It is peak ulu (breadfruit) season in Hawaii, so got inspired to make some type of gluten-free bread with ulu. I ended up using the Paleo Pumpkin Bread recipe from Coconuts and Kettlebells. After a couple of switches in ingredients, it turned out super amazing! I ended up creating a tropical version of Coconuts and Kettlebells' pumpkin bread. Instead of using pumpkin, I used ulu. Instead of using vanilla, I used lilikoi (passionfruit) liquor. Instead of maple syrup, I used blackstrap molasses for added flavor and nutrients. May you enjoy your spiced chocolate ulu bread with aloha!
Ingredients:
1 cup pure ripen ulu puree
4 large eggs or egg substitute, room temperature
¼ cup sugar
¼ cup melted coconut oil
¼ cup blackstrap molasses
1 tablespoon vanilla extract, almond extract, maple syrup, or lilikoi liqueur
1 ½ cup blanched almond flour
½ cup tapioca or arrowroot flour
2 tbsp of coconut flour or 6 tbsp of white rice flour
1 2/3 teaspoon baking soda
1/3 teaspoon cream of tarter or another acidic substitute (ex. lemon juice)
1 teaspoon of Vietnamese cinnamon powder
½ teaspoon sea salt
½ cup chocolate chips + 2–3 tablespoons for topping
Optional ingredients to increase warming flavors: 2 teaspoon of ground ginger, 1 teaspoon of allspice, and 2 tablespoons of fresh ginger
You can read the directions for this recipe on Coconut and Kettlebells.