So I happen to have a pound of mesquite flour laying around since I left arizona, and just today thought of a way to put it to use.
here's a nice gluten free, dairy free and low glycemic cracker recipie. Tastes much like a graham cracker, and lovely with almond milk. Or nut butter, or tahini, or slices of turkey, or whatever suits your mood.
Almost like being a kid again!
1 c mesquite flour
1/2 c almond meal
2 tbsp seasme and flax seeds
1/2 c coconut oil
1 tsp salt
1 tsp molasses
mix all the ingredients into a stiff dough, chill for 45 min, and roll out between two sheets of wax paper to a nice thin cracker thickness. slice with a knife into squares or triangles, and lay out on a foil lined cookie sheet.
bake at 375 for 6-8 min. watch closely, t hey will burn fast!