Prosopis alba is a South American tree species that inhabits the center part of Argentina, the Gran Chaco ecoregion and part of the Argentine Mesopotamia. It is known as Algarrobo Blanco in Spanish, which means “white carob tree” The Argentine mesquite is a beautiful tree with darker bark and a more vigorous growth rate than many other mesquite tree. The trunk is short and the treetop is globular, sometimes reaching 10 m in diameter. The bark is thin, brown-grayish in color, with streaks, and it has tanning properties. The fruits are modified seedpods, 20 cm long, with brown seeds about 7 mm long. They contain a sweet floury paste, very high in energy that can be used for fodder or turned into flour for human consumption. In the 1940s a mildly intoxicating beverage called aloja was made from it through fermentation; in turn it was sometimes distilled to produce ethanol. Between half and three quarters of the fruit’s weight is sugar.
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. Mesquite meal can be used as either flour or a spice. As flour, it is generally combined with other flours, about 30% mesquite to 70% other flours. As a spice, sprinkle generously, then grill, fry, broil or add it to almost anything for a great mesquite flavor. Adjust the amount to your personal taste. This is very good news for diabetics, weight watchers and for those who just want to eat healthier.
Truly, these gluten free cookies are a nice healthy treat for everyone. You can enjoy them for breakfast with a hot cup of tea or for an afternoon snack! They are indeed cute and I’m sure even more delicious!
110 grams non-hydrogenated shortening or butter
110 grams brown sugar
55 grams sugar
150 grams superfine brown rice flour
50 grams tapioca starch
25 grams mesquite flour
3 grams baking soda
4 grams salt
50 grams cocoa nib
20 grams dried raspberries
Cream together the butter, brown sugar and sugar until light. Add the egg and mix. Scrape the mixture well. Whisk together the superfine brown rice flour, tapioca starch, mesquite flour, salt and baking soda. Add the dry to the butter mixture and mix until combined. Fold in the dried raspberries and cocoa nib.
Dump the dough on a sheet of parchment paper and shape it into a log. Wrap the log with the parchment and refrigerate for a couple of hours.
Cut the log into ¼” disks and bake at 350F for about 12 minutes or until lightly golden.