Chocolate Mesquite Cake with Mesquite Frosting

Mesquite and chocolate are the perfect pair!  The subtle hint of mesquite in the cake is highlighted wonderfully by the luscious mesquite frosting.

Cake:

3/4 c. unsweetened cocoa powder

2 1/4 c. rice flour

1 c. Zócalo Mesquite Flour

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 tsp. xanthan gum

3/4 c. canola oil

1 c. brewed coffee

2 tsp. The Mexican Vanilla Plantation vanilla extract

3 c. milk (or milk alternative)

1 3/4 c. sugar

Preheat oven to 350 degrees F.  In a bowl mix together oil, coffee, vanilla, milk, and sugar.  Sift in rice flour, cocoa, mesquite flour, salt, baking soda, baking powder, and xanthan gum.  Whisk until batter is completely smooth.  Pour batter into two lightly greased 9 inch cake rounds or a lightly greased 9 x 13 baking pan.  For 9 inch cake rounds bake for 30-35 minutes, for 9x13 bake for 40-45 minutes or until an inserted knife or toothpick comes out clean.  Allow cake to cool completely, then frost!

Mesquite Frosting:

1 c. butter, softened

3 1/4 c. powdered sugar

1 tsp. milk

1 tsp. The Mexican Vanilla Plantation vanilla extract

1/8 tsp. salt

1/4 c. Zócalo Mesquite Flour

(*Note: for a stronger mesquite flavor add 2 Tbl. more mesquite powder and omit 2 Tbl. powdered sugar)

Beat butter and salt together until creamy.  Add vanilla and slowly sift in powdered sugar and mesquite while beating on low speed.  Once all sugar and mesquite has been added beat on medium-high speed for 3 minutes.  Add milk and beat an additional 3-5 minutes until frosting is light and fluffy.

Recipe developed by in-house baker, Heather Curtis.

Pumpkin Spice Cake with Cinnamon Glaze

This cake is great for a morning coffee cake or can be dressed up with frosting for a delicious dessert!

1 (15oz) can pumpkin puree

1/2 c. canola oil

1 1/4c. maple syrup

1 tsp. The Mexican Vanilla Plantation vanilla extract

1 Tbl. cinnamon

1 1/2 tsp. ginger

1/4 tsp. ground cloves

1 1/2 c. Zócalo Sweet Potato Flour

1 c. rice flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1 c. walnuts, chopped

1 c. raisins

Topping:

1/3 c. powdered sugar

2 tsp. water

1/8 tsp. cinnamon

Preheat oven to 350 degrees F.  In a large bowl thoroughly whisk together pumpkin puree, canola oil, maple syrup, vanilla, ginger, cloves, and cinnamon.  Mix in rice flour, sweet potato flour, xanthan gum, baking soda, baking powder, and salt.  Once batter is uniform, add walnuts and raisins and mix until combined.  Spread mixture into a lightly greased 9 x 13 baking pan.  The consistency of this recipe is between a batter and a dough -- you will need to spread the mixture into the pan and smooth it to be completely even or an unevenly baked cake will result.  No one likes 1/2 underdone and 1/2 overdone cake!  Bake for 25 minutes or until an inserted knife or toothpick comes out clean.  Allow to cool. 
In a small bowl whisk together the topping ingredients and drizzle over the top of the cake.

Recipe developed by in-house baker, Heather Curtis.

Soft and Chewy Gingerbread Cookies

Kañiwa and mesquite combine wonderfully to create a natural gingerbread flavor, which is further enhanced by traditional gingerbread spices.  These grains are delicious, nutritious, and high in protein. Enjoy this healthier holiday favorite that doesn't need white flour or white sugar to taste great!

2 c. Zócalo Kañiwa Flour

1 c. Zócalo Mesquite Flour

1 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1 1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/2 c. canola oil

1 1/4 c. honey

2 tsp. The Mexican Vanilla Plantation vanilla extract

1 1/2 tsp. xanthan gum

In a bowl combine oil, honey, and vanilla. In a separate bowl whisk together kañiwa flour, mesquite flour, baking soda, salt, ginger, cinnamon, cloves, and xanthan gum. Add dry mixture to liquid mixture and stir until completely combined. Gather dough into a large ball, wrap in plastic wrap, and chill in refrigerator for one hour. Once dough is chilled preheat oven to 300 degrees F. Roll dough out on a floured surface to about 1/2 - 1/4 inch thickness. Cut out with favorite cookie cutters and place on a baking sheet. Bake for 16 - 20 minutes or until "just firm" to the touch. Careful not to over-bake, mesquite burns more easily than other flours.

Recipe developed by in-house baker, Heather Curtis.

Gluten-free Angel Food Cake

Typically in gluten-free baking there is an obvious difference between gluten-free and traditional baked goods however, this is one item where there is no difference!  Enjoy.

Serves 12

1/2 c. Zócalo Tapioca Flour

1/2 c. Zócalo Amaranth Flour

10-12 egg whites (equal to 1 1/2 c.)

1 1/2 tsp. cream of tartar

2 1/4 c. powdered sugar

1/4 tsp. salt

2 tsp. The Mexican Vanilla Plantation vanilla extract

1 tsp. almond extract

Place egg whites in a metal bowl and let stand for 30 minutes.  Preheat oven to 350 degrees.  In a separate bowl sift together tapioca flour, amaranth flour, and 1 1/4 c. powdered sugar three times and set aside (Note: 1 c. sugar is reserved until later).  Add salt, cream of tartar, vanilla extract, and almond extract to egg whites.  Beat with an electric mixer (or by hand for a serious workout) on medium speed until soft peaks form.  Gradually sift in reserved cup of powdered sugar -- about 2 Tbl. at a time -- while beating on high speed.  Beat until stiff peaks form.  With a spatula gently fold flour mixture into egg white mixture 1/4 cup at a time until batter is completely mixed.  Spoon batter into an un-greased 10 inch tube pan.  Cut through batter with a knife in order to release air pockets.  Bake for 40 minutes or until cake is golden brown and "springy" to the touch.  After removing from oven, immediately invert cake (place bottle in hole of pan, and allow cake to stand upside down) until cake is completely cool.  Gently run knife between cake and pan in one fluid motion (not sawing) to release cake from pan.  Slice and serve cake on its own or with berries!

Recipe developed by in-house baker, Heather Curtis

Mesquite Macaroons

These little dandies are rich and delicious!  The hint of mesquite is a nice yet subtle addition to this old favorite.

Makes 8 large macaroons.

3 c. unsweetened shredded coconut

1/4 c. + 2 Tbl. Zócalo Tapioca Flour

2 Tbl. Zócalo Mesquite Flour

3/4 c. coconut milk

1 1/2 tsp. The Mexican Vanilla Plantation vanilla extract

1/2 c. honey

1/4 tsp. salt

Preheat oven to 300 degrees F.  In a bowl mix together coconut milk, honey, and vanilla extract.  Add coconut, tapioca flour, mesquite flour, and salt and mix until thoroughly combined.  Scoop dough with an ice cream scoop (about 1/4 c. portion) and firmly pack dough into scoop.  Scrape excess dough off so scoop is level and drop onto cookie sheet.   Bake for 20 - 25 minutes -- or until macaroons are slightly browned and firm to the touch.

Recipe developed by in-house baker, Heather Curtis. 

Low Fat Apricot Orange Bars

You won't miss the fat one bit with these flavorful bars!

2/3 c. Zócalo Sweet Potato Flour

1/3 c. Zócalo Lima Bean Flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg, beaten

2 tsp. The Mexican Vanilla Plantation vanilla extract

1 c. dried apricots

1 c. orange juice

1/2 c. sugar

Preheat oven to 350 degrees F.  Blend apricots and orange juice together in blender until the mixture is smooth.  In a bowl cream together egg, apricot-orange juice mixture, vanilla, and sugar.  Add sweet potato flour, lima bean flour, baking powder, and baking soda to mixture and whisk until smooth.  Pour batter into a lightly greased 8 x 8 pan and bake for 30-35 minutes or until the top is slightly browned and an inserted toothpick/knife comes out clean.

Recipe developed by in-house baker, Heather Curtis.

Almond Poppyseed Bread

This sweet and simple quick bread serves as a great breakfast treat, dessert, or snack.  The sweet potato flour makes it extra moist!

1 c. Zócalo Sweet Potato Flour

1/2 c. Zócalo Lima Bean Flour

1 1/4 c. maple syrup

3/4 tsp. salt

1 tsp. baking powder

1 Tbl. poppy seeds

1 tsp. almond extract

1/2 tsp. The Mexican Vanilla Plantation vanilla extract

3/4 c. sour milk or buttermilk

(sour milk: 3/4 tsp. vinegar + 3/4 c. milk/milk alternative; let stand 5 minutes)

1/2 c. canola oil

1/2 tsp. xanthan gum

Preheat oven to 350 degrees F.  In a bowl whisk together maple syrup, extracts, milk, and oil.  In a separate bowl stir together sweet potato flour, lima bean flour, salt, baking powder, poppy seeds, and xanthan gum.  Add dry mixture to liquid mixture and whisk until well combined.  Pour batter into a lightly greased and parchment paper lined loaf pan.  Bake for 1 hour or until inserted toothpick or knife comes out clean.  Allow to completely cool before slicing. 

Recipe developed by in-house baker, Heather Curtis.