Mesquite Bean Flour - Anyone Ever Try it?

[SugarBabi]

If you do a search on google, put in mesquite bean information and you will find that mesquite bean flour is low in carbs, only 6 per 2T. and it helps to stabalize your blood sugar and even wards off hunger pains if you add it to your protein drink. It sounds amazing to me!!

I was concerned because my dog kept eating the mesquite beans, so I decided to look them up, only to find out they have been a food source for Native American Indians over the years. Now I find they are low in carbs too.

So I'm wondering how hard these things would be to grind up. I've got a yard full of mesquite trees and beans right now.

Anybody know anything about them? Any ideas/opinions/suggestions?

[SugarBabi]

Update: I ground up a few in my coffee grinder and tasted them. They remind me of a mild sugarcane/cinnamonish type flavor. It's late already tonight, but tomorrow, I am going to get some more and test a couple of recipes using them. The website said you could boil them down and make a type of syrup out of them instead of grinding them into meal. So I'm thinking low carb syrup--it's a possibility or maybe more like honey substitute without the s/a's. That would be great.

[decodiana]

Looking forward to hearing about your results. Thanks, Sugarbabi.

[shawneesioux]

Lucky YOU, SugarBabi !

You (and your Dog) are living in a goldmine of good stuff.
LOL, my Native ancestors knew how to live off the land...and so does your dog ...I read one report that desert coyotes have a diet of 75% mesquite beans.

Thanks for the heads up. Here's some good Info:

Mesquite Facts and Information

Mesquite Meal and Flour: Low Carb, Low Fat, Low Glycemic
The Mesquite bean pods have been a food source since antiquity. They are collected when yellowish brown in color, still hanging from the tree and dry. Mid to late summer is usually the time to harvest, but the beans can be ground at any time and stored as flour or meal. This traditional Native American food is produced by gathering ripened seedpods from the mesquite tree and grinding them into a high protein flour.

Mesquite meal is rich in calcium, magnesium, potassium, iron, zinc, protein, and lysine. It has a pleasantly sweet molasses-like nutty flavor with a hint of caramel.

For 2,000 years mesquite was a source of nutrition for Native Americans and indigenous peoples in the arid regions of the earth and used as barter with neighboring tribes.
Medical studies of mesquite have found that despite its sweetness, mesquite flour
(made by grinding whole pods) "is extremely effective in controlling blood sugar
levels" in people with diabetes.
The sweetness comes from fructose, which the body can process without insulin.
In addition, soluble fibers, such as galactomannin gum, in the seeds and pods
slow absorption of nutrients, resulting in a flattened blood sugar curve, unlike
the peaks that follow consumption of wheat flour, corn meal and other common
staples. "The gel-forming fiber allows foods to be slowly digested and absorbed
over a four to six hour period, rather than in one or two hours, which produces a
rapid rise in blood sugar." In addition to its great taste, the major benefits of
mesquite meal include high dietary fiber content, high protein and a high lysine
content. It's also a good source of manganese, potassium and zinc. The result
is a food with the ability to stabilize your blood sugar level. This is very good news
for diabetics, weight watchers and for those who want to eat healthier.
For anyone who uses a meal replacement drink and finds they are hungry long
before lunch time will love mesquite meal. Just add a tablespoon of mesquite meal
to your drink. It will help you stave off hunger for about 4 to 6 hours.

Blending Mesquite with other foods helps to lower the glycemic load of high carb
foods. A high lysine content makes it the perfect addition to other grains that are
unusually low in this amino acid. As flour, it is generally used in combination with
other flours using about 30% mesquite to 70% grain or rice flour. When used as a
flour substitute, or as a condiment, you won't get hungry so fast, as it reduces the
amount of sugar that is stored as fat and prevents blood sugar spikes.
Mesquite meal is great for flavoring steaks, chicken, pork and fish. It can be added
to vegetable stir-fries, scrambled eggs, biscuits, breads, soups, even ice cream. The
list is endless.

Scientific studies have shown that many of these desert plants eaten for food have
fibers that are mucilaginous or like gel, a characteristic that allows them to keep some
water in their dry environment. Other studies have shown that when such fibers were
consumed the digestion was further slowed because it took more energy to break
them down. Sugars would then enter the bloodstream at a steady rate for about four
to six hours. During this time the pancreas of a person who has diabetes may be able
to make sufficient insulin to handle the sugar. The gel from the plants turns into a barrier
between carbohydrates and the enzymes that disintegrate them. In a symbiotic
relationship these slow acting carbohydrates and soluble fibers work together to keep the
body sensitive to insulin and keep blood sugars from greatly rising after one has eaten.


Nutrition Facts Ingredients: 100% natural mesquite meal
Serving Size: 2 Tablespoons (15 g)

Amount Per Serving
Calories: 30 Calories from Fat: 2
Sodium 0 mg
Total Carbohydrates 6 g
Dietary Fiber 3 g
Sugar 1 g
Protein 1 g

Pods are quite sweet and whole pod composition is 80% carbohydrate, 13% protein, 25% fiber, and 3% fat .
Not a significant source of fat, saturated fat, cholesterol, vitamins A and C, calcium
or iron. They grind the entire mesquite bean (pod) and producea meal that is 11 percent to 17 percent protein.
All of our natural Mesquite Meal and Flour is grown from areas free from irrigation, tilling, pesticides and commercial fertilizers.
Analysis Report
Crude protein %.
8.94 Good.

Digestibility(in vitro) %.
70 Good.

Metabolisible energy MJ/Kg.
10.2 Good.

Phosphorus %.
0.1 Slightly low.

Sulphur %.
0.14 Good.

Potassium %.
1.2 Good.

Sodium %.
0.12 Normal.

Calcium %.
0.47 o.k.

Magnesium %.
0.12 o.k.

Copper ppm.
3 Slightly low.

Zinc ppm.
15 Slightly low.

Manganese ppm.
12 Low.

Iron ppm.
130 Good.




Mesquite
Prosopis julifera (glandulosa), Prosopis pubescens, and Prosopis velutina
(velvet mesquite)
The mesquite tree grows in the desert regions throughout the world, areas not suitable for most agriculture. These trees can be found in the US from central Texas to southeastern California and up in the Utah. On 25% of the planet spices of mesquite, prosopis, can be found growing without any assistance from fertilizers, pesticides, irrigation or capitalization. These trees take little cultivation.
Today, mesquites are found mainly below 5,000' elevation. The mesquite root system is the deepest known, reaching in some rare cases more than 100 feet down, though 90% of the tree's roots are located in the upper 3 feet of soil. This root system gives them a strong competitive advantage in floodplains, where they are by far most commonly found. Where
they occur on dry uplands, they are reduced to small shrubs in size.


Mesquite as medicine: The roots, bark, and leaves are cold and dry in nature. They are
antifungal, antimicrobial, astringent, antiseptic, and antispasmodic.
A powder or tea can be made from any of the above materials for athlete's foot and general fungal infections. This disinfecting wash or powder is wonderful for
mild infections, stings, bites, sores, and scrapes.
The leaves and pods can be made into an eye wash for eye inflammations of all kinds including pinkeye/conjunctivitis. Diarrhea, dysentery, stomach ulcers, dyspepsia,
and most G. I. tract inflammations are soothed and astringed by the leaves, roots,
and bark. The white inner bark is used as an intestinal antispasmodic. Being cooling and drying (astringent) the bark is also useful in stopping excessive menstrual
bleeding and reducing fevers. The powdered leaves at one time were sprinkled on a
newborns umbilical stump to prevent infections. Poulticed, the leaves were used topically for headaches. The young shoots, ground and toasted, were used
to dissolve kidney stones.

The mesquite gum or resin is warmer in nature. It is soothing and tonifying, and provides much of its healing qualities through its natural mucilage
content. Dissolved in water it is used as a G.I. tonic to rehabilitate impaired and abused intestines. It greatly assists intestinal healing after surgery.
After bouts of dysentery, diarrhea, stomach/intestinal distress, and food poisoning,
it is used as a restorative. It also is a wonderful soother to stomach/intestinal pain,
ulcers, colitis, hemorrhoids, sore throats, painful teeth and gums, and mouth
sores. Externally it is equally effective on burned, chapped, and raw skin.
Like the other parts of mesquite the resin is also an eye soother and at one time
was used internally for respiratory problems.

Mesquite for food: The pods may be used in many ways.
One way is by grinding them into flour with a metate or hammer mill or something equivalent and using the meal as you see fit.
The flour can be added to breads, cookies and similar things or it can be eaten by itself. Mesquite pods have lots of natural sugars, protein, calcium, and soluble fiber, which make it a nutritious and tasty food from the desert.
Another method is to
simmer 1 lb. of pods in 1 gallon of water for 30 mins., strain, remove pods and simmer
the liquid until a thicker consistency is achieved. Keep repeating this process with the same pods several times and then switch to new ones if necessary to build up
the volume of sweet mesquite liquid in order to simmer down into syrup.

[parrotchic]

Wow I've got to get me some of that flour. I just went and googled info on the flour and for recipes boy is there a lot of great things you can make. I also read that the tree is becoming indangered because of the demand for mesquite grilling. I see they make everything from the flour to soaps and moisturizers out of the mesquite. This is very interesting thank you for shareing all this info. Being from Wyoming I'm trying to remember if I saw these plants around as a kid. If so my family sure missed out on a good thing.

[Charski]

Hmmmm, very interesting reading indeed!

Looking forward to your reviews, SugarBabi!

Char

[MistyLoo]

We've got millions of mesquite trees aroung here. All I've ever made with the beans is mesquite bean jelly. Very good with meat, like mint jelly.

Thanks for the info!

[parrotchic]

MistyLoo, your so lucky you should try and make the flour. I found a place on the net that sells the flour and other things. It's not cheap I think it was $18 for 1lb. Mistyloo you could go into buisness I'l buy some.

[MistyLoo]

Well, that is certainly something to think about, wonder how many beans it takes to make a pound of flour? They are still green right now.

[Charski]

I'd try it too! If ya think about it - keep us posted! :lol

[ebonyeyz28]

I can't wait to hear about the results of your recipe tests Sugarbabi! I've never heard of the mesquite bean but it sounds very, very intersting!

[crazywoman-n-wy]

I found info on Mesquite flour/meal some time ago. It is sooooooooo expensive, I just haven't brought myself to order any yet. Nowhere locally to buy it.

Funny thing is, I was just talking to my son & daughter-in-law about it this past week. And now I find this post.

Will be interested to hear your results SugarBabi

[SugarBabi]

Thought I'd post an update:
I haven't made anything yet with the flour/meal, but I'm thinking of using it in a combo with some other flours. It has a nice yellow color, sort of like cornmeal and it's pretty much like flour-powdery-wise.

I gathered some up and then took out the ones that look stained or whatever that is (ugly yellow marks on them) and then I washed them and let them air dry. It's too late in the season and with this heat, most of them have already fallen off onto the ground and once that happens, little bugs invade them. It seems that mesquite beans are a food supply for lotsa critters around here.

When I ground them up in the coffee grinder, I got the smell of gingerbread cookies...maybe the molasses smell of them ? don't know, but I liked it. The seed hulls didn't grind up, so I just sifted them out.

I took a couple of pics so anyone can see who isn't familar, plus a picture of the flour/meal that has been ground. It might take a while to grind up a pound of this with the coffee grinder, but if you have a mill of sorts, you could probably do it pretty fast.

I did a search online and someone is selling the mesquite beans for something like $18 for 4 lbs + s&h on yahoo and ebay auctions. LOL--too bad I didn't figure all this out earlier this year. *grin* I guess you all know what I'll be doing next year, if I can come up with some good recipes.

I am thinking of trying some pancakes, crackers, maybe a biscuit and I'm also hoping this might help cut down on the carbquick taste, which I can't seem to get used to. Any ideas very welcome here or any simple recipes. My regular oven isn't working right now, so I can only cook in my toaster oven, but it works good, and can cook up to 6 muffins, etc.

Here are the pics:
mesquite beans


seed hulls


flour/meal

[parrotchic]

Those are some great pictures Sugarbabi maybe you'll be able to collect enough beans to grind that will last you for a while. Here is a recipe from southwest mesquite that you could try if you get left over beans.

Mesquite Molasses

4 quarts water
1 LB Mesquite pods (washed)
Place water and pods in a covered crock pot and cook at low heat for
12 hours. Strain, then reduce by boiling to the consistency of thin
syrup. Cool and serve the thick, bold syrup on pancakes or Texas Toast.

Next year your going to have your hands full maybe you should ask Santa for a grinder for Christmas just for those beans. This is so exciting I'm really happy for your discovery. Thanks for sharing your find.

[shawneesioux]

SugarBabi

THANKS for the detailed info and pics..GREAT ! Looks like you put some work into getting the finished meal..WTG !

Since you are not familiar with the baking/cooking properties of this stuff, might I suggest you first try it in a simple recipe that you are familiar with, like the Almond Thins?

This is exciting, a new "first" for our Board!.. (for many of us, anyway)..bless your heart for sharing your experiences.

Shawnee

[crazywoman-n-wy]

[COLOR=Red]Thanks for sharing the pics, and what you're trying Sugarbabi!!!!

I have a cousin who lives in Mesquite, TX. Bet she has Mesquite trees in her yard. I was there a few years ago, but don't remember. If so, bet she doesn't know what a winfall she has.

Got cousins all over that area. Now, if only I could get them all to send me seed pods................. [/COLOR]

[SugarBabi]

Thanks you guys for all the support, recipes, and information here.

I just did my first experiment. My pics didn't come out very good, they are blurry, so forgive the visuals. I used a pan sort of like shawnee's, a rosette pattern, so they look a little funny.

I made shawnee's donut recipe, just the plain donut and I substituted 1/4 cup of the mesquite bean flour for 1/4 of the almond flour. First, I'd better say that I cut the recipe in half to make only 6 donuts. I couldn't find my vanilla davinci's, so I used a teaspoon of vanilla and some hazelnut atkins syrup instead. I also added in a tablespoon of brown sugar splenda and about half a teaspoon of cinnamon. More cinnamon would have been good--but I love cinnamon in baked goods.

They turned out good tasting & very good density-cakewise, just funny looking (buy hey, everyone probably already knows that I'm not much of a baker). Even my non lc-ing husband liked them.

I had to tell my dog, SugarBabi, that I made cakes out of "her" beans and ya know she loved her little cake too. (had to share with her)

I have discovered by reading and this experiment that you can use the mesquite bean flour much like the coconut flour, but you will get a molasses/ginger sort of flavor, but it's not real strong and you substitute 1/3 of your flour product with mesquite bean flour, much like you would with coconut flour.

The next test, I'm going to make these donuts again (cuz we all really liked them and they were just plain--with the filling and frosting, I can only think 'OH MY!!') Thank you Shawnee for this wonderful recipe.

I found some recipes online that I need to make low carb or at least lower carb for tortillas, cookies, cornbread, pocket bread, etc., all using mesquite flour and whole wheat flour--any ideas welcome here at anytime from anyone. (hint)

Here are the pics--not the best, but ya can get the idea.

Shawnee's receipe for donuts, but adding in some mesquite bean flour


Another pic

[shawneesioux]

SugarBabi

So proud of you and your NO FEAR tweaking attitude

LOL, Cinnamon is always a good choice...what's not to love about it?

The pics probably don't do your creation justice, but I can see that it certainly held its shape well, the rosette edges are defined nicely.

(a certain amount of envy going on here, in this NO-misquite Pacific NW land) ..so enjoy them for ALL of us!

Your Pup is a lucky dog!

Thanks for sharing. Who knows, maybe (soon, I hope) someday Mesquite Flour will be more readily available for the LC masses.

Shawnee

[SugarBabi]

Originally Posted by shawneesioux

SugarBabi

So proud of you and your NO FEAR tweaking attitude

LOL, Cinnamon is always a good choice...what's not to love about it?

The pics probably don't do your creation justice, but I can see that it certainly held its shape well, the rosette edges are defined nicely.

(a certain amount of envy going on here, in this NO-misquite Pacific NW land) ..so enjoy them for ALL of us!

Your Pup is a lucky dog!

Thanks for sharing. Who knows, maybe (soon, I hope) someday Mesquite Flour will be more readily available for the LC masses.

Shawnee

Thank you Shawnee. I have found mesquite flour online. It ranges in price from something like $6 to $18 per pound plus s&h, depends on which site you land on. I was looking for recipes and stumbled upon them.

I am hoping to be able to incorporate this into tortillas, breads, coating for chicken, as well as desserts. All of the recipes I found sound high in carbs, so the real challenge will be to find good lc substitutes and of course, the tweaks. LOL

It would be the best if I can use this as a substitute for soy flour in recipes (light bulb moment I'm having here). I don't mind soy flour if it's in small amounts, it's when there is an aftertaste that I don't like it.

I'm going to go wild here and try and make up a rub using the mesquite flour. I only gathered a big green tupperware bowl of the beans, so I might have to go in search of more pretty soon. I am excited about this and the best part is that it helps level out your insulin levels and is supposed to help curb hunger--great for those days when you feel hungry all the time.

I read that one guy puts a scoop of the mesquite flour in his morning protein drink and then doesn't want lunch for 5-6 hours. That will work for me.

Oh, and silly me--I read that you can just use the mesquite beans to season your bbq wood--we always use mesquite wood, but now I see you can just use the beans. One more use for this find. I think you could season your charcoal with the beans if you use charcoal. And there was a recipe to use the mesquite beans for smoking turkey--probably have to have a smoker for that, but still a good idea. I always buy mesquite smoked turkey in the deli at the store, and it is really good--my fave.

For anyone who has never eaten a steak or a hamburger cooked over mesquite wood, it really is the best. (I used to think it was a Texas thing, but after traveling around a bit, I am convinced of it too.)

I need to make the syrup too. That recipe sounds easy enough for me.

[SugarBabi]

I just made another batch. This time I used blueberry davinci's syrup and part coconut flour, part mesquite bean flour, and part almond flour. They didn't rise as much (probably the coconut flour--haven't had much luck with that item), but they were still tasty. We tried one with some s/f strawberry jam. Yum!! New breakfast food for us and just what I have been looking for. Now I'm thinking I must have a chocolate batch.

The first ones were better without the coconut flour, but I was hoping for the coconutty taste this time.

I've got the rest in the fridge to see how they work for tomorrow morning. My husband says "I can eat these for breakfast, no problem." I'm dancing a jig here.

[Kevinpa]

Originally Posted by SugarBabi

(probably the coconut flour--haven't had much luck with that item)

Did they squeek? Everytime I have tried to make something with coconut flour it squeeks when I chew it......

[SugarBabi]

Originally Posted by Kevinpa

Did they squeek? Everytime I have tried to make something with coconut flour it squeeks when I chew it......

Well, that's one way to look at it. Thanks for the laugh--I needed one today.

Mostly, I've used the coconut flour for making fried chicken strips. I generally combine equal parts of it and chef's lite flour and almond flour for the coating.

I even have the coconut book by Dr Fife (sp?), but his recipes didn't really turn out very edible and I followed them exactly.

I like the idea of using coconut flour and it's really good for you, but I haven't mastered the secret of making anything baked work out yet.

[Kevinpa]

Originally Posted by SugarBabi

I even have the coconut book by Dr Fife (sp?), but his recipes didn't really turn out very edible and I followed them exactly.

The only thing in that book that ever worked for me was the cheese crackers on page 85. Everybody liked those.

[crazywoman-n-wy]

[COLOR=Red]Hmmmmm........Molasses/ginger sort of flavor. Not what I had undersood. But I guess maybe there are different varietes?????
Not sure that I would like that afterall.[/color]

[shawneesioux]

SugarBabi...Lordy Gal...you are on a ROLL ! ..all your enthusiasm is a joy to read about

I heard so many negative comments re the Coconut Flour, I didn't buy any...BUT I do love coconut, so I use shredded unsweetened (plus sf coconut DaVinci syrup) as additions to...Not in place of, other LC flours in recipes.

You've really getting me stirred up about the Misquite flour...Not only for its LC uses...but just found out my DH is pre-diabetic, insulin-resistant...he doesn't LC..but I control the cooking!..so he is "mostly" LC. I will be looking for it.

(BTW, have you heard that Cinnamon and Vinegar are good for controlling Blood Glucose spikes?)

Again, THANKS for all your informative follow-ups. ..and will look forward to your next experiments.

Kevin
Those are "pretty as a picture" crackers.

Shawnee

[pooticus]

shawnee be careful with the cinnamon. for the quantities u need to take in order to control insulin spikes, the other ingredients in cinnamon can cause the blood to thin too much. there is another cinnamon product out there that has supposedly had this part that acts as the blood thinner, taken out but i don't remember the name of it since we don't use it.

u should google it.

[shawneesioux]

THANKS, Pooti

Lordy, I don't wanna overdo it! Will check out your suggestion

Shawnee

[SugarBabi]

Originally Posted by crazywoman-n-wy

[COLOR=Red]Hmmmmm........Molasses/ginger sort of flavor. Not what I had undersood. But I guess maybe there are different varietes?????
Not sure that I would like that afterall.[/color]

There could be different varieties. I found something online that says sweet peruvian. I don't know enough about mesquite trees to know the difference. I did order some from one site online, just to see if it is any different than the kind from my trees. I'll post whenever I've recieved it and tried it.

I did attempt a type of flour tortilla last night, but it was a recipe I never used before and it wasn't great. Made great dog cookies cuz they fell apart on me. haha!! I'll have to find my old tortilla recipe and work with that a while.

But yes, you will get the taste and it's a different taste than anything made with regular flour. In the donuts, it works nicely. I could really taste in in the flour tortilla flops, but it was not unpleasant--reminded me of an exotic bread.

I'll keep trying things until I perfect some good ones. Wish me luck!!

I really wish I had discovered this sooner--I'd be sending everyone a couple of pounds so they could experiment with me.

[SugarBabi]

Nice looking crackers, Kevinpa. I will have to give them a try. Were they squeaky? LOL

[CarolynF]

I love it!! You are soooo creative..and this board is the best...

(Looking around the kitchen to see what I can make flour out of)..hmmm?