Customer Recipe: Merlin’s Jungle-Style Ulu Cookies

Posted on Thursday, April 12th, 2012

Ulu (breadfruit) is a starchy food grown in the tropic regions of the world.

Excerpted from Living More Closely with Spirit of Nature. Available at:

Sticky, gooey, ripe ulu (breadfruit) can be a mysterious element to engage the first
time. It looks slightly like roof tar yet tastes yummy, sweet with super-fine fibers
persisting after the sweetness melts in the mouth like a wad of chewing gum.
Breadfruit is perfect when it is soft, sweet, and sticky. As soon as it gets a tangy
bite in the flavor or loses its tenacity with mushiness it is overripe and shouldn’t
be used. Remember sticky and sweet. Usually the color also changes with
over-ripeness, looking wet and custardy rather than doughy.

Ulu is a highly prized food substance that is worth the effort to get into the body.
Its sticky sap provides rare nutrients, feeding connective, sticking to the ribs for
slim types, providing unbelievable digestive enzymes, even after being cooked to
assist breakdown and assimilation of other foods subsequently taken. Breadfruit
cookies have been a dream creation for me. No oil, no concentrated sweetener,
no leavening. Ital food at its best, straight from nature— jungle style.

Historical note: Ancient Polynesians would harvest the abundance of breadfruit
when it was available, they’d dig a pit lined with leaves and peel the breadfruit
and put many of them together and cover it with leaves. They’d allow it to
ripen and age together into a living sourdough “goo” that would last for months,
sometimes even years for use in famine. I’m seeing a crock of perfectly ripe ulu
always ready for use.

Recipe & Procedure
Take one large, ripe ulu. Peel, de-core, and whip any lumpiness into

Add approximately 1 1/2 cups, freshly ground grain flours. I use a blend of oat,
buckwheat, and pumpkin seed in equal amounts, freshly ground in my Vitamix.
Others may be used if desired (spelt, quinoa, amaranth, cashews, walnuts, etc.)

Spice with:
1 heaping tablespoons allspice
1 heaping tablespoons coriander
1/2 teaspoon. Vanilla powder
1/2 teaspoon Nutmeg
1 teaspoon fresh, ground fennel seed
1/2 teaspoon fresh ground cardamom seed

Add up to 1 cup finely diced mango bits
1 cup mulberries, blueberries, or other non-juicy fruits in season (Like jackfruit,
eggfruit, etc.)

Mix all ingredients in a large bowl. Start with wet, mixing dry ingredients a small amount at a
time and slowly to ensure even mixing.
Pre-heat oven to 350 degrees.
Use parchment paper for cookie sheets.
Spoon on batter thinner than a blueberry, if possible.
Cook for 50-60 minutes, or until bottom and top of cookies are golden brown.

*As an alternative method, you may dehydrate cookies in a food dehydrator instead of using the oven. Make them extra thin. Chop blueberries. Keeps well in fridge or freezer for reheating later in the toaster. Spread on top nut butters, etc. Get creative and enjoy!!

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Author | shastin

I am an aspiring artist, chef and free-thinker. I am into health, organic local food, nature, art, music, reading, writing etc…:-)

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