from Daniel Baker
1 cup whole wheat flour
3/4 cup mesquite flour
3 teaspoons baking powder
1/2 teaspoon salt
2 beaten egg yolks
1 1/4 cup oil
2 stiff beaten egg whites

Sift together dry ingredients. Combine egg yolk, milk and oil. Stir into dry ingredients. Fold in egg whites leaving some fluffs. Don’t over mix. Makes about 8 waffles.

By Amy Schwemm of Mano y Metate (www.manoymetate.com)
Desert Harvesters, Nov 2007

1 c stone-ground local Durham wheat-berries (or whole wheat pastry flour)
¾ c Velvet mesquite meal
3 ½ tsp baking powder (* see note below)
¼ tsp salt

Mix dry ingredients. This recipe can be multiplied and stored in an airtight container in a cool, dry place.

For roughly 2 cups of dry mix use:
1 egg
2 Tbsp oil
1c milk
1c water (or more milk)

Whisk together the egg, oil, and milk. Mix in dry ingredients. Add water to desired consistency. Ladle ¼ c onto a lightly oiled griddle on medium-low heat. Watch the bottom of the pancake for the desired brown color. Flip and cook through. Serve with prickly pear syrup, agave nectar, or mesquite honey.

* Baking Powder: This recipe calls for fresh, non-aluminum baking powder (single-acting??) from the Food Conspiracy Co-op bulk jar. When replaced with conventional, double-acting (even non-aluminum) baking powder from the grocery store, use less. We will investigate further and report the results.

By Chris Schmidt of the Tucsonavores
(http://tucsonivores.wordpress.com)

1 1/2 cups whole wheat flour
1/4 cup mesquite flour
1/4 cup carob flour
1/4 cup popped amaranth
8 dried and crushed chiltepines
1 teaspoon salt
3 tablespoons plus 1 teaspoon olive oil
1 cup water

I first mix the dry ingredients (wheat flour, mesquite flour, carob flour, amaranth, salt, and chiltepines) in a bowl, then add the olive oil and mix well with a fork. I gradually mix in the water, then knead the dough for about three minutes. I let the dough sit for an hour, covered, in the bowl. I next divide the dough into eight separate balls, and let these sit for another half hour, covered, in the bowl. I then heat a metal comal over our gas stove on medium heat, and roll a dough ball out onto a floured cutting board until the dough is about an eighth of an inch thick. Finally, I place the tortilla on the hot comal, let it cook for about 20 seconds, flip it and cook it for 20 more seconds, flip it again and cook it on the original side for 15 more seconds, and then flip it one more time and cook it for 15 more seconds. I repeat this for the other seven balls. It’s a bit tedious to have to flip it so many times, but it’s the only way I’ve found to prevent the mesquite/carob flour from burning. I’d like to find a more efficient (energy- and time-wise) technique, but for now this is what I do.

A couple of variations on the recipe are to omit the amaranth (leaving the rest of the recipe the same; the amaranth improves the nutritional value and taste of the tortillas, and gives the dough a smoother texture, but it seems to make the tortillas more friable if they’re not eaten right away), and to use milk instead of water (which gives them a slightly richer flavor).

Enjoy! If you come up with any improvements to the recipe I’d love to hear them.

By Garth and Suzanne

Set out butter to soften. Blend dry mix. Mix sugar and vanilla in with butter in another container. Combine the two mixes. Then add water. Add remaining 1/2+ cup of oats to reach desired consistency to roll out cookies. If you like, add chocolate chips and/or walnuts. Bake them in a hot solar oven till done. Depending on the size of the cookies and temperature of oven, takes approximately 20 minutes to an hour or more.

1/3 cup butter
1/4 cup Sucanat
1 teaspoon of vanilla

Dry mix
3/4 cup whole wheat flour
1/4 cup mesquite flour
1/2 teaspoon baking soda
pinch of salt
1 cup of oats

1/2 cup of water

More oats–1/2+ cup

By Garth Mackzum

Dry mix, ~ 2 1/4 cups ground (If you don’t have a grain grinder, you can use a multigrain flour):
1/4 cup lentils or other legume
1/3 cup oat groats
1/3 cup brown rice
2 Tbsp millet
2 Tbsp amaranth
1/3 cup soft wheat berry

In a bowl, mix above with:
1/2 cup mesquite flour
1/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt

Mix all dry ingredients together well before adding wet mixture

Wet mix:
blend together the following:
3 small-medium sized apples (2 if large). The apples you use really affect the flavor of the pancakes, so have fun experimenting
1 1/2 cups milk

Then, beat 3 eggs.
Then combine eggs with the milk and apple.