I’m currently leading a group through the Balanced Living Cleanse. It has been fun to hear about recipes participants have tried and also experiment with some new ones of my own. One person asked about Mesquite Flour, which prompted a few of us to buy some and try using it. Mesquite flour is made from the seed pods of Mesquite trees. It is a great source of fiber, as well as calcium and magnesium. The flavor is described as “earthy with hints of cinnamon, caramel and molasses.” It is gluten-free and worked really well in these muffins/pancakes. As with all recipes, you can have fun experimenting with other flavor combinations… instead of cherry almond you could try raisin pecan or walnut chocolate chip. Enjoy!
- 1 heaped cup of oats, soaked in just enough liquid (i.e. rice milk) to cover them
- 1 ripe banana
- 1/2 cup applesauce
- 1/4 cup oil
- 3 eggs
- 1 tsp. of vanilla
- 1/2 cup flour (whole wheat, spelt, oat, or other)
- 1/3 cup mesquite flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- dash of cloves, all spice, ginger and black pepper
- 1/2 cup chopped toasted almonds
- 3/4 cup dried cherries, soaked in warm water ~5 minutes then drained.
- Preheat oven to 375.
- While oats are soaking, mash banana and then mix with applesauce, eggs, oil and vanilla.
- Stir in the soaked oats.
- Mix dry ingredients, then add to the oat mixture until just combined.
- Finally gently stir in the cherries and the almonds.
- Spoon into greased muffin tins (or use muffin liners).
- Bake for 15 – 20 minutes.
*Note: I had some batter left over, which I decided to cook in a skillet with a little oil to make four pancakes. These were also delicious! So if you don’t feel like muffins, you could use this recipe for Mesquite Pancakes, too. 🙂