RECIPE: ‘Ulu-Chia Muffins with Tofu-Cashew Creme

‘Ulu has all the nutrition and sustainability we could dream for; it grows like a champ in Hawai’i; and has ties to island cultures and land. It even has its place in Hawaiian mythology. Why not celebrate ‘ulu for the beauty it is on the inside … if not the out?

Gluten Free and Vegan

‘Ulu-Chia Muffins:

Combine the following ingredients in a Vitamix or in a bowl using a mixer:

• 2 cups super-ripe ‘ulu pulp
• 1 can coconut milk
• 1 tablespoon chia
• 1 teaspoon vanilla extract
• 1 tablespoon sweetener of choice (for example: agave, maple syrup, coconut sugar)
• 1 teaspoon sea salt

The amounts of these ingredients are flexible. If you prefer a sweeter treat, add more sweetener. If you have hemp seeds or ground flaxseeds, toss those in. Adding 1 teaspoon of pumpkin pie spices is also delightful.

Next, grease muffin pan with coconut oil and fill with ‘ulu batter. Bake at 350 degrees for 40 minutes, or until the tops turn brown. The muffin will hold its shape, but the insides will stay moist, and will not achieve a bread-like consistency.

Ulu in the pan

Tofu-cashew cream:

Combine the following ingredients in a blender until creamy:

• 1 12-ounce box silken tofu, drained
• 1 tablespoon chia
• 3/4 cup raw, unsalted cashews
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup

Adjust sweetness level to desired preference, then chill for at least an hour.

Enjoy ‘ulu-chia muffins topped with tofu-cashew creme and your favorite berries.

Also: How to prep ‘ulu like a pro.

My Cart Close (×)

Your cart is empty
Browse Shop