The first recipe I made with the mesquite pod meal is a variation on a honey based chocolate chip cookie recipe that is one of my favourites. Too, I substituted spelt flour for the all-purpose wheat flour, light muscovado sugar instead of brown sugar, cane sugar instead of white sugar, and added salba seeds, to make it really a more nutritious cookie. I have to play with the amount of flour, I think, as these spread quite thin on being baked, where the original recipe, they do not spread much (I think it requires more spelt flour, is all). But they tasted great! The mesquite adds a smokey flavour that works very well with the chocolate. And it smells great baking in the oven. Wow, I'm pleased with the results, other people have enjoyed it as well, and I am looking forwarded to incorporating mesquite in other recipes.Spelt Mesquite Chocolate Chip Cookies
1 cup spelt flour
1/4 cup mesquite pod meal
1 tsp baking soda
1/2 tsp salt
1/4 cup cane sugar
1/2 cup light muscovado sugar
1/4 cup butter, slightly softened
1 tsp vanilla
2 tsp honey
1 Tbsp salba seeds
1/2 cup mini chocolate chips
Preheat oven to 375F/190C.
Combine flours, soda and salt and whisk together.
Cream together butter and sugars. Add egg and beat until fully incorporated. Stir in vanilla and honey.
Add dry ingredients to the sugar mixture in two additions. Stir in chocolate chips and salba seeds.
Drop by heaping teaspoonfuls onto a parchment lined baking sheet. Bake for 10 minutes, or until cookies all golden all over.
Cool for 2 minutes on baking sheet, then transfer to a rack.