency Food Storage Program. Mesquite Flour could be used in an emergency to supplement and extend your year's food supply. *Mesquite bean flour stabilizes blood sugar levels which is important for the control of diabetics. *Mesquite contains the natural minerals; calcium, manganese, iron, zinc, vitamins A and C. *Ground whole mesquite pods contain between 11% and 22% protein.