Recipes
Put our flours to work.
Chicken Tinga Tostadas
Smoky, saucy chicken piled onto a tostada that actually holds its crunch.
Uses: XOA Nixtamalized Corn Tortillas, crisped into tostadas Serves: 4 Time: 15 min prep + 25 min cook (about 40 minutes total)
Ingredients:
- 2 cups shredded cooked chicken
- 3 chipotle peppers in adobo, minced
- 1 cup crushed tomatoes
- ½ small onion, sliced
- 8 XOA Nixtamalized Corn Tostadas
- ½ cup crema
- ½ cup queso fresco, crumbled
- 1 cup shredded lettuce
How it comes together: Simmer chicken in a chipotle-tomato sauce until it shreds easily. Pile onto crisped tostadas, then top with crema, queso fresco, and lettuce.
Corn Tortillas From Scratch
The one recipe every kitchen should have memorized — and the one that makes everything else on this list possible.
Uses: XOA Nixtamalized Heirloom Corn Flour Makes: 12 tortillas Time: 15 min prep + 15 min cook (about 30 minutes total)
Ingredients:
- 2 cups (240g) XOA Nixtamalized Heirloom Corn Flour
- 1¼ cups warm water
- ½ tsp salt
How it comes together: Mix flour, water, and salt into a soft dough. Rest it 15 minutes. Portion into 12 balls, press, and cook on a hot comal for 30–45 seconds a side, until it puffs.
Cheese-Stuffed Gorditas
Proof that one bag of flour can do more than you’d think.
Uses: XOA Nixtamalized Heirloom Corn Flour Makes: 8 gorditas Time: 20 min prep + 15 min cook (about 35 minutes total)
Ingredients:
- 2 cups (240g) XOA Nixtamalized Heirloom Corn Flour
- 1¼ cups warm water
- ½ tsp salt
- 1½ cups shredded melting cheese (queso Oaxaca or mozzarella)
- ½ cup salsa verde
How it comes together: Form the dough into 8 thick discs and cook on a comal until they puff. Split them open while warm, stuff with cheese and a spoonful of salsa verde.
Green Chilaquiles
Breakfast, lunch, or the best use for yesterday’s chips.
Uses: XOA Nixtamalized Corn Chips Serves: 4 Time: 10 min prep + 15 min cook (about 25 minutes total)
Ingredients:
- 4 cups XOA Nixtamalized Corn Chips
- 2 cups salsa verde
- ½ cup crema
- ½ cup queso fresco, crumbled
- 4 fried eggs
- ¼ cup sliced white onion
How it comes together: Simmer the salsa verde, then toss the chips in just long enough to soften slightly without going soggy. Top with a fried egg, crema, queso fresco, and onion.
Chicken Tamales
The dish that turns a bag of flour into a holiday centerpiece.
Uses: XOA Nixtamalized Heirloom Corn Flour Makes: 12 tamales Time: 30 min prep + 60 min steam (about 1½ hours total)
Ingredients:
- 3 cups (360g) XOA Nixtamalized Heirloom Corn Flour
- 1 cup lard or vegetable shortening
- 1½ cups chicken broth
- 2 cups shredded chicken in red or green sauce
- 12 dried corn husks, soaked in warm water
How it comes together: Whip the corn flour with fat and broth until a small piece floats in water — that’s how you know it’s light enough. Spread onto a soaked corn husk, add a spoonful of filling, fold, and steam for 45–60 minutes until set.
Cassava Flour Flatbread
Soft, pliable, and every bit as good as the real thing.
Uses: Harvesta Cassava Flour Makes: 6 flatbreads Time: 10 min prep + 10 min cook (about 20 minutes total)
Ingredients:
- 1½ cups (180g) Harvesta Cassava Flour
- ¾ cup warm water
- 2 tbsp olive oil
- ½ tsp salt
How it comes together: Mix flour, water, oil, and salt into a smooth dough. Divide into 6 balls, roll thin, and cook in a dry skillet 1–2 minutes per side until lightly browned and puffed.
Cassava Flour Tortillas
Grain-free tortillas that still fold without cracking.
Uses: Harvesta Cassava Flour Makes: 8 tortillas Time: 10 min prep + 10 min cook (about 20 minutes total)
Ingredients:
- 2 cups (240g) Harvesta Cassava Flour
- 1 cup warm water
- 2 tbsp olive oil
- ½ tsp salt
How it comes together: Mix flour, water, oil, and salt into a soft, pliable dough. Divide into 8 balls, roll thin between two sheets of parchment, and cook in a dry skillet about 1 minute per side, until lightly speckled and flexible.
Sweet Potato Pancakes
Naturally sweet, no apology needed for seconds.
Uses: Harvesta Sweet Potato Flour Serves: 4 (makes about 12 pancakes) Time: 10 min prep + 15 min cook (about 25 minutes total)
Ingredients:
- 1½ cups (180g) Harvesta Sweet Potato Flour
- 2 eggs
- 1 cup milk (or dairy-free alternative)
- 2 tbsp melted butter or oil
- 1 tbsp maple syrup
- 1 tsp baking powder
- Pinch of salt
How it comes together: Whisk the wet ingredients together, then fold in the dry ingredients until just combined. Cook ¼-cup portions on a greased griddle, 2–3 minutes per side, until golden.
Green Banana Flour Bread
All the comfort of banana bread, none of the gluten.
Uses: Harvesta Green Banana Flour Makes: 1 loaf (about 10 slices) Time: 15 min prep + 45 min bake (about 1 hour total)
Ingredients:
- 2 cups (240g) Harvesta Green Banana Flour
- 3 ripe bananas, mashed
- 3 eggs
- ⅓ cup honey or sugar
- ¼ cup melted butter or oil
- 1 tsp baking soda
- Pinch of salt
How it comes together: Mix mashed banana, eggs, honey, and butter until smooth. Fold in the flour, baking soda, and salt. Pour into a greased loaf pan and bake at 350°F for 45 minutes, until a toothpick comes out clean.
Pumpkin Flour Muffins
Fall flavor that works on a menu any time of year.
Uses: Harvesta Pumpkin Flour Makes: 12 muffins Time: 15 min prep + 20 min bake (about 35 minutes total)
Ingredients:
- 2 cups (240g) Harvesta Pumpkin Flour
- 1 cup pumpkin purée
- 2 eggs
- ½ cup honey or brown sugar
- ⅓ cup melted butter or oil
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
How it comes together: Whisk the pumpkin purée, eggs, honey, and butter together. Fold in the flour, baking powder, cinnamon, and salt. Divide into a lined muffin tin and bake at 350°F for 18–20 minutes, until set.
Taro Chocolate Chip Cookies
The flour you didn’t expect, in the cookie everyone expects.
Uses: Harvesta Taro Flour Makes: about 18 cookies Time: 15 min prep + 12 min bake (about 30 minutes total)
Ingredients:
- 2 cups (240g) Harvesta Taro Flour
- ½ cup butter or coconut oil, softened
- ⅔ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- 1 cup chocolate chips
How it comes together: Cream the butter and sugar, then beat in the egg and vanilla. Fold in the flour, baking soda, and salt, then stir in the chocolate chips. Scoop onto a lined baking sheet and bake at 350°F for 10–12 minutes, until the edges are golden.
Cassava Flour Crepes (Gluten Free, Paleo)
Ingredients:
- 3 large eggs
- ½ cup coconut milk
- 2 Tbsp avocado oil
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ⅓ cup cassava flour (48g)
- ⅛ tsp salt
Instructions
- Preheat a frying pan on medium heat and lightly grease the pan with coconut oil (you don’t need much oil)
- Next, make the batter. Whisk together the eggs, milk, avocado oil, maple syrup and vanilla. Then whisk in the cassava flour and salt. I recommend sifting in the cassava flour to remove as many of the clumps as possible
- Pour about ¼ cup of batter onto the preheated frying pan. Grab the pan by the handle and rotate it to spread the batter across the entire bottom of the pan
- Let the crepe sit until it is nearly cooked through
- Flip the crepe and cook it on the other side until slightly browned
- Remove crepe from pan, roll up (or fold) and add your favorite toppings
Corn, three ways: flour, tortillas, chips.
Roots and grains, two ways: flours, chips.
