Sunday, June 23, 2013

Mesquite Waffles

Mesquite flour can be substituted into regular recipes in small amounts. Because it is gluten-free, mesquite flour does not add the "stretchy" elastic qualities that other flours provide for leavened dough. To avoid overly crumbly results, mesquite flour should be limited to no more than 20-30% of total flour in a recipe. Mesquite flour is also naturally sweet, so sugars or other sweetening ingredients may have to be adjusted to taste.

This morning we made waffles with some of our mesquite flour. We adapted our normal from-scratch recipe and they turned out really tasty, with just a hint of the sweet mesquite flavor.

As an added bonus, the kitchen smelled like sweet mesquite while these were cooking.

B's Mesquite Waffles
B's Mesquite Waffles

1-1/4 c. whole wheat flour
1/4 c. mesquite flour
1 large tsp. baking powder
Pinch of salt
1 egg
1/8 c. canola oil
1-1/4 c. water

Stir dry ingredients together in a bowl. Make a well in the center and add the egg, canola oil and water. Stir together until well blended. Let sit about 10 minutes to allow the baking powder to rise. Bake on a pre-heated waffle iron until done.

Makes about 5 medium-size waffles.

"And I thought the waffle fairy was just a bedtime story!"
~ Donkey, in Shrek Forever After

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