Mesquite flour is the milled pod of the velvet mesquite tree, sweet and naturally gluten-friendly, used in Sonoran breads, bars and modern Tucson baking.

Mesquite pods are a Tohono O'odham heritage food, harvested June and July from velvet mesquite (Prosopis velutina) trees that line the Tucson Basin. The dried pods are milled in stone metates traditionally; today Native Seeds/SEARCH and Mission Garden offer milling services seasonally. The flour is naturally sweet (high in fructose and sucrose), gluten-free, and pairs well with white Sonora wheat. Don Guerra of Barrio Bread uses mesquite flour in seasonal loaves, and Mission Garden's annual mesquite milling day in late June draws Tohono O'odham elders and Tucson home bakers.

Where to eat Mesquite flour in Tucson

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Make it at home

Serves 1230 minEasy

Ingredients

  • 120g mesquite flour
  • 120g all-purpose flour
  • 120g unsalted butter, softened
  • 80g brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 100g chopped pecans

Method

  1. Preheat oven to 175C / 350F. Line a baking sheet with parchment.
  2. Cream the butter and brown sugar with an electric mixer until light, about 3 minutes.
  3. Add the egg and vanilla, mix to combine.
  4. Sift together mesquite flour, all-purpose flour, baking soda, salt and cinnamon.
  5. Add the dry mix to the wet mix, fold to just combined. Stir in the pecans.
  6. Drop tablespoon-sized portions onto the prepared sheet, spaced 5cm apart.
  7. Bake 10 to 12 minutes until the edges are set but the centers still soft. Cool on the sheet 5 minutes before transferring to a rack.

Editor tip. Mesquite flour is naturally sweet. Reduce the sugar in any recipe you adapt to use it.