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If you can possibly get breadfruit, you will think you have died and gone to heaven. This starchy fruit can be used for so many dishes you will not believe it! Did I mention, delicious? OMG.

See the goupy stuff on the cookie sheet below. That is just ripe breadfruit, also known as Ulu. It can be cooked and used to eat like a potato, or in a stew, curry or whatever. When it is soft and goupy like in the picture below it can be used for puddings, pancakes, or any dish you want to be sweet. You would not believe how sweet this fruit is when it is ripe.

When we baked the cakes below and/or fried them in coconut oil (Barlean's Culinary Oil), they are so sweet you do not need any additional sweetener.

In the photo above, I cooked a chopped apple and then added some yogurt and cinnamon on top for an incredible breakfast or meal.

Ingredients:

One ripe ulu (breadfruit)
Coconut oil

Directions:

Preheat the oven to 350.

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Ulu Instructions:

Peel off the skin and remove the core (it's very easy to do so when it's ripe).

Kneed the flesh on a board to make dough.

Grease the surface of a baking sheet with coconut oil to prepare for baking instead. Take a scoop and place the dough onto the baking sheet and spread it flat. 

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Place the baking sheet in the oven at 350.

Bake for 10 to 15 minutes on each side (time depends on how thick the dough is).

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Optional:

It's tasty plain but you can also top it off with fruits and yogurt like I did. Experiment and see what works!

You can also refrigerate that which you do not eat, then have them available to pop in the toaster to warm and use with nut butter, avocado or just plain!

YUM!!

 

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