Mesquite flour? Does it come from mesquite wood?
Um, no. Mesquite flour is ground from the mesquite pod that drops from the tree or bush. It’s high in fiber (5g in 2 tablespoons) with a unique, slightly sweet and spicy flavor that varies depending on where it’s harvested. Along with tasting great and offering a nutritional boost, mesquite flour enhances the crust of gluten free breads. Argentine mesquite flour from Casa de Fruta is my favorite. It’s warm and toffeeish tasting, so it’s perfect for this muffin recipe.
These breakfast muffins are kind of like a traditional sticky toffee pudding, only made as a gluten free, vegan muffin. Yes, it’s a stretch, but you just might need the exercise after the season’s eatings . . .
Mesquite Date Muffin Recipe
Blend dry ingredients in a small bowl and set aside:
2¼ cups gluten free flour*
1/3 cup sugar
1 TB baking powder
¾ tsp xanthan gum
In a microwave safe bowl, combine:
4 oz. dates, pitted
½ cup water
Cover and microwave on high for 2 minutes. Remove lid and add:
½ tsp baking soda
Use a potato masher to grind up the dates a bit. Let cool.
In a large bowl, combine:
1 very ripe banana, mashed
¾ cup hemp milk
1/3 cup canola oil
1 TB pure vanilla extract
1 tsp vinegar
Mix dry ingredients into large bowl. Fold in date mixture. Scoop batter into 12 lined muffin cups. Bake at 375 degrees for about 20-22 minutes. Yield: 12 muffins. Freeze extra muffins to enjoy on an as needed basis.
*A combination of flours gives the best result for gluten free baking. For this recipe, I used 1 cup brown rice flour, 1/3 cup almond meal, 1/3 cup mesquite flour, 1/3 cup tapioca flour, and ¼ cup potato starch.
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