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Anyone knows how to make mesquite, carob, and honey locust flour?

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Location: Portugal (zone 9) and Iceland (zone 5)

posted 12 years ago

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Hi,

Does anyone knows how to make homemade flour with mesquite, honey locust, 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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Steve Flanagan

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Location: North Fork, CA. USDA Zone 9a, Heat Zone 8, 37 degrees North, Sunset 7/9, elevation 2600 feet

posted 12 years ago

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I intend on planting honey locust and honey mesquite, so I too am interested in an answer to this.

Tyler Ludens

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Location: Central Texas USA Latitude 30 Zone 8

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posted 12 years ago

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Here's some instructions I found: http://frugallysustainable.com/2012/06/foraging-how-to-make-your-own-gluten-free-mesquite-pod-flour/

http://www.desertharvesters.org/native-plant-food-guides-the-desert-can-feed-you/mesquite/

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Michael Qulek

Posts: 459

posted 11 years ago

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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.

Ted Crowder

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Location: Willcox, AZ

posted 10 years ago

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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

Dawn Hoff

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posted 10 years ago

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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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Ryan M Miller

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posted 5 years ago

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I saw an online tutorial claiming honey locust pods (Gleditsia triacanthos) can be used like carob, but I have yet to see even a youtube video demonstrating this procedure with honey locust. I sure hope honey locust can be used like carob since I'd like a cheap, locally-grown substitute to chocolate. Honey locust grows widely where I live in Ohio so it wouldn't be a problem to collect the pods in Autumn.

https://ledameredith.com/make-carob-honey-locust-pod-powder/

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Ryan M Miller

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posted 4 years ago

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As of this morning I have posted a video on Bitchute of me grinding honey locust powder. The procedure I used generates a lot of airborne dust, so work in a well-ventilated area and wear a dust mask. I have not yet used the powder in baking, but I will document the results if I do.

https://www.bitchute.com/video/ddxfpXyOycvR/

E1E0363A-BD01-4278-8DC5-245ED3845448.jpeg

Ryan M Miller

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posted 10 months ago

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Between November of last year and February of this year, I have been attempting again to grind honey locust pods into flour. This time I used a grain mill instead of a food processor so the resulting powder has a much finer texture. It's worth noting that there still seems to be some fibrous material left behind when I used my grain mill, so I still had to sift out the resulting powder to remove the fibrous material from the resulting powder. I've posted the rest of my images to another thread on making carob and honey locust bars.

IMG_2350-1-.JPG

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