Mesquite Flour Recipes

Meringue cookies


  • 3 Egg whites
  • 1 Cup of sugar (can be less if a less sweet cookie is preferred)
  • ½ Cup Mesquite flour
  • ½ Teaspoon of salt
  • 2 Teaspoons of lemon juice

How to Do

Mix the sugar and mesquite flour together. Without stopping, slowly add the sugar and mesquite flour to the egg whites as they are beating with an electric mixer. Add the salt and lemon juice while continuing to beat the mixture. Beat until the consistency is such that when the mixing bowl is inverted the mixture does not fall from the bowl. Immediately after beating, place spoon size drops on a cookie sheet with waxed paper. Place in an oven with very low temperature (about 210 F) for about an hour to an hour and a half. Be careful not to let the cookies brown.

Mesquite Flan


  • 8 Eggs
  • 1 Quart of milk
  • 1 Cup of sugar
  • 1 Cup of Mesquite flour.
  • Carmel topping.
  • 1 Cup water
  • 1 Cup sugar
  • 1 Teaspoon of rum

How to Do

Caramel Syrup:

mix together 1 cup sugar and 1 cup water.  Bring to a boil until the water evaporates and the caramel is the color of honey. Add the rum and remove from the burner. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides.  Set aside.


Mix eggs, sugar, milk, and mesquite flour and pour this mixture into the same baking dish . Bake for one hour at 350 F Place a cookie sheet with water below the flan mold during baking. 

Cool completely.

Remove the flan from the dish by inverting onto a serving platter.  Serve cold.

Mesquite pancakes


  • 1 ½ Cups pancake mix
  • 3 Tablespoons mesquite flour
  • 1 Cup of milk
  • 1 Egg.
  • 1 Tablespoon vegetable oil

How to Do

Mix pancakes mix, mesquite flour, milk, and egg, beat well and let stand until the griddle is ready. Put the griddle on medium heat, add the vegetable oil. Add 2 tablespoons of the mixture to the griddle. When bubbles appear throughout the mixture, turn the pancakes. Continue cooking until the pancakes easily separate from the griddle and have a light brown color.  Serve with warm honey!

This recipe can be made Gluten Free by using a packaged Gluten Free pancake mix!  We have used Krusteaz Gluten Free Pancake mix and love it!

Mesquite flour blend


  • 2 cups sorghum or brown rice flour
  • 2 cups tapioca flour
  • 1 cup potato starch
  • 1 cup mesquite flour

blend well and keep in air tight container in refrigerator.


As a general rule, you can substitute up to 1/2 of the wheat flour in a recipe with mesquite flour.  We suggest adding slowly and keep an eye on the consistency of your dough or batter.  In general you will need to slightly increase the liquid your recipe is calling for (water, milk, etc.)  

Have a success story?  Feel free to email us and will add it to our site!  We do reserve the right to accept or reject any submission.

Hot Mesquite milk


  • 1 cup of milk or soymilk
  • 4 teaspoons mesquite flour
  • 1 teaspoon sugar (optional)

How to Do

Add the mesquite flour to milk and place in a blender until well mixed. Place in a microwave for 40 seconds.

Chocolate Oatmeal cookies


2 1/2 cups flour

1 cup mesquite flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon fine sea salt

8 ounces unsalted butter, at room temperature

2 cups sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups rolled oats

2 cups chocolate chips

How to Do

Preheat the oven to 375F.

1. In a bowl, whisk together the flours, baking powder, baking soda and salt.

2. With an electric mixer, or by hand, beat the butter until soft. Add the sugar and beat until creamy. If using a mixer, stop it once or twice and scrape down the sides.

3. Add the eggs one at a time until completely incorporated, then the vanilla.

4. Add the flour mixture in three batches, incorporating it as you go.

5. Mix in the oats and chocolate chips. The dough is quite stiff at this point and if you’re not using a powerful standing electric mixer, you may wish to roll up your sleeves and use your hands!

6. Drop mounds, about two tablespoons of dough each, evenly-spaced onto the baking sheet.

7. Bake for 10-12 minutes, until just beginning to set.  Do not overbake!

makes a lot of cookies!!