ZINT ORGANIC MESQUITE POWDER: NATURAL SWEETENER AND FLOUR
The mesquite tree has long been treasured by desert peoples for its nutrition and health benefits. The Pima people of the Southwest refer to it as the “tree of life,” while the Bishnoi of North India consider it holy. The seed pods, traditionally ground into flour by mortar and pestle, offer a full gram of protein per tablespoon. Despite its low glycemic index, its natural sweetness makes it a perfect ingredient for those on sugar-controlled diets.*
THE ZINT DIFFERENCE
Our USDA-organic mesquite flour is made from mesquite trees grown on the northern coast of Peru. After being washed and dehydrated, the organic mesquite beans and pods are milled to a smooth, fine powder for easy consumption. The flavor of our mesquite flour is complex and delicious, with a sweet, smoky taste and hints of caramel and maple.
HOW TO USE IT
Our raw mesquite powder can be added to recipes as a gluten-free flour substitute, mixed into smoothies, or sprinkled over your favorite desserts for added sweetness and complexity.
RECIPE: MESQUITE CHOCOLATE CHIP COOKIES
- 1 cup almond flour
- ¼ cup Zint Mesquite Powder
- ¼ tsp salt + ¼ tsp baking soda
- ¼ cup coconut oil, softened (not melted)
- ¼ cup honey or Zint Yacon Syrup
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
DIRECTIONS: In a bowl, combine almond flour, salt, baking soda, and mesquite powder. In a separate bowl, blend together coconut oil, honey, and vanilla extract. Combine dry and wet ingredients. Stir in chocolate chips. Refrigerate the dough for thirty minutes. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, and scoop approximately 1 tbsp of dough per cookie. Space them out, because the dough will spread. Bake 10-12 minutes until golden brown, then cool 5-10 minutes before removing them from sheet. Enjoy!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.