Does anyone knows how to make homemade flour with mesquite, honeylocust, and carob pods?
I have some pods and I would like to try this. Do you grind the entire thing, or do you remove first the seeds?
How edible raw and cooked are these species, their pods and their seeds?
From what I understand, the seeds are very hard to crack and might destroy a home grinder. People advice also to roast the pods before anything. But the seed has also a lot of protein. I have no idea on how to process these 3 different pods.
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I've made meal out of mesquite pods. I have a bread mill with both stone and steel burrs. I ground mesquite pods with the steel burrs only. Sounds silly that someone would suggest that it would destroy your grinder. What I found that works is to grind them in two or three passes. The first very course, so much so that you are only cracking open the pods. This helped in getting the seeds out. Once I had little chunks of seedless pod, I ground them again with tight burrs. BTW, the burrs got HOT grinding it to a fine meal.
The best method for processing Mesquite pods is a Hammer mill (for large quantities) or a mortar and pestle (for small one meal batches). After processing you need to sift out the chaff. The pod actually makes the meal not the seeds.
The best resource is at desertharvesters.com
2nd best is bajaaz.org
For carob I'd remove the pods first, becuase they can be used/sold for gluten-free flour. Then dry them and grind them to a fine powder. They are very edible raw (though some people, like me, are allergic to them).
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